XOCO
Mexican restaurant · Near North Side
65 W Illinois St, Chicago, IL 60654
Highlights
At Xoco, Rick Bayless serves up delicious Mexican street food like mouthwatering tortas, hearty caldos, and crispy churros in a casual, vibrant setting.
At Xoco, Rick Bayless serves up delicious Mexican street food like mouthwatering tortas, hearty caldos, and crispy churros in a casual, vibrant setting.
"The bean-to-cup chocolate at Xoco in River North is light, bittersweet, and the perfect option for people who like hot chocolate, but don’t like sweets. And much like with a visit to Xurro, a hot chocolate at Xoco is only improved with the addition of a perfectly golden, crispy churro for dunking." - veda kilaru, adrian kane
"The Rick Bayless River North trifecta ends here, and Xoco is the most casual and convenient of the bunch. Xoco is great for lunch—pop in for a quick torta, a bowl of tortilla soup, and some churros and hot chocolate. Not necessarily in that order." - adrian kane, john ringor, veda kilaru
"Xoco—pronounced “SHO-ko”—is the brainchild of prolific chef of Mexican cuisine, Rick Bayless. We can personally testify that every single one of Xoco’s steaming hot caldos have the ability to cure the common cold, and nothing beats their churros after a night out on Hubbard. Just make sure the staff isn’t away on a field trip to Mexico before you go. That can be a real let down—albeit a testament to the authenticity of their plates." - One Design Company
"Xoco is from the same team as Frontera Grill, and located right next door in River North. Well, it's also located in Terminals 1, 3, and 5 at O'Hare, but this is the one we're going with. Xoco specializes in delicious tortas, like the ahogado made with carnitas, black beans, and pickled onions submerged in a tomato-arbol chile broth, or the pepito that has short ribs with caramelized onion. It's one of our favorite spots for an affordable lunch in the neighborhood." - sam faye, adrian kane, john ringor
"The churros at XOCO come in large oblong rings and can be ordered glazed or with a side shot of chocolate or cajeta. Either is recommended — they’re served straight from the fryer, so it’s hard to go wrong." - Samantha Nelson, Eater Staff
