Diana Dávila

Diana Dávila is a chef and restaurateur known for her contributions to Mexican cuisine in Chicago. Raised in a family of restaurateurs, Dávila began working in her parents' taqueria at age 10 and later started her professional career at the family’s upscale dining concept, Hacienda Jalapeños. She received critical attention from the Chicago Tribune and Chicago Sun-Times for her work there. Dávila further developed her culinary skills under Chef Susana Trilling at the Seasons of the Heart culinary school in Oaxaca, Mexico, where she learned traditional techniques, including chocolate making from Zapotec women.

After her time in Oaxaca, Dávila worked in several Chicago restaurants, including Butter, which was named one of the Best New Restaurants by Esquire Magazine, and Boka, a Michelin-starred establishment. She also spent four years in Washington, D.C., working for restaurateur Jackie Greenbaum and earning recognition from Washingtonian and Washington Life. Dávila returned to Chicago to work at Cantina 1910 before opening her own restaurant, Mi Tocaya Antojería, in Logan Square.

Mi Tocaya Antojería features a menu inspired by Dávila’s travels and family experiences throughout Mexico, offering small, medium, and large plates that highlight both familiar Mexican dishes and lesser-known regional specialties. Her approach emphasizes regional diversity, Indigenous ingredients, and vegetable-forward cooking, challenging common perceptions of Mexican food. The restaurant’s name, Mi Tocaya, reflects Dávila’s personal connection to her heritage and her commitment to challenging gender stereotypes in the culinary industry. Dávila was featured in the cookbook "Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs," with Marcus Samuelsson highlighting her fearless approach to flavor.

Dávila is a two-time James Beard Award finalist and five-time semifinalist, with recognition in categories such as Best Chef: Great Lakes, Outstanding Chef, and Best New Restaurant. She has been named a Food & Wine Best New Chef, and Mi Tocaya Antojería has received honors from Bon Appétit, the Chicago Michelin Guide, The New York Times, and Eater. Dávila also appeared as a contestant on the cooking competition show "America's Culinary Cup."

In addition to her culinary work, Dávila is active in community advocacy. She co-founded Todos Ponen, a grassroots initiative that brings together chefs, artists, and hospitality partners to provide financial relief and grocery support to undocumented workers and families. Todos Ponen has grown into an ongoing platform for cultural celebration and economic solidarity, organizing fundraisers and serving free meals to immigrants in Chicago. Dávila’s work, both in the kitchen and the community, centers on elevating Mexican cuisine and supporting the broader hospitality industry.