Xochi - Houston (TX)

4 /5 Bethany Matheson: Began with a mezcal Paloma that was well balanced. Had the beef cheek bar bite which was perfectly cooked, the greens were a little gritty but the fresh blue corn tortillas were incredibly perfect for leaving no mole behind. I got the mushroom and goat cheese tortilla with a different mood, also delicious. I ended my meal with a chocolate pudding with a chocolate cake that was far from a death by chocolate and more of a quiet seduction by chocolate. Very good.

4 /5 Connie Kwok: Xochi’s Sunday buffet is an incredible way to taste a wide range of dishes from one of Houston’s most reputable restaurants. It’s a beautiful space and feels special the moment you walk in, which makes it perfect for a celebratory meal — especially after a big weekend or milestone. The staff were professional, friendly, and attentive throughout the entire visit. Definitely make a reservation; the buffet is popular, and there’s live music on Sundays that adds a really lovely atmosphere. The food itself was very good, with excellent flavors and a fun variety of dishes. The guacamole and cold salads were standouts — fresh, bright, and delicious. The biggest disappointment temperature: most items on the buffet were room temperature unless they had just come out steaming hot. If everything had been served hot, the meal would have been truly exceptional. It is such a shame because there is a lot of hard work that goes into the dishes: the fish was standout for me! That said, the dessert buffet was the undeniable star of the show. The variety, presentation, and flavors were all fantastic — easily one of the most memorable parts of the experience. A great way to sample the breadth of Xochi’s menu and enjoy a festive, elevated Sunday meal!

3 /5 Alexander Fletcher: Not Mexican per se but overall pretty tasty. Very artsy and expensive place! Feels like the menu takes any opportunity to tell you about the potential insects that are infused or involved in the dishes. Queso was atypical but very tasty, they forgot to put the insects on the side, more of a cut and spread type of queso. The steak was well cooked and flavorful, the mole sauce was a great pairing. The desert menu was far too complicated. Overall food was tasty, but would have appreciated more simplicity in flavors and in menu choices. They did a great job of hosting 20+ people, service was incredible and attentive!

3 /5 L S: We visited Xochi last night to celebrate a special occasion and were excited to continue exploring Hugo Ortega’s restaurant collection. Upon arrival, valet was prompt and efficient—$11 for the first two hours felt very reasonable, especially with easy access and visible security at the entrance. We were seated quickly, and the hostess kindly helped us find a semi-private table that suited our preferences perfectly. Our server was pleasant and answered our questions, though the overall knowledge of the menu felt limited. One nice surprise was the all-day happy hour, which was a great perk. For drinks, we ordered a gin and tonic with prickly pear and a margarita topped with jalapeño foam. The gin and tonic was fantastic—beautifully presented and reminiscent of a tiny forest in a glass, and equally delicious. Unfortunately, the jalapeño foam margarita wasn’t for me. The egg white–based foam was overpowering and masked the tequila almost entirely. We started with the ceviche de atún with cactus pear aguachile. While refreshing and visually appealing, the flavors didn’t quite live up to the presentation. The style of the chips felt awkward, and when I asked a busser about them, he admitted he didn’t know why they were served that way, which suggested a lack of staff training. Our server later explained they’re fried that way for extra crispiness. Personally, I think homemade blue corn chips would elevate both the flavor and the aesthetic, especially alongside the dish’s pink tones. For entrées, we ordered the pulpo with papas con mole and the Tlayuda de Res. The pulpo was just okay. The portion included 6 ounces of octopus, two red potatoes, and a green chorizo. The chorizo was creative and delicious, but sadly the octopus itself was chewy and rubbery. The papas con mole lacked both crispiness and sufficient mole, which was disappointing. The Tlayuda de Res was a generous portion—easily shareable—and decent overall, but it didn’t wow us. It essentially felt like a Mexican pizza. We ordered another round of drinks: Hugo’s Rita with a salt-and-pepper rim. While this is a common request in Houston Tex-Mex, the server seemed surprised by the order. Another recurring issue was the lack of explanation or storytelling behind the dishes. When spending close to $200, I expect to learn more about what I’m eating. While our server was kind, the service felt undertrained—something I’ve never experienced at Hugo’s other restaurants. They did generously bring out a complimentary congratulatory dessert, which was appreciated and tasty, though it was essentially a dressed-up vanilla ice cream with chocolate syrup. Adding to the confusion, despite providing celebration details in advance, we were given another couple’s “Happy Anniversary” card—with their names on it. We had a good laugh and gladly accepted the extra anniversary. Overall, the food was good, portions were fair for the price, but for several reasons, we likely won’t return to this specific location. So far, Caracol remains our favorite experience, and while we still plan to try Zaranda, this visit felt like one of Chef Hugo’s less impressive offerings.

5 /5 Patrick Zajac: Xochi is stellar! First time having purely Oaxacan cuisine and it was great. You MUST start with the Mole sampler; I didn’t even know so many varieties of Mole exist! They were all delish and so different from each other, yet I couldnt pick a favorite because I loved them all. For my main I had the Barbacoa de Res de Zaachila which I really enjoyed. The rolled tenderloin was really cool and it was just a well rounded dish. For dessert if I’m gonna get anything here it’s gonna be chocolate. So we got the Cremoso de Chocolate, some Mexican Hot Chocolate, and Churros on the side. Everything was fire and I would have again.