Logan Square's Antojería
Diana Dávila grew up in her family's Chicago taquerías, cooked her way through Mexico, and came back in 2017 to open Mi Tocaya on Logan Boulevard. The menu is antojitos — Mexican snacks — taken seriously. The dish that tells you she means it is the peanut butter y lengua: beef tongue under a peanut salsa, an homage to her uncle in San Luis Potosí. It should not work. It is the best thing on the menu.
The room is a Michelin Bib Gourmand and was a 2018 James Beard Best New Restaurant semifinalist; Dávila is a regular James Beard Best Chef: Great Lakes name. None of that has made the cooking precious. The masa is made from heritage corn, the fillings are considered, and the vegetable plates change with the season. This is regional Mexican cooking with discipline, not a concept.
What to Order
Start with the peanut butter y lengua. Then the smoked beer-can chicken tacos and whatever seasonal vegetable antojito is on. The mezcal list is unusually deep for the size of the room, and a flight is the right move. The format is built for sharing, so order across it rather than locking into one plate. Expect around $45 to $70 a head with a drink.
The Room
It is small, warm and unmistakably Logan Square: exposed brick, low light, a bar that hums. The bar absorbs walk-ins; the dining room takes reservations and there is a patio in season. It runs loud when full, which is most nights. Service is friendly and quick. Dress is smart-casual and nobody is counting. This is a neighbourhood room that happens to cook at a high level.
Best for a First Date
Book Mi Tocaya for a first date. The shareable antojitos keep the conversation moving, the mezcal list gives you something to explore together, and the room is intimate without being a hush-and-whisper tasting counter. The bill lets you suggest a second date on the spot. Ask for a dining-room table rather than the bar if you want to actually hear each other.
Not For
Not for a sit-down, three-course dinner or a date that needs silence — this is a loud, shareable antojitos room, and the tables turn.
Frequently Asked Questions
Is Mi Tocaya worth it?
Yes. Diana Dávila's Logan Square antojería is one of Chicago's most interesting modern Mexican rooms, a Michelin Bib Gourmand and a 2018 James Beard Best New Restaurant semifinalist. The peanut butter y lengua alone justifies the trip. It is not fine dining and not cheap, but the cooking is serious and the value is fair.
What should I order at Mi Tocaya?
Order the peanut butter y lengua, the dish that made the room's name: beef tongue with a peanut salsa, an homage to Dávila's uncle in San Luis Potosí. The smoked beer-can chicken tacos and the seasonal vegetable antojitos are the other anchors. Add a mezcal flight. The format is built for sharing, so order across the menu.
How much does Mi Tocaya cost?
Expect roughly $45 to $70 a head with a drink, depending on how many antojitos you order and whether you work through the mezcal list. It reads as $$$ for Logan Square. As a Bib Gourmand it is priced for the cooking rather than the postcode, which makes it fair value.
Is Mi Tocaya good for a first date?
Yes, it is one of Logan Square's better first dates. The shareable antojitos format keeps conversation moving, the mezcal programme gives you something to explore together, and the room is intimate without being precious. The price lets you come back. Book the dining room; the bar takes walk-ins. See more restaurants in Chicago.