In Chicago’s Uptown, a singular restaurant redefines the possibilities of Latin American dining. Cariño operates on a unique dual premise: in the main dining room, an ambitious, multi-course tasting menu unfolds, while later in the evening, the chef’s counter transforms to host a lively taco omakase. This structure allows for two distinct yet complementary explorations of Mexican and broader Latin flavors.\nThe primary offering is an immersive journey through regional preparations and ingredients. Dishes are known for being both whimsical and technically precise, presenting familiar concepts in entirely new forms. The kitchen has built a reputation for creations like a stunning huitlacoche ravioli with fried corn silk and an inventive play on chips and salsa featuring salsa verde jelly and a tortilla crumble. This forward-thinking vision is grounded in a respect for tradition, evident in the house masa program that serves as the foundation for the taco omakase. Tortillas are made to order on a traditional comal, showcasing the versatility of corn, with unique ingredients sometimes ground directly into the masa itself.\nThe focused beverage program mirrors the food, with a wine list dedicated exclusively to Latin American producers and a cocktail selection that incorporates spirits and flavors from across the continent. Sitting at the counter offers a particularly engaging perspective, providing a close-up view of the small team as they assemble each course. The name Cariño, a Spanish term for affection, speaks to the personal nature of the project—a culinary love letter to the cultures that inspire it. The result is a dynamic and personal expression of contemporary Latin fine dining.
