The witchcraft that Chef Diana Dávila works with her recipes and food is her way of honoring the women who came before her.
She tells me about how she learned from her Mexican ancestors, the strength it takes to run a successful kitchen, and how she would eat a taco over pizza any day in “Bruja Fuerte”. Episode 74 of Something About Food?.
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.
Chef Dávila was named one of Food & Wine Magazine’s Best New Chefs (‘18); a James Beard Semi-Finalist for Best Chef: Great Lakes (’18) and a Finalist in the same category in 2019; a nominee for Jean Banchet’s Rising Chef of the Year (‘17); Eater Chicago’s Chef of the Year (‘17) and was named a “Chef to Watch” by both Eater and Plate Magazine in 2017.
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