Xochi — Restaurant in Houston

Xochi (pronounced so-chee) is undoubtedly a heartfelt homage to the rich culinary tapestry of Oaxaca (pronounced waa-haa-kuh) by the esteemed Chef Hugo Ortega. The service, presentation, and flavors all exude the refined elegance one would expect from a Michelin-starred establishment. During our inaugural visit, our server took great pride in guiding us through the indigenous foods and beverages on offer, piquing our curiosity.

Our culinary journey commenced with the “Mole Tasting” – an exquisite platter featuring an array of mole sauces accompanied by slices of frijole and quesilla filled tlayuda, akin to a refried bean and cheese quesadilla. I specifically requested the Ant Mole, crafted with Chicatanas, a large flying ant. Each mole sample was exceptional, and the Ant Mole stands out as the first insect I’ve ever (intentionally) savored. For those seeking to explore edible insects, this dish provides a gentle and flavorful introduction.

Encouraged by our Ant Mole experience, we ventured on to the “Queso de Rancho,” which I will unjustly describe as a cheese dip with pork rinds adorned with Chicatanas (flying ants) and Chapulines, fried red grasshoppers. The unique combination of insects, sauce, and cheese was truly delightful, though actually preferred them separate from the pork rinds.

Continuing our gastronomic journey, we indulged in the “Barbacoa de Res de Zaachila,” a grilled, rolled steak accompanied by sides of carrots and garnishes, and the “Pato Crujiente,” a crispy-skinned duck complemented by a delectable sauce and refried beans. The Barbacoa was a true delight, brimming with flavor and juiciness. Surprisingly, the side of carrots proved to be a standout on its own. The duck evoked memories of Thanksgiving dinner, with its enticing blend of crispy skin and sauce. The refried beans accompanying the duck were equally praiseworthy, boasting an unexpectedly delightful combination of ingredients, almost reminiscent of a dessert.

Although thoroughly satiated at this point, we couldn’t resist delving into the dessert menu. We ordered the “Cacao,” a meticulously crafted white chocolate creation resembling a papaya filled with an assortment of chocolates and sweets. Every element inside was a delightful revelation, ranging from tangy sweet jellies to velvety milk chocolates.

Additionally, we couldn’t resist the allure of the “Cremoso de Chocolate” – a sheer epitome of bliss. The chocolate pudding atop sponge cake proved to be the finest dessert we’ve encountered at any restaurant, making it an absolute must-order for any visitor.

Whether you’re an adventurous eater or prefer more traditional fare, Xochi offers an extensive selection of truly remarkable dishes that deserve to be experienced. Our exploration of this phenomenal restaurant left us utterly delighted, and we extend special gratitude to the attentive and knowledgeable staff for their patient explanations of the native Oaxaca cuisine...

Xochi: The Story’s in the Flavor (and Carlos is the Narrator)

From the moment we were seated at Xochi (pronounced So-Chee), we knew we were in excellent hands… specifically, the capable and charismatic hands of our server, Carlos. And speaking of which, I half expected to hear Jeremy Allen White shout, “Hands!” from the kitchen as Carlos glided between tables like a maître d’ with Broadway instincts and Michelin-star timing.

He was joyful, attentive, and if "The Bear" had been set in Houston, Carlos would have his own storyline complete with a heartfelt montage and a few of those emotionally-charged close-ups. That’s because his enthusiasm for Xochi and every item on the menu was contagious. When he described the Barbacoa de Res de Zaachila, for instance, we actually thought we heard a soundtrack swell.

After Carlos painted each recommendation with such deliciously vivid detail, we found ourselves standing at a flavor-packed fork in the road faced with a gauntlet of gourmet conundrums. How could we possibly choose from the tapestry of temptations, each more alluring than the last? We asked Carlos to be our culinary compass, and he did so with the confidence of a sommelier, the flair of a showman, and the precision of someone who knew exactly how our evening should taste….

I was served rolled, grilled beef tenderloin wrapped in hoja santa, nestled in a smoky puya and sosteno pepper adobo… this wasn’t just dinner… it was storytelling. The carrots and potatoes had presence, and the masa dumplings were like fluffy little clouds of corn masa glory (the kind of bites Sydney would meticulously plate and Richie would present with bravado). My husband had the Pescado, a perfectly cooked red snapper resting in a pool of green chile atole with tender green beans and a cilantro pesto so bright and assertive it bordered on emotional. I also need to mention the cocktails and perfectly paired wines: exquisite, sophisticated, and designed to make you say pretentious things like, “I taste hibiscus… and ambition.”

Just when we thought it couldn’t get any better, the signature dessert arrived -- stunning and sculptural -- and mid-bite we experienced what I can only describe as a Jamie Lee Curtis moment: the kind where you pause, stare into the middle distance, and briefly reconsider why you ever wasted one minute eating anything mediocre.....well, except instead of spiraling into existential guilt while wearing a bathrobe and smoking, we were overcome with joy, wonder, and a little bit of awe.

Xochi is "The Bear" at its best: all the passion, artistry, and humanity…. without the trauma, therapist bills, or screaming matches over “mise en place.”

Thank you, Carlos, for your impeccable service and dedication...

We are here for our tin anniversary. It was raining heavily. The restaurant is inside Marriott therefore it does not have its own valet spot. You need go to the hotel valet next door and pay the ticket after dining to get $6 parking rate. Inside restaurant the decoration is neat and clean. I don't particularly like the chairs, they are not very comfortable to sit on. That's why I won't give five stars.

The food is as good as other Chef Hugo's restaurant. And like his other restaurant, those small plate / street food were excuted exceptionally well. Our highlight dish that night was beef cheek in mole which not only has unbeatable tender, melt in mouth texture, but also with a generous portion given it's a $15 small plate. Only thing I need to warn you is it is quite spicy, so be careful. Grilled oyster and sea bass cerviche were also tasty and refreshing. I wasn't so impressed by the entrees. We had quail and pork. There's no complain about flavor or texture, but these dishes were not creative or innovative enough to wow me. They were just ordinarily good. That's almost the same problem we found in other Hugo's restaurants. The famous Cacao dessert featured variety flavors of chocolates was on the other hand beautiful, delicious and unforgettable. The shell was made with white chocolate, thus edible as well. But they were too sweet if you're not a big fan of white chocolate. The dark chocolate ice cream inside was rich enough to serve as a vehicle of all other sweet components inside the shell. Even we were so full after finishing all the previous dishes, we can't help eating up everything inside the shell in a rather delighted way.

We will definitely come back soon, but next time maybe only try small plates with cocktails. Their cocktails were quite good. Mojoto is very fruity and easy to drink.

Overall, it was a pleasant dining experience. I'm a big fan of Chef Hugo and his brand. One complain: they can do better accommodation to those dining with special event. I only got a chocolate piece saying happy anniversary -- that's great and considerable. But I have treated much better in...