Cervecería Cruz Blanca

CERVECERÍA CRUZ BLANCA | 904 WEST RANDOLPH ST | CHICAGO | 312-733-1975

LOCATION AND HOURS

ADDRESS:

904 W. Randolph St.
Chicago, IL 60607-2208

HOURS:

Tuesday-Thursday: 11a.m-10 p.m.
Friday & Saturday: 11 a.m.-midnight
Sunday: 11 a.m-9 p.m.

Cruz Blanca is a brewery with a walk-up taqueria counter. Seating is open and we do not accept reservations.

For large groups or private dining options, please contact Dana Armon at darmon@fronteragrill.net or by calling 312-334-3662. The private dining options at Cruz Blanca include family style table service for up to 80 guests.

BREWERY

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.

pdf_icon copy Download menus in Acrobat PDF format:

    Rick and Deann Bayless, Proprietors
    Jacob Sembrano, Brewmaster  |  Lisa and Fred Despres, Chefs

    Brewery Tours
    Join us for a tour of the Cruz Blanca Brewery. Great for small groups.

    TAQUERÍA

    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.

    pdf_icon copy Download menus in Acrobat PDF format:

      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

      Cruz Blanca Catering Request Form
      Please note this form only serves as a request. We appreciate advanced notice so we can provide what you need, when you need it! Once submitted, a member of our team will contact you for order confirmation. Please feel free to email us at catering@cruzblanca.com, if you don't hear from us within 24 hours. Cruz Blanca is closed Mondays.

      Wood-Fired Taco Fillings

      Make your own tacos with housemade corn tortillas, grilled knob onions, güero chile and salsa.
      2 Tacos per person (choice of 1-2 fillings)
      3 Tacos per person (choice of 1-3 fillings)
      4 Tacos per person (choice of 1-4 fillings)
      Beef Tasajo / cured flank steak
      Pork Cecina / red chile pork loin
      Oaxacan Chorizo 
      Roasted Garlic Chicken Breast 
      Mushroom / garlic-agave portobello

      Sides

      Each side serves 10 people. Please select quantity.
      Grilled Chips
      Red Salsa
      Green Salsa
      Guacamole
      Nopal Salad / grilled cactus, red onion, queso fresco, olive oil, and lime
      Cucumber Salad / radish, red onion, cilantro, lime
      Extra Tortillas / handmade corn tortillas (20)

      Desserts

      Each order serves 10 people. Please select quantity.​​
      Wood-Oven Mini-Cookies / Assorted chef's choice, baked fresh daily

      Drinks

      Please select quantity of items. Specific growlers can be requested in our “notes” box (subject to availability). Or our party coordinator can suggest them for you.
      Please select quantity of items.
      Agua Fresca / Fresh Fruit Cooler 64oz
      Cruz Blanca House-Beers / Howlers 32oz
      Cruz Blanca House-Beers / Growlers 64oz

      Catering Supplies

      Check the items you'd like to add. Cruz Blanca will adjust quantity to fit your party size and order.
      Plates and Utensils 
      Tongs, Serving Spoons 

      ABOUT CRUZ BLANCA CERVECERÍA

      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.

      Bienvenidos y Gracias

      Passionate exploration of Mexico’s spirited flavors and warm hospitality has led to the culmination of this exciting project: the opening of Cruz Blanca Cervecería & Taquería. As we proudly tap the first of many brews to come, we express our heartfelt gratitude to our industry friends who have offered their counsel, support and enthusiastic collaboration. We raise our glasses high in sincere appreciation of Perennial Artisan Ales, Revolution Brewing, Penrose Brewing Co., Goose Island Beer Co, Half Acre Beer Co., Hopleaf, Moody Tongue, Off Color Brewing, Three Floyds Brewing Company and Virtue Cider.

      OUR TEAM

      JACOB SEMBRANO
      HEAD BREWER

      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.

      SARAH STAFFORD
      GENERAL MANAGER

      The diversity of Mexican cuisine and richness of the culture drew Sarah to Chicago from the east coast, where she worked at Oyamel and Cosme, two of the country’s best Mexican restaurants. Here at Cruz Blanca, she says, guests will be surprised and delighted by the smoke-tinged tacos and inventive craft beer.

      GLENN WANG
      CHEF

      Glenn worked at his family’s restaurant for 10 years – the Moon Palace, home of Chicago’s most delicious soup dumplings. After culinary school at Le Cordon Bleu and an apprenticeship for Giuseppe Tentori, Glenn started working for Rick Bayless at Xoco. Now Glenn brings his passion to Cruz Blanca.

      FRED and LISA DESPRES
      CHEFS

      A scholastic athlete and classically trained violinist, Fred found his true calling after enrolling at the prestigious Le Cordon Bleu Paris, then began working in renowned seafood restaurants. After helping to run the kitchen at Chicago’s Takashi, he became the chef at Arami, where he met Lisa.

      A leading presence in the kitchens at Frontera Grill and Topolobampo for years, Lisa is well-versed in the art of Mexican cuisine, both rustic and refined.

      LISA CARLSON
      MANAGER

      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.

      MATT MORIN
      BEER DIRECTOR

      Pairing beer with food is literally Matt Morin’s favorite thing in the world. Nearing his certification as a cicerone, Matt is the mastermind behind Xoco Wicker Park’s craft beer program. Now he’ll help run the suds on Randolph Street, where his favorite beer (so far) is Emil, the special 750ML bottle available at Leña. Instagram: eagleandpheasant

      “PEPITAS” VELASQUEZ
      LEAD COOK

      Pepitas worked his way up at Frontera Grill from dishwasher, to making the salsas, to grilling over live fire…and played soccer every Sunday.  Through his ten years at the company, Pepitas has lead by example with hard work, sense of humor and an infectious smile.  Now he has stepped into a leadership role at Cruz and we are all excited to eat his food!

      TODD WHITE
      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

      CONTACT US

      Cervecería Cruz Blanca
      904 West Randolph Street
      Chicago, IL 60607
      312-733-1975
      info@cruzblanca.com