Mexican Radio

Mexican restaurant, 100 W Monroe St, Chicago, IL

VeganScore 40

Menu

Mains

• Camarón a la Diabla — Garlic marinated shrimp with citrus cabbage, morita aioli, and pico de mango.
• Asada al Carbon — Grilled sirloin steak with onions, cilantro, avocado, and guacasalsa.
• Short Rib Quesabirria — Asadero cheese, guajillo-braised birria, citrus cabbage, guacasalsa, and birria consommé.
• Tinga de Pollo — Roasted chicken stew with tomato, onion, garlic, and smoky chipotle.
• Al Pastor — Grilled marinated pork with pineapple, onion, cilantro, and guacasalsa.
• Chorizo — Beef chorizo with potato, poblano rajas, fresco cheese, cascabel salsa, and crema.
• Amigos Taco Tray — 12 tacos — mix & match your favorites.
• Pescado Rosarito — Fish of the day in negra modelo tempura with citrus cabbage, tropical pico de gallo, and morita mayo.
• Milpa — Grilled vegetables with mexican zucchini, chayote, poblano, nopales, carrots, queso fresco, and morita salsa.
• Traditional Volcanic Stone Bowl — Served hot and bubbling with asadero cheese, scallions, cactus paddle, chile toreado, roasted salsa, guacamole, and oaxacan beans; includes warm tortillas and guacamole. Choice of protein: carne (steak) 34, pollo (chicken) 24, camarones (shrimp) 30; three protein combo $55.
• Smoked Sizzling Fajitas — Served on a sizzling hot skillet with caramelized onions & peppers, mexican rice, warm tortillas, oaxacan black beans, guacamole, and salsa rustica. Choice of protein: pollo 24, steak 34, shrimp 30, veggie 22; three protein combo $55.
• Trompo Al Fuego — Grilled marinated pork al pastor with caramelized pineapple, salsa, guacamole, and warm tortillas.
• Short Rib Mixiote — Slow-braised short rib in guajillo-cascabel chiles, wrapped in banana leaf, with oaxacan black beans, guacamole, salsa verde fresca, and tortillas.
• Chicken Tinga Enchiladas — Three per order with mexican rice and oaxacan black beans, choice of mole xico or mole coloradito; topped with sesame seeds, radish, and queso fresco.
• Milpa Enchiladas — Grilled vegetables with mexican zucchini, chayote, poblano, nopalitos, carrots, queso fresco, and morita salsa; served with mexican rice and oaxacan black beans.
• Arrachera Asada — Grilled skirt steak with rustic potatoes, oaxacan beans, nopalitos salad, and guacamole.
• Pescado Mismaloya — Grilled salmon with achiote butter, cascabel-guajillo salsa, roasted ancho-cascabel salsa, oaxacan beans, and milpa vegetables.
• Gallinita en Mole de Xico — Roasted half chicken with xico mole, mexican rice, and radish.

Breakfast

• Granola Parfait — Chia yogurt, heaven's honey, and berries.
• Concha — Strawberry, vanilla, or chocolate.
• Tres Leches French Toast — Banana, strawberry, creme anglaise, whipped cream.
• Mexican Radio Breakfast — Fried eggs, black beans, habanero-tomato salsa, sweet plantains, ham, and queso fresco.
• Steak & Eggs — Sirloin Prime, eggs your way, breakfast potatoes, and cascabel salsa.
• Machaca con Huevo — Scrambled eggs with machaca meat and rustic tomato-serrano salsa.
• Avocado Toast — Chunky guacamole, poached eggs, arugula, cherry tomatoes, queso fresco, and jalapeño salsa.
• Eggs Benedict — Corn masa boats, short rib birria, fire-roasted poblano hollandaise, queso fresco, and breakfast potatoes.
• Veggie Omelette — Zucchini, mushrooms, spinach, asadero cheese, pico de gallo, breakfast potatoes, and salsa rústica.
• Chilaquiles Rojos — Crispy tortilla basted with ancho roasted salsa, oaxacan cheese, mexican cream, avocado, and eggs your way. Add steak 8 or chicken tinga 5.

Starters

• Bottomless Chips & Salsa — House chips with three salsas: tres chiles rústica (mild), guacasalsa (medium), habanero (spicy). Vegan
• Guacamoles — Single order; trio available for 17. Options include atlixco radish & jicama, traditional pico & serrano with chicharrón & queso fresco, or seasonal chef selection.
• Ceviche Tatemado — Shrimp & octopus with morita-tamarind salsa, cucumber, avocado, red onion, cilantro, and crispy plantains.
• Sopa Poblana — Creamy roasted poblano soup with corn, queso fresco, crema, and crispy tortilla.
• Caesar's Mexican Radio — Crisp romaine tossed with garlicky cotija croutons and Tijuana caesar dressing.
• Pulpo Adobado — Grilled octopus with ancho chile glaze, roasted potatoes, and jicama slaw.
• Tuna Tostadas — Crispy tostadas with ahi tuna, salsa negra, chipotle mayo, guacamole, and crispy onions.
• Queso Fundido — Melted asadero cheese with house-made corn tortillas, cascabel salsa, and serrano-tomatillo salsa. Add beef chorizo 5, shrimp 6.
• Flautas de Pollo ó Papa — Choice of chicken or potato with salsa fresca, citrus cabbage, queso fresco, and crema.
• Ensalada de Mango y Jicama — Iceberg, romaine, radish, beets, ancho-honey dressing, queso fresco, and pepitas.
• Empanadas 3 Marias — Golden turnovers with choice of beef, chicken, or veggie; served with sour cream and guacasalsa.
• Tlayuda Oaxacan-Style — Black beans, avocado, oaxacan cheese, radish, and salsa rústica. Add ahi tuna +6, chorizo +5, arrachera +5, or chicken tinga +5.
• Quesadilla — Served with sour cream and guacasalsa. Choice of chicken, veggie, or steak +4.
• Chopped Mexican Salad — Chopped salad mix, roasted poblano, black beans, cherry tomatoes, red onion, zucchini, carrots, corn, avocado, queso fresco, crispy tortillas, and lime-jalapeño vinaigrette.
• Pozole de Pollo — Shredded chicken with hominy, chile broth, cabbage, radish, cilantro, onion, lime, and avocado.

Desserts

• Churros with Chocolate Dulce de Leche
• Pound Cake — Lemon loaf, coffee cinnamon crumble, banana chocolate swirl.

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