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XOCO

449 N. Clark St. (Hubbard St.) Send to Phone
312-334-3688 | Menu
Rick Bayless’ sister restaurant to adjacent Topolobampo and Frontera Grill is worth the wait in line. Watch our exclusive interview with chef Rick Bayless on GAYOT.com's YouTube Channel.
Check out GAYOT.com's review of chef Rick Bayless' cookbook, Fiesta at Rick's.
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Local Deals: 120 * 90

Cuisine
Open
Breakfast, Lunch & Dinner Tues.-Sat.
Features
  • Dress code: Casual

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  • 5.0 star rating
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5.0 rating over 3 reviews
Dining room at XOCO, Chicago, IL

XOCO Restaurant Review

: Rick Bayless’ young disciples-in-training --- you’ll see them while waiting in (very) long lines --- present tortas, juicy with slow-braised meat, from the wood-burning oven and bustle to plate just-fried churros at this littlest --- not to mention, LEED-certified --- sister to adjacent Topolobampo and Frontera Grill. As for that wait, it’s torture, if only because everything smells and, in the end, tastes so good. The focus is on spicy, smoky, Mexican street food. Our recommendations include the Cubana (smoked pork loin and bacon plied with black beans, avocado, jack cheese, Morita chiles, chipotle mustard and cilantro crema), and cochinita pibil, slow-cooked, achiote-swathed suckling pig with black beans, pickled jalapeños and a side of so-fiery habanero sauce. Chips, salsa and guac, which are additional, are requisite. In the afternoon, restorative caldos (soups) expand the repertoire. House-made, seasonal ice creams are a worthy indulgence, especially when Concord grape --- from Bayless’ garden, natch --- is available. An array of fruity aguas frescas, roasted-on-site cocoa for hot chocolate, and cost-conscious (but craft) wines, beers and tequilas tie the package together. Carryout is not offered from 10:30 a.m. to 3 p.m.; instead, food is brought to your cramped table in the narrow, brightly colored space.

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