An Epic Tale of Culinary Fusion: Mirra at the Coach House
Mirra
1742 W. Division Street
Chicago, IL 60622
Chicago, IL 60622
Just beyond the bustling vibe of Lilac Tiger in Uptown, lies a cozy nook known as the Coach House—a place that feels like stumbling into a secret. Here, James Beard Award nominee chef Zubair Mohajir blurs the lines between #Indian and #Mexican cuisines, spinning a tale as rich and intricate as the story of Mirra, or Caterina de San Juan, the muse behind the Pueblan traditions of the China Poblana. This fascinating tale threads everything together, making each dish a journey that’s as much about the plates as it is about the stories that inspired them.
Once we found the entrance, we were promptly escorted to the counter. It is here, among treasures that narrate tales of culinary conquests and personal journeys, that each meal is crafted, transforming the dining experience into something resembling a private conversation. The eatery’s counter isn’t just a place to eat; it’s a place where every dish comes with a backstory.
The 5-course journey began with a lentil puff that resembles chicharrón. Rich, crunchy, and a bit cheeky, this is an excellent accompaniment to an incredible scallop ceviche. Next up, we’ve got a sope served with cilantro and spinach chutney, all while sporting a tiger prawn like a crown. Then there’s the roti quesadilla, where the plot thickens. It’s like a handshake between distant lands, proving that when it comes to food, borders are merely lines on a map.
And just when you think it can’t get any better, the lamb barbacoa biryani comes in, a respectful nod to a regional style of barbacoa the Chef encountered during one of his trips to Mexico.
Wrapping up the feast, there’s dessert and chai—the kind that tastes like it’s been brewed with a dash of love, straight from chef Mohajir’s grandmother’s kitchen.
At $135, plus $60 more if you’re diving into the pairings, this is more than a meal; it’s an invitation to join chef Mohajir on a trip that’s as much about the stories behind the dishes as it is about the flavors. And let me tell you, it’s an invitation worth accepting.
The menus change periodically, so there is always fun to discover.
Reservations available through Tock.
