ManBQue and MasterChef Claudia Sandoval together in a titanic Meat and Greet

One of my favorite pairings is Mexican food with beer. This pairing becomes even more exciting when the food comes from brilliant chefs and the beer has a Latin flair. Last week, Revolución Mexican Steakhouse hosted such an event and the results were ¡magnifico!
    
The event was titled “He Said/She Said” and featured three courses each paired with a different beer from 5 Rabbit Cerveceria, Chicago’s first Latin-inspired brewery. Each of the chefs was there to promote a new book release.

The brilliant chefs were:

  • Claudia Sandoval – winner of season six of FOX’s MasterChef and author of Claudia’s Cocina: A Taste of Mexico. For more information on Claudia, her cookbook, or her inspirational speaking tour visit her website.
  • ManBQue – a grilling club founded in Chicago that evolved into a backyard cooking movement with chapters and membership around the globe. The three courses were divided among the three founders of ManBQue – Jesse Valenciana, John Carruthers, and John Scholl. They are the authors of two cookbooks, ManBQue: Meat. Beer. Rock N’ Roll and Eat Street: The ManBQue Guide to Making Street Food at Home. For more information on ManBQue, visit their website.

If you haven’t yet visited Revolución Mexican Steakhouse then definitely put it on you “to do” list. The food is superb with excellent cocktails and the service is also superior. They were the perfect location and backdrop for the “He Said/She Said” event which featured both traditional and inventive offerings from the two chef “teams.” The three courses were all intriguing and paired absolutely perfectly with the outstanding beers from 5 Rabbit.

The first course consisted of:

  • He Said: Grilled Chipotle Elote – grilled corn on the cob smothered with a chipotle witbier mayo, topped with Cotija cheese, ground chipotle and chopped cilantro.
  • She Said: Swordfish Pibil Tostada – Achiote roasted swordfish served on a crispy tortilla with pickled onion, black radishes, and avocado crema.
  • Beer Pairing: 5 Lizard Witbier

The second course consisted of:

  • He Said: LuchaDog – Bacon-wrapped jalapeño Polish sausage grilled and served on a bun with refried black beans, salsa verde, salsa rojo, pickled onions, jalapeño, chicharrones, and avocado crema.
  • She Said: Cinnamon-Hibiscus Braised Pork – pork shoulder braised with witbier, cinnamon, and hibiscus, served on corn tortillas with cabbage slaw.
  • Beer Pairing: 5 Rabbit Golden Ale

The third course consisted of:

  • He Said: ChillaKiller Chipotle Flank Steak – smokey mole chilaquiles topped with marinated flank steak, garlic cotija cheese and tomatillo salsa made with Sofie farmhouse ale.
  • She Said: Red Mole Squash Blossom – squash blossom stuffed with requesón cheese and chicharrones, served with red mole sauce.
  • Beer Pairing: 5 Vulture Dark Ale

Finally, we were promised a “surprise” dessert that would definitely not be paletas. Guests were offered two choices – either Sweet Corn Cake or Vanilla Bean Flan – both prepared by the talented chefs at Revolución. Both were a perfect ending to the meal.

In the end, there was no “winner.” Both teams were equally superior and all the guests agreed that the kudos needed to be evenly distributed.

Revolución Mexican Steakhouse is located at 3443 N. Broadway. For more information on the restaurant, visit their website or call 773-661-9893. For more information on 5 Rabbit Cerveceria, visit their website or call (312) 895-9591.


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