Open Daily
Dinner: Sunday-Thursday 5-10pm; Saturday 5-11pm
Brunch: Sunday 11am-2:30pm
Reservations Requested
Award-Winning Wine List
Sunday Brunch
Patio/Outdoor Dining Available
Nonsmoking Establishment
Valet Parking Available Nightly
Salpicón delivers excellent upscale Mexican fare in a festive atmosphere.
When Priscila and Vincent Satkoff decided to name their restaurant Salpicón (Spanish for "splash"), they had no idea how big an impact they would make on Chicago's competitive dining scene. The inviting spot in Chicago's Old Town neighborhood has developed a reputation as one of the city's finest Mexican restaurants and received a three-and-a-half-star rating by The Chicago Sun Times. The colorful and intimate space features bright yellow walls adorned with Mexican artist Alejandro Romero's bold paintings. Pink tablecloths and green chairs complete the décor, proving that serious dining does not have to take place in a stuffy atmosphere. The restaurant's notably professional and friendly staff offers knowledgeable explanations of the classic and contemporary Mexican cuisine and helps diners navigate the Wine Spectator's Best of Award of Excellence wine list and the selection of more than 100 super-premium tequilas and mezcals. At Salpicón, diners truly do enjoy a splash of Mexico in Chicago.
sample menu selections
appetizers:: Camarones al Carbón10 Grilled tiger shrimp served with two sauces: avocado-tomatillo and a spicy roasted tomato and chipotle; garnished with fresh mango slices Sopes Rústicos6 Small, thick country tortillas topped with a roasted tomatillo sauce, queso fresco, and avocado chunks Trio de Tamalitos7 Three fresh corn tamales: one filled with queso fresco and serrano chiles in a spicy mocajete salsa and crema; another with black beans, rajas, and Chihuahua cheese in a black bean purée; a third with zucchini and chipotles Guacamole Picado7 Fresh, diced avocado mixed with onions, tomatoes, chiles, and cilantro; served with fresh chips and fire-roasted salsa Ceviche8 Fresh blue marlin marinated in lime juice with onions, tomatoes, fresh chiles, and herbs
main dishes:: Chiles Doña Queta18 A poblano chile stuffed with huitlacoche (earthy corn mushrooms), fresh corn, and zucchini; served in a roasted poblano cream sauce with an ancho chile filled with potatoes, Chihuahua, and cotija cheese with a sweet-spiced roasted tomato sauce
Pollo en Mole Poblano18 Miller's Farm free-range chicken breasts, charcoal-grilled, and topped with a classic Pueblan mole Chuleta de Puerco en Manchamanteles22 Grilled Brookfield Farms double-cut pork chop in an earthy Oaxacan chile ancho mole with grilled pineapple Chiles Rellenos17 Stuffed poblano peppers lightly egg-battered and sautéed; one with pork picadillo and the other with Chihuahua cheese; served with a roasted tomato sauce and frijoles borrachos; vegetarian option with two cheeses Chuletas de Borrego con Salsa de Chile Pasilla24 A trio of Colorado lamb loin chops; charcoal-grilled and served in a garlic-pasilla chile sauce; accompanied by spinach and poblano chile tamales Tinga Poblana18 Grilled Brookfield Farms pork tenderloin in a spicy roasted tomato-chipotle sauce with chorizo and potatoes; served with a cool avocado-tomatillo sauce Filete de Res en Salsa de Moritas con Hongos28 Grilled certified Angus beef tenderloin topped with Chihuahua cheese and served in a spicy tomatillo-morita sauce with shiitakes and Mexican rice
Codornices en Salsa de Chile con Miel28 Garlic-marinated and grilled Manchester Farm quail; served in a sauce of ancho chiles, garlic, caramelized onions, and honey with a potato, cilantro, and queso añejo cake
tasting menu:: Chef's Seven-Course Tasting Menu 65 per person; 105 with wine pairing Limited to the entire table and subject to availability
brunch:: Huevos Motuleños10 Sunny-side-up eggs served on a tostada with black beans and surrounded by a spicy tomato-habañero sauce; garnished with peas, smoked ham, and plantains Omelet de Huitlacoche12 Earthy corn mushrooms sautéed with onion, garlic, and serrano chiles; folded into a fluffy omelet and served with a roasted poblano cream sauce Pescado al Carbón16 Fresh fillet of seasonal fish; charcoal-grilled and served with salsa fresca (fresh tomatoes, onions, cilantro, and serrano chiles) and white rice
