There is no shortage of delicious Mexican food in Texas. But Xochi is a whole new level of Mexican. According to them "Xochi celebrates the culinary and indigenous richness of Oaxaca, Mexico and its varied geographic regions and preservation of primitive customs with an unrivaled menu of Oaxaca-inspired food and drink."
This restaurant was top of my husband's bucket list for the many accolades the chef has received. We decided to make Xochi one of the two restaurants we visited on his birthday weekend.
We accidentally arrived a solid hour ahead of our reservation so we parked ourselves at the bar for a couple drinks and an appetizer. We started with a couple cocktails- they have fantastic mezcal cocktails- and the Ostiones de Lujo- wood roasted oysters with mole, cotija (a Mexican cheese), and breadcrumbs. We went in late September so we were excited to catch the beginning of oyster season (general rule of thumb- Gulf Coast Oysters are best to be eaten in months that have an R in them). These were a Oaxacan riff on a classic Oyster's Rockefeller dish.
Once we were seated we decided on a second appetizer, the Callo de Hacha. Technically, it probably would've been best to start with these since this is a raw scallop dish but it didn't matter to me as scallops are one of my favorite seafood items regardless of the preparation.
At this point, we had finished our cocktails and we ready to move on to a bottle of wine. We selected a delish white (despite the fact that we knew steak was in our future). Being from CA, I am partial to CA wines. This night, we had a Merry Edwards Sauvignon Blanc which had a delicious blend of fruits and minerality.
Not quite ready to commit to our entrees we ordered yet another appetizer (if you haven't noticed we really like trying lots of things). For our final appetizer we chose the Pulpo. "Crispy wood-roasted octopus, masa pancake, puya pepper adobo, toasted pumpkin seeds." This may have been my favorite dish. It was simply incredible.
After all that food we decided to split an entree, so we went with Barbacoa de Res de Zaachila and a side of Coliflor. Both of these dishes has some delicious heat to them and despite full bellies from all the appetizers we put a solid dent in this dish before throwing in the napkin and deciding the rest needed to come home as left overs.
Xochi is well worth the visit! Next time we go back we are dying to do their Mole Tasting!