Mi Tocaya Antojería

2800 W Logan Blvd, Chicago
(872) 315-3947

Recent Reviews Order Online Reserve

Customers' Favorites

TG Costra Taco de Nopalitos
Cauliflower Queso Fundido
Guacamole with Chile Ash
Kristoffers Tres Leches
Pescado Al Mojo De Ajo
Sonoran Shrimp Ceviche
Aguachile De Camaron
Salpicon De Mariscos
Broccolini En Nogada
Pollo Con Mole Negro

Menu

Antojitos
Guacamole
Molcajete muddled garlic and serrano with fresh lime, sea salt, and chile ash.
Chips Y Salsa
Non-GMO, all-natural corn chips with our homestyle salsa made with charred tomato, tomatillo, serrano, and garlic.
Bruselas En Nogada
Local pears, grapes, golden raisins, charred shishitos dressed in cashew nogada
Aguachile
Sonoran shrimp, leche de tigre, cítricos, red onion, cucumber, chile chiltepin, sweet potato - erizo de mar, cilantro. I recently went to Cabos and fell in love with all of their marisco preparations. Spicy pequin chile, bright citrus, and sea urchin sing in this take on a Cabos classic.
Heirloom Tétela
Dual Oaxacan corn masa stuffed with baby Lima bean and leek potaje, quesillo and epazote, pickled salsa macha, herbed split peas

Manos Only
Steak Burrito
Chela - marinated grilled skirt steak, queso chihuahua, local black beans, romaine, avocado, grilled onion, banana peppers, sour cream the burrito was on the mi today 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 Oyster Taco
Fried Willapa bay oyster, salsa veracruzana made with tomato, olives, capers, orange, and guajillo on a hand-pressed squid ink tortilla. My favorite beach memories in Mexico are in Veracruz. This namesake classic salsa represents the birth of Mexican cuisine and almost always gets paired with seafood. Experience it in a not-so-traditional way.
Crispy Chorizo Taco
lamb and chicken chorizo entomatada con nopalitos, shredded endive, alfalfa sprouts, acorn squash crudo, queso sincho and then some on our crispy hand rolled flour tortilla

Antojos
Huarache 23 Con Guiso De Setas
Heirloom blue Oaxacan masa " sandal ", pipián Verde, huitlacoche roasted morels and donk shiitakes, coliflor encurtida, dill, and fresh salsa macha with pistachios. This antojito has its roots in la Ciudad de Mexico circa 1935 beautiful mineral blue masa with earthy triage of quality mushrooms, spiced pipian verde, and a reimagined salsa macha made with serrano and pistachio, and fresh dill make this huarache super seasonal and of course delicious.
Coliflor En Sikil Pak
Pan-roasted cauliflower and rajas tossed in gooseberry sigil pak, avocado, and agave-Curcuma oil. Sikil pak is a prehispanic spread made of seeds, roasted vegetables, and herbs. We are ditching the pepitas and tomatoes and adding some lavish pine nuts and gooseberries. So many textures, and ingredients all singing together. We recommend a side of our hand-pressed heirloom tortillas so you can have yourself some vegan tacos.
Taco (S) Arabe De Pollo
Grilled Amish chicken thighs en adobo, fresh fennel slaw, radish, pina - habanero salsa served with three hand-rolled chicken fat flour tortillas grilled meat on homemade chicken fat flour tortillas, you can't go wrong this taco plate pays homage to Mexico's Arabic heritage along with a special sentiment for mi Abuelita Cruz who made the best flour tortillas.
Chamorro de Puerco en Mole
braised pork shank in deep luscious mole, parsnip atole, barley surtido
Pescado al Mojo de Ajo
Market fish, kumquat mojo de ajo, charred poblano-artichoke purée, beluga lentil estufado, bacalao espuma
Spaghetti Squash Elote Style
Coyoacan cacahuazintle esquites, cotija butter, guajillo, brown butter powder, lime, and epazote this combines all of our favorite flavors of all Mexican corn dishes in a squash setting a great balance of salty, sweet, vegetable richness.
Queso Fundido Con Flor De Calabaza
1 year-aged "Menonita" queso fondue, salsa ranchera, squash blossoms, fairy tail pumpkin, and their seeds.

Otras Cositas Más
Frijoles Negros Refritos
It takes two days to make our delicious local black beans that are hand smashed and fried in organic century sun sunflower oil from pulaski, wi
Salsa Casera
Our homestyle salsa is made with charred tomato, tomatillo, serranos, and garlic.
Crema Agria
Sour cream.
Hand-pressed Heirloom Corn Tortillas
Five each heirloom Oaxacan corn hacienda milled by our friends at el Popocatepetl tortilleria and pressed by us.
Tortillas De Harina Hechas A Mano
Our hand-rolled local flour 3 tortillas are a node to my Abuelita Cruz from chihuahua, who was famous for making them.

Finalmente
Kristoffer's Tres Leches
Our favorite tres leches cake in the city by our friends in Pilsen.

Wine-Sparkling
Xarel-lo Blend 'cava Brut Nature
Nv cavas bolet, catalonia, and spain.
Pinot Noir ‘pet-gnat'
2019 barry family cellars, finger lakes, new york

Wine-White
Pinot Blanc
2020 scheuermann, pfalz, and germany.
Riesling
2019 shady lane cellars, Leelanau peninsula, and Michigan.

Wine-Rose
Grenache 'tacha'
2021 aborigen, baja california, and Mexico.
Merlot
2020 inconnu, sierra foothills, and California.

Wine-Red
Carbonic Pinot Noir
Stranger wine company, lake michigan shore, michigan.
Tempranillo
2020 bodegas bhilar, rioja, spain.

Beer
Visitor Non-alcoholic Beer (Can)
Lightly hopped, crisp, and clean.

Non-alcoholic
Mexican Coke or Squirt
Tepache De Piña
Tepache is a sacred pre-hispanic drink that is slightly fermented and crushed with aromatics. Ours is fermented with a 2-week-old Madre of pineapple rind, peel, clove, y coriander.
Agua De Jamaica
Filled with antioxidants and many other healing properties, our agua fresca is made up of dried hibiscus flowers left to soak overnight. Finished with a little bit of lemon and agave nectar.
Horchata De Arroz
For our horchata, we are toasting rice with cinnamon and leaving them to rest in water overnight. We then mix it with vanilla de Madagascar and Leche condensada.

Photos

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Photo credit: foursquare
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Recent Reviews

What a perfect evening with such a wonderful team at the restaurant. Everyone was so welcoming and thoughtful with suggestions. Everything was delicious but the favourites were the pulpo (octopus) and the barbacoa tacos. Cocktails were delightful and they were very considerate about gluten free needs. The tortillas were heaven and the flan for dessert wrapped everything up perfectly. Highly recommend and top quality service.
September 2025
I never miss an opportunity to eat here when I am visiting Chicago. Fresh flavorful quality ingredients and Hardy portions. Staff was attentive and very helpful and picking items from the menu.
September 2025
One of our favorite spots for delicious Mexican food! Chef Diana is always amazing and makes sure guests are doing well. This time, though, our server Miriam seemed a bit off. She didn’t offer dessert menus, to-go boxes, or bags, and dropped the check while we were still eating without a farewell.

We love this place and will definitely be back, but wanted to share some constructive feedback so future visits feel as great as our past ones ☺️.
September 2025

More Reviews

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Mi Tocaya Antojería

2800 W Logan Blvd, Chicago, IL 60647
(872) 315-3947