Throughout the month of February Xochitl’s Chef Lucio Palazzo — the mastermind behind one of Grub Street’s top pork dishes — is serving a special Dish and Cocktail menu that pairs one of the restaurant’s specialty cocktails with a dish that’s been created to compliment it. With each week Xochitl will present a new pairing. This week Palazzo is matching up house-fried chicharrones with radish, mint and salsa verde with a Bochito, blanco tequila, Aperol, simple syrup and hand-squeezed lime. Click through for the entire lineup.
Week One, 2/1 - 2/7: Chicharrones, house-fried pork rinds served with radish, mint and salsa verde, paired with Bochito, El Jimador blanco tequila, Aperol, simple syrup and hand-squeezed lime ($13)
Week Two, 2/8 - 2/14: Mollejas, veal sweetbreads a la plancha, served with root vegetable ceviche, grapefruit, avocado and habanero, paired with El Fumador, Del Maguey Vida mescal, El Jimador blanco tequila, muddled grapefruit, sugar and habanero ($17)
Week Three, 2/15 - 2/21: Albondigas, veal tongue meatballs served with tomato-chipotle salsa, almonds, Castelveltrano olives and rice, paired with Nublado, red wine with tequila, orange, hibiscus, canela and strawberries ($20)
Week Four, 2/22 - 2/28: Arroz con Pollo, a half chicken roasted with carnitas and served with beer, creamy rajas, celery and rice, paired with Michelada, Dos Equis amber lager with spicy tomato and a chili-salt rim ($18)