Chef Diana Dávila

Chef Diana Dávila is the Executive Chef and Owner of Mi Tocaya Antojería in Chicago’s Logan Square neighborhood. A native of the Chicago suburbs, Dávila grew up in kitchens and began working in her parent’s taqueria at the age of 10.

She began her professional career at her family’s upscale dining concept, Hacienda Jalapeños, where she received high praise in the form of a 2-star review from Phil Vettel at the Chicago Tribune and was called a “Mexican marvel” by the Chicago Sun-Times. In 2015 Dávila was featured as one of 21 Chicagoans in the Chicago Reader 2015 People Issue.

To continue her culinary exploration, Dávila studied under Chef Susana Trilling at the Seasons of the Heart culinary school in Oaxaca, Mexico. Leaving her family’s restaurant to diversify her culinary palette, she went to one of 2005 Esquire Magazine’s “Best New Restaurants”, Butter and cooked under the direction of Ryan Poli.

In 2007, she accepted a new opportunity to work alongside Guiseppe Tentori as the fish cook at the Michelin starred Boka. In 2008, she took a break from the Chicago winters and landed in D.C, where she spent four years under the wings of well-known restaurateur, Jackie Greenbaum.

She helped Greenbaum conceptualize, develop and build Greenbaum’s innovative restaurant concepts; Jackie’s, Sidebar and El Chucho as an executive chef and most recently as chef consultant of Bar Charley. Her work in the nation’s capital was heavily lauded and while there she was recognized by Washingtonian as one of 13 “Culinary Rising Stars” in 2010 as well as one of five “Female Force” chefs by Washington Life in 2011.

Salsa Veracruzana

Serves 10-12 People

1. Bring orange peels, water and salt to boil in a small sauce pot
2. Strain water, remove and white bitter from the interior side of the orange peel
3. Julienne orange peel, set aside
4. Juice 3 oranges, set aside
5. Place second set of ingredients in stainless steel bowl and mix by hand, lightly season with salt
6. Bring roasted garlic oil to boil and add to bowl with set 2 ingredients
7. Immediately add olives, capers, parsley, and orange juice
Continue to stir and season with salt and fresh ground pepper to taste

Elote con Lobster Crema

Serves 8

For Lobster Crema
Place heavy whipping cream and chipotle in a pot and reduce by a third
Add lobster stock and simmer for 30 mins
Whisk in fresh masa
Puree finely in a blender
Salt, to taste

For Elote con Lobster Crema
Grill 8 ears of cleaned fresh corn
Brush the corn with clarified butter
Sprinkle all sides of the corn with queso fresco
Add lobster crema to all sides of the corn
Top with lime segments and epazote

Chef Diana Dávila

Bio
Recipes
Tips

Chef Diana Dávila is the Executive Chef and Owner of Mi Tocaya Antojería in Chicago’s Logan Square neighborhood. A native of the Chicago suburbs, Dávila grew up in kitchens and began working in her parent’s taqueria at the age of 10.

She began her professional career at her family’s upscale dining concept, Hacienda Jalapeños, where she received high praise in the form of a 2-star review from Phil Vettel at the Chicago Tribune and was called a “Mexican marvel” by the Chicago Sun-Times. In 2015 Dávila was featured as one of 21 Chicagoans in the Chicago Reader 2015 People Issue.

To continue her culinary exploration, Dávila studied under Chef Susana Trilling at the Seasons of the Heart culinary school in Oaxaca, Mexico. Leaving her family’s restaurant to diversify her culinary palette, she went to one of 2005 Esquire Magazine’s “Best New Restaurants”, Butter and cooked under the direction of Ryan Poli.

In 2007, she accepted a new opportunity to work alongside Guiseppe Tentori as the fish cook at the Michelin starred Boka. In 2008, she took a break from the Chicago winters and landed in D.C, where she spent four years under the wings of well-known restaurateur, Jackie Greenbaum.

She helped Greenbaum conceptualize, develop and build Greenbaum’s innovative restaurant concepts; Jackie’s, Sidebar and El Chucho as an executive chef and most recently as chef consultant of Bar Charley. Her work in the nation’s capital was heavily lauded and while there she was recognized by Washingtonian as one of 13 “Culinary Rising Stars” in 2010 as well as one of five “Female Force” chefs by Washington Life in 2011.

Salsa Veracruzana

Serves 10-12 People

1. Bring orange peels, water and salt to boil in a small sauce pot
2. Strain water, remove and white bitter from the interior side of the orange peel
3. Julienne orange peel, set aside
4. Juice 3 oranges, set aside
5. Place second set of ingredients in stainless steel bowl and mix by hand, lightly season with salt
6. Bring roasted garlic oil to boil and add to bowl with set 2 ingredients
7. Immediately add olives, capers, parsley, and orange juice
Continue to stir and season with salt and fresh ground pepper to taste

Elote con Lobster Crema

Serves 8

For Lobster Crema
Place heavy whipping cream and chipotle in a pot and reduce by a third
Add lobster stock and simmer for 30 mins
Whisk in fresh masa
Puree finely in a blender
Salt, to taste

For Elote con Lobster Crema
Grill 8 ears of cleaned fresh corn
Brush the corn with clarified butter
Sprinkle all sides of the corn with queso fresco
Add lobster crema to all sides of the corn
Top with lime segments and epazote