The buzz in H-Town is brewing for Xochi. Celebrity Chef Hugo Ortega’s latest culinary concept is THE place to go if you’re downtown, and worth the trip even if you’re not! The imaginative restaurant is Hugo’s personal tribute to the rich and diverse flavors of Oaxaca, Mexico.
Everything on the menu is authentic; a delightful dive headfirst into the world of masas, moles, and mezcal! We begin with the Barbacoa de Res de Zaachila below – a beautifully braised rolled skirt steak with hoja santa in a guajillo puya and costeño pepper broth with potatoes, carrots and masa dumplings.
Already one of most popular items available during Lunch are the Tlayudas. These iconic Oaxacan street foods are assembled on very large, thin Oaxacan tortillas with various toppings cooked over wood. Certain insects such as flying ants and grasshoppers are available for those adventurous enough!
Chef’s Callo de Hacha are some of my favorite; scallops in an excellent mole verde with white beans, green beans, chayote and masa dumplings…
Hugo’s brother Ruben is an outstanding pastry chef himself; a master chocolatier who makes all of the restaurant’s chocolates and cheeses from scratch, used in their desserts daily. Ruben’s Piedras y Oro certainly caught my eye…a chocolate tart with a crocant of mixed nuts, praline and chocolate “river rocks,” PLUS gold from the Isthmus:
Also in the mix, this Polvoron de Elote: crisp corn cake made with nanche ice cream, prickly pears, candied beet chips–all in a mouthwatering coconut-mezcal sauce. “Delicious” is an understatement!