DINNER MENU

ANTOJITOS

Chips y Salsa

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

$12

Guacamole

molcajete muddled garlic & serrano with fresh lime, sea salt and chile ash

$12

add seasonal vegetable crudos $3

$25

Aguachile de Camaron

sonoran Mexican shrimp, sweet potato - leche de tigre, Nichol's Farm apple, chayote, charred avocado and ajillo shrimp crunchies

$25

Here we are paying homage to aguachile's ancestral home using their delicious shrimp that we have brined then drowned with their leche 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.

$16

Patacas en Tres

Nichol's Farms sun chokes prepared three ways: roasted, almendrado crema and enchilada with sweet potato pico & fresh herbs

$16

Spring is almost among us. Sunchokes are native to this very Great Lake region and have been cultivated way before any European arrivals. As a member of the sunflower family, this tuberous root has a beautiful nutty, floral flavor that we love to pair with a sunchoke macha, a sunchoke-almond dairyless crema and a citrusy, fresh sweet potato pico.

MANOS ONLY

Alitas de Pollo con Mole Poblano

(5) chicken lollipops cooked in their own fat with mole poblano, chicken chicha crunch, herbs, lime

Not your classic chicken wing dish. Beautiful chicken lollipops cooked twice in chicken fat then smothered with our 3 month madre mole poblano. This mole has 32 ingredients and really celebrates the birth of Mexican cuisine as it was the first of its name in Santa Rosa de Lima, Puebla.

$15

Costra Taco con Nopalitos

chihuahua cheese crusted hand pressed corn tortilla stuffed with nopales, red onion, tomato, lettuce hearts and cured cactus salsa

$15

Melted, crispy cheese is almost always a crowd pleaser. Costra tacos have gained popularity in Mexico City taquerias since the early 2000's. Here we balance the richness with a very fresh cactus salad and herbaceous salsa.

$26

Steak Burrito

chela-marinated, grilled skirt steak, queso chihuahua, local black beans, romaine, avocado, grilled onion, banana peppers, sour cream

$26

The burrito was on the Mi Tocaya menu before there was a menu. This carne asada cookout meets the best steak burrito pays homage to all the burrito rolling I would do at my parent's taqueria growing up! It is a staple.

ANTOJOS

$16

Broccolini en Nogada

broccolini, cashew nogada, Mick Klug apples, chile güero, hibiscus pickled raisins

$16

Chiles en Nogada is a very special dish that has come to commemorate Mexico’s independance showcasing the flags colors. This vegan salad was inspired by the original dish just a little reimagined.

$21

Zanahorias en Sikil Pak

pan roasted Nichol's Farm roast carrots, sumac-guajillo sazon, gooseberry sikil pak, serrano escabeche

$21

Sikil pak is a prehispanic spread made roasted seeds & tomato (berry family), in this case gooseberries. So many textures, local ingredients all singing together. We recommend a side of our hand pressed heirloom tortillas so you can have yourself some vegan tacos.

$18

Coliflor Ahumado Fundido

smoked cauliflower, 2 year aged Hook's Cheddar fundido, rajas, lacinato kale, salsa ranchera

$18

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.

$18

Setas con Mole Rojo

donku shiitake encebollado,chochoyote, spiced nuts, chayote, hierbas, mole rojo

$18

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 & spice

$32

Enchipotladas de Langosta

lobster & langoustine enchiladas with Oaxacan heirloom blue corn tortillas, lobster-chipotle cream and spring radish

$32

Magic happens when you have a great quality blue corn tortilla, finely executed protein and of course... una salsa hecha buena. Provecho!

$25 half / $40 full

Pulpo a la Parilla

grilled Spanish octopus, clam salsa coctelera, avocado wedges, radish pico de gallo, dill

$25 half / $40 full

There is nothing like a good Mexican coctel de Moriscos. We make this sauce 100 por 100 from scratch. No condiments! It is sweet, spicy, refreshing. Paired with some thick charred ocean tentacles and you are at la playa.

$36

Callos de Hacha

pan seared Hokkaido diver sea scallops, atole chowder with smoked green lip mussels & trout roe, tomatillo pico, herbed arroz cracker

$36

Who doesn't love scallops in butter?! We ditch the butter sauce for a masa thickened onion cremita finished with mussels & trout roe. Guajillo oil and tomatillo pico add a little kick to cut the lusciousness of the atole.

$32

DIY Fish Tacos

fried skatewing "ribs" in salsa Nayarit, brussel sprout-chayote slaw, tuna mayo, salsa cruda. served with homemade flour tortillas

$32

We absolutely love preparing skatewing this way. It truly feels like you are eating ribs but with the delicacy of fish. Crispy on the outside then tossed in this spicy, savory sauce that Nayarit is known for that we make here from scratch. Enjoy making your own tacos with our hand-rolled flour tortillas, just like mi abuelita Cruz would make.

$42

Borrego, Frijoles, Consomé

Midwest Mo-Mi, 100% grass fed, pan-seared 80z lamb loin, served with ancestral mantequilla beans prepared two ways, sweet pea salsa macha verde and a pasilla & coffee-spiced lamb consomé

$42

We are completely obsessed with this lamb. I grew up eating lamb for all our major celebrations in Mexico and this lamb is second to none. Ancestral beans from Oaxaca whipped with lamb fat and "de la olla" in console, freeze dried sweet pea and macha and some fresh radish bite.