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When the onions have softened, pour in the dry white wine to deglaze the pot, taking care to scrape up any browned bits from the bottom.

2. tablespoons minced.drained whole canned tomatoes.

, cut into 1/2-inch pieces (from.In a large frying pan, heat the oil over moderately high heat.Add the onions and cook, stirring frequently, until golden, about 5 minutes.

Add the garlic and ginger and cook, stirring, for 2 minutes.. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds.Add the tomatoes and cook, stirring, for 1 minute.

Add the coconut milk, water, and salt, and bring to a simmer.

Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.. Add the shrimp to the pan., her colorful, chaotic Mexican sensation in Chicago's Logan Square.

Luckily she often wears a crown for just such an occasion: Dávila's the one with the bright flowers arranged in her braided hair, wearing an embroidered huipil instead of chef's whites.Mi Tocaya loosely translates to "my namesake," and Dávila's intentions here are personal: This is restaurant as scrapbook—each dish on the menu is rooted in memory.

The salsa Veracruzana that Dávila tasted during summer visits to Casitas is reimagined here as gremolata spooned over crisp fried sweetbreads.Briny mussels, popped in their shells and piled with cabbage and radish, are a vibrant iteration of her mother's posole recipe.