Chef Anselmo Ramirez Expands Weekend Brunch

Ixcateco Grill continues to expand its service and evolve its menu, much to the delight of its growing number of fans and regular guests. Chef/owner Anselmo Ramirez’ Weekend Brunch has become a neighborhood favorite and a destination for guests looking for something delicious and different. Served from 10 a.m. to 2:30 p.m. Saturday and Sunday, Ixcateco Grill features twists on brunch favorites with made from scratch flavors from the central and southwestern regions of Mexico.

Ixcateco Grill’s weekend brunch is a delicious departure from typical American brunch offerings. Chef Ramirez’ philosophy is to present a simple yet varied menu. “Our goal at brunch is to introduce to our guests to the types of food prepared in Mexico during the daytime hours, which is just as delicious and complex but a bit lighter than dinner fare,” said Ramirez. “Our brunch menu offers some breakfast oriented items and some dishes that would be more associated with midday.”

The menu features authentic recipes, prepared on the wood grill and displaying Chef Ramirez’ mastery of moles and sauces. Brunch starters include Ensalada de Betabel ($8) a salad made with roasted beets, parsley, spinach, cherry vinegar, pumpkin seeds and pea shoots. Queso Fundido ($9) features Chihuahua cheese fondue with grilled chicken and pickled cactus. The Ceviche ($10) is made with white fish, lime juice, onion, carrots, tomato, serrano pepper, olives, olive oil and cilantro.

Brunch entrées include Enchiladas ($13)—Vegetarian or Chicken Carnitas—with eggs, tomatillo sauce, Chihuahua cheese, black beans and micro greens; Huevos Rancheros ($11), eggs with avocado tomatillo salsa, queso ranchero, chorizo, green beans; Mexican Toast (Ramirez’ version of French Toast, $11), made with bread roll, caramel, plantains, pecans and fruit; Cornmeal Pancakes ($11) with fried egg, caramel or agave syrup, plantains and pecans; Huevos Con Chorizo ($10.50) with chorizo, eggs and black beans; Chilaquiles ($10.50) served with tomatillo sauce or guajillo nata sauce, sour cream, and queso fresco.

Huevos Motulenos ($10.50), have become a signature brunch item, featuring fried eggs, black beans, molcajete sauce, ham, plantains, queso fresco, and green beans. Chef Ramirez also includes on the brunch menu his highly-praised dinner item, Carne Asada ($18), fire wood grilled steak accompanied by a crispy corn tortilla topped with black beans, Molcajete sauce, sprinkled with crispy ham and queso ranchero and a side of guacamole. For brunch, he tops the dish with a fried egg.

Side dishes ($3) include White Rice, Black Beans, Mashed Potatoes, Sautéed Vegetables, Plantain. Habanero Salsa is $1. Brunch beverages include freshly squeezed orange juice and specialty Mexican coffee.

About Ixcateco Grill
Ixcateco Grill is an intimate casual Mexican restaurant featuring authentically prepared dishes from the central and southwestern regions of Mexico, by chef/owner Anselmo Ramirez. BYO is encouraged. The restaurant is located at 3402 W. Montrose in Chicago’s Albany Park neighborhood. Dinner is served from 5 p.m. to 10 p.m. on Tuesday, Wednesday, Thursday and Sunday, and from 5 p.m. to 10:30 p.m. on Friday and Saturday. Brunch is served from 10 a.m. to 2:30 p.m. on Saturday and Sunday. The restaurant is closed on Mondays. Ample street parking is available. All major cards are accepted. For reservations, please call the restaurant at 773-539-5887 or make online reservations at www.ixcatecogrill.com. Follow Ixcateco Grill’s news at http://www.newsline360.com/ixcatecogrill , Facebook page at http://www.facebook.com/ixcatecogrill , Twitter at http://www.twitter.corm/ixcatecogrill and Instagram at http://www.instagram.com/ixcatecogrill.