A light, bright taco that showcases the kitchen's technique with proteins. The octopus is braised until tender but still has texture, the tortilla is thin and just grilled, and the taco is finished with nothing more than lime, thin-sliced radish, and cilantro. Multiple reviewers cite pulpo as one of the things they crave most about this restaurant.
Tips from diners
Tacos are priced à la carte—order 2-3 different kinds to get a sense of how Dávila approaches different proteins.
A classic Wednesday special that reviewers call the best burrito they've ever had. The steak is seasoned distinctively, the burrito filled generously but not to the point of falling apart, and then completely drowned in salsa ranchera with aged Swiss cheese melting over the top. The cheese adds an unexpected tang that cuts the richness of the sauce. Multiple sources emphasize this is worth planning your week around.
Tips from diners
This is Wednesday only. Come after 5:30 PM to avoid the rush but before the kitchen gets overwhelmed at 8 PM.
Order one burrito to share between two people, then add 2-3 other antojitos. This gives you variety and still leaves room for another course.
A classic Mexican preparation where the meat steams in its own fat and spices until it shreds easily. The barbacoa here is deeply flavored without being gamey, the tortilla gets a quick char on the griddle, and the simplicity of the taco lets the meat shine. Reviewers frequently pair this with the octopus taco as a one-two combination.
Tips from diners
The taco service is designed for sharing and mixing. Order one of each type with your table and pass them around.
An antojito from Aztec cuisine that shows Dávila's interest in less-explored Mexican traditions. The nopalitos (cactus leaves) are cooked until tender but not mushy, the charred chilies add smoke and heat, the fried cheese curds provide textural contrast, and the warm tortillas are there to wrap everything together. This is the dish that makes people realize how much Mexican cuisine extends beyond what they thought they knew.
Tips from diners
If you've never had cactus, this is the place to try it. The texture is mild, almost like green beans, and the flavors are bright and savory.
A regional specialty that Dávila's family makes at home, reimagined with premium crab. The sauce is traditional, the filling generous with fresh crab that adds sweetness and brininess, and the cheese keeps it rich without being heavy. Reviewers praise this dish as showing Dávila's ability to respect tradition while introducing her own technique.
Tips from diners
Ask your server about the difference between the enchiladas and burritos—the sauces are different and Dávila treats them as distinct forms.
Mi Tocaya opened in March 2017 and was immediately named one of Bon Appétit's top 50 new restaurants. Chef and owner Diana Dávila started cooking at age 10 in her parents' taqueria in Chicago and later trained under Susana Trilling in Oaxaca. The restaurant honors Mexican heritage with small, medium, and large plates—antojitos (cravings), regional specialties, and original dishes inspired by Dávila's travels throughout Mexico. The New York Times recently ranked it among the 25 best restaurants in Chicago.
Reservations are essential on weekends. Book through Resy at least one week ahead. Weekday walk-ins are usually welcomed but expect 15–20 minute waits.
Every Tuesday is Tinto Tuesday—50% off all wine bottles. This is the night to explore Dávila's wine program without breaking the bank.
The menu is organized by size: small, medium, and large plates. Mix and match to build a meal that feels right for your appetite.
The dining room is intimate but can accommodate groups up to 6 at a communal table with advance notice. Call ahead.
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