1721 W. DIVISION ST  Tues. - Fri. 4pm -1am / Sat. 2pm - 1am / Sun. 2pm - 10pm

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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness

*These items are served raw or undercooked

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.

*These items are served raw or undercooked

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness

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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness

*These items are served raw or undercooked

FOIE, LENTEJAS Y SETAS

Seared Foie Gras, Sous Vide Egg, Stewed Lentils, Cinco Jotas Jamón, Chorizo Ibérico, Shiitake Mushrooms, Pickled Shimeji Mushrooms, Crispy Shallots, Piparra Peppers

G/E

19

MEJILLONES

Maine Mussels, Cinco Jotas Jamón, Albariño Wine, Smoked Pimentón

SF/D/F/A

18

GAMBAS AL AJILLO

Wild Garlic Shrimp, Fresno Peppers , Pimentón Picante, Chives, Grilled Artisan Bread

SF/F

21

PULPO CANARIO

Grilled Galician Octopus, Confit Fingerling Potatoes, Pimentón, Green Pepper Emulsion , Mojo Rojo Canario Aioli

F/E/D

20

ALMUSSAFES “BOCATA”

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

G/D

16

VERDURA DE TEMPORADA

Almond Romesco Sauce, Brussels Sprouts, 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

MATRIMONIO

Boquerones, Cured Anchovies, Yuzu Olive Oil, Piparra Peppers, Pickled Garlic, Sun-dried Tomato Vinaigrette, Fried Garlic, Pan de Cristal

F/G

13

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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness

*These items are served raw or undercooked

LIVE FLESH

Organic Free-Range and Wild-Caught

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness

*These items are served raw or undercooked

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, Aromatics

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, Basque Piparra Peppers, Boquerones, Rose Finn Potato Chips

S/F/G/E

21

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, Crispy Julienne Potatoes

G/D/E/SF

9

FIDEUÀ DE CERDO IBÉRICO

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

G

18pp

FIDEUÀ DE VERDURAS

Noodles, Fresh Seasonal Vegetables, Wild Mushrooms, Pisto Manchego, Saffron

G

14pp

ARROZ NEGRO

Bomba Rice, Squid Ink, Calamari, Bay Scallops, Head-on Prawns, Parsley & Lemon Aioli

D/F/SF

17pp

PAELLA VALENCIANA

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

15pp

CARRILLADAS IBÉRICAS

Red Wine Braised Ibérico Pork Cheeks, Cauliflower Purée, Pickled Heirloom Carrots, Over-night Roasted Onions, PX Sherry Pork Jus

G, D

28

COCHINILLO

Confit Suckling Pig Belly, Crispy Pig Ears, Apple & Housemade Morcilla, Oloroso Sherry Pork Jus , Quince & Orange Mostarda

28

VACA VIEJA

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

85

CHOCOLATE Y ACEITE

Olive Oil Brownie, Red Wine Glaze, Cinnamon Churro Chip, Milk Chocolate Ice Cream, White Chocolate Ganache

G/D/E

14

TARTA DE QUESO

Basque Cheesecake, San Simón Cheese Toffee, Membrillo

G/D/E

12

TARTA DE SANTIAGO

Bay Leaf Ice Cream, Blood Orange Caramel, Manchego Cheese Shortbread, Cream Cheese Mousse

G/D/E/TN

12

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

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1721 W. DIVISION ST

Tues. to Sun. 4-10pm

Bar closes at 9pm per city guidelines