A selection of ingredient-driven dishes that showcase the exquisite regional products of Spain with a touch of nostalgia from Chef Marcos’ and Chef Antonio’s childhoods.
D Dairy E Egg F Fish G Gluten P Peanut SF Shellfish S Soybean TN Treenut
Should you have an allergy to the items listed here - or any food sensitivity in general - please alert a member of our team prior to ordering.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness
Hyper-seasonal offerings that tell the story of Chef Marcos’ and Chef Antonio’s evolution as individuals and chefs, cooking in Spain and Chicago with constantly changing flavors, compositions and techniques.
Maine Mussels, Cinco Jotas Jamón, Albariño Wine, Smoked Pimentón
GAMBAS AL AJILLO
Wild Garlic Shrimp, Fresno Peppers , Pimentón Picante, Chives
Grilled Galician Octopus, Confit Fingerling Potatoes, Pimentón, Green Pepper Emulsion , Mojo Rojo Canario Aioli
Sobrasada Ibérica, Farm Goat Cheese, Confit Onions & White Vermouth Purée, Truffle Aged Balsamic, Pan de Cristal
VERDURA DE TEMPORADA
Almond Romesco Sauce, Brussels Sprouts, Allium Ash & Aged Rice Vinegar Vinaigrette, Smoked Idiazábal Cheese
BRANDADA DE CABALLA
Mackerel Conserva Brandade, Shishito Peppers, Lemon Salt, Smoked Olive Oil
White Anchovies, Yuzu Olive Oil, Piparra Peppers, Fried Garlic, Potato Chip “Crumble”
ALL ABOUT MY MOTHER
With two Valencian chefs, it’s only natural that the finest rice dishes will make it on the menu at Mama Delia. Here, Chefs Marcos and Chef Antonio share their family recipes, perfected over 100s of Sunday family cookouts in Valencia.
Organic Free-Range and Wild-Caught
WHAT HAVE I DONE TO DESERVE THIS?
Mama Delia provides Executive Chef Marcos Campos and his culinary team, several of whom were imported from Spain along with his favorite ingredients, a vehicle to showcase the exquisite regional products of Spain with dishes that are ingredient-driven and nostalgic in addition to hyper-seasonal offerings that demonstrate their ongoing evolution as individuals and chefs, cooking in Spain and Chicago with constantly changing flavors, compositions and techniques.
The intimate dining room with its open kitchen and the nearby chef’s counter remove barriers between the guest and those preparing the food, fostering conversation as chefs craft, plate and present the ever-evolving dishes. Essentially, Spain’s current culinary movement isn't molecular and it's not tradition. It's a brilliant blend. Mama Delia provides an honest window into a cuisine full of inspiration, contradiction and joy.
And with chefs who hail from Valencia, the birthplace of paella, it’s a given that the classic Spanish dish is featured as well. Although expect their impeccable versions to forever alter your discernment of the rice-based dish.
Following Campos’ lead, the desserts at Mama Delia from Executive Pastry Chef Shannah Primiano find inspiration in classic Spanish sweet dishes before channeling more contemporary techniques and intriguing ingredient pairings. In her hands, Tarta De Santiago, a traditional Galician almond flour cake that has earned PGI (protected geographical indication) status, gets a red-wine glaze and is served with apple sorbet, sherry apple butter and almond nougatine. “I always hint back to nostalgia in my desserts to create something people can relate to,” says Primiano. “Then I like to throw in something people wouldn’t expect, so they can view a classic dessert or flavor with a whole new vision.”
“When I started at Black Bull, I was in my 20s and now I’m closer to my 30s,” says Campos. “I want to show the evolution of my cuisine from my travels and learning from other chefs in the process. Mama Delia gives me the opportunity to do that.”
DÁTILES DE LA MANCHA
Cured Lamb Belly, Smoked Dates, Herb-Seasoned Farm Goat Cheese, Pisto Sauce, Sherry Vinegar Reduction, Migas Manchegas, Aromatics
VIEIRAS CON JAMÓN IBÉRICO
Scallops, Galician Seaweed & Arugula Cream, Confit Onions & White Vermouth Purée, Fried Garlic, Wasabi Rice Crackers
TARTAR DE TERNERA
Bone Marrow, Dry-Aged Angus Beef, Basque Piparra Peppers, Boquerones, Rose Finn Potato Chips
Jamón Ibérico Cinco Jotas, Mussels, Seaweed Aioli, Golden Whitefish Caviar
HUEVOS ROTOS SHOOTER
Chorizo Ibérico & Oyster Sofrito, Truffle Egg Yolk, Fried Egg & Potato Espuma, Crispy Julienne Potatoes
FIDEUÀ DE CERDO IBÉRICO
Noodles, Wild Mushrooms & Zucchini Sofrito, Grilled Dry-Aged Ibérico Pork Presa, Piquillo Pepper
FIDEUÀ DE VERDURAS
Noodles, Fresh Seasonal Vegetables, Wild Mushrooms, Pisto Manchego, Saffron
Bomba Rice, Squid Ink, Calamari, Bay Scallops, Head-on Prawns, Parsley & Lemon Aioli
+ Substitute Carabineros for 6
Bomba Rice, Free-range Chicken & Rabbit, Saffron, Gigante Beans, Socarrat
Red Wine Braised Ibérico Pork Cheeks, Cauliflower Purée, Pickled Heirloom Carrots, Over-night Roasted Onions, PX Sherry Pork Jus
Pork Fat Confit Suckling Pig Belly, Crispy Pig Ears, Apple & Housemade Morcilla, Oloroso Sherry Pork Jus , Quince & Orange Mostarda
24oz Boneless 8 Year Old Dry Aged Spanish-Style Grass Fed Beef Ribeye, Charcoal Piquillo Peppers, Beef-Fat Fries
CHOCOLATE Y ACEITE
Olive Oil Brownie, Red Wine Glaze, Cinnamon Churro Chip, Milk Chocolate Ice Cream, White Chocolate Ganache
TARTA DE QUESO
Basque Cheesecake, San Simón Cheese Toffee, Membrillo
TARTA DE SANTIAGO
Bay Leaf Ice Cream, Blood Orange Caramel, Manchego Cheese Shortbread, Cream Cheese Mousse