Cinco de Mayo!!!!!

For Cinco de Mayo, chef Armado is making his special Tacos al Pastor - guajillo pork tenderloin, caramelized onions, grilled pineapple. 

Cinco de Mayo wouldn't be Cinco de Mayo without drinks, so make sure to try our special cocktail too! Mezcalita - el buho mezcal, passion fruit, pomegranate, blood orange, house sour, hum rum.

Best Easter Egg Wins $25

Get inspired by the season: decorate an egg in its Easter finest, then post your pictures to our page. The best decorated egg will win a $25 gift certificate to Libertad. Come on kids, daddy needs some Libertad!

Winner will be picked this Sunday.

Look to nature to color your eggs!

For many families, making Easter eggs is as much fun as finding them Easter morning. For this year’s eggs, look to the colors found in nature by opening up your kitchen to create your own natural egg dye. You’ll find all the ingredients you need in your freezer, pantry, spice rack and veggie bin. Part of the fun of making your own dye is experimenting with the endless possibilities of ingredient combinations; here are some ideas to get you started:

Reds, pinks and purples: beets or beet juice, paprika, red colored tea, red wine, pomegranate juice

Oranges: chili powder, annatto, yellow onion skins

Yellows: tumeric, curry, chopped carrot, orange peels

Greens: steeped green tea, red onion skins

Blue: grape juice, blueberries, red cabbage

To make the dye, boil your fruits, veggies, or spices in a cup or two of water until the dye takes on the proper vibrancy (usually about 15 minutes); the juices, teas and wine do not need to be boiled. After, add a tablespoon of white vinegar to the colored liquid to help set the dye. Let the cooked eggs sit in the dye for at least 30 minutes up to overnight (in the fridge, if the eggs will sit for longer than an hour). Once you remove the eggs from the dye, let them dry on a cooling rack with a baking sheet underneath. The colors can be wonderfully unpredictable.

Enjoy this green take on Easter!

Chicago Chef Week!

The fourth annual Chicago Chef Week kicks off this Sunday and runs through March 22. Eighty of Chicago's finest restaurants (Libertad being your favorite, of course) will offer specially created three-course dinners for $44.

Chef Armando has created:

Pastel de Cangrejo - crab cake, jalapeño aioli, cucumber-avocado-jicama relish

Dorado - mahi mahi, purple potato puree, bok choy, saffrom-kumquat salsa

Pastel de Chocolate - dark chocolate cake, milk chocolate frosting, butter-scotch ice cream and raspberry sauce.

Don't miss this week-long affair; for reservations call 847.674.8100 or visit thsi link.

Celebrate Valentine's Day with us!