Rojo Gusano jumps into spring with Chef Dudley Nieto’s up-dated brunch menu, featuring all-time favorites, along with a variety of new options. 

New items include Huevos Motuleños, a traditional breakfast originated in the Yucatan Peninsula town of Motul, popular throughout the region, as well as Cuba and Costa Rica. The dish features a fried homemade tortilla, layered with black beans, Chihuahua cheese, topped with eggs, served alongside sliced pork belly, sauteed plantains, peas, and Guajillo salsa. Other brunch selections range from their new Molletesa toasted open-face sandwich served on a sliced bolillo roll, to Chef Dudley’s long-time favored Waffles and Pollo — with fresh fruit and berries, served with vanilla whipped cream and agave syrup. A variety of brunch-time cocktails and coffee drinks round-out the menu.

Brunch is served 11am to 3pm Saturdays and Sundays inside Rojo Gusano’s breezy-causal, surf themed setting, and on their 40-seat sidewalk patio.

Huevos Motuleños
Huevos Motuleños — Traditional Yucatan breakfast of homemade tortilla with black beans, cheese, eggs, served with sliced pork belly, plantains, peas $8.75
Waffles and Pollo
Waffles and Pollo — with fresh fruit and berries​, served with vanilla whipped cream, agave syrup, $12.50
Molletes
Molletes –​ Sliced bolillo roll, topped with black bean paste, pico de gallo, Chihuahua cheese, lightly toasted, $8. Add chorizo $1.50, steak $2.00
Affogato
Affogato — Espresso shot, vanilla ice cream, milk, fresh mint, $8.00
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Source: http://www.chicagofoodmagazine.com/news/new-up-dated-brunch-menu-at-rojo-gusano