Best Bites, Chicago

Best Bites: Queso fundido with longaniza, lamb albondiga & more, Mi Tocaya Antojería

Spicy peach-lime frozen margarita, Mi Tocaya

Spicy peach-lime frozen margarita

Chef Diana Davila recently took over a prime spot on Logan Boulevard to cook her family’s soulful Mexican recipes. Mi Tocaya Antojería is the kind of cozy-yet-exciting restaurant that everyone should want in their neighborhood, so I feel very lucky to have it in mine. Each dish blended the familiar and the unexpected, starting with a vibrant peach-lime frozen margarita that was on special the night I visited. It was fruity at first, but the garnish packed some intense heat, a slow build with every citrusy sip.

Guisado de nopalitos, Mi Tocaya

Guisado de nopalitos with fried cheese curds

I’ve eaten nopalitos (cactus) a few times, but hadn’t ever found it noteworthy until this dish. It was tender and meaty, with just enough heat from the chiles, and the fried cheese curds were a creative and decadent touch.

The queso fundido was a great example of a familiar appetizer that’s nearly ubiquitous on standard Mexican menus, but is rarely memorable and often a little too greasy. Mi Tocaya’s version wasn’t greasy at all, in large part because the typical chorizo was replaced by longaniza, a sweet Filipino sausage that I’ve sought out ever since a friend introduced me to it right after college. The photo doesn’t do it justice, but the char on the sausage and gooey cheese, mixed together with poblano peppers and spooned onto tortillas, was definitely something special.

Longaniza, rajas, and queso fundido, Mi Tocaya

Longaniza, rajas, and queso fundido

Lamb albondiga, Mi Tocaya

Lamb albondiga with mint, carrot, and egg

The lamb alboniga (meatball) was another dish that benefited from the influence of a separate ethnic cuisine. This time, it was North African-inspired, with the mint, carrot, and hard-boiled egg that are often seen in a tagine (like this one). It all came together well. And I had to try at least one of the tacos, deciding to go vegetarian after reading rave reviews. As with the cactus, I didn’t miss the meat at all, with textural contrast from the squash, the crema, the swipe of black beans, and even the fried pepper in the middle.

I already can’t wait until my next visit; the lengua (tongue) with peanut butter and frothy nitro horchata are at the top of my list, preferably from a seat on the boulevard-facing patio.

Milpa taco, Mi Tocaya

Milpa taco with charred butternut squash and chile, beans, and corn crema

The details: Mi Tocaya Antojeria, 2800 W. Logan Blvd., Chicago.

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