Dávila grew up in kitchens and began working in her parent’s taqueria at the age of 10 and is now executive chef and owner of Mi Tocaya Antojería in Chicago.
She was named one of Food & Wine Magazine’s Best New Chefs (2018); a James Beard Semi Finalist for Best Chef: Great Lakes (2018, 2020) and finalist in the same category in 2019, while her restaurant was named one of Bon Appetit Magazine’s Best New Restaurants 2017 (Top 50); a Bib Gourmand designation from the Chicago Michelin Guide (2018, 2019, 2020) and was a James Beard Semi Finalist for Best New Restaurant (2018).
“When eating Diana’s food there is no doubt about her fearlessness when it comes to layering flavours. It’s always a pleasure to see a chef who is fully in command of her vision” says Marcus Samuelsson of the chef who wants people to rethink their understanding of her native Mexican cuisine.
1 ounce (28g) garlic
2 ounces (56g) serrano chilies, sliced
4 avocados, halved and pitted
Grated zest and juice of 3 limes
In a blender, purée the garlic and serranos (or muddle with a pestle and mortar). Scoop the avocado flesh into a large stainless steel bowl and mash with a large masher. Add the garlic/chili mixture to the smashed avocado in stages, slowly folding it in and tasting as you go (to make sure the guacamole is not too garlicky or spicy). Do not over mash the avocados. Add lime zest and more lime juice. Salt if needed.