Mi Tocaya is all Diana Dávila’s own

The former Cantina 1910 chef returns with her progressive, personal, and provocative Mexican food. How many Mexican moms go to the trouble of making smoked chicken stock for fideos secos? Toasted pasta simmered in chile-spiked tomato sauce, the dish is the SpaghettiOs of Latin America, a beloved childhood favorite that's rarely more complicated than that.…

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