Mexican Radio
Tucked inside the Hyatt Centric in Chicago’s Loop, Mexican Radio offers a warm, polished atmosphere, attentive hospitality, craft margaritas, and regional Mexican flavors. Regulars rave about the shrimp tacos, trompo al pastor, arrachera, ceviche, chips and salsa, and Bellini mimosas; the spacious setting works for groups and post-work drinks. Experiences can vary, however—some diners report bland chilaquiles, greasy quesabirrias, missing sides, or slow outdoor service.
What 46 diners keep saying
verbatim, from Google
“Steak and eggs was delicious! The Bellini mimosas were delicious as well. Pancakes were perfect.”
“10/10 will be back again!! Miguel made it happen within minutes of our group of 11 showing up, Sandra was on it with the service keeping the beers & waters flowing, all the food was amazing🤤 Hospitality and quality is unmatched!”
“Newsflash! There's a new Mexican Restaurant that just opened in Chicago's Loop, Mexican Radio! Roanoke Hospitality and Chef Dudley Nieto have created a new Mexican Dining Destination in the Loop. At 100 W. Monroe - Located on the Ground Floor of Hyatt Centric The Loop Chicago. They offer a dynamic menu of seasonal dishes pulling inspiration from regions across Mexico, including Oaxaca, Puebla, and Yucatán, including inspired tacos, craft margaritas, and a tequila-forward cocktail menu. The grand opening was fabulous with delicious food and drinks! This New restaurant is already very popular! Check them out for yourself! Buen Provecho!”
“Mexican food autentico e di qualità ! Consigliato , servizio attento e veloce ! In centro a Chicago .”
“Very delicious! Michelle was wonderful with us as it was our first time here. My family had the arrechera, Trompo Al Pastor, and the ceviche! very delicious!”
“There is a distinct kind of madness to the Chicago Loop after 5:00 PM. The suits are sprinting for the Metra, the L is roaring overhead like an angry god, and the wind is whipping through canyons of cold glass. But if you know where to look—specifically, tucked inside the Hyatt Centric on Monroe—there’s a pocket of warmth. A frequency change. They call it Mexican Radio, and having just opened its doors in May, this place is an absolute banger. Step inside, and the sterile financial district melts away. You’re hit with an art-deco glow, local murals dripping with soul, and the intoxicating, unmistakable perfume of charred chiles and rendered pork fat. It’s loud, it's alive, and it instantly dials you into a different wavelength. Erin and I originally slipped in just to catch their Happy Hour—a perfect, stolen hour to get a quick taste of the room—and the second we sat down, we knew we were hooked. The cocktail program here is awesome, a masterclass in balance and smoke that immediately makes you want to cancel whatever plans you had next. Sitting across from her, the rest of the city got muted. The table for two became our own private island in the middle of the midwestern concrete. We didn't come for sanitized, corporate hotel food. Chef Dudley Nieto— a powerhouse from Puebla who grew up to master classical French technique—is running the kitchen. Nieto is a fixture of Chicago's culinary soul, and in a world of corporate compromises, he isn't playing around. He’s channeling pure ancestral memory through a blazing kitchen engine. There’s always energy in a Mexican kitchen, and there’s always music blasting from a radio. In Mexico, we believe that when a cook is happy, the food is good — Chef Dudley Nieto That first Happy Hour was just a teaser; we already know we have to get back to dive headfirst into the full menu. The food feels like a map of Mexico's deepest flavor profiles. There is the Ceviche Tatemado (so good) where shrimp and octopus swim in a dark, wicked morita-tamarind salsa, cut with cucumber and avocado, scooped up with crispy plantains. It’s bright, dangerous, and perfectly acidic. Then comes the Trompo al Fuego, the real theater of the night. They bring the stacked, marinated pork al pastor tableside on a vertical skewer and set it ablaze. It flashes, it caramelizes, and suddenly you're building tacos with your hands—warm tortillas, sweet pineapple, sharp cilantro. It’s messy, intimate, and brilliant. Finally, the Short Rib Mixiote, slow-braised, wrapped tight in banana leaves, and infused with guajillo and cascabel chiles. It doesn't just fall apart; it surrenders. Between the two of us, trading tacos, sipping killer cocktails, and wiping morita salsa from our fingers, the corporate hustle outside feels a million miles away. You catch the other person's eye over a shared plate of *esquites* slick with lime aioli and cotija, and you realize: *this* is why we go out. Not just to eat, but to disappear together for an hour or two. Mexican Radio isn’t just a spot to grab a bite before a theater show or a quick drink after a soul-crushing day at the office. It’s a reminder that even in the heart of a gray financial district, you can find real, unfiltered heart. It’s beautiful, it's chaotic, and Erin and I will absolutely be back for more. Special highlight: the service was fantastic. All the way down from the manager to the hostess to our service. Everyone was great.”
“I first want to say the staff is amazing and very attentive. The tacos and dessert are some of the best I have ever had. I am glad I got the opportunity to talk to the chef to thank him for all his amazing food!”
“Excelente restaurante ,comida mejicana exquisita .... 👌”
“The food was very tasty and fresh! Mimosas some of the best I’ve ever had! Would 100% keep coming back over and over!”
“Stopped in for breakfast this morning and ordered the avocado toast with a poached egg, and it delivered. The avocado was fresh and generously sliced, the poached egg was perfectly done, and the whole thing came together nicely. Coffee was fresh and hit the spot. A small note: the fresh cheese that used to come with this dish is no longer included. Service was quick and attentive. Would come back, especially for a casual weekday breakfast.”
“I order the chilaquiles. Everything tasted bland. I had to put extra salt on everything and still was lack luster. The tortilla chips were all soggy as well. The chicken tinga ….. had no tinga. Tasted like boiled chicken. The best part were the scrambled eggs. The torta was … okay. The cafe de olla tasted like tea de anise. Did even have a hint of coffee flavor. The steak was the highlight of the other dishes. You can taste the char. Definitely would not be back”
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