Everest Burger 2.0, new and improved for 2012

Most restaurateurs would agree that any new concept should be fine-tuned during its first year as it climbs up the learning curve and gets to know its customers. This wisdom has not bypassed Mark and Margarita Challenger, owners of Everest Burger, located at 91 Green Bay Rd. in Glencoe, Ill. (847-242-0909). This "better burger" joint, which opened in February 2011, is located on the Winnetka/Glencoe border in the North Shore area of Chicago. The owners are an engaging couple who also own the very popular Guanajuato Contemporary Mexican and Tequila Bar a few doors down from Everest Burger. They have made several key changes during 2011 and the customers couldn’t be more pleased.

"We’ve learned a lot during our first year at Everest Burger," said Mark, "and we’ve made some significant changes that will better serve our customers. We’ve moved to a different supplier of beef, changed some of our ingredients, added new recipes, changed our menu presentation, and moved to full table service because that’s what our customers want. We’ve also started daily breakfast service." The core mission of Everest Burger has not changed, however. "Our goal still remains to serve fresh, healthy food that our guests will find to be a delicious, intelligent alternative to typical burger joint fare," he says.

The beef is juicier and richer tasting
The first thing the Challengers did was to review their choice of all-natural beef. "We originally chose a Piedmontese beef that is a very lean, healthy, all-natural product that contains no hormones, additives or antibiotics," said Mark. "It’s a great product, but we found that it was simply too lean to please our customers tastes—they are used to richer beef. What was missing was the robust flavor that can be found in beef that has a higher fat content." So the Challengers spent several months researching other beef suppliers and eventually chose Missouri-based Rain Crow Ranch.

"This company brings to Everest Burger all of the qualities we look for," said Mark. "The beef is still all-natural, grass-fed and free of any hormones, additives and antibiotics. It’s also raised in the most cattle-friendly way possible. The difference is that the beef is from Angus cattle and delivers a heartier flavor experience. Our burgers are now juicer, moister and more flavorful than before and our customers love them. So do our kids." Everest Burger still grinds its beef in-house and the process has been improved for better texture. By grinding them in-house we can be assured that we are using the exact cuts of beef that we want. When you buy a pre-ground product as most burger restaurants do, you cannot be assured you are getting the quality you want.'

The burgers are now larger and the pricing is also simpler. The regular sized Everest Burger served with fries ($9.95) has been increased from 4 ounces to 5 ounces. The "big and juicy" burger (8 ounces) is also available at $12.95. Each burger recipe is priced the same no matter if the guest chooses grass-fed beef, free-range chicken or turkey, or organic vegetarian (black bean, Portobello or walnut). However, there is a $3 up-charge for choosing Wild Alaskan Salmon, which is flown in from Alaska. All burgers now come with choice of homemade French Fries, Sweet Potato Fries, Carrot Sticks or Coleslaw included in the price.

There are some other nice changes to the menu. The all grass-fed beef hot dogs are now served Chicago-style, with mustard, onion, tomato, celery salt, sweet pickle relish, sport peppers and a pickle spear. Sweet potato fries and homemade coleslaw are new options and there are also weekly specials like the Glencoe Burger (arugula, olive oil mayonnaise, tomato, and onion, ketchup and served on a house-made sesame bun) and the Great Gringo Burger (Corona beer marinated beef served with chipotle mayonnaise, tomato, ketchup, lettuce and grilled jalapenos). All condiments and produce are organic. On the dessert side, Everest Burger’s frozen yogurt is creamier than ever and they use real organic yogurt from Wisconsin in the recipe, unlike most other frozen yogurt that is made from powder.

The kids menu continues to be popular and there are several improvements. Pasta and meatballs are now available as well as meatball sliders. The kids’ meals are served in delightful, artistic cardboard cars and trucks.
Another big change has involved the menu presentation. "When our guests walk in, they view our large menu board on the wall behind the front counter," said Mark. "It lists all of our food choices, including our special recipes. The problem we had is that, originally, the menu board contained all text and no photos. We found that our customers had a hard time visualizing our burger creations and so ordering was too difficult. We’ve now designed and installed a brand new menu board, complete with color photos of the signature items. It’s bright and very appealing and ordering is much easier."
To make ordering and overall service even better, Everest Burger has added full table service and free WiFi. Guests can now be seated in the dining room and a server will give them all of the service they need, including explanations of the menu items. "It’s a better experience for the customers and it gives us more opportunity to chat with them and get to know them so we can continue to make them happy. That’s what a neighborhood restaurant should be," said Mark. "People on the go can still order at the counter and then sit down; the food will be brought to them, ready to eat in the dining room or packaged for takeout."

Everest Burger’s bakery becomes a central focus
The restaurant has always prided itself on its homemade baked goods. From the beginning, we’ve baked our burger buns from scratch, in-house," said Margarita. "We started out offering healthy, whole wheat buns that were delicious. But our customers told us they didn’t absorb the burger’s juices as readily as lighter white buns and the burgers were a bit too messy for some. After months of testing, we’ve designed a new, bigger burger bun, made from organic whole wheat white and unbleached flour. We didn’t sacrifice any flavor, though—they’re tastier than before. It’s a very good improvement." For those who prefer, Everest Burger still offers its sesame, whole wheat, vegan and gluten-free buns. The gluten-free buns are made from rice flour, buckwheat and flaxseed. Margarita tested several recipes before choosing this one.

New Breakfast Service
The bakery is also now the impetus for Everest Burger’s new breakfast service.
"Everest Burger, with its free parking, is a convenient stop for breakfast and we’re now offering some hearty breakfast entrées as well as a variety of wonderful pastries that are baked on premises," said Margarita. All egg dishes are prepared with free-range, organic eggs. The turkey bacon and sausage are hormone-free. Organic flour is used in the pancakes and waffles.
"Together with our fresh juices and our new espresso and cappuccino service—using excellent coffee, I might add—we have become an attractive spot for people who want to get off to a great morning start." Everest Burger’s breakfast service begins at 8 a.m.

The breakfast menu feature such items as the Breakfast Burrito, warm, flour tortilla filled with beef chorizo, black beans, scrambled eggs and cotija cheese ($7.95); the Everest Waffle, a home-made Belgian waffle with choice of strawberries, bananas or blueberries ($8.95); Blueberry Pancakes, three fluffy buttermilk or gluten-free buckwheat pancakes cooked with fresh blueberries ($9.95); Everest Pancakes, three fluffy buttermilk or gluten-free buckwheat pancakes cooked with shredded carrots, Granny Smith apples and raisins, and served with a side of plain yogurt ($10.95).

Omelette choices include the Nova Lox Omelette, three eggs, lox, onion, tomatoes and cream cheese; Steak Omelette, three eggs, steak, mushrooms, tomatoes, bell pepper, onion and sharp cheddar cheese; Everest Omelette, three eggs with a wonderful mix of spinach, tomatoes, onions, mushrooms and avocado, and the Mediterranean Omelette, three eggs, roasted sweet bell pepper, tomatoes, Kalamata olives, parsley, fresh garlic, scallions and feta cheese. All omelettes start at $10.95.
The bakery and coffee service are open all day and there are plenty of freshly baked cookies, cupcakes, muffins and brownies to choose from.

The new and improved Everest Burger is just another step for the Challengers as they continue to refine their business and become increasingly involved in their community. "We love this area and we’ve been fortunate to have sponsored some local sports teams and other programs, said Mark. "We hope the community will continue to support us as well and, if they weren’t convinced their first time at Everest Burger, they should come back and give Everest Burger another try. We think they will be very pleased with version 2.0. We want to hear from our guests about what we’re doing right and how we can make our restaurant the place to go for delicious, healthy burgers, great breakfast and much more."

About Everest Burger
Everest Burger is a better burger restaurant and bakery located at 91 Green Bay Rd., Glencoe, Ill. The restaurant and bakery is open 8 a.m. to 8 p.m. Sunday through Thursday, 9 a.m. to 9 p.m. Friday and Saturday. For more information, contact Everest Burger at (847) 242-0909 or online at www.everestburger.com.

Guanajuato Celebrates National Taco Day October 4

  

Guanajuato is the brainchild of chef/owner Margarita Challenger, who is a native of Dolores, Guanajuato, Mexico. Since she opened the restaurant in 2010 she has been wowing the Chicago North Shore crowd with her deliciously authentic, freshly made Mexican cuisine. The atmosphere is decidedly friendly and beautiful, and the tequila bar, with more than 40 tequilas to choose from, is becoming a North Shore legend in its own time.

The Earl of Sandwich apparently never traveled to Mexico, for if he had, he would have had an even better idea: take colorful, delicious, and perfectly herbed and spiced vegetables, cheeses and meats, fish and seafood and tuck them neatly into a freshly baked corn tortilla. Fortunately someone else got the idea and thus we celebrate National Taco Day on October 4. 


At Guanajuato Mexican Grill and Tequila Bar (73 Green Bay Road; 847-242-0501), this is a special day. To celebrate National Taco Day, Guanajuato presents a special assortment of unique, surprisingly good taco creations that are sure to be a hit.


If you’re looking for an authentic Mexican taco recipe, you can’t miss with her specialty: the Barbacoa (Goat) Taco Dinner, three tortillas filled with slowly cooked, pulled apart goat meat, and garnished with onions and cilantro, and served with rice and beans ($10.95). Two excellent choices for fish lovers are the Salmon or Tilapia Tacos (Tilapia $13.95/Salmon $15.95), three tacos served with chipotle mayonnaise, pico de gallo and avocado, with rice and beans. If you’re in a seafood mood, choose the Grilled Shrimp Tacos, three grilled shrimp tacos with avocado and Pico de Gallo on flour tortillas, served with rice and beans ($15.95).

Guests who would prefer a lighter taco experience will enjoy the vegetarian Tacos Santa Fe (photo, left) in which she replaces the corn tortillas with light and sumptuous Romaine lettuce.

If you’re a traditionalist, you can opt for Chef Margarita’s Three Taco Dinner, three corn tortillas filled with choice of chicken, ground beef, pork, steak or chorizo, garnished with lettuce, tomato, onions and cilantro, and served with rice and beans ($9.95). If you want a basic taco, choose the Tacos: chicken, ground beef, steak or chorizo on corn tortillas with cilantro, onions, lettuce and tomato, or the Pork Tacos, served the traditional Mexican way with cilantro and onions only.

Your kids will love the tacos, too, for Chef Margarita knows what kids like: Tacos Niños, three mini tacos on either soft or crispy tortillas, served with rice, beans and your choice of chicken, steak or ground beef ($5.50).


Your taco feast won’t be complete without a delicious homemade dessert. Helado Frito is a traditional Mexican favorite of fried vanilla ice cream and fresh strawberries ($6.50), or you might want to try the Flamed Bananas, warm caramelized plantains served with vanilla ice cream ($6.50). For a crispy sweet try the Sopapillas, sugar cinnamon crisps served with fresh strawberries ($6.50).


Chef Margarita’s home town of Dolores Hidalgo, Guanajuato is famous for its ice cream street vendors who offer some amazingly good, offbeat flavors. Guanajuato replicates these creations in their own dessert kitchen. Try flavors such as Avocado, Cajeta, Cheese, Corn, Mole, and Tequila, or go with classic favorites such as Chocolate, Pecan, Rum, Strawberry or Vanilla ($6.75).

Celebrate Cinco de Mayo at Guanajuato in Glencoe, May 5

Cinco de Mayo has arrived at Guanajuato (Green Bay Rd., Glencoe, Ill.; 847-242-0909)! Celebrate this one-of-a-kind fiesta with authentic cuisine and festive specials!

For many Chicagoans, Cinco de Mayo is a great opportunity to enjoy special renditions of traditional Mexican dishes. Chef/Owner Margarita Challenger, born and raised in the state of Guanajuato, is celebrating her heritage by featuring a number of Cinco de Mayo specials including a Tropical Guacamole Basket, a wonderful mix of avocado, jicama, radishes, cucumber, jalapeno, cilantro and red onions, served on a flour tortilla basket with flour tortilla chips; and from the Mexican countryside of Puebla, Bistek Ranchero, a delicious steak stew cooked slowly in a tomato sauce with garlic, onions and potatoes, served with drunken beans and Mexican rice.

Mexican celebrations wouldn’t be complete without tequila and Guanajuato offers guests a selection of more than 40 tequilas including blanco, reposado, añejo and some extra special selections. Most of the tequilas are priced at $7-$9 per shot, but the best tequilas, which can be compared in quality to fine aged cognac, are priced from $15.50 to $71. These special tequilas are served in a snifter to bring out the best of the magnificent bouquet and can be savored by the shot or as an ingredient in a creative selection of specialty cocktails and margaritas.

Honoring their love of tequila, Guanajuato offers patrons a number of cocktails and margaritas including a Tamarind Margarita, a unique sweet and sour flavor with a hint of chili pepper spice, and their infamous Acai Margarita, made from acai, fresh lime juice, pomegranate juice, tequila, simple syrup and Citronge.       

So make your own mini maracas, don your widest brimmed  sombrero and cha cha your way to Guanajuato. With chef/owner Margarita Challenger hailing from Dolores Hidalgo, Mexico, Guanajuato offers patrons authentic and delicious options for Cinco de Mayo and everyday!

About Guanajuato

Guanajuato is a contemporary Mexican restaurant located at 73 Green Bay Rd. in Glencoe, Ill. The restaurant and bar is open for lunch and dinner 11 a.m. to 10 p.m. seven days per week. For more information or to make a reservation, contact Guanajuato at (847) 242-0909 or online at www.myguanajuato.com. 

Weekly Specials at Guanajuato

Guanajuato, Glencoe’s popular contemporary Mexican restaurant has new weekly specials!

This week’s lunch special are the Ham Torta, a Mexican sandwich consisting of cold cut ham on warm bread with mayonnaise, lettuce, tomato, onions and avocado for $5.50; and the Avocado Salad, romaine lettuce, roasted peppers, sliced cheese queso fresco, onions and tortilla chips with an avocado dressing for $8.95.

The soup specials this week are the Caldo de Res, a beef soup served with onions, cilantro, avocado, and garnished with tortilla strips and lime, $8.50 for a bowl; the Posole Soup, a pork based traditional Mexican soup for $8.95 a bowl; and the Shrimp Soup $6.95 for a medium and $12.95 for a large.

The dinner special this week is the Mayan Chicken, a charbroiled small chicken, seasoned with Mayan spices, served with Mexican rice, cactus and salsa, garnished with avocado, cilantro, and grilled red onions all served in a small moljate for $23.95.

Guanajuato will be closed Thursday, November 25, 2010 but will open again with regular hours on Friday, November 26, 2010.

Guanajuato is located at 73 Green Bay Rd. in Glencoe, IL. For more information, including a complete menu call (847) 242-0501 or visit www.myguanajuato.com.

Guanajuato's new $5 Menu, weekly specials and more!

Guanajuato, Glencoe’s popular contemporary Mexican restaurant has new weekly specials including a new $5 menu. Don’t forget, this Sunday, Nov. 14 is National Guacamole Day. Ole!

$5 Specials at Guanajuato

Every Sunday, Guanajuato features a special “flavor of the day” of its unique sweet and savory homemade ice cream. Flavors include Corn, Mole, Rum, Avocado, Chocolate and more.

On Mondays, get a $5 three-taco dinner with Chicken and Ground Beef. On Tuesdays, a house margarita is just $5. Each Wednesday, a different glass of wine is featured for $5 (restaurant’s choice). On Thursdays, Guanajuato’s “Drink of Month” is $5. November’s cocktail of the month is a special Pumpkin Spice Martini.

Weekly Dinner Specials
Guanajuato’s dinner specials have become so popular that some have become regular menu items like the Carne Campesina, a traditional carne asada steak covered with roasted poblano peppers, mushrooms, grilled onions and topped with melted cheese. This dish is also served with rice and beans for $18.95.

This week’s specials include the Margarita Mango Salad (pictured right), fresh Romaine lettuce and arugula, dried mangos, cherry tomatoes, cabbage, roasted corn and cotija cheese tossed with Balsamic vinegar ($8.95); Grilled Lambchops, marinated with rosemary, red wine and garlic Guajillo sauce, served on mashed potatoes with broccoli and steamed carrots, and Mexican rice garnished with sour cream ($26.50); and Huachinango Vallarta, whole red snapper lightly fried with a garlic citrus sauce, garnished with an orange and served with salad and rice ($24.95).

National Guacamole Day
Celebrate National Guacamole Day this Sunday, November 14 with fresh, homemade guacamole from Guanajuato! Guanajuato’s Guacamole is prepared with fresh avocados, cilantro, tomatoes and peppers ($6.50), plus add jicama and cucumber for $2. Served with homemade tortilla chips.

Guanajuato is located at 73 Green Bay Rd. in Glencoe, IL. The restaurant serves contemporary Mexican cuisine for lunch and dinner. For more information, including a complete menu, visit http://www.myguanajuato.com/.  

Lunch and Dinner Specials at Guanajuato in Glencoe

Guanajuato, Glencoe’s popular contemporary Mexican restaurant has two special dishes available:

The lunch special is three Grilled Quesadillas, filled with mushrooms, onions, and jalapenos, topped with pico de gallo, cotija cheese and sour cream. The quesadillas are lightly fried and served with a side of rice and beans for $12.95.

At dinner, Guanajuato offers Carne Campesina, a traditional carne asada steak covered with roasted poblano peppers, mushrooms, grilled onions and topped with melted cheese. This very popular dish is also served with rice and beans for $18.95.

Guanajuato is located at 73 Green Bay Rd. in Glencoe, IL. For more information, including a complete menu, visit http://www.myguanajuato.com/.

Transport to Mexico with weekly specials and live music at Guanajuato in Glencoe

Enjoy the upbeat sounds of a live trio band while dining on authentic Mexican cuisine and escape to Mexico at Guanajuato, a new contemporary Mexican restaurant in Chicago’s North Shore. Guanajuato offers weekly dinner specials, plus live music 6 p.m. to 9 p.m. every Friday and Saturday.

Guanajuato, named for the beautiful state in the central highlands of Mexico where executive chef/owner Margarita Challenger was born, offers rotating lunch and dinner specials every week. All August long enjoy Queso Fundido con Mariscos, melted mozzarella cheese with grilled shrimp, scallops and tilapia seasoned with a pinch of jalapeño peppers, and served with Guanajuato’s salsa and flour tortillas ($14.95). For an entrée, try the Enchiladas Pacifico, three mixed seafood enchiladas (grilled shrimp tilapia and scallops) lightly sautéed in red guajillo San Miguel salsa, served with lettuce, tomato, red onion, avocado, Cotija cheese and sour cream ($18.95). Specials are offered for lunch and dinner daily in addition to Guanajuato’s regular menu.

Transport to Mexico with authentic Mexican cuisine from executive chef Margarita Challenger and the upbeat, romantic sounds of the Trio of Two from 6 p.m. to 9 p.m. every Friday and Saturday at Guanajuato in Glencoe. Celebrate the weekend with a housemade margarita with one of Guanajuato’s 40 different varieties of tequila.

About Guanajuato

Guanajuato is a contemporary Mexican restaurant located at 73 Green Bay Rd. in Glencoe, Ill. The restaurant and bar is open for lunch and dinner 11 a.m. to 10 p.m. seven days per week. For more information or to make a reservation, contact Guanajuato at (847) 242-0909 or online at http://www.myguanajuato.com/.

Guanajuato brings authentic Contemporary Mexican Cuisine to Chicago’s North Shore

Guanajuato (pronounced “juan-a-wotto”), is a new contemporary Mexican restaurant, (73 Green Bay Rd., Glencoe; 847-242-0909) that opened Wednesday, June 23. Owned by Mark and Margarita Challenger, Guanajuato is named for the beautiful state in the central highlands of Mexico where Margarita was born and raised.

Margarita is a professionally trained chef, having earned her culinary degree at Washburne Culinary Institute. She also operated a successful catering business, Culinary Treasures, with chef Miguel Coronel, and Mixteco Grill owner and former Topolobampo chef, Rauel Arreola. Margarita and Mark purchased Wholey Guacamole Mexican Grill in Glencoe to years ago from its previous owners; Margarita completely changed the menu, featuring her own contemporary American creations.

“Wholey Guacamole has given me the opportunity to bring our passion for Mexican cuisine to the North Shore, and our customers have been delighted,” says Margarita. “Mark and I knew that Wholey Guacamole would be just a stepping stone.”

When a larger space became available, the couple jumped at the chance to build the type of restaurant they’ve always wanted.

“Guanajuato is a happy place to eat and drink,” says Margarita. “The menu not only features many of our customers’ favorites from Wholey Guacamole, but also presents a quite expanded menu, with our contemporary take on authentic family recipes.”

Margarita serves as Guanajuato’s executive chef, and is assisted by Jovanny Diaz, the chef de cuisine, who has earned his culinary stripes through on-the-job training at several restaurants, including Wholey Guacamole.

The restaurant seats 56 in the main dining room with an additional 25 seats at the bar, which boasts an expansive wine list and 27 tequilas. The adobe yellow walls give the effect of a true, Mexican home and are highlighted by colorful Talavera pottery wall planters that were imported directly from Dolores Hidalgo, Margarita’s home town. Talavera pottery tile accents can also be found as inserts on the dining tables and in the bar counter top. A brick wall with traditional archways has been constructed to separate the dining room from the bar area. The oak wood on the custom-built bar and tables adds a comfortable sophistication to the space.

Guanajuato’s Contemporary Mexican Cuisine
Guanajuato’s Aperitivos y Sopas (appetizers and soups) include selections like Tostadas de Ceviche, two crispy open-faced tortillas topped with a savory ceviche marinated in lime juice and mixed with diced tomatoes, onions, cilantro and a pinch of jalapeno served with avocado; Salsalito Tamales, chicken, pork or sweet corn tamales served with two house-made sauces, a creamy roasted poblano salsa and a tangy red guajillo salsa; and Tortilla Soup, traditional Mexican soup garnished with avocado, cheese and tortilla strips.

For Ensaladas (salads), Guanajuato offers a large selection including the Vallarta Salad, mixed greens, fresh strawberries, diced green apples and walnuts, sprinkled with a light balsamic vinaigrette dressing, served in half a pineapple; San Miguel Chop Salad, crispy Romaine lettuce, tomato, cilantro, radishes, cucumber, Kalamata olives and crumbed bleu cheese, and Jicama Salad, mixed greens, cucumbers, radishes and pomegranate served with a light lemon dressing.

Guanajuato’s entrée selections include a number of seafood, beef and poultry dishes. Del Mar features include Michoacan Grilled Avocado and Shrimp, a dish from Uruapan, home of Mexico’s avocado orchards: a lightly grilled avocado filled with fresh shrimp cocktail, mixing the flavors of land and sea, served with vegetables and Mexican rice; Margarita Salmon, a fresh salmon filet grilled with Guanajuato’s house marinade, served on a bed of homemade black beans, sautéed vegetables, and garnished with cucumber, radishes and lime sauce, and Blackened Tilapia Fajitas, a dish from Tequila Jalisco: sizzling hot blackened tilapia accompanied by tequila-marinated vegetables, served with black beans, guacamole and Margarita’s salsa.

The Carnes dishes include tasty selections such as El Molcajete, a dish from the Mexican countryside: grilled cactus and onions, black beans, steak and salsa slowly simmered together and garnished with cilantro, radishes and Cotija cheese; Carne Asada, a tender skirt steak grilled to perfection and served with rice and beans, garnished with avocado and fried onions; Barbacoa Taco Dinner, three tortillas filled with slowly cooked, pulled goat meat, garnished with onions and cilantro, served with rice and beans, and Grilled Pork Chops, two perfectly grilled pork chops lightly covered with a mole poblano sauce, served with Mexican rice and grilled tropical fruit.

Traditional dinner specialties include Cenas Mexicanas selections like the Grilled Salmon or Tilapia Burrito, a fresh grilled salmon or tilapia burrito richly made with black beans, chipotle mayonnaise, Romaine lettuce and Cotija cheese; Bonita Chimichanga, burrito with a choice of meat or vegetarian, grilled golden brown with red and green salsa served on a bed of black beans with rice and vegetables, and Esperanza’s Chile Relleno, a classic soufflé-battered Poblano pepper stuffed with picadillo (ground beef) or cheese and covered in Caldillo de jitomate, served on a bed of black beans and crumbed Cotija cheese.

Guanajuato also offers a number of vegetarian dishes, Platos de Vegetarianos. Selections include Spinach, Mushroom or Veggie Quesadillas, three flour tortillas filled with cheese and either fresh spinach, mushrooms or a delicious blend of sautéed vegetables; and Tostada del Campo, two crispy, open-faced corn tortillas topped with a pinto bean spread, rice, avocado, lettuce, tomato, cheese and sour cream with white rice and salad greens on the side.

Desserts, Postres, at Guanajuato include Flamed Bananas, warm caramelized plantains served with vanilla ice cream; Sopapillas, sugar cinnamon crisps served with fresh strawberries; and Guanajuato’s Homemade Ice Cream, sweet and savory flavors like vanilla, chocolate, strawberry, pecan, cheese, avocado, mole, rum, tequila and cajeta. These unique flavors are famous on the streets of Dolores Hidalgo, Margarita’s home town in Guanajuato.

Guanajuato is open daily for lunch and dinner. Lunch ranges from $3-$15 per person, and dinner ranges from $8-$20 per person.

About Guanajuato
Guanajuato is a contemporary Mexican restaurant located at 73 Green Bay Rd. in Glencoe, Ill. The restaurant is open for lunch and dinner 11 a.m. to 10 p.m. seven days per week. The bar is open Monday-Wednesday, 4 p.m. to 10 p.m.; Friday, 4 p.m. to midnight; Saturday, noon to midnight; and Sunday, noon to 10 p.m. For more information or to make a reservation, contact Guanajuato at (847) 242-0909 or online at www.myguanajuato.com.