Preheat grill to high (450°F to 500°F).

grass-fed ground beef patties.(4-inch) potato hamburger buns, buttered and toasted.

Shredded iceberg lettuce and pickles, for serving.Make the kalimotxo aioli.Stir together cola, red wine, piquillo peppers, shallot, garlic, and piment d'Espelette in a small saucepan.

Bring to a boil over medium, and cook, stirring occasionally, until thickened to a syrupy consistency and reduced to about 1/4 cup, 18 to 20 minutes.Set aside to let cool completely, about 45 minutes.

Process cola mixture, mayonnaise, sherry vinegar, brown sugar, and salt in a blender until smooth, about 15 seconds.

Transfer to a small bowl; cover and chill until ready to use, up to 3 days.. Make the pimentón cheese.Diana Dávila—Mi Tocaya Antojería, Chicago.

"At Mi Tocaya I really wanted to embody what it means to be a Mexican woman and a Mexican mother, cooking for people that I love with sheer feeling and understanding for ingredients.".It can be tricky to spot Diana Dávila in the thick throng at.

Mi Tocaya Antojería., her colorful, chaotic Mexican sensation in Chicago's Logan Square.