Wazwan

Nomadic Pop up turned restaurant, we specialize in street food.

10/06/2026

Last chance to experience our current tasting menu! There are 3 seats left for tomorrow 10/7. Get them while you can! ⁠
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A little glimpse into what you can expect...Course Four on The Journey of La China Poblana Tasting Menu: The Galleon⁠.⁠
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Between the aromatic coasts of India, shaped by fire, steam, and trade, and the shores of Mexico, rich with corn, mole, saffron, and sweetness, lies the galleon voyage that connects two coasts and two cuisines.⁠
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We cross the Pacific with duck leg carnitas spiced with garam masala and seared until crisp, served over an arroz cremoso where Southeast Asian lemongrass meets Mexican hoja santa, finished with annatto oil.⁠
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P.S. Our next tasting menu 'Festives: Diá De Los Mu***os' kicks off on October 28th, and reservations are already live 👀 More info coming soon! ⁠
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10/05/2026

Holiday season is right around the corner, and special occasions call for special arrangements. ⁠
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We're now offering custom florals for partial and full buyout parties at Mirra. Pair the bold, vibrant flavors of our kitchen with arrangements designed just for you.⁠
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Hosting at home instead? Our new catering service brings Mirra to your table, wherever you're gathering.⁠
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Inquire about private events, custom florals, and catering at the link in bio.⁠
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09/25/2026

We're honored beyond words to be featured on the cover of Food & W**e. Being named Best New Chefs of 2026 was already more than we ever imagined, and this is one issue we'll keep on our coffee tables for years to come. ⁠
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We recently had the privilege of celebrating alongside our fellow honorees at the Food & W**e welcome dinner in NYC, and it was humbling to share the room with such talented chefs from across the country. ⁠
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None of this happens without our incredible team at Mirra and every guest who has walked through our doors. Thank you 🤍⁠
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09/21/2026

Tomorrow, our new cocktail menu makes its debut. Nine fresh drinks, crafted with something for every taste. 🍸⁠
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Guineo Viejo: Wh**ky, rum, and banana. Silk socks by the fireplace.⁠
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An Oldie But A Goodie: Mezcal, mango, and pineapple. Made for slow sipping.⁠
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A Puckered Roar: Rye, cacao, and cinnamon. Salty, bright, and frothy.⁠
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Arro-Frio: “Cold Rice.” Horchata-infused gin freezer cocktail for Chicago cocktail enthusiasts. Toasted and smooth.⁠
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Vespy: Gin, vodka, and fennel. Sharp and elegant. Pairs well with spicy food.⁠
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To Raita Wrong: Inspired by the cool, cucumber-yogurt Indian classic.⁠
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Boomerang: Back from our opening menu. A spicy, coriander-infused mezcal Negroni.⁠
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Another Margarita: A classic made new with kumquat, inspired by flavors from our seasonal achar.⁠
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Verde: Not green. Grassy, vegetal, and savory, sweetened with ginger honey.⁠
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09/18/2026

The two dishes behind our Food & W**e Best New Chefs 2026 feature⁠
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🥣 Chaas Aguachile: India’s savory buttermilk drink reimagined as a Mexican aguachile with hamachi, nopales, curry leaves and garlic-serrano achar. ⁠
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🍲 Lamb Barbacoa Biryani: barbacoa lamb and rice under a sesame roti crust, cracked open tableside. You see that thing on every table in Mirra,” says chef Зубайр Мухаджир⁠
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Read the full article at our link in bio.⁠
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09/15/2026

Best New Chefs of 2026, endless gratitude to Food & W**e for the honor.⁠
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Two years ago we opened Mirra with one idea: a table where India and Mexico could sit side by side.⁠
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This recognition means more than we can put into words.⁠
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Thank you to everyone who sat down and gave us a chance - we’re just getting started 🤍⁠
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09/04/2026

Do you know the story of Catarina de San Juan?⁠
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Long before she was La China Poblana, she was Mirra, a princess born in India. Her story is the soul of Mirra and new tasting menu, The Journey of La China Poblana.⁠
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Course 2: Separation⁠. The moment princess Mirra was torn from home in India where she lived as a princess and cast into unfamiliar waters unsure where the current would take her.⁠
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We tell this chapter through an octopus roulade, seared on the plancha and dressed in a tamarind-chili vinaigrette. Then, we finish it with a bright fennel and octopus salpicón, the fresh herbs cutting through the smoke.⁠⁠
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05/06/2026

Chef , Chef , and Beverage Director are so excited to welcome their next concept ✨⁠
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A new global coastal restaurant located in the heart of downtown Chicago.⁠
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Now open for breakfast, lunch, and dinner, 7-days a week!⁠
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📍 1 W Washington Street⁠ at the hotel⁠
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03/27/2026

Your sign to join us for brunch this weekend 🍳☕️⁠
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Reservations available at the link in bio!⁠
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01/30/2026

We are open 1/30/26 and we stand with our immigrant community.

Address

1742 W Division
Chicago, IL
60622

Website

http://www.wazwanchicago.com/

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