Half a roasted marrowbone drifts atop the caldo de res that Diana Davila serves on Sundays at her Chicago restaurant Mi ...

Half a roasted marrowbone drifts atop the caldo de res that Diana Davila serves on Sundays at her Chicago restaurant Mi Tocaya Antojeria. The dish, large enough to feed three or four, is a tribute to the Mexican beef stew her father made when she was growing up.

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