Mi Tocaya Review

By Ian Henderson

Photos by Luna Zheng

Neighborhood: Logan Square

Dishes to try: Bruselas en Nogada, Taco Arabe de Pollo, Chamorro de Puerco en Mole

Inside an aged, stone building situated at the corner of an unassuming block in Logan Square, there is a fun, energy-filled restaurant serving meticulously crafted dishes for their many guests. Mi Tocaya Antojería is an artisanal Mexican restaurant that aims to compete with some of the best casual restaurants in the city of Chicago. Through their diverse menu, customers are exposed to many unique flavors, textures, and ingredients, in a beautifully decorated and homey setting.

At the beginning of our meal, I have to admit that I entered the restaurant with a scattered mind. It was midterms week, I was extremely hungry, and the guests seated at our table before us seemed to have no interest in getting up and allowing our meal to begin. In retrospect, however, the time spent waiting for our table provided a richness to the experience. The hostess kindly gave us endless chips and guacamole, which had a smooth, gelato-like consistency with the subtlest bit of heat. Moreover, the waiting provided a chance to look over at the open kitchen where the cooks precisely placed each vegetable and garnish on the appetizers. It was clear to me as I sat down that the employees at Mi Tocaya care deeply about creating a relaxing and dynamic experience for every customer.

The first dish brought to us were the Bruselas en Nogada, which was a brussels sprout-centered salad that nicely balanced the charred texture of the roasted vegetables with sweet and acidic notes of pomegranate and locally sourced grapes. The cashewbased dressing also provided a nice savoriness that perfectly balanced the flavors.

Our second appetizer was not met with as much praise, as their corn tortilla quesadilla did not offer the same diversity of textures and the lima bean filling slightly lacked in seasoning. For second courses, the Taco Arabe de Pollo and the Chamorro de Puerco en Mole certainly stole the show. The adobo-marinated chicken thighs had the perfect blend of citrus, smokiness, and bitterness from the charred ends. The homemade tortillas offered us the chance to build tacos where we all took advantage of the leftover guacamole. This style of eating exemplifies why Mi Tocaya is a perfect place to bring family and friends for a memorable meal. Our second main was an incredibly fatty pork shank that bathed in a rich mole sauce. The sauce added a continuity of flavor to each bite of pork and the specific notes of thyme and cloves showed that the chef at Mi Tocaya takes the time to source the best spices and freshest ingredients for every dish. While one could argue that the complexity and length of the menu results in some items being slightly muted in taste, I find that the powerful flavors from a few select dishes resulted in a fantastic dining experience for our group. I’ll certainly be going back for those delightful brussels sprouts and rich chicken thighs.