VOLVER

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. 

FOOD ALLERGIES

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

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BEATNIK WEST TOWN // BEATNIK ON THE RIVER // MAMA DELIA // BORDEL // BOTÁNICO // CAFÉ BONHOMME // CELESTE // DISCO // PORTO

MALA EDUCACIÓN

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.

CARABINEROS AL AJILLO

Head-On Wild Cardinal Prawns, Galician Seaweed Salsa Mery, Garlic, Lemon Sea Salt

SF/F

22

PULPO CANARIO

Grilled Galician Octopus, Confit Baby Potatoes, Chicharrón-Infused Olive Oil, Mojo Rojo Canario Aioli

F/E/D

19

ALMUSSAFES “BOCATA”

Sobrasada Ibérica, Farm Goat Cheese, Confit Onions & White Vermouth Purée, Truffle Aged Balsamic, Pan de Cristal

G/D

16

CALABACÍN A LA BRASA

Nichols Farms Baby Zucchini, Allium Ash & Aged Rice Vinegar Vinaigrette, Smoked Idiazábal Cheese

N/D/G/S

14

BRANDADA DE CABALLA

Mackerel Conserva Brandade, Shishito Peppers, Lemon Salt, Smoked Olive Oil

F/G

13

BOQUERONES ALIÑADOS

White Anchovies, Yuzu Olive Oil, Piparra Peppers, Fried Garlic, Potato Chip “Crumble”

F/G

13

GAZPACHO CON CANGREJO

King Crab, Green Onion Vinaigrette, Galician Seaweed, Olive Oil

SF/F/S/E

16

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.

LIVE FLESH

Organic Free-Range and Wild-Caught

WHAT HAVE I DONE TO DESERVE THIS?
KITCHEN

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

D/G

14

VIEIRAS CON JAMÓN IBÉRICO

Scallops, Galician Seaweed & Arugula Cream, Confit Onions & White Vermouth Purée, Fried Garlic, Wasabi Rice Crackers

SF/F/D

20

TARTAR DE TERNERA

Bone Marrow, Dry-Aged Angus Beef, Piparra Peppers, Boquerones, Rose Finn Potato Chips

S/F/G/E

21

SALPICÓN DE MARISCO “VIAJERO”

Spanish Octopus, Deep Sea Crab, Galician Mussels Conserva, Red Onion, Spanish “Leche De Tigre”, Anchovy Vinegar

F/SF

18

TIGRES IBÉRICOS

Jamón Ibérico Cinco Jotas, Mussels, Seaweed Aioli, Golden Whitefish Caviar

G/SF/F/D/E

12

HUEVOS ROTOS SHOOTER

Chorizo Ibérico & Oyster Sofrito, Truffle, Egg Yolk, Fried Egg & Potato Espuma, Fried Potatoes

G/D/E/SF

9

FOIE & JEREZ

Foie Gras Terrine, Membrillo & Palo Cortado Sherry Jam, Almond & Orange “Taco Shell”

G/D/E

12/pc

TIRADITO DE ATÚN

Wild Tuna, Salmorejo & Ají Amarillo Sauce, Black Garlic Aioli, Avocado & Picual Olive Oil Purée, Szechuan Pepper Migas Manchegas

S/F/D/E/G

16

FIDEUÀ DE CERDO IBÉRICO

Noodles, Mushroom & Zucchini Sofrito, Grilled Dry-Aged Ibérico Pork Presa, Piquillo Pepper

G

18pp

FIDEUÀ DE VERDURAS

Noodles, Fresh Seasonal Vegetables, Saffron

G

14pp

ARROZ NEGRO

Bomba Rice, Squid Ink, Calamari, Baby Scallops, Head-on Prawns, Saffron, Parsley Aioli
+Add Carabineros 6

D/F/SF

17pp

PAELLA VALENCIANA

Bomba Rice, Free-range Chicken & Rabbit, Saffron, Gigante Beans, Socarrat

15pp

LUBINA

Oven Roasted European Lubina (Bronzino), Jamón Ibérico Cinco Jotas & Galician Seaweed Salsa Verde, Farm Summer Vegetables, "Ramón Peña" Galician Clams In Conserva

F, SF

41

COCHINILLO

Confit Suckling Pig Belly, Fried Pork Ears, Apple & Morcilla Purée, Pork Jus with Oloroso Sherry, Quince Mostarda

28

VACA VIEJA

24oz Boneless 8 Year Old Dry Aged Spanish-Style Grass Fed Beef Ribeye, Charcoal Piquillo Peppers, Beef-Fat Fries

85

TARTA DE QUESO

Basque Cheesecake, Spelt Grain Infused, San Simón Cheese Toffee, Membrillo

G/D/E

14

TARTA DE SANTIAGO

Almond Flour Cake, Apple Sorbet, Red Wine Glaze, Sherry Apple Butter, Almond Nougatine

TN

11

PAPA CON CHOCOLATE

Spanish Fig Ice Cream, Cured Egg Yolk, Jamón Ibérico Potato Chips, Balsamic Caramel, Candied Cacao Nibs

D/E

11

1721 W. DIVISION ST  Tues. to Sat. 4pm-1:30am // Sun. 4pm-10pm 

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