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CHUCK’S CINCO DE MAYO SPECIALS

April 1st– May 5th

This menu is going to be quite an undertaking, so we are hoping that we get the support from our fans so that this kind of stuff can be done more and more. No one on the South Side is doing anything even close. Many of these gourmet ingredients have never even seen the South Side. So tell a friend!!! Enjoy, Chuck

Check the last page for the additional appetizers trios and special salads run during the Cinco De Mayo menu!!!

 

Wed.   4/26 Chilaquiles con Pollo– corn tortilla chips simmered in a tomato chipotle broth topped with Monterey Jack & queso Anejo cheeses.  Topped with grilled chicken breast and grilled zucchini. 13.99

App: Queso Frito

Soup: Cream of Chicken Chipotle – cream soup with grilled chicken breast and spicy chipotle peppers

 

Thurs.   4/27   Sopa Azteca – a large bowl of our homemade chicken soup in a tomato-chile broth.  Garnished with chunks of grilled chicken, avocado, tortilla strips, queso fresco and homemade sour cream. 13.99

App: Queso Frito

Soup: Tortilla—sometimes called Mexican French Onion.  A spicy red chile broth with roasted onions, garnished with diced onions, cilantro, sour cream and tortilla strips

 

Fri.  4/28 Guisado de Res – a hearty oxtail and short rib stew with fresh corn, green beans, carrots and potatoes in a red chile broth.  You thought oxtail soup couldn’t get any better. 14.99

App:  Enchiladas Verduras – roasted portabella mushrooms, zucchini, onions, poblano chiles and corn rolled in a flour tortilla with   Monterey Jack cheese.  Topped with a green mole sauce. 7.99

Soup: Cream of Chicken Chipotle– a cream soup with grilled chicken breast and spicy chipotle peppers

 

Sat.  4/29  Borrego Adobado – tender rack of lamb char grilled and brushed with a honey adobo glaze, served with mashed camote (white Mexican sweet potato) flavored with ginger and sweet spices and julienne vegetables and topped with a little peanut mole. 23.99   My all-time favorite dish we serve – Chuck

App:  Enchiladas Verduras

Soup: Wild Mushroom Tortilla – spicy broth with wild mushrooms, roasted onions and garlic. Topped with onions, cilantro, sour cream and tortilla strips

 

Sun.  4/30  Puerco En Pipian Rojo—  pork ribs cooked in a pumpkinseed sauce spiked with ancho chile peppers and garlic, topped with a little homemade sour cream and onion and cilantro.  Served with tomato-chipotle rice, grilled zucchini, tortillas and a side salad. 14.99

App:  Enchiladas Verduras

Soup: Habanero Corn Chowder- Creamy corn chowder spiked with habanero chiles

 

Mon.   5/1   Pollo Pibil – chickens rubbed with an achiote rub (Mexican seasonings).  We slow smoke them for 5 hours until tender, shredded and serve it in its own natural juices.  Served with sides of rice, refried black beans and our orange-habanero salsa. 13.99 (the chicken version of our cochinita pibil)

App: Hongos de Cazuela—wild mushrooms (maybe I can forage some morels or local Dryad’s Saddles if the weather cooperates) in a red ancho chile sauce topped with a toasted thinly sliced pasilla chile and epazote (a Mexican herb). Served with corn tortillas. 8.99

Soup: Cream of Poblano w/ Scallops

 

Tue.   5/2  Quesadillas de Mole Amarillo—flour tortillas filled with grilled chicken breast, Monterey Jack cheese and a spicy yellow mole spiked with some really cool Mexican herbs and special imported chiles.  Served with sides of poblano rice and a side salad.  I love the Mole Amarillo!! 13.99

App: Chile Ancho Relleno– a plump ancho chile stuffed with a combination of crispy fried potatoes and chorizo, topped with a sweet and sour ‘escabeche’, a lightly pickled mixture of crunchy vegetables. 7.50

Soup: Sopa de Ajo—Sweet Garlic Soup—slow roasted garlic soup garnished with roasted green onion, avocado, cilantro and diced tomato

 

Wed.  5/3  Sopa de Siete Mares—spicy seafood soup with clams, mussels, swordfish, crab, shrimp, and calamari in a spicy tomato based broth with a hint of hoya santa (an anise flavored herb from Chuck’s garden).  Onion, cilantro and tortillas on the side. 16.99

App: Chile Ancho Relleno

Soup: Guisado de Res— a spicy Mexican beef soup

 

Thu.  5/4  Beef Birria – tender, slow-cooked beef in a guajillo chile marinade with tortillas and salsa for making tacos.  Served with Mexican rice and a side salad.12.99

App: Chile Ancho Relleno

Soup: Cream of Mexican Greens— Mexican greens with jalapeno and roasted corn

 

Fri. 5/5 AMAZING CINCO DE MAYO BUFFET (SEE COMPLETE MENU ON LAST PAGE)

 

Sat. 5/6  Start of Crawfish Season!  Fresh live crawfish flown in every weekend during May from New Orleans on Friday nights and throughout the weekend or while supplies last!

 

Salads

April 1st– April 10th Ensalada de Ceviche Trio – three small salads featuring regional styles of ceviche, all served in small tortilla cups on a bed of baby greens with a cilantro vinaigrette 1) shrimp, crab, and fish in fresh pico de gallo 2) fresh mahi-mahi in tomatillo sauce w/ avocado, onion, and cilantro 3) swordfish and scallops in a Yucatan roasted tomato salsa with garlic, onions, and habanero chile. 12.99

April 11th-April 18th BBQ Pork Nacho Salad – crisp romaine lettuce, diced tomato, red onion and parmesan cheese tossed in a red wine vinaigrette. Topped with our BBQ pork nachos, sour cream and salsa. 11.99

April 19th—April 27th  Ensalada De Panuchos – crisp romaine lettuce tossed in a red wine vinaigrette and then topped with a black bean stuffed sope with shredded chicken, tomato, sour cream and a light chile sauce. 9.99

April 28th– May 4th Ensalada de Salpicon – slow smoked beef brisket, shredded and tossed with a spicy salsa of tomato, onion, cilantro and habanero chiles. Served in a tortilla cup on a bed of greens with a lime cilantro vinaigrette.10.99

 

Appetizer Trios

April 1st– April 9th Tamale Sampler— a fresh corn tamales au gratin with poblano cream sauce (uchepos gratinados), a Oaxacan banana leaf wrapped pork tamal topped with mole, and my favorite, a fresh herb tamal (hoja santa) cooked like polenta and topped with an Ancho-Portabella Mushroom Sauce. A tamal Lovers Dream. 11.99

April 10th- April 17th Quesadilla Sampler— a sample of three regional quesadillas: 1.) Mole Amarillo: grilled chicken, jack cheese, and mole Amarillo (yellow mole)   2.) Wild Mushroom:  ancho chile cooked wild mushrooms with peppers and onions, and jack cheese     3.) Camarone:  corn tortilla filled with grilled shrimp, roasted peppers and onions and Jack cheese. 11.99

April 18th– April 26th Enchilada Sampler – a sample of three regional enchiladas: 1.) Veggie Enchilada:  with roasted veggies, flour tortilla, Monterey Jack cheese.  Topped with green mole.  2.) Four Cheese Enchiladas: with Monterey Jack, ricotta, fresco and goat cheeses in a flour tortilla topped with a pasilla sauce and 3.) Enchiladas de Chilorio:  corn tortilla filled with a guajillo chile spiced shredded pork.  Topped with a creamy avocado sauce. 12.99

April 27th— May 4th  Chile Relleno Sampler – Anaheim chile stuffed with goat cheese and a roasted tomato sauce, an ancho chile stuffed with chorizo and potatoes with an escabeche of vegetables, and a Oaxacan pasilla chile stuffed with shredded pork picadillo on a bed of black bean sauce. 12.99

Desserts

We will be featuring some authentic regional desserts and will rotate these during the month in no specific order, call for daily selections or check the web site at www.chuckscafe.com   Coconut-Banana Cream pie, Crepas con Cajeta, Flan, Tres Leches Cake, and more

 

DATES TO REMEMBER:

Mother’s Day Brunch – Sunday, May 14th – Treat mom to an Amazing Brunch Buffet (similar to Our Easter Brunch)! Visit chuckscafe.com for menu and pricing!

**May is Crawfish Season – Fresh live crawfish flown in every weekend during May from New Orleans on Friday nights and throughout the weekend or while supplies last! Starts on Sat. May 6th- Cajun Crawfish Boil and every weekend during May!**

Chuck’s Two Garden Locations are being  worked on as we speak! Chuck is gearing up to bring you some amazing garden inspired dishes all home grown by the man himself! Stay tuned for more updates on the Garden!

CHECK OUR WEBSITE FOR EVERYTHING CHUCKS!  Chuckscafe.com

 

Cinco De Mayo Buffet

Dinner Buffet: 5pm – 9pm

$23.99 Adults | $9.99 Kids 4-12 | 3 & Under Free

4 Soups: Cream of Poblano w/ Shrimp, Habanero Corn Chowder, Pozole Rojo, Seven Seas

Starters: Super Caesar Salad, Chips and Salsas.

Carving station featuring: Smoked Pork Loin w/ Smashed Potatoes and Green or Red Moles

Taco Bar featuring: Cochinita Pibil, Beef Birria, Barbacoa De Chivo (goat), and a Taco Carving Station of Grilled Pork Tenderloin Al Pastor w/ Grilled Pineapple Salsa, and Grilled Filet Mignon Poc Chuc (Yucatan Achiote Style) w/ all the salsas to go with them!

Quesadilla Station featuring: Lamb and Wild Mushroom, Veggie W/ Green Mole, Chicken en Mole Amarillo, Cheese Stuffed Chile Anaheim Relleno

Smoked Salmon Tikin Xic (Achiote Marinated Yucatan Style)

Chicken Paella, Ribs in Tomatillo Sauce, Fideos w/ Shrimp, Fried Red Potatoes in Honey Adobo, Chilaquiles, Shrimp and Mahi Mahi Ceviche,

Trio of Tamales (Oaxacan Tamale Casserole, Fresh Corn Tamale au Gratin, Hoya Santa Tamal with Duck Mole)

Lunch Buffet: 11am – 1pm

$13.99 Adults | $7.99 Kids 4-12 | 3 & Under Free

Starters: Habanero Corn Chowder, Pozole Rojo, Super Caesar Salad & Chips and Salsa.

Entrees: Tamale Casserole, Chicken Paella & Fried Red Potatoes in Honey Adobo.

Taco Bar featuring: Cochinita Pibil, Beef Birria, Barbacoa De Chivo (goat), and a Taco Carving Station of Grilled Pork Tenderloin Al Pastor w/ Grilled Pineapple Salsa, w/ all the salsas to go with!

Quesadilla Station featuring: Lamb and Wild Mushroom, Veggie W/ Green Mole, Chicken en Mole Amarillo, Cheese Stuffed Chile Anaheim Relleno!

 

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