grass-fed ground beef patties.
"At Mi Tocaya I really wanted to embody what it means to be a Mexican woman and a Mexican mother, cooking for people that I love with sheer feeling and understanding for ingredients.".It can be tricky to spot Diana Dávila in the thick throng at.
Mi Tocaya Antojería., her colorful, chaotic Mexican sensation in Chicago's Logan Square.Luckily she often wears a crown for just such an occasion: Dávila's the one with the bright flowers arranged in her braided hair, wearing an embroidered huipil instead of chef's whites.
Mi Tocaya loosely translates to "my namesake," and Dávila's intentions here are personal: This is restaurant as scrapbook—each dish on the menu is rooted in memory.The salsa Veracruzana that Dávila tasted during summer visits to Casitas is reimagined here as gremolata spooned over crisp fried sweetbreads.
Briny mussels, popped in their shells and piled with cabbage and radish, are a vibrant iteration of her mother's posole recipe.
There's even a standard-bearer steak burrito—all gooey cheese and salty beef griddled in a flour tortilla—a nod to the Mexican restaurants the chef grew up around in suburban Chicago.My years working as a cook in Maine taught me that the simpler the lobster roll, the better.
But when I bit into the lobster roll at Seaworthy in New Orleans, it was the celery that caught my eye and palate.. Don’t get me wrong — the fresh, sweet lobster meat and buttery toasted split bun were glorious.But of all things, it was the chopped celery that took the meal over the top.
It tasted like extra-strength celery, amped-up celery, celery times a thousand.Each perfectly diced square was crunchy and burst with fresh, green flavors, slightly herbal with just a hint of bitterness.