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Rick Bayless Is Making Brunch Tacos Starting On Saturday At Cruz Blanca

A great brunch addition to the West Loop

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Rick Bayless Cruz Blanca Lena Brava Photos New Brewery Restaurant
Cruz Blanca
Galdones Photography
Ashok Selvam is the editor of Eater Chicago and a native Chicagoan armed with more than two decades of award-winning journalism. Now covering the world of restaurants and food, his nut graphs are super nutty.

It’s been almost a year since Rick Bayless and his team opened Cruz Blanca and Leña Brava on Randolph Street. Starting on Saturday, Cruz Blanca—Bayless’ brewpub—will start weekend brunch service with a medley of breakfast tacos to complement that delicious house-made beer.

Brunch will last from 11 a.m. to 3 p.m. on Saturdays and Sundays. The Oaxacan-style tacos come three or four per plate. Diners can choose from four proteins—beef tasajo (thinly-sliced spiced flank steak), Mazatlán blue shrimp, garlic chicken breast, and Oaxcan chorizo. There’s also portobello mushrooms as a vegetarian option. The breakfast tacos come with scrambled eggs to make them more breakfast-y.

It’s a simple menu, one that includes a trés leches-style French toast. There’s also potato-chorizo hash served with an over-easy egg.

Potato-chorizo hash
Cruz Blanca

Check out the brunch menu below. Cruz Blanca’s brunch starts on Saturday at 11 a.m. If brunchers visit on Sunday, they can also make use of half-priced draft beers.

Cruz Blanca

904 West Randolph Street, , IL 60607 (312) 733-1975 Visit Website