Mexican Radio Brings Flaming Trompos and Regional Mexican Cuisine to the Loop
The trompo al fuego is lit tableside and then brought back to the kitchen to be sliced. | Mexican Radio
Downtown Chicago’s dining scene just added a new Mexican restaurant with deep culinary roots and a dramatic tableside presentation.
Mexican Radio officially opened May 5 inside the Hyatt Centric The Loop Chicago at 100 W. Monroe Street in The Loop. The restaurant comes from veteran chef Dudley Nieto and Roanoke Hospitality Group.
The opening intentionally coincided with Cinco de Mayo, which commemorates Mexico’s victory at the Battle of Puebla, a meaningful connection for Nieto, who was born in Puebla.
A Veteran Chef Behind the Concept
Queso fundido. | Mexican Radio
Nieto has spent decades helping shape Mexican dining in both Chicago and New York.
His resume includes restaurants such as Chapulín, Adobo Grill, Dos Caminos and Rosa Mexicano. He’s also known for introducing lesser-known regional Mexican ingredients and dishes to Chicago diners long before they became mainstream.
“There’s always energy in a Mexican kitchen, and there’s always music blasting from a radio,” Nieto said. “In Mexico, we believe that when a cook is happy, the food is good.”
That idea inspired both the restaurant’s name and atmosphere.
What’s on the Menu
Molcajete. | Mexican Radio
The menu focuses on regional Mexican cooking with a mix of shareable dishes, handmade tortillas and traditional techniques.
Highlights include:
Octopus-and-shrimp ceviche with morita-tamarind salsa
Queso fundido
Handmade tacos with seafood, meats and vegetables
Molcajetes with cactus, cheese and grilled proteins
Short-rib mixiote wrapped in banana leaves
The restaurant also offers a trio of guacamoles, including an Atlixco-style version with radish and jícama, plus another topped with serrano chile, chicharrón and queso fresco.
Sopa poblana. | Mexican Radio
One of the biggest attention-grabbers is the trompo al fuego, where stacked meat arrives tableside on a vertical skewer, is briefly set aflame, then sliced for guests to build tacos with fresh tortillas, onion, cilantro and salsa.
Cocktails, Brunch, and All-Day Dining
Service Hours
Daily • 6:30–11 AM
Served Daily
7 Days a Week
10 AM–3 PM
Cocktail Program
According to Bryan Gerrish, CEO of Roanoke Hospitality Group, the all-day model reflects how the Loop continues to evolve beyond the traditional office crowd.
“Remote work has changed traffic patterns, and many of these older buildings are being converted into hotels or residences,” Gerrish said.
That shift has created more demand for restaurants that can serve tourists, residents, commuters and after-work crowds throughout the day.
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