Menu Changes

Xochitl Switches Things Up a Little

Xochitl chef Lucio Palazzo
Xochitl chef Lucio Palazzo Photo: Collin Keefe

As previously noted, few things will change at Xochitl now that Michael Solomonov and Steven Cook have divested themselves of the Headhouse Mexican spot. Chef Lucio Palazzo is still at the kitchen’s helm and General Manager Sergio Ruiz is still holding things down at the front of the house. One slight change is the new bar menu that was just launched. Ruiz tells Grub Street that it’s a combination of what he calls “the oldies but goodies” — things like guacamole prepared table-side, housemade chicharrones, and queso fundido — as well as some new additions, like a trio of torta sliders, a four chile fried calamari, and tacos de suadero, small, street style tacos. We got away from the bar menu in the process of transitioning through some changes,” Ruiz said. “We just wanted to focus a little bit more on the bar and more bar friendly food.”

In the weeks to come, Ruiz said that Palazzo will begin tweaking the menu for fall. With that seasonal switch-up, he expects to see a return of Xochitl’s once popular parrillada, a mixed grill for two, and a whole fish for two.

Check out the new bar menu below.

Guacamole    9

Served with housemade tortilla chips and cotija cheese

Chicharrones    7

House-fried pork rinds, radish, mint, salsa verde

Queso Fundido    9

Chihuahua cheese, pickled red onions

Add mushrooms or chorizo +$1

Torta Sliders    12

Milanese de pollo, Cubana and chorizo

Four chile calamari   10

Fried squid, chiles jalapeno, serrano, arbol, morita, lime mayo, sweet chipotle sauce

Tacos de suadero    10

Simmered flank steak, onions, cilantro, salsas verde y de arbol

Smoked potato taquitos    9

Fried tortillas rolled around smoked potato, avocado salsa, lettuce, crema, queso fresco

Tostadas de ceviche    12

Spanish mackerel ceviche with pico de gallo

Xochitl Switches Things Up a Little