CRUZ BLANCA BREWERY & TAQUERÍA | 904 WEST RANDOLPH ST | CHICAGO | 312-733-1975
LOCATION AND HOURS
904 W. Randolph St.
Chicago, IL 60607-2208
Tuesday-Thursday: 11 a.m.-10 p.m.
Friday & Saturday: 11 a.m.-midnight
Sunday: 11 a.m.-9 p.m.
Sunday Funday: Half-priced select draft beers all day. Now featuring: Mexico Calling (Mexican Helles Lager) and She Only Wants Me For My….. (Quince Juice IPA)
Taco Tuesday: Chorizo-Potato Tacos, $2/each 4:00-6:00 p.m.
Wednesday-Friday: $3 brewers choice drafts and $3 Milagro Tequila shots 4:00-6:00 p.m.
Looking for Cruz Blanca gift cards? Shop here!
Seating is first come, first serve and we do not accept reservations.
For large groups or private dining options, please contact Lisa Carlson at email@example.com or by calling (312) 733-1975. Our 2nd floor taproom can host up to 50 guests seated, or up to 100 reception-style.
Inspired by Mexico. Brewed for Chicago.
Cruz Blanca makes new world interpretations of classic German, Austrian, and French styles of beer, much like the beers that blossomed throughout Mexico City in the 1860s.
Look for German pilsners and Vienna lagers, German Berliner Weisse, wiessbier, lactic acidic beers and French style Bieres de Garde, as well as a few contemporary American styles utilizing traditional Mexican and locally sourced ingredients.
Cruz Blanca’s taquería takes its inspiration from the “smoke alley” at Oaxaca’s Mercado 20 de Noviembre, where thick plumes of smoke foretell the primal pleasures of wood-grilled meats.
Here, you’ll walk up and choose your main attraction —half-cured flank tasajo, red chile pork cecina, chorizo, chicken or portobello— and our taqueros will pile it all on a big beer tray with accompaniments of wood-grilled knob onions and peppers, smoky Oaxacan pasilla salsa, avocado salsa, crunchy pico de gallo, grilled nopal cactus and limey cucumbers. And, of course, a stack of fresh-made tortillas.
Not into tacos? We also offer Oaxcan-style tlayudas — giant, shareable tostadas with black bean spread, cheese, grilled knob onions, güero chile, green salsa and your choice of wood-grilled protein — and encamaronadas, a cheesy shrimp quesadilla with pico de gallo.
CATERING & EVENTS
FIESTA FRIENDLY FARE FOR YOUR NEXT EVENT
Plan the perfect fiesta with crowd-pleasing fare from award-winning chef Rick Bayless. Our catering and private events menus are filled with soul satisfying flavors from Mexico’s Smoke Alley.
Your guests can make their own tacos with our house-made corn tortillas and choose from an array of toppings. Include our freshly–made guacamole, amazing sides, and stellar house-beers for a fun fiesta spread at Cruz Blanca or packaged to go for your catered event.
Cruz Blanca Upstairs Taproom
ABOUT CRUZ BLANCA BREWERY & TAQUERÍA
European Tradition. Local Focus. Mexican Style.
Emil Dercher, a brewer working in the great Alstatian technique of bottle-conditioning and using local botanicals, left France and made his way to Mexico City, where he sold beers under the Cruz Blanca label. It’s in that same adventurous spirit that we’ve reestablished Cruz Blanca Cervecería in Chicago.
Cruz Blanca is a place to settle in and sample craft beers made in that European tradition — Bieres de Garde and many more—with a Mexican touch, all expressed with local ingredients. Think malts, honey and botanicals all procured in and around Chicago.
Hailing from Austin, Texas, Jacob is a former fast food cook, cheesemonger, line cook and sous chef in various snout-to-tail restaurants. After leaving The Bristol in Chicago, where he worked as a cook, Jacob began brewing beer at Goose Island Clybourn and became the head brewer. At Cruz Blanca, he says his responsibility is creating beer with a meaning and an inspiration behind it.
MANAGER & PRIVATE EVENTS
Lisa literally grew up in a bed & breakfast, so hospitality has always been part of her life. She’s a huge supporter of Chicago’s craft beer community — she spent years managing Goose Island’s Clybourn Brewpub — and it’s her mission to introduce the city to the magical pairing of Bieres de Garde and Oaxacan tacos.
ASSISTANT BREWER & MANAGER
Todd met the love of his life, who currently works for Goose Island, over beers in his native Australia. After getting married, they both spent time at a West Coast (of the USA) brewery. Now in Chicago, Todd has become Cruz Blanca’s jack-of-all-trades. Whether it’s crafting brews with Jacob, managing the floor or manning a bar, there’s guaranteed to be “warm smiles and cold beers.” Instagram: toddwhitecorn
Nosheen is all about the business: so much so, that in college at Saint Mary-of-the-Woods she majored in business (and marketing.) That being said, there has been a noticeable uptick in fun since Nosheen joined the staff. Nosheen joined us from Formento’s, our delicious Italian restaurant neighbor just across Randolph Street. Instagram noshiface
Cruz Blanca, of Chef Rick Bayless’ restaurant group, is the third local dining institution that Linnea has helmed. She previously worked with Jacob and Lisa at Goose Island Brewpub, cultivating her love of beer and hospitality. Linnea’s very first job was at Chicago’s own Potbelly Sandwich Works: that’s where she began her studies in deliciousness. Instagram lmc7496
Cesar has built his passion and creativity for mixology (and beer, of course) while running a few of Chicago’s top bar programs, such as Mercadito: he understands how welcoming hospitality, and setting the ‘just right’ mood, are equally as important as the ingredients in the glass. At Cruz Blanca, Cesar has introduced more local spirits for fresh cocktails that compliment Jacob’s amazing beers.
Born and raised in Chicago, Chef Iliana is inspired by the bounty of seasonal produce and locally raised protein to be found in the Midwest, and utilized in new ways to create Cruz Blanca’s Oaxacan cuisine. Following in the footsteps of her father, who also cooked on the line and now runs a pasta shop, Chef Iliana has been preparing for this role her entire life. Instagram ila2011
Roberto joins us after several years with the BOKA Restaurant Group, more specifically our delicious neighbor Little Goat. Prior to that, Roberto was at Frontera Grill and Topolobampo for more than a decade! We are super excited to welcome Chef Roberto back, and Cruz Blanca’s Oaxacan specialty dishes have never tasted better.