Mi Tocaya Antojeria Menu

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

Sonoran Mexican shrimp, sweet potato- peanut leche, Nichol's Farm fresh apple, chayote, charred avocado and ajillo shrimp crunchies. Here we are paying homage to aguachile's ancestral home using their delicious shrimp that we have brined then drowned with their leech 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.

Broccolini, cashew nogada, Mick Klug apples, chile güero, hibiscus pickled cranberries. Chiles en Nogada is a very special dish that has come to commemorate Mexico's independence showcasing the flags colors. This vegan salad was inspired by the original dish just a little reimagined.

Pan roasted Nichol’s Farm carrots tossed in sumac-guajillo sazon, serrano escabeche and gooseberry sikil pak. Sikil pak is a prehispanic Mayan spread made with roasted seeds, tomato (berry family). Gooseberry is a welcomed addition. We combine some midwest harvest like sunflower seeds and carrots to make this vegan delight. We recommend a side of our hand pressed heirloom tortillas so you can have yourself some vegan tacos.

smoked cauliflower, year aged Hook’s Cheddar fundido rajas, salsa ranchera, lacinato kale 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. One big abrazo for the winter.

donku shiitake encebollado, chochoyotes, spiced nuts, chayote, hierbas, mole rojo 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 & spices.

Lobster & langostine enchiladas with Oaxacan heirloom blue corn tortillas, lobster-chipotle cream and winter radish Magic happens when you have a great quality handmade corn tortilla, finely executed protein and of course... una salsa hecha buena. Provecho!

grilled spanish octopus, clam salsa coctelera, avocado, radish pico de gallo, dill There is nothing like a good Mexican coctel de Moriscos. We make this sauce por from scratch. No condiments. It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

grilled spanish octopus, clam salsa coctelera, avocado, radish pico de gallo, dill There is nothing like a good Mexican coctel de Moriscos. We make this sauce por from scratch. No condiments. It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

oz bone in pork shank braised in cochinita pibil sabores classicos, fried potato, salsa habanera, xnipek and grilled cabbage. Served with hand pressed tortillas. This Yucatan dish truly represents la gastronomia mexicana. A combination of our indigenous, Spanish, African roots all coming together. Achiote, habanero, spices and beautifully cooked pork.