the adventure continues…
we were pleased to know, upon arrival, that xoco was only 3 blocks away from our hotel. the newer (and more casual) eatery by rick bayless is right next door to his previous babies, topolobampo and frontera grill. having drooled over his creations on top chef masters and his shows on pbs, mexico – one plate at a time, this was one place we made sure to check off our list.
a line was already forming outside frontera grill (which was not set to open for another hour!), so we were quite glad we were going to xoco which didn’t appear to be as crowded. unfortunately, as soon as we walked in, we discovered that we were mistaken!
the wait was going to be for another 45 mins to an hour! normally we would have left, but we were there; we’d gotten ourselves excited about it; we were staying. the wait actually gave us enough time to make our food choices (which was not easy because ALL their tortas sounded good, and we debated whether to order an additional sopas to share).
even before we ordered, we chose our seats – outside naturally. time to eat! we decided to split 2 tortas: the choriqueso (homemade chorizo sausage, roasted poblano, artisan jack cheese, tomatillo salsa) and the woodland mushroom (wood-roasted garlic mushrooms, Prairie Fruits Farm goat cheese, black beans, wild arugula, 3-chile salsa). both were prepared in the woodburning oven, which gave the housemade baguette an extra crunch with every bite.
2 tortas later, we talked about trying the goat barbacoa, the saturday special, but unfortunately, the line was still as long as it was when we first arrived. in hindsight it was probably a wise choice. i dont see how either of us could have eaten another torta. instead we decided to get churros to go, along with a cup of classic hot chocolate (which is more like chocolate sauce than beverage). mmm perfect way to end a really good meal.
read more about our chicago adventure.