Mi Tocaya Antojeria

non-GMO, all natural corn chips with our homestyle salsa made with charred tomato, tomatillo, serrano, and garlic

Sonoran Mexican shrimp, sweet potato- peanut leche, Nichol's Farm fresh apple, chayote, charred avocado and ajillo shrimp crunchies. Here we are paying homage to aguachile's ancestral home using their delicious shrimp that we have brined then drowned with their leech de tigre and fresh lime juice. We make a beautiful sauce with aji amarillo, cacahuate and roasted sweet potato that dresses the shrimp along with a guajillo - chiltepin oil to spice it up.

Kilgus Farm pork belly carnita bites, classic encurditos with cauliflower, carrot, serrano and fermented salsa roja

fresh chile spiced masa turn overs stuffed with queso enchilado served with lump crab salad in salsa verde

masa azul bean stuffed tlacoyo with our spring pea mash, roasted Mick Klug Farm asparagus and butternut squash salsa macha

chela-marinated, grilled skirt steak, queso chihuahua, single origin chatino black beans, romaine, avocado, grilled onion, banana peppers, sour cream. The burrito was on the Mi Tocaya 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 local walleye tossed in salsa Nayarit, pickled onion, cabbage tuna mayo, salsa cruda on squid ink tortilla

Our famous steak burrito topped off with salsa ranchera, and melted queso suizo.

smoked cauliflower, 2 year aged Hook’s Cheddar fundido, rajas, salsa ranchera, local spinach Mi abuelita Cruz always made queso fundido for us for supper. She also made a mean coliflor capeada drowned in salsa ranchera. This dish is a mash-up of those two favorites of mine with the addition of putting some smoke on it. One big abrazo for the winter.

masa battered fried enoki mushrooms, chayote + bok choy slaw tossed in Mexican ranch, herbs Mole Manchamanteles has been enjoyed since the 1600’s. It originated at the Convento de Santa Rosa in Puebla when an elderly nun misheard and added fruit cut for membrillo to the mole. Word is that the special guests loved the mole so much they ate quite hastily due to its deliciousness that it made a mess of stains on the table. Giving it its notorious name, the tablecloth stainer.

grilled spanish octopus, clam salsa coctelera, avocado, radish pico de gallo, dill There is nothing like a good Mexican coctel de Moriscos. We make this sauce 100 por 100 from scratch. No condiments. It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

grilled spanish octopus, clam salsa coctelera, avocado, radish pico de gallo, dill There is nothing like a good Mexican coctel de Moriscos. We make this sauce 100 por 100 from scratch. No condiments. It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

blue heirloom hand pressed tortillas stuffed with calabacitas roasted poblano smothered in a masa thickened squash blossom salsa pistachio macha

pozole braised pork shank, saka morra (prehispánic grits), squid-radish pico de gallo, oregano, crushed corn nuts

1/2 Amish country chicken smothered in super garlicky salsa cremosa bitter green & herb salad, ancestral salmiana aguamiel, crunchies

seared barramundi, roast fennel, palmito, rainbow trout caviar

Kilgus Farmstead 5 oz pan seared beef tenderloin, roast squash puree, huitlacoche tinto sauce & pickled herb salsa verde

It takes two days to make our delicious local black beans that are hand smashed and fried.

Five (each) heirloom Oaxacan corn (Masienda) milled by our friends at El Popocatepetl Tortelleria and pressed by us.

rolling meadows' sorghum, pie crust, apple