Hey Chicago! Stop what you’re doing and head on over to the newly opened Cantina 1910 in the Andersonville neighborhood. What better way to celebrate Mexican Independence Day than with a meal of Modern Mexican cuisine?
Cantina 1910, founded by Mark Robertson and Mike Sullivan, is a new take on the classic Mexican restaurant. The team, lead by chef Diana Davila, is committed to sourcing 70 percent of its food and beverage ingredients from within 200 miles of Chicago.
The restaurant also houses a preservation kitchen, where culinary and cocktail teams can pickle, smoke, ferment, vacuum pack, cure, can, and bottle ingredients throughout the year – creating and manipulating flavors with maintaining an ingredient’s integrity. And they’ll have plenty of ingredients to choose from with fresh produce from the restaurant’s 1,400 square foot rooftop garden (which will open in the fall for production in 2016).
So what’s on the menu? Classics like taco al pastor made wit spit roasted pork, onions, and cilantro; and new dishes like chorizo de chivo, a goat chorizo with a masa sauce, sunchoke mash, and pan fried chochoyotes, and sweet potato panuchos (sweet potatoes in masa) served with cold smoked, roasted wild trout and mole.
Over at the bar you’ll find a Cantina Old Fashioned with bourbon, mezcal, mole, and aromatic bitters; the Chicago Trifecta, made with apple brandy, amaro, and French oak; and the 1910 Sangria.
The restaurant is open for dinner 7 days a week from 5:00pm-10:00pm. The Cantina 1910 café is open 7:00am-3:00pm daily and the Cantina is open 10:00pm-2:00am daily (3:00am on Saturdays). Go now!