Mi Tocaya Antojeria - Chicago
Chef Diana Davila's neighborhood spot treats guests to a wide range of Mexican antojos inspired by the chef's Mexican heritage. Highlights from the menu include Chucho’s Pollo Tacos featuring smoked beer can chicken; Guisado de Nopalitos, a cactus stew with seasonal vegetables and fried local cheese curds and Lamb Albondigas, lamb meatballs served in house-made salsa. For those dining in a group, the Caldo de Res, a signature dish from Davila’s father made with tongue, short ribs and bone marrow, is perfect for sharing.
Matt Frederick of Ukrainian Village’s EZ Inn handles the Mexican-inspired bar program, which features kegged cocktails including a sparkling margarita. Also featured is the “Chicana,” which Frederick describes as a sparkling, hibiscus infused take on a classic Last Word cocktail with both mezcal and gin.
Davila turned to local Chicago artists to help transform the space along historic Logan Blvd. Pilsen artists Mary Schumann and Edgar Solorzano transformed the area under the bar into a landscape featuring different succulents and cacti of Mexico. Another Chicago artist, and Logan Square resident, Jason Brammer has created an aged, stucco wall mural to give the effect of a traditional Mexican fresco. This vibrant mural references organic plants and vines indigenous to Mexico.