Taqueria Xochi - Arlington
Mexican restaurant · Pentagon City ·
Authentic Mexican street food, huge tlayudas, birria tacos
Authentic Mexican street food, huge tlayudas, birria tacos
"The brand’s first sit-down location tests a new model with regional Mexican favorites such as crispy Milanesa-filled cemitas, huge tlayudas, and tacos that range from lengua (beef tongue) to nopales (grilled cactus). The small blue-and-pink space seats 30 inside (including eight hot-pink highchairs at the bar) with 14 blue chairs on the outdoor patio. Founders Teresa Padilla (executive chef) and Geraldine Mendoza (operations) began growing last year with a small stall and a cocktail menu in a downtown food hall; Mendoza plans to keep the food as "authentic" as possible at each location. The sit-down spot is a game changer for longtime fans who have awaited expansion since the U Street takeout window opened in 2020." - Emily Venezky
"Opening Tuesday, November 19 with a 4 p.m. debut, this new National Landing location offers regional Mexican favorites such as crispy milanesa-filled cemitas, huge tlayudas, and tacos ranging from lengua (beef tongue) to nopales (grilled cactus). Opening-day promotions include all-day $7 margaritas and tres leches cake included in any order over $50. The compact blue-and-pink space seats 30 inside — including eight hot-pink highchairs at the bar — plus 14 blue chairs on the outdoor patio, and marks the founders' first standalone dining location after a U Street takeout window (opened in 2020) and a small stall at the Square food hall. Founders Teresa Padilla (executive chef) and Geraldine Mendoza (who runs operations) are expanding deliberately: after this site they plan a Navy Yard restaurant double the size and a commissary kitchen to make tortillas and other core ingredients daily for distribution across the DMV. As Mendoza tells Eater, "This is our first standalone dining location, so we’re very excited. I know there’s like, a lot of anticipation also for us to be open. So we, I think we, we have set a high bar, and we’re trying to just go after that bar that we have set for ourselves." The owners are slowly testing a full-service model with ordering available at the register or from a QR code at each table, while still aiming to provide "that standard of service" they learned at José Andrés’ China Chilcano, with runners bringing out food and cleaning tables and staff checking in throughout the meal — sending over extra chips, napkins, and anything else diners might need. The full bar includes Mendoza's highlighted cocktails: the Cantarito, a super citrus-forward take on a Moscow mule made with roasted ginger, tequila reposado, orange juice, grapefruit juice, and lime; and an Oaxacan Old Fashioned that balances smokey mezcal with a Panela (brown sugar cane) syrup, giving it a lovely floral and vanilla flavor. On the menu and in planning, authenticity remains central: "For me, it’s very important, the food is what put us in the map at our first location. So the food has to be the same in all three locations," she says, and the team adds neighborhood-specific specials (the Square stall pared-down menu included an al pastor-style sirloin steak) while weighing which proteins to offer — the Square stall served only four proteins and left out meats less popular in the U.S., like lengua, a choice Mendoza says was driven by waste concerns. "We try to keep the line of authenticity that we have," she explained. They’re also experimenting with morning offerings; Mendoza teased breakfast tacos on special corn-and-flour hybrid tortillas for Amazon-area workers. To celebrate the opening they’ll run deals, host a mariachi band from 5:30 to 6:30 p.m., and keep a DJ until 10 p.m. "We want to make it a big party, bring a little bit of fun to the community," says Mendoza." - Emily Venezky
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