"James Beard Award-winning chef Hugo Ortega has cooked up one of Houston’s finest Mexican restaurants in Xochi, an ode to Oaxaca. Diners can begin the experience with wood-roasted oysters or a mole tasting that showcases the four classic styles of moles before digging into cabrito or lobster tacos and costillas de borrego — grilled rack of lamb, adobo potato purée, and wild mushrooms served with cherry mole. Save room for the churros for two, which arrive with a pitcher of Oaxacan hot chocolate foamed tableside." - Marcy de Luna
A plate holds a steak.
