Mi Tocaya Antojería

Name: Mi Tocaya Antojería
Address: 2800 W Logan Blvd, Chicago, IL, 60647, US
Telephone: 872-315-3947

Mexican Antojitos

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Monday: Closed; Tuesday–Saturday: 5:00 PM–10:00 PM; Sunday: 5:00 PM–9:00 PM

2800 W Logan Blvd, Chicago, IL 60647
872-315-3947
Last verified: August 2026
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Decorative plate set on patterned tile at Mi Tocaya Antojería

Antojitos

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Chips y Salsa$8
- Vegetarian
Non-GMO, all natural corn chips with our homestyle salsa
Guacamole$13
- Signature
Molcajete-prepared with garlic, serrano, lime, sea salt, and chile ash
Betabel Rotizados$15
- Vegetarian
Coffee-roasted beets with green garlic spread, passion fruit, and cheese
Aguachile de Camaron$27
Sonoran shrimp with sweet potato, apple, chayote, and charred avocado
Enchiladas Potosinas$18
Chile-spiced masa with cheese, served with crab salad in green sauce
Carnitas de Pancita$18
Pork belly bites with napa cabbage and pickled vegetables

Antojos

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Frijoles + Salsa y Pan$14
- Vegetarian
Whipped navy beans with salsa and grilled bread
Coliflor Ahumado Fundido$19
- Vegetarian
Smoked cauliflower with aged cheddar, peppers, and ranchero sauce
Mole Manchamanteles con Setas$25
- Vegetarian
Fried mushrooms in traditional mole with slaw
Squash Blossom Atoladas$23
- Vegetarian
Handmade tortillas with squash and poblano in squash blossom sauce
Barramundi con Salsa Chilasinli$32
Seared fish with fennel, hearts of palm, and trout roe
Pollo al Mojo de Ajo Cremoso$33
Half Amish chicken in garlic cream sauce with greens
Lomo de Res$42
- Signature
Pan-seared beef tenderloin with squash puree and corn fungus
Chamorro de Puerco en Mole Negro$45
- Signature
Braised pork shank in Oaxacan mole with celery root puree

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Chips y Salsa · Frijoles + Salsa y Pan · Barramundi con Salsa Chilasinli.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Mole Manchamanteles con Setas · Chamorro de Puerco en Mole Negro.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Frijoles + Salsa y Pan · Local Frijoles Negros Fritos.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas de Pancita.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Fish Taco.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Hand-Pressed Heirloom Corn Tortillas.

How these dishes compare

Burritostypically $10.45 across 263 menus
Enchiladastypically $12.95 across 254 menus
Baja fish tacostypically $10.43 across 202 menus
Carnitastypically $12.75 across 178 menus
Ceviche & aguachiletypically $16 across 170 menus
Flantypically $6.99 across 132 menus
Moletypically $15.62 across 126 menus
A la diabla, al mojo de ajo & other seafood stylestypically $19.99 across 93 menus

Mi Tocaya Antojería on our other sites

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Mi Tocaya Antojería

Menu

Antojitos

Manos Only

Antojos

Otras Cositas Mas

Finalmente

How these dishes compare

Mi Tocaya Antojería on our other sites

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