Marisol’s latest Chef collaboration is here

Chef Diana Dávila

James Beard Foundation Award nominee Chef Diana Dávila has spent the past 20 years working relentlessly to change the stigma around Mexican cuisine, most notably through her Logan Square restaurant Mi Tocaya Antojería. 

Determined to reshape the idea of what Mexican food is, Mi Tocaya serves up traditional favorites as well as lesser-known regional specialties. Dávila uses fresh ingredients and bold flavors, authentically representing the cuisine with vegetable forward dishes and a mole recipe that continues to evolve as Dávila finds new inspiration. Since opening Mi Tocaya, Dávila has become a leading authority in Mexican cuisine and the restaurant has received numerous accolades, from a Michelin Bib Gourmand to recognition by The New York Times.

Stop by Marisol to enjoy the limited-time lunch menu item from Mi Tocaya Antojeria—Chicken Milanesa with masa gravy, chile tatemado, palmito salad, and kumquat vinaigrette. View the menu.

The Chef Collaboration series, which began in May 2023, aims to uplift local culinary talent in Chicago by showcasing their signature dishes at Marisol.