Red O’s Street Food Social Happy Hour
Red O recently began happy hour from 4 to 6 PM, Tuesdays through Saturday. Their Social Hour serves street food, oysters and specialty cocktails at sweet prices. Chicago Chef Rick Bayless consulted on the menu which features a variety of Latin-inspired street eats. A selected list of specialty cocktails are $8, craft beer for $5 and wines by the glass for $7. Food ranges from $2 (oysters, minimum of 3) to ceviche at $10 and queso fundido $12-$13.
I enjoyed the chunky guacamole which also came with warm chips and salsa. I had never been to Red O before and I liked the elegant dining room and great plating. The guacamole just seemed so fancy but was only $6.
And $2 a piece, scoring a bunch of oysters was easy. They were served with a smokey chipotle salsa and tomatillo-habenero mioneta (mignonette). The sustainable shucked-to-order oysters hardly needed the dressing up though as they were so sweet.
The social hour menu offers 3 different ceviches; Yucatecan, (mixed), Atun Tropical (tuna) and Fronterizo (yellowtail).
The Fronterizo was my favorite. It was even conveniently loaded on chips already. They say the Yukatecan ceviche takes a tiny bit longer for the acid to “cook” the seafood while the tuna is a relatively quick dish. As soon as it’s assembled, it’s ready to go.
For drinks, expect a range of margaritas including the Topolo which is more traditional. For something spicy, the Alacran is recommended or if you like the trend of fresh fruit, how about the Market which featured cucumber and honeydew melon. I liked the mojito though I could use more mint- I could always use more mint (heehee says the Minty).
The two queso funditos were crowd pleasers. I couldn’t decide if I liked the cheese dip more with the chorizo or the mushrooms. I have a weakness for mushrooms so I may actually have to go vegetarian for this question.
The Street Food Trio features Mexico City style corn masa quesadillas, sweet plantain sopes and smoked chicken taquitos. The mini taquitos were the faves of the table.
Then came the tostada trio with the sashimi style Alasakan salmon, grilled Matzatlan shrimp and jicama taco (the jicama served as the carb-free taco) and an heirloom tomato escabeche.
I didn’t try the Market because I’m allergic to honeydew but everyone seemed to like this best after the Alacran.
I like the DIY aspect of the tacos al carbon. We had a choice of chicken, skirt steak and shrimp. Be sure to add some grilled onions, salsa, a squeeze of lime and a smidge of guacamole to your tacos. And then finish off by munching on some sliced radishes or grilled Mexican green onions.
We couldn’t leave without admiring the tequilas in the Tequila Tunnel. There were so many bottles I’d never seen before.
Social Hour: Tuesday- Sunday, 4-6PM