Order your quiche

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Start a new Easter tradition by enjoying a delicious handmade quiche by acclaimed Pastry Chef Jennifer Jones Enyart. Choose from asparagus with goat cheese or choriqueso, priced at $32 each. Place your order by Friday, April 14th by emailing Erika@DosUrbanCantina.com or calling (773) 661-6452.

Easter Baja Brunch

In addition to your favorite Mexican brunch specialties such as chilaquiles and huevos rancheros, we will feature seafood dishes inspired by the Baja and special spring desserts. Brunch hours are extended to 3:00 pm and we'll have surprises for the kids.

Spring has sprung...on the menu

Chef Brian Enyart and pastry chef Jennifer Jones Enyart are bringing the best of spring fruits and vegetables to new modern Mexican-inspired dishes. Jennifer incorporates seasonal rhubarb to create her version on a childhood favorite for her Rhubarb & Angel Food Cake (pictured above). She begins by poaching rhubarb in a light syrup infused with Mexican vanilla bean, fennel seed, hibiscus and arbol chile. The rhubarb is then poured over fresh-baked angel food cake, with whipped house-made mascarpone, and tiny versions of a traditional Mexican convent cookie that features fennel seed in the dough and cinnamon sugar. Jennifer recalls, "Growing up, there was a large rhubarb plant right between our house and our next door neighbor. Every spring, my mom would cook the rhubarb quickly with a little sugar and serve it with Angel food cake and whipped cream.”

Bib Gourmand Awards recognize 52 Chicago restaurants

"Fifty-two Chicago restaurants were recipients of the Michelin Guide's annual Bib Gourmand, which designates restaurants with good food that offer good value.

New to the list are The Bristol in Bucktown, Dos Urban Cantina in Logan Square and San Soo Gab San, a Korean BBQ restaurant with locations in Andersonville and Morton Grove."

- Phil Vettel, Chicago Tribune

Tacos your way

We are pleased to add five brand new, family-style offerings to the Dos Urban Cantina menu, ideal for sharing between 2-3 people. Each of these hearty dishes is accompanied by our new house-made corn tortillas, which are hand-pressed to order. Make your tacos how you like them.

New offerings include:

Chicken in Mole: a bone-in split chicken from Spence Farm, roasted and braised in rich and flavorful Oaxacan red mole and served with Spanish rice, black beans and a seven spice pickled chile escabeche.

There’s also a heaping helping of slow-roasted pork Carnitas, a dish originating from Michocan, Mexico, served family-style with salsa verde, avocado, charred knob onions and black beans.

The Beef Pibil: Most traditionally known as a slow-roasted pork dish, Dos takes a new spin on this Yucatan favorite by swapping out the pork with Rain Crow Ranch beef, then deliciously slow-cooking the meat with annatto seed. It is served with habanero salsa, citrus relish, pickled onions and black beans.

A Seasonal Whole Fish: Chef Brian is debuting whole fish with a crispy, bone-in Mediterranean Sea Bass that’s bathed in garlicky Mojo de Ajo and served over a bed of rice, beluga lentils, rajas and an arugula-herb salad.

A Vegetarian's Delight: Roasted seasonal Vegetables with Peanut Green Mole. This platter is composed of roasted sweet potato, sunchokes, and zucchini, served over rice with green peanut mole and topped with crispy shallots, serrano chiles and cilantro. 

All are available for dining in, carry out or delivery.

Happy hour

We are delighted to host happy hour from 5-7 p.m. Wednesday-Friday, offering half-off specials on our house margarita, draft beers and Mexican beers. Happy hour also features half priced snacks including Chicken Wings with a chipotle glaze, Tamal Tots with habanero cream, Chips & Dips with house-made guacamole, roasted tomato salsa and pumpkin seed hummus, as well as Sea Bass Ceviche.

Sunday brunch

Check out all-new entrees such as the Choriqueso Quiche made from chihuahua cheese and chorizo, Chilaquiles with fried eggs, salsa verde, creama, chihuahua cheese and cilantro, as well as the Beef Pibil Hash, which combines a hefty portion of slow-cooked beef with bits of crispy sweet corn tamal, eggs, and tomato-habanero salsa. Sweeter selections by pastry chef Jennifer Jones Enyart include fresh Cinnamon Rolls with cream cheese frosting and Spiced Apple Bread Pudding. 

Guests can still enjoy the restaurants wide range of brunch cocktails including Prickly Pear Lime, Pineapple Mint and Freshly Squeezed Orange Mimosas, Micheladas, and Bloody Marias or Marios. 

Brunch hours are 10 a.m. - 2 p.m. every Sunday. 

Chilaquiles

Chilaquiles