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

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

grilled rainbow chard & broccolini, chilmole, pico de gallo, avocado, crispy aji dusted tortillaEssentially a grilled fork and knife salad with classic Mexican flavors and plenty of textures dressed in a yellow tomato-manzano chilmole that has been thickened with masa.

Sonoran shrimp, leche de tigre, cítricos, red onion, cucumber, chile pequin, sweet potato - erizo de mar, cilantroI recently went to Cabos and fell in love with all of their marisco preparations. Spicy pequin chile, bright citrus and sea urchin sing in this take on a Cabos classic.

green lipped mussels, asparagus, smoked trout roe, salsa verde, ancestral mantequilla bean whipSingle origen maíz criollo coming from el Valle de Etla, Oaxaca along with ancestral mantequilla bean from Tlaxcala make this snack very unique in celebrating Mexico's history with ingredients. Masa, salsa, beans, vegetable and a treat of the ocean.

dual Oaxacan corn masa stuffed with donku shiitake mushrooms, mole rojo, celery root puree y hierbasThese triangular beauties originate from the Mixteca region between Oaxaca and Puebla. Named & modeled after the the mountainous peaks. Tetelas are the perfect snack. Here we celebrate The masa, mushrooms and mole favorite with a twist.

pan roasted romanesco & rajas tossed in gooseberry sikil pak, avocado, honeyed-curcuma oil.

heritage farm 1yr aged cheddar quest fundido with goat birria. Served with hand pressed tortillas, consommé, onions & cilantro

charred salsa & beer braised chicken thighs, saka mora "grits", zucchini crudo, pickled herbs, chicken chicharronSaka morra is a prehispanic, treated, slow cooked corn dish that was enjoyed as a day starter. The OG grits! Bone in chicken thighs braised in charred salsa & beer with some summer squash make for a guisolicious dish.

market fish, roast sun chokes & fennel, grapefruit and mole blancoThis sauce is also known as mole de novias. It is an expensive treat for brides for their wedding made with rich pine nuts, milk, gueros and in our case guanabana. Add some winter specialties and fish and you have a dish made for loved ones.

Coyaocan cacahuazintle esquites, cotija butter, guajillo, brown butter powder, lime, epazotethis combines all of our favorite flavors of all Mexican corn dishes in a squash setting. A great balance of salty, sweet, vegetable richness.vegetarian, gluten free, contains dairy

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

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

Carlson-Arbogast Farms, Howard City, MIIt takes two days to make our delicious local black beans that are hand smashed & fried in organic Century Sun sunflower oil from Pulaski, WI

Half-dozen heirloom Oaxacan corn milled by our friends at El Popocatepetl Tortelleria and pressed by us.

Our homestyle salsa is made with charred tomato, tomatillo, serranos, garlic and .......

Our favorite tres leches cake in the city by our friends in Pilsen. Served with a dollop of dark chocolate mousse

Rolling Meadows' sorghum, pie crust, apple

2 oz

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

Carlson-Arbogast Farms, Howard City, MIIt takes two days to make our delicious local black beans that are hand smashed & fried in organic Century Sun sunflower oil from Pulaski, WI

Slice of the best tres leches cake in Chicago by Kristoffer's Cafe & Bakery in Pilsen.

All natural, non-GMO corn tortilla chips

16 oz serving. Casera means home made in Spanish. This recipe is inspired by my parents and their first taqueria, Jalapeños, almost 30 years ago.

super creamy delicious cheese flan, local sorghum, Mexican cookie crumble

Sonoran shrimp, leche de tigre, cítricos, red onion, cucumber, chile pequin, sweet potato - erizo de mar, cilantroI recently went to Cabos and fell in love with all of their marisco preparations. Spicy pequin chile, bright citrus and sea urchin sing in this take on a Cabos classic.

heirloom Oaxacan corn from Masienda, milled by our friends at El Popocatepetl Tortelleria and pressed by us. Five each

Traditionally made with molcajete muddled garlic & serrano, smashed avocados, finished with Chile ash. Served with chips.

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

seared lengua "steak", marrow fortified single origin-heirloom ayocote frijoles de la olla made with bone & lengua stock, sun choke salsa macha, tomatillo pico, salsa verde, Nueske's bacon bits. Served with hand pressed tortillas.Here we took a Jalisco classic, carne en su jugo and and hyper focused on the beef tongue. These beans are truly special coming the Tehuan Valley, Puebla, where they where originally cultivated thousands of years ago. We cook them in the lengua bone stock and fortify th

1-3P PICKUPHECHAS A MANO, HAND PRESSED BY THE DOZEN

1-3P PICKUPFEEDS 10PPL

1-3P PICKUPFEEDS 10 PPL

1-3P PICK-UPFEEDS 10PPLLocal refried beans with epazote

1-3P PICKUPFEEDS 10PPLMexican rice with corn and peas

14 oz seared pork chop, marrow-tomatillo salsa, pork belly chilorio molotes, hot honey, radishA pork celebration kind of a dish with BBQ vibes. Slow cooked pork belly chilorio in our morita Chile adobo encased in heirloom masa azul, fried then tossed in hot honey:)

xocolatl tortilla, ruby chocolate mousse, rhubarb mermelada, blood orange-mecal gelatina

smoked trout roe, asparagus, salsa verde, ancestral mantequilla bean whipSingle origen maíz criollo coming from el Valle de Etla, Oaxaca along with ancestral mantequilla bean from Tlaxcala make this snack very unique in celebrating Mexico's history with ingredients. Masa, salsa, beans, vegetable and a treat of the ocean. 

Still White2020 Scheuermann, Pfalz, Germany

Pet-Nat Rosé2019 Barry Family Cellars, Finger Lakes, New York

Sparkling White Wine NV El Bajio, Queretaro, Mexico

Pet-Nat Rosé 2021 Domaine Pothiers, Côte Roannaise, France

Sparkling/Pet-Nat2020 Bichi, Tecate Mexico

Pale AleMosaic & Citra hops with orange peel16oz

Made in Mexico, made with real sugarcane.

12 oz bottleCarbonated natural mineral water