Mi Tocaya Antojería
Mexican restaurant · Logan Square ·
Multiregional Mexican small plates, cocktails & desserts
.jpg "Mi Tocaya Antojería by Jude Goergen")
.jpg "Mi Tocaya Antojería by Jude Goergen")
Multiregional Mexican small plates, cocktails & desserts
"Diana Dávila’s 2017 spot in Chicago blends contemporary and pre-Hispanic Mexican flavors—braised lengua with peanut-butter salsa, nopales with cheese curds, and a still-satisfying steak burrito—helping cement Chicago as a major destination for inventive Mexican cuisine." - Eater Staff
"Chef Diana Dávila will be featured at the Tacos & Tequila kickoff on Thursday, September 25, where tacos from local chefs, agave spirits and cocktails, and traditional music and dancing are highlighted." - Jeffy Mai
"This is an excellent restaurant that works for any occasion—whether it’s date night, catching up with a few friends, or dining solo when you need to cure a really bad mood. The menu primarily focuses on small plates, like a refreshing burrata and cactus salad, rich peanut butter lengua, and some excellent tacos. There’s a high likelihood the chef will come out and ask you how everything is—and you’ll be too busy stuffing your face to answer, “Great!” On top of all that, the space is bright and upbeat, making this a perfect choice for a summer hang (especially if you can get a seat on the patio)." - adrian kane, john ringor, veda kilaru
"Mi Tocaya serves delicious Mexican small plates, ranging from tetelas to some very good tacos. We love the upbeat atmosphere, and the fact that there’s a good chance the chef/owner will come to your table and ask how everything is. Plus, there’s a great outdoor patio, and if you can get a seat there, you should take it. This place is the definition of a feel-good neighborhood restaurant." - adrian kane, john ringor, veda kilaru, nick allen
"This is an excellent Logan Square restaurant that works for any occasion, whether it’s a date night, catching up with friends, or dining solo when you need to lift your mood. The menu primarily focuses on small plates, so it's easy to overlook the short section of tacos. Don’t. The creative fillings, like beer-can chicken and squash with corn crema, are expertly prepared and served on chewy, delicious handmade tortillas. There’s a high likelihood the chef will come out and ask how the meal is, and you’ll be too busy stuffing your face with tacos to answer, “Great!”" - adrian kane, john ringor
