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.

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

coffee roasted beets, macerated Mick Klug blueberry sikil pak passion fruit requeson, de la olla concentrate Beets are insanely good for you and yet we always forget to eat enough of them & how delicious they are. Blueberries step up this Mayan pepita spread along with our sour homemade requeson made with dairy from our fav farm, Kilgus Farmstead.

hoja santa herbed Three Sister’s Garden whipped navy beans, charred summer chile & heirloom tomato salsa molcajete, grilled bread Yeasty sourdough bread by our dear friends over at Loaf Lounge make this dish a perfect snack to get started with. It is this season’s “chips & salsa”. Herbaceous local beans with a lava rock muddled old school salsa con pan de altisima calidad.

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. *no substitutions - no dairy option available*

fried local walleye tossed in salsa Nayarit, pickled onion, cabbage tuna mayo, salsa cruda on squid ink tortilla

guisado de setas: beech, donku, maitake, trumpet, morels all stewed in pipian verde, Three Sister’s beans, pápalo - served with tortillas and salsa habanera Xochipilli has been a long time muse of ours at Mi Tocaya. They are the divine life force associated with the energies of art, music, dance, vegetation, fertility, summer, feasting, flowers, and sacred plants. They were also the one that gave people psychedlic mushrooms and is often depicted adorned with. This guiso pays homage to Xochi.

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.

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

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

seared barramundi, cacahuazintle ancestral style “grits”, cebollitas al carbón salsa borracha, charred shishitos A celebration of two varietals of corn; cacahuazintle, a southern mexican native, cooked low & slow, finished with Nichol’s farm corn. A beautiful seared fish along with a drunken salsa to cut through the richness of the corn.

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

masa azul bean stuffed tlacoyo with local pea mash & tendrils heirloom cherry tomatos conserved in squash salsa macha Tlacoyos have a long important history in our culture dating back to pre Hispanic times of the Olmecas, Mayas + Mexicas. They were enoyed in the outdoor markets, tianguis and was the essential food packed for long journeys. Maiz & legumes have always been the heart of our diet and story.

Rocky Mountain lamb neck barbacoa, recado negro, brussel sprouts, pickled parsnip This sauce dates to prehispanic times and was made during the end of harvest dates; lay the land to rest and was a favorite for Hannal Pixan or what we know now as Dia de Muertos. Our ancestors would make a paste with carbonized chiles, spices, vegetables and preserved fruits and reconstitute it with turkey. We make ours honoring all those techniques and ingredients with pasture raised lamb. Ku meejtech uutsil!

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