Mi Tocaya Antojeria

chela-marinated, grilled skirt steak, queso chihuahua, single origin chatino black beans, romaine, avocado, grilled onion, banana peppers, sour cream. The burrito was on the Mi Tocaya menu before there was a menu. This carne asada cookout meets the best steak burrito pays homage to all the burrito rolling I would do at my parent's taqueria growing up! It is a staple.

(5) chicken lollipops cooked in their own fat with mole poblano, limed onions, herbs, chicken chicha crunch Not your classic chicken wing dish. Beautiful chicken lollipops cooked twice in chicken fat then smothered with our 3 month madre mole poblano. This mole has 32 ingredients and really celebrates the birth of Mexican cuisine as it was the first of its name in Santa Rosa de Lima, Puebla.

non-GMO, all natural corn chips with our homestyle salsa made with charred tomato, tomatillo, serrano, and garlic

Sonoran Mexican shrimp, sweet potato- peanut leche, Nichol's Farm fresh apple, chayote, charred avocado and ajillo shrimp crunchies. Here we are paying homage to aguachile's ancestral home using their delicious shrimp that we have brined then drowned with their leech de tigre and fresh lime juice. We make a beautiful sauce with aji amarillo, cacahuate and roasted sweet potato that dresses the shrimp along with a guajillo - chiltepin oil to spice it up.

(5) chicken lollipops cooked in their own fat with mole poblano, limed onions, herbs, chicken chicha crunch Not your classic chicken wing dish. Beautiful chicken lollipops cooked twice in chicken fat then smothered with our 3 month madre mole poblano. This mole has 32 ingredients and really celebrates the birth of Mexican cuisine as it was the first of its name in Santa Rosa de Lima, Puebla.

salt cured nopales with little gem, tomato, onion, radish tossed in a raw cactus salsa on a griddle chihuahua cheese crusted heirloom tortilla. Costra tacos are a relatively new contribution to Mexican cuisine. They started on the streets of Mexico city and quickly became a late night favorite. We love the pairing of an umami cheese crust with fresh bright cactus.

chela-marinated, grilled skirt steak, queso chihuahua, single origin chatino black beans, romaine, avocado, grilled onion, banana peppers, sour cream. The burrito was on the Mi Tocaya menu before there was a menu. This carne asada cookout meets the best steak burrito pays homage to all the burrito rolling I would do at my parent's taqueria growing up! It is a staple.

fried skatewing "ribs" in salsa Nayarit, brussel sprout-chayote slaw, tuna mayo, lime. served with homemade flour tortillas Cobia works fabulously as fish tacos! Crispy on the outside then tossed in this spicy, savory sauce that Nayarit is known for that we make here from scratch. Enjoy making your own tacos with our hand-rolled flour tortillas, just like mi abuelita Cruz would make.

Nichol’s farms sunchokes prepare three ways: roasted, almendrado crema and enchilados with sweet potato pico & fresh herbs Spring is almost among us. Sunchokes are native to this very Great Lakes region and have been cultivated way before any European arrivals. As a member of the sunflower family, this tuberous root has a beautiful nutty, floral flavor that we love to pair with a sunchoke macha, a sunchoke-almond dairyless crema and a citrusy, fresh sweet potato pico.

smoked cauliflower, 2 year aged Hook’s Cheddar fundido rajas, salsa ranchera, lacinato kale Mi abuelita Cruz always made queso fundido for us for supper. She also made a mean coliflor capeada drowned in salsa ranchera. This dish is a mash-up of those two favorites of mine with the addition of putting some smoke on it. One big abrazo for the winter.

donku shiitake encebollado, chochoyotes, spiced nuts, chayote, hierbas, mole rojo This dish is a celebration of madre tierra and her vegetables. Chochoyotes are little masa dimples that house the oaxacan style mole rojo - a balance of dried chiles, nuts, fruit & spices.

Lobster & langostine enchiladas with Oaxacan heirloom blue corn tortillas, lobster-chipotle cream and winter radish Magic happens when you have a great quality handmade corn tortilla, finely executed protein and of course... una salsa hecha buena. Provecho!

grilled spanish octopus, clam salsa coctelera, avocado, radish pico de gallo, dill There is nothing like a good Mexican coctel de Moriscos. We make this sauce 100 por 100 from scratch. No condiments. It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

grilled spanish octopus, clam salsa coctelera, avocado, radish pico de gallo, dill There is nothing like a good Mexican coctel de Moriscos. We make this sauce 100 por 100 from scratch. No condiments. It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

grilled Nichol’s Farm asparagus & foraged ramps tossed in 3 Sisters Farm navy bean-green garlic dressing, herbs and crispy onion All about spring, local farms and delicious on this plate. Plenty of seasonal textures and flavors along with fancy raw white asparagus and of course BEANS! Bean dressing that ties everything together.

It takes two days to make our delicious local black beans that are hand smashed and fried.

Five (each) heirloom Oaxacan corn (Masienda) milled by our friends at El Popocatepetl Tortelleria and pressed by us.

rolling meadows' sorghum, pie crust, apple