Diana Davila
Mi Tocaya Antojería | Chicago | March 2018
FEATURED DISHES
Pork Albondigas en Nogada, Pecan-Sherry Sauce, Charred Shishitos, and Candied Cranberries
Mole Amarillo, Arctic Char, Endives, Brussel Sprouts, and Eggplant
Mole Manchamanteles, Duck Breast, Lentils, Fennel, and Fingerling Potatoes
Carne Cruda con Pan Tostado: Venison Tartare, Chicken Liver Mousse, and Grasshopper Salsa
Tuétano con Sabores de Caldo: Bone Marrow, Beef Short Rib Stew, Onions, Cilantro, Salsa Verde, and Beef Fat Flour Tortilla
Photography by Caroline Hatchett
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