DINNER MENU

ANTOJITOS

Chips y Salsa

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

$13

Guacamole

molcajete muddled garlic & serrano with fresh lime, sea salt and chile ash

$13

add seasonal vegetable crudos $4

$26

Aguachile de Camaron

sonoran Mexican shrimp, sweet potato - leche de tigre, Nichol's Farm apple, chayote, charred avocado and ajillo shrimp crunchies

$26

Here we are paying homage to aguachile's ancestral home using their delicious shrimp that we have brined then drowned with their leche 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.

$18

Carnitas de Pancita

Kilgus Farm pork belly carnita bites, napa cabbage adobado classic encurditos

$18

Carnitas is one of the first “Mexican” dishes combining the Spanish arrival with pigs and use of copper for cooking with the indigenous Purépecha technique of the use of fat and metal craft. We are proud to use Kilgus Farm Berkshire pork belly, where they are raised and fed solely from their land in Fairbury, IL. We make our own vinegar and salt cure our veggies before pickling for the perfect acidic bite with these fatties.

MANOS ONLY

$16

Costra Taco con Nopalitos

chihuahua cheese crusted hand pressed corn tortilla stuffed with nopales, red onion, tomato, lettuce hearts and cured cactus salsa

$16

Melted, crispy cheese is almost always a crowd pleaser. Costra tacos have gained popularity in Mexico City taquerias since the early 2000's. Here we balance the richness with a very fresh cactus salad and herbaceous salsa.

$27

Steak Burrito

chela-marinated, grilled skirt steak, queso chihuahua, local black beans, romaine, avocado, grilled onion, banana peppers, sour cream

$27

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.

ANTOJOS

$19

Coliflor Ahumado Fundido

smoked cauliflower, 2 year aged Hook's Cheddar fundido, rajas, lacinato kale, salsa ranchera

$19

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.

$22

Setas con Mole Rojo

donku shiitake encebollado,chochoyote, spiced nuts, chayote, hierbas, mole rojo

$22

this dish is a celebration of madre tierra and her vegetables. Chochoyotes are little masa dimples that house the oaxacan style mole rojo - a balance of dried chiles, nuts, fruit & spice

$23

Squash Blossom Atoladas

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

$23

This dish truly highlights what indigenous people have been eating and cultivating this side of the world for thousands of years. Squash, corn, chile. It so happens to be vegan which also highlights just how delicious vegetables are on their own.

$28 / $43

Pulpo a la Parilla

grilled spanish octopus, clam salsa coctelera, avocado, radish pico de gallo, dill

$28 / $43

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.

$36

DIY Fish Tacos

fried skatewing "ribs" in salsa Nayarit, brussel sprout-chayote slaw, tuna mayo, salsa cruda. served with homemade flour tortillas

$36

We absolutely love preparing skatewing this way. It truly feels like you are eating ribs but with the delicacy of fish. Crispy on the outside then tossed in this spicy, savory sauce that Nayarit is known for that we make here from scratch. Enjoy making your own tacos with our hand-rolled flour tortillas, just like mi abuelita Cruz would make.

$35

Lomo de Puerco Pozolero

5 oz seared pork tenderloin, pozole steamed little neck clams, saka morra (prehispánico grits), squid & smoked oyster-radish pico de gallo, oregano, corn nuts

$35

Pozole’s history dates back to prehispanic times. A ceremonial dish that always featured flowered cacahuazintle and captive warrior meat that changed to pork after the Spanish conquest. Here we make an 18 hr pork neck pozole simmered with treated cacahuazintle corn and fermented seaweed.

$32

Pollo al Mojo de Ajo Cremoso

1/2 Amish country chicken smothered in super garlicky salsa cremosa, herb salad, lime

$32

Free range, pasture fed, an all around beautiful, delicious chicken from Amish country Pennsylvania This dish may sound simple but what it truly is quality and love. Chef Derek’s abuela would make this for him growing up. It was his favorite. She dreamed of being a chef but life sometimes takes us in different directions and so happens to be why our CDC vowed to self realize her dream. Buen Provecho.