The dish: Steak burrito
Diana Davila grew up working in her parents’ taqueria, where she and her friends held burrito-rolling contests — who could roll the fastest and make the best version. Making burritos became muscle memory for her.
Fast forward some years later: Now she had her own place, the critically lauded Mi Tocaya Antojeria in Logan Square. She saw other fine-dining restaurants offering a bespoke cheeseburger on the menu. Davila thought: Why not have a truly great steak burrito?
Mi Tocaya’s steak burrito is, no hyperbole, the best damn steak burrito money can buy. Every component is engineered to be a 10 out of 10: skirt steak marinated with housemade sazon, beer and onions, real-deal carne asada-style. Black beans come from a farm in Wisconsin, cooked in local sunflower oil. Top-notch Chihuahua cheese. Banana peppers, avocado, sour cream. All of the above stuffed, wrapped and finished on the griddle to maximalist effect. Davila has created the mic drop of steak burritos.