1/15/2024 0 Comments Un poquito mas restaurant![]() Main entrées right now consist of a beef option, a marinated and grilled carne asada and chicken. The restaurant by now is accustomed to accolades including being designated a Bib gourmand establishment by Michelin. Crispy-skinned Amish chicken with mole and squash The menu also hasn’t changed over the past few weeks. Broken down into components like f amiliares (family style), antojos (cravings), antojitos (snacks) and un poquito mas (a little more) Mi Tocaya’s “traveling” menu proved surprisingly broad and gives you a feel for the restaurant’s potential range. Still not comfortable with sit down dining of any kind, curbside pickup remains City Pleasures modus operandi for all restaurant encounters. That’s when we were introduced to its food. They didn’t re-open until Chicago reached stage 3 of its recovery trajectory and allowed restaurants to have limited outdoor dining. During the initial months of the crisis, Mi Tocaya simply closed its doors because of safety concerns. ![]() ![]() Since then scoring reservations had been understandably difficult until Covid knocked the legs out from under the global restaurant industry. But when Mi Tocaya, headed by then 35-year-old Diana Dávila, threw its doors open in 2017 it was named one of the 50 best restaurants in the entire country. Even though Chicago boasts the second largest population of Mexican immigrants in the country, none of the top Mexican restaurants at the time were run by anyone of Mexican descent. Here was a Mexican restaurant intent on being unapologetically authentic in addition to unabashedly wonderful. Mi Tocaya Antojeria made such a splash when it opened three years ago, there was hardly a drop of water left in the pool.
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