CHICAGO RESTAURANT WEEK IS DISHING OUT EXAMPLES OF THE CITY'S DIVERSE AND DELICIOUS.

CULINARY SCENE.

THE 17 DAY CELEBRATION KICKED OFF ON JANUARY 19TH.

IT INVITES DINERS TO GET OUT AND TRY NEW EATERIES WITH SPECIALIZED MENUS FOR BRUNCH LUNCH AND DINNER.

WE STOPPED BY ONE PARTICIPATING RESTAURANT SEE IN THE WEST LOOP.

THAT'S SERVING UP A MODERN TAKE ON TRADITIONAL MEXICAN CUISINE.

>> PEOPLE EXPECT, YOU KNOW, MEXICAN RESTAURANTS TO BE SUPER COLORFUL AND WE WANT MORE WOULD LIKE A A KIND OF LIKE SHADES AND, YOU KNOW, KIND OF LIKE THAT, YOU KNOW, ERA OF, YOU KNOW, MAKE HE'S BEEN HERE ALMOST 7 YEARS WERE AUTHENTIC.

MODERN MEXICAN CUISINE.

>> ANY WAS INSPIRED BY THE MAJORITY IS GOING TO CENTRAL AND SOUTHERN MAKE PEOPLE SO WE DON'T COOK ONLY FROM 9, ONE SPECIFIC WEEKEND.

WE LIKE TO HIGHLIGHT AND TAKE THINGS FROM OTHER TO THINK THAT, YOU KNOW, WHEN YOU COME HERE, YOU HAVE A REALLY GOOD OPPORTUNITY TO REALLY JUST KIND OF TASTE A LITTLE BIT OF EVERYTHING FROM A KEY GOAL.

I DECIDED TO NAME THE RESTAURANT AFTER A MELEE SUBPOENA.

SHE WAS THE FIRST PERSON THAT GAVE ME MY FIRST LIKE KITCHEN JOB.

WHEN I WAS 11 YEARS OLD AND I WAS THE DISHWASHER, HER RESTAURANT.

WE MAKE THE TAMALES THAT YOU MAY SEE COMMITTEE FOR MY EVERY TIME IT WAS MY BIRTHDAY.

SHE ASKED ME LIKE, HEY, WHAT DO YOU WANT FOR DINNER FOR YOUR BIRTHDAY?

AND I WAS REQUEST THAT THE MILEAGE.

SO THAT WAS SOMETHING THAT'S PART OF ONE OF THE MANY DISHES THAT WE HIGHLIGHT HERE THAT IS LIKE VERY LIKE HOME IN TRADITIONAL AND, YOU KNOW, IT'S A REALLY GREAT REPRESENTATION OF THE RESTAURANT AND WHAT HE THOUGHT THE NOT THE WAY THAT WE WE CONNECT BOTH GENERATIONS IS BY COOKING AND KEEPING THOSE FULL OF THE RECIPES AND MAKING THEM TASTE WHAT THEY REALLY SHOULD TASTE LIKE.

AND THEN ALL WE DO OBVIOUSLY LOVING PRESENTATION.

AND THEN THIS GUESS UP EATING MEXICAN CUISINE.

THEY CAN STILL ENJOY THE FLAVORS, BUT IT'S GOING TO BE IN THE MORE APPEALING PRESENTATION, TELLING GREETINGS.

AND WE UP ENJOYING AND THAT THEY MAKE SENSE WITH THE EVERYTHING WE DO IS DEFINITELY INSPIRED.

AND, YOU KNOW, DRIVEN OUR MEXICAN ROOTS.

>> I TRIED THE FOOD AND IT WAS DELICIOUS.

I THINK WAS ONE OF MY BEST THINGS THAT I LOVE THE