Long before Diana Davila opened her Chicago restaurant Mi Tocaya, she knew she would serve a steak burrito. “The burrito was on the menu before there was a menu,” she says. It just made sense: Diana grew up in her parents’ taquerias, “mom and pop places that catered to the American public. We had burritos because everyone loves them,” she says.

But Diana’s steak burrito couldn’t be the same as the ones she grew up with. “I wanted to do it but I wanted it to be different,” she says. “I wanted it to be the best steak burrito that anyone’s ever tried.”

Her Mi Tocaya version combines the everyday pleasures of a burrito with the flavours and celebratory mood of carne asada (grilled beef). “In Mexican culture, we say ‘come over for carne asada’ in the same way Americans say, ‘Come for a barbecue or a cookout.’ It’s the essential barbecue dish that everyone knows. We tenderise, marinate with sazon, beer and onions…My question was, “If you had carne asada meets a steak burrito, what would happen?”

What happens is that you create one of Chicago’s essential go-to dishes. “It’s the only dish on the menu that’s never changed and it probably will never change,” says Diana.

It might not change but it can handle a little Australian Wagyu collab. For our Will It Wagyu series, we send chef and YouTube personality Carla Lalli Music to Mi Tocaya to cook Wagyu Carne Asada Steak Burrito with Diana Davila. The result? “Perfect,” says Diana. “With Wagyu, you think white tablecloth, fine wine, super expensive restaurant or steakhouse. But why not a steak burrito? The quality of the steak is always going to be what makes it the best. It’s a no-brainer.”