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Executive Chef Guillermo Reyes (formerly of Mi Tocaya Antojeria) oversees this Oaxacan-inspired cantina, cooking Mexican cuisine with the seasonal produce of the Midwest. Alongside standard dishes like cochinita pibil tacos, guacamole and elotes, you'll find less conventional options like a king crab chile relleno and duck served with mole negro. Stick around after dinner to sample drinks from Chikatana's agave-focused cocktail program, which focuses on the lesser-known agave spirits raicilla and sotol.