Mi Tocaya Antojería menu — United States
2800 W Logan Blvd, Chicago, IL 60647+1 872-315-3947Browse 24 items from a captured U.S. menu for Mi Tocaya Antojería. AI reference images help explain the dishes; they are not photos of the restaurant's actual food.
Menu
Crispy, all-natural corn tortilla chips served with a house-made salsa featuring charred tomatoes, tomatillos, serrano peppers, and garlic.
Guacamole
$ 13A fresh avocado dip prepared in a traditional stone mortar with garlic, serrano peppers, lime, sea salt, and a hint of chile ash.
This dish features whipped navy beans seasoned with hoja santa, served with a charred summer chile and heirloom tomato salsa alongside grilled bread.
Roasted beets seasoned with coffee are served with a green garlic pumpkin seed dip, passion fruit-infused fresh cheese, and a concentrated fruit reduction.
This dish features Sonoran-style shrimp served in a sweet potato and citrus-based leche de tigre, garnished with fresh apple, chayote, charred avocado, and crispy garlic-chili shrimp bits.
These are folded corn tortillas seasoned with chili and filled with tangy cheese, served with a lump crab salad and green salsa.
Crispy, slow-cooked pork belly bites served with marinated napa cabbage and pickled vegetables.
Xochi's Guiso
$ 24A savory stew of five varieties of wild mushrooms simmered in a traditional green pumpkin seed sauce with beans and pápalo, served with tortillas and habanero salsa.
Fish Taco
$ 10A crispy fried cobia taco served on a black squid ink tortilla with cabbage, pickled onions, and a creamy tuna-based salsa.
Steak Burrito
$ 28This burrito features grilled skirt steak marinated in chela, served with Chihuahua cheese, black beans, romaine lettuce, avocado, grilled onions, banana peppers, and sour cream in a flour tortilla.
A blue corn masa cake stuffed with mashed peas, topped with heirloom cherry tomatoes and a squash-based chili oil.
Smoked cauliflower served in a melted two-year aged cheddar cheese sauce with roasted poblano peppers, local spinach, and a tomato-based ranchera salsa.
Crispy, masa-battered enoki mushrooms served with a chayote and bok choy slaw tossed in Mexican ranch dressing and fresh herbs.
Hand-pressed blue heirloom corn tortillas filled with sautéed squash and roasted poblano peppers, served in a thickened squash blossom sauce topped with a spicy pistachio chili oil.
Pan-seared barramundi served with ancestral-style hominy grits, charcoal-grilled green onions, a traditional tequila-infused salsa, and charred shishito peppers.
Half an Amish country chicken served in a creamy garlic sauce, accompanied by a bitter green and herb salad, a drizzle of agave syrup, and a crunchy topping.
Lomo de Res
$ 42A five-ounce pan-seared beef tenderloin served with roasted squash puree, earthy huitlacoche, red wine sauce, and a bright pickled herb salsa verde.
A 12-ounce pork shank braised in a traditional Oaxacan black mole sauce, served with a celery root puree and a side of herbed barley.
These are fried black beans sourced from Carlson-Arbogast Farms in Howard City, Michigan.
Five fresh, hand-pressed tortillas made from high-quality heirloom Oaxacan corn.
Salsa Casera
$ 6Our homestyle salsa is made with a blend of charred tomatoes, tomatillos, serrano peppers, and garlic.
Crema Agria
$ 1A thick, tangy dairy cream used as a cooling topping or condiment.
FLAN DE QUESO
$ 12A creamy cheese custard served with sorghum, pie crust, and apple.
A traditional Latin American sponge cake soaked in three types of milk, sourced from a local bakery in Pilsen.
About this menu
Menu items include Chips y Salsa, Guacamole, Frijoles, Salsa y Pan.
Menu captured from https://www.mitocaya.com/food,
This is an unofficial menu. SeEat is not affiliated with the restaurant. Offerings and prices may vary by location.
AI dish images and labels are decision support only. Confirm allergies and safety-critical dietary needs with the restaurant.