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

$12

Frijoles, Salsa y Pan

hoja santa herbed Three Sister’s Garden whipped navy beans, charred summer chile & heirloom tomato salsa molcajete, grilled bread

$12

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.

$15

Betabel Rotizados

coffee roasted beets, green garlic sikil pak, passion fruit requeson, de la Ella concentrate

$15

Beets are insanely good for you and yet we always forget to eat enough of them & how delicious they are. Wild ramps step up this Mayan pepitaspread along with our sour homemade requeson made with dairy from our fav farm, Kilgus Farmstead.

$27

Aguachile de Camaron

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

$27

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

Enchiladas Potosinas

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

$18

Where to begin with Enchiladas Potosinas... they are the namesake dish of San Luis Potosi, where my family resides. I have been eating them since I can remember. Walk in any mercado in SLP and you will see mujeres making them. We make them traditionally but shake it up with a hand picked crab salad that has all the classic sides this dish originally gets. Use the Enchiladas to scoop up the crab deliciousness.

$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

$24

Xochi’s Guiso

guisado de setas: beech, donku, maitake, trumpet, morels all stewed in pipian verde, Three Sister’s beans, pápalo - served with tortillas and salsa habanera

$24

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.

$10

Fish Taco

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

$10

Cobia works fabulously as fish tacos! Crispy on the outside then tossed in this spicy, savory sauce that Nayarit is known for that we make here from scratch. It is hard to reimagine the classics but we nailed it here.

$28

Steak Burrito

chela-marinated, grilled skirt steak, queso chihuahua, local black beans, romaine, avocado, grilled onion, banana peppers, sour cream. No substitutions, no dairy option available.

$28

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

$18

Tlacoyo de Chicharos

masa azul bean stuffed tlacoyo with local pea mash & tendrils, heirloom cherry tomatos conserved in squash salsa macha

$18

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.

$19

Coliflor Ahumado Fundido

smoked cauliflower, 2 year aged Hook's Cheddar fundido, rajas, local spinach, 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.

$25

Mole Manchamanteles con Setas

masa battered fried enoki mushrooms, chayote + bok choy slaw tossed in Mexican ranch, herbs

$25

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.

$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.

$32

Pescado y Saka Morra

seared barramundi, cacahuazintle ancestral style “grits”, cebollitas al carbón, salsa borracha, charred shishitos

$32

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.

$33

Pollo al Mojo de Ajo Cremoso

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

$33

Free range, pasture fed, an all around beautiful, delicious chicken from Amish country Pennsylvania. This dish may sound simple but it is truly 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.

$42

Lomo de Res

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

$42

We can not get enough of Kilgus Farmstead. Their Jersey cows live happily and taste delicious. This beef is our new obsession. Some bright accompaniments to highlight and contrast. Not your average everday steak.

$45

Chamorro de Puerco en Mole Negro

Oaxacan style mole negro braised 12 oz pork shank, celery root atole puree, herbed barley surtido

$45

There is no greater honor than to be braised in mole negro. It is definetely my favorite mole and I am quite good at making it. Thirty something ingredients all coming together in this very luscious, full of depth sauce. Her reputation proceeds her. Paired up with some untraditional midwest seasonality.