Mi Tocaya Antojería

Mi Tocaya Antojería gives Logan Square a Mexican dinner connected to Diana Dávila’s memories and family travels. The chef’s menu moves among small, medium and larger plates, including familiar preparations, regional dishes and new combinations rooted in her Mexican heritage. That structure makes sharing part of understanding the food: one dish can introduce masa, another vegetables or seafood, and a larger preparation can become the table’s center. The restaurant’s name, a term used for someone who shares one’s name, fits that personal frame without requiring every plate to carry a biography.

The menu provides several concrete points of entry. Enchiladas potosinas, associated in Dávila’s own account with her family in San Luis Potosí, are chile-spiced masa turnovers filled with cheese and served with crab salad in salsa verde. A blue-corn tlacoyo holds beans and comes with peas and a squash salsa macha. Smoked cauliflower meets aged cheddar, rajas and salsa ranchera; a mushroom guiso uses pipián verde with beans and tortillas. These preparations give vegetables and masa substantial roles rather than confine them to sides beside a meat main.

The fish taco combines fried cobia, salsa Nayarit, pickled onion and cabbage in a squid-ink tortilla. A steak burrito offers another, more familiar route through the menu, while dishes such as fish with corn or garlic-sauced chicken can organize a fuller dinner. The selection changes, so the examples describe a culinary direction rather than a fixed list for every visit. A three-percent employee-health-benefits surcharge is added to checks. Mi Tocaya suits a group interested in sharing several contrasting Mexican preparations and allowing each dish its own identity. Its distinction comes from Dávila’s personal choices expressed through forms a diner can recognize and discuss.

Sources: Mi Tocaya: chef, approach and services · Mi Tocaya: current food menu · Mi Tocaya: bookings and group contact · Mi Tocaya Antojería: Google Maps listing