#secret-menu

#secret-menu

Queso is a magical ingredient, capable of adding a layer of rich, creamy decadence to anything it's drizzled on. If you love your cheese sauce, it's also something you've probably been tempted to smother on top of any Tex-Mex dish that comes your way. And that compulsion is something Torchy's Tacos has brilliantly tapped into, with a "trashy style" modification that replaces your lettuce with a slather of velvety, ooey-gooey queso at no extra charge.

The banana bread chocolate milk is a highly popular spin on a Dutch Bros iced coffee drink, the banana bread iced latte. Some customers have asked for this secret menu item by name, and the staff understood what they wanted, but to make it extra clear, order an iced chocolate milk with banana and hazelnut syrups and a banana-flavored soft top.

The quesarito feels like the glaringly modern invention of view-farming TikTok food scientists, but it's actually been around for more than a decade-and before it ever hit Taco Bell's official menu, it started as a humble secret menu item at Chipotle. In honor of the quesarito's fleeting return, here's a look back at the history of one of the weirdest-and most forward-thinking-fast-food creations to ever grace our palates.

You probably know all about dragon sauce, which is Chipotle's sour cream mixed with its tomatillo-red chili salsa, aka the spiciest salsa on the menu. But if you want to take your queso to new heights, order a side of the tomatillo-red chili salsa, mix it with the queso blanco, and voilà, spicy queso. The amount of spice you want will determine how much salsa you add. That red stuff can be quite hot, so start slow and taste as you go.

Midōsuji, the eight-seat omakase restaurant in the former Milk Room space at the Chicago Athletic Association, will open Friday, September 5. It marks Boka Restaurant Group's first addition to the property since taking over food and beverage management from Land & Sea Dept. earlier this year. Helmed by chef Brian Lockwood, the menu features classical French techniques on Japanese ingredients, highlighting nigiri, composed plates, and hand rolls.