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Mariachi band at Guzman y Gomez
Mariachi band at Guzman y Gomez
Original photo by Jacqueline Emerson
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Media Day Madness: Guzman y Gomez Arrives in Evanston

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This article is written by a student writer from the Spoon University at Northwestern chapter.

It’s media day! For Guzman y Gomez (GYG), that means a Mariachi band, custom GYG hoodies, and an elaborate display of yellow and black balloons.

As of Tuesday, March 11th, the world-famous fast-casual Mexican restaurant chain has officially opened its doors to the Evanston community.

Before it officially opened, influencers, foodies, and all types of student organizations were invited to a special preview of all that GYG has to offer.

Walking into GYG, the energy was explosive. Staff welcomed guests with vibrant pink margaritas, and the kitchen was buzzing with excitement.

GYG’s menu is vast—featuring burritos, bowls, enchiladas, nachos and more. After mulling over the options, I decided to go with the Nacho Fries. And boy, do I not regret it.

At Guzman, you’re able to customize your protein and spice level. I had the mild Carnitas, with everything on top. There are also two size options to choose from. I was automatically given the full size (Spoon privileges!), but the restaurant also offers a smaller portion for those looking for a lighter meal.

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Once you order at Guzman, you’re given a numbered card to place at your table, and the staff will bring your food accordingly.

While I waited for my food, I decided to try out their salsa bar, which offered three types of salsa ranging from mild to spicy. Not wanting to test my limits, I settled with their medium option, the Smokey Chipotle. It had a nice, tangy kick, and I could see the salsa being an excellent addition to a burrito.

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After I sat down, I was greeted with my delicious bowl of Nacho Fries. The fries were perfectly fried, thickly cut, and really filling. The carnitas was also great, but it’s hard to go wrong with carnitas.

GYG’s biggest selling point is its clean ingredients. According to their website, the company prides itself on using no added preservatives, no added colors, no artificial flavors, and no “unacceptable additives”—something that Steven Marks, the founder of GYG, is adamant about.

I spoke to Steven briefly as he enthusiastically made rounds around the restaurant. Sporting a bright pair of Nike Dunks in GYG’s signature colors, it was clear he meant business.

Marks said GYG was the type of fast food that didn’t leave you feeling bad after eating, thanks to its fresh produce and locally sourced ingredients. Even their breakfast options–which I didn’t have the opportunity to try– contain cage-free eggs, Marks said.

Marks originally started his career at a hedge fund on Wall Street. Once he reached his thirties, however, he moved to Australia for a fresh start. He opened his first GYG restaurant in Sydney back in 2006.

Marks is confident that people will appreciate the freshness. He said he wasn’t worried about competitors in the area, as he didn’t classify them as serving “real food.”

Before leaving, I was recommended to try one of their churro sundaes. Personally, I could not decline such an invitation. And so, with a bursting stomach, I ordered their churro sundae—a decadent dessert featuring a single cinnamon sugar churro served atop a swirl of fresh ice cream. I chose their chocolate syrup, but dulce de leche was also available.

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As someone who gets the most random but incessant craving for churros once every few months, I appreciate the addition of sweet treats in the Evanston area.

And that wraps up my media day experience at GYG! Whether it’s “authentic Mexican cuisine” is still up in the air, but one thing’s for sure; it is very, very tasty.