Xochi is my new favorite restaurant in Houston

Last night, thanks to cousins Dana and Neil (who graciously treated us to dinner), Tracie P and I finally made it over to Chef Hugo Ortega’s new(ish) restaurant in downtown Houston, Xochi, his homage and ode to the cuisine of Oaxaca.

His seafood restaurant Caracol was my previous favorite restaurant in Houston (such a brilliant place, btw). Xochi is my new one!

That’s the queso de cincho, above, topped with a “trio of insects” (fried worms, ants, and grasshoppers) and accompanied by chicharrones (fried pork skins).

Infladita de Conejo — rabbit, black tortilla, raisins, almonds, tomato, and refried beans.

Speaking to our server, he told me that he was so eager to work there that he told the managers he would take a dish-washing position just to get his foot in the door. You can tell by the warm vibe of the restaurant that Ortega’s staff is as inspired by him as they are by what he is doing in the kitchen. And it shows in the quality of the food and the caliber of the service.

Robalo (sea bass crudo) — aguachile verde (green chile water), cilantro, parsley, lime, orange, avocado, serrano, corn, red onion, cucumber, and plantain tostada.

I also really liked wine director and general manager Sean Beck’s smart, value-driven wine list. The Brooks 2016 Pinot Noir Rosé from Oregon was such a perfect pairing that worked gorgeously throughout the meal, even as a refreshing counterpoint to my chicken mole. Sean should win an award for “best Mexican cuisine wine program.”

Accolades aside, hearing him speak in such glowing tones about his many trips to Oaxaca, you can tell that his passion for the restaurant and its menu are reward enough.

But the best part of the meal…

…was having a night out with my beautiful wife.

Thank you, Dana and Neil, for such a lovely and unforgettable evening. And thank you, Sean and staff, for such seamless, warm, and thoughtful service.

Xochi is a true original: a meal there is a voyage to Oaxaca and a reflection of the best of Houston and its peoples.

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