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
