Mi Tocaya Antojeria

We went there yesterday, and I love the food and atmosphere I especially like the way they cooked salmon, it was fried but still soft inside not too dry. My favorite is the dessert though, really soft and full of creamy taste！！

Great food and a fun restaurant. We really liked the Tacos Arabe de Pollo. Pescado al Mojo de Ajo, Albondigas de Marisco, and Aguachule were also great. Colorful interior for fun date-spot vibes. Was fun to see the cooks cooking right from the dining room. Great drinks, too. Will definitely be back!

I highly recommend this restaurant. The food by Chef Diana was delicious and we got some great service from Stephania and Prosper. Tried several cocktails and they were all delish. This place does have a Michelin Bib Gourmand rating and is worth it.

Came to Mi Tocaya for dinner for 2 on 3/9/23. It's family style here and the amazingly knowledgeable and friendly waiter, Jonah, recommended 3-5 dishes to share. We got a few drinks as well. Horchata was deliciously flavorful but a bit gritty for me. Tepache de Piña was extra funky, but we were warned. Sangria had a mulled wine feel and was quite possibly one of the best I've ever had. Started with the aguachile. It had a punch of spice but was not overpowering. The uni sweet potato puree was exceptionally memorable but got lost when mixed with the leche de tigre. The cauliflower was next and superbly complex yet balanced. We ordered the heirloom corn tortillas with it which were insanely good. I cannot recommend those enough. Third was the Huarache. It had the eye catching dish but the flavors got muddled and the dill was overpowering. It was also the least texturally interesting dish, but still tasted good. The last entree was the pork shank mole. Everything about this was perfection. I need the secret to how to make that parsnip puree so delectable. The barley had a nice chew and was slightly herbaceous. The pork was tender and smothered in an outstanding molé. We finished with a flan/cheesecake dessert which was honestly underwhelming. Overall, loved the place. The service from Jonah was 3 star Michelin level. Even when the last entree got to us early somehow, he came to the table and apologized about the timing, which was such a minimal misstep, but he was so thoughtfully observant. Would definitely come back again.

Loved our experience at Mi Tocaya. Appreciated the little description and micro stories that accompanied some items. Made me feel closer to the food and it's origins and why it is special to the restaurant. We got: 🔸Heirloom Tetela - triangle shaped masa stuffed with baby lima & leek potaje, quesillo and epazote, pickled pasilla salsa macha, herbed split peas. We spread the sauce on top to make sure we had it in each and every bite. 🔸Aguachile with shrimp. The citrusy base a so good. Bright and fresh. 🔸Chamorro de Puerco en Mole - this was a wow-factor dish. The braised pork shank came with the bone and sat in a deep luscious mole, parsnip atole, barley surtido. There was a crunch in the barley that added to the texture. We almost got the steak burrito over this, so glad to have our waiter Jonah guide us. He says that the mole is a special item that is served for a limited period, but the burrito (Chicago's best) will always be here. 🔸Pescado al Mojo de Ajo - seared salmon with the perfect crunchy skin with kumquat mojo de ajo, beluga lentil estufado, bacalao espuma 🔸Flan - ‼️ don't get the dessert. The flan was awful. Texture was thick and weird. Like thick creamy eggs.