Chef Manuel Banuelos serves up signature Oaxacan dishes like octopus chintextle made with pasilla chile paste, dried shrimp, avocado leaves and roasted-garlic paste, as well as Tlayuda, a pizza dish with a corn tortilla, pork/beef fat, cured beef and a Oaxacan string cheese.
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|Black Coffee Gallery||333 E. Benton Pl.||0 ft away|
|Brown Bag Seafood Co.||340 E. Randolph St.||78 ft away|
|Eggy's||333 E. Benton Pl., Suite 103||149 ft away|
|Yum Cha||333 E. Randolph St.||303 ft away|
|Three (III) Forks||180 N. Field Blvd.||447 ft away|
|Nearby Bars & Clubs||Rating||Address||Distance|
|Aria Bar||200 N. Columbus Drive||589 ft away|
|Amuse at Swissotel Chicago||803 ft away|
|Eno Wine Room||200 N. Columbus Drive||851 ft away|
|The Lobby Lounge at Swissotel||323 E. Wacker Drive||963 ft away|
|Cyrano's Cafe & Wine Bar on the Riverwalk||233 E. Lower Wacker Drive||1302 ft away|
|March to College 5K||290 ft away|
|Taste of Chicago 2015||290 ft away|
|New Year's Eve Dinner at Three (III) Forks||447 ft away|
|New Year's Eve at Aria||589 ft away|
|Heavy Duty Winter Tour||637 ft away|