Bar Sótano

Bar, In the alley behind Frontera Grill, 443 N Clark St, Chicago, IL

VeganScore 10

Menu

Mains

• Taco Dorado, Aguachile de Salmón — Crispy potato taco (tomato, onion, dried shrimp), smoky cured BC king salmon, velvety aguachile broth (lime, serrano, cilantro, avocado), cucumber, red onion

Starters

• Oaxacan Drinking Snacks — Oaxacan peanuts, avocado dip, chile mixe salsa, roasted chapulines, crispy Oaxacan tlayudas
• The Salad — Bayless Garden greens, poblano chile dressing, cerveza-battered onion rings, Maytag blue cheese, grilled Klug Farm peaches, candied walnuts
• Creamy Green Chile Dip — Poblano & serrano chiles, 3 cheeses (goat, cream, añejo), huitlacoche, pistachios, smoked pepitas, cebollitas, tomatillo jam
• Taco Arabe — Slow-cooked local lamb, chipotle salsa, jocoque, crispy cheese, cucumber, flour tortilla
• Late Night Green Chili Smash Burger — Two crispy Slagel Farm dry-age beef patties (smashed with green chili & onions), Samuel's artisan Jack, tomatillo-chicharron salsa, cilantro crema; available after 9 pm
• Quesadillas Milperas — Crispy flour tortillas, esquites filling (fresh corn, poblano, 2 cheeses), black bean-habanero sauce, squash blossom crema with chile güero

Desserts

• Oaxacan Sundae — Two ice creams (chocolate-black mole & queso añejo), sweet corn cake (torta de elote) with house ground chocolate, two sauces (homemade cajeta & chocolate sauce)
• "Piña Colada" Tres Leches Cake — Tender cake infused with 3 milks (coconut, evaporated, condensed), whipped cream frosting, Klug Farm cherries, charred pineapple

Other

• Fresh-Shucked Oysters — Sótano's "Wake the Dead" Salsa & Jackie's Secret Hot Sauce
• "Michelada" Oysters — Fresh-shucked oysters with michelada flavors (tomato, lime, hot sauce, Worcestershire)
• Sótano Luxury Oysters — Oysters topped with albacore tuna ceviche, ossetra caviar
• Sótano Ceviche — British Columbian albacore, tomato, serrano, cilantro, toasted sesame, sotol
• Aguachile de Camarón — Sashimi-quality Florida pink shrimp, spicy cantaloupe aguachile broth (lime, habanero), cucumber, jicama
• Tlayudita de Atun — Crispy Oaxacan tlayuda, truffle-seasoned Hawaiian bigeye tuna, Michoacan avocados, fruity salsa macha (chile de arbol & chiletepin, garlic, olive oil, peanuts & sesame, cranberries)
• Chef's 5 Courses — The perfect variety of food from our main menu + surprises curated by chef Jackie Hernandez
• Pamburguesa — Half-pound 28-day dry aged Slagel Farm beef burger, papas & chorizo, Hooks cheddar, thin-sliced Napa cabbage, red chile-bun; served with yucca fries, tomato jam, cilantro crema
• Roasted Bone Marrow — Salsa macha, grilled bolillo bread + mezcal luge $9
• Pescado Adobado — Dry-aged Lake Superior walleye, garlicky adobo verde, seared salsa mexicana (rooftop cherry tomatoes, roasted garlic, basil, serrano chiles), avocado mash
• Pollo Rostizado — Garlic-marinated Miller Farm chicken (cold smoked, then roasted), Mexican chili crisp (arbol, garlic, soy, sesame), sautéed greens
• Carne Asada/Frites — Charcoal-grilled flank steak, yuca "frites," bone marrow butter (chapulín miso), salsa taquera, roasted bone marrow
• Crab Quesabirria — Crispy, red-chile tortillas filled with savory Maryland blue crab & artisan Jack; red chile-blue crab broth for dipping (2 pieces)
• Mexican Paella — Key West pink shrimp, local Amish chicken thighs, red chile adobo, poblano, tomato, peas, avocado, chicken chicharron
• Huarache de Berenjena — Heirloom corn masa huarache (quesillo filling), graffiti eggplant in salsa borracha (pasilla chiles, garlic, Modelo Negra), charred eggplant, añejo cheese

Start your free trial