THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Transport to the Yucatán without leaving Chicago: a Michelin-trained chef and an intimate eight-seat dinner bring xtabentún cocktails, pibíl chicken, and marquesitas to a West Town table. Read on for culinary context, how to get there, and practical tips.
Transport to the Yucatán without leaving Chicago: a Michelin-trained chef and an intimate eight-seat dinner bring xtabentún cocktails, pibíl chicken, and marquesitas to a West Town table. Read on for culinary context, how to get there, and practical tips.
Step through the door on a cool Chicago evening and the room fills with the smoke-sweet aroma of axiote and citrus. Plate by plate, Chef Carla Ocampo brings the Yucatán Peninsula into a West Town dining room: anise-sweet xtabentún cocktail to start, a bright hibiscus agua fresca, layered tostadas, and slow-roasted pibíl chicken that releases steam like a story told slowly.
Verified experiences and guided adventures in the surrounding area.
Operated by eatwith · Chicago, Illinois
Step through the door on a cool Chicago evening and the room fills with the smoke-sweet aroma of axiote and citrus. Plate by plate, Chef Carla Ocampo brings the Yucatán Peninsula into a West Town dining room: anise-sweet xtabentún cocktail to start, a bright hibiscus agua fresca, layered tostadas, and slow-roasted pibíl chicken that releases steam like a story told slowly.
The cuisine traces its roots to Maya techniques and coastal ingredients — achiote (annatto), citrus, chiles and long braises that predate modern ovens. Carla trained in Spain and spent time in a Michelin-starred kitchen, which shows in disciplined plating and balance, but the core is traditional Yucatecan flavor: citrus, fermentation, and honeyed liqueurs like xtabentún.
Expect an intimate communal meal for up to eight guests where the menu reads like a short route map: starter, soup, main with green rice, and marquesitas for dessert. The neighborhood — between Wicker Park and Ukrainian Village — adds a local pulse of bars and bakeries if you want a pre- or post-dinner stroll.
Practical notes: the event runs about two hours at 2532 W Iowa St; mobile tickets are required and one booking covers the full table. Hosts include aperitif, cocktails and digestif; communicate allergies in advance. Transit options include Bus 49 and 66 or a longer walk from the Blue Line Western stop. The experience is physically easy but rich in flavor—plan to arrive hungry, punctual, and ready to share a lively table.
easy.
2 hours.
No special fitness required—this is a seated culinary experience suitable for most guests.
The event is hosted at 2532 W Iowa St, Chicago; the full address and entry instructions will also appear on your confirmation voucher.
Yes—guests should communicate any food restrictions when booking so the hosts can adapt dishes where possible.
Seats are shared with up to eight guests and the dinner lasts about 120 minutes.
For a full refund cancel at least 24 hours before the scheduled start; cancellations within 24 hours are non-refundable.
Yucatecan cuisine blends Mayan culinary techniques (long braises, regional chiles, honey-based liqueurs like xtabentún) with coastal ingredients; Chef Carla brings influences from both Mexico and Spain, including training at a Michelin-starred kitchen.
The hosts emphasize fresh ingredients and small-batch preparation; guests are encouraged to communicate dietary needs to reduce waste and request leftovers in reusable containers when possible.
eatwith operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Step through the door on a cool Chicago evening and the room fills with the smoke-sweet aroma of axiote and citrus. Plate by plate, Chef Carla Ocampo brings the Yucatán Peninsula into a West Town dining room: anise-sweet xtabentún cocktail to start, a bright hibiscus agua fresca, layered tostadas, and slow-roasted pibíl chicken that releases steam like a story told slowly.
Step through the door on a cool Chicago evening and the room fills with the smoke-sweet aroma of axiote and citrus. Plate by plate, Chef Carla Ocampo brings the Yucatán Peninsula into a West Town dining room: anise-sweet xtabentún cocktail to start, a bright hibiscus agua fresca, layered tostadas, and slow-roasted pibíl chicken that releases steam like a story told slowly.
The cuisine traces its roots to Maya techniques and coastal ingredients — achiote (annatto), citrus, chiles and long braises that predate modern ovens. Carla trained in Spain and spent time in a Michelin-starred kitchen, which shows in disciplined plating and balance, but the core is traditional Yucatecan flavor: citrus, fermentation, and honeyed liqueurs like xtabentún.
Expect an intimate communal meal for up to eight guests where the menu reads like a short route map: starter, soup, main with green rice, and marquesitas for dessert. The neighborhood — between Wicker Park and Ukrainian Village — adds a local pulse of bars and bakeries if you want a pre- or post-dinner stroll.
Practical notes: the event runs about two hours at 2532 W Iowa St; mobile tickets are required and one booking covers the full table. Hosts include aperitif, cocktails and digestif; communicate allergies in advance. Transit options include Bus 49 and 66 or a longer walk from the Blue Line Western stop. The experience is physically easy but rich in flavor—plan to arrive hungry, punctual, and ready to share a lively table.