Xocome Antojeria
Mexican restaurant · Archer Heights
5200 S Archer Ave Suite 8, Chicago, IL 60632
Highlights
Masa mastery: tacos, tlacoyos, pambazos, & more with blue corn.
Masa mastery: tacos, tlacoyos, pambazos, & more with blue corn.
"If Xocome Antojeria in Archer Heights were a movie, then the protagonist would be the unbelievable masa, the base for the restaurant’s incredible tacos, tlacoyos, picaditas, enchiladas, and giant quesadillas. And while the masa is the main reason we wish this counter-service spot were open for longer hours (they close at 7:30 pm), the fillings aren’t just supporting characters—they’re stars in their own right. Xocome uses tender filet mignon for their asada, and everything from the rich red mole to the earthy huitlacoche hongos is perfectly seasoned. The long menu can be overwhelming, so to avoid an existential crisis, make sure you get a tlacoyo, something filled with carne asada, and a pambazo just for fun. Everything’s made-to-order, so expect to wait a while for your food. But just sit back, enjoy whatever concert they have on the TV, and get ready for the best Mexican food in Chicago." - adrian kane, john ringor, veda kilaru
"If Xocome Antojeria were a movie, then the protagonist would definitely be the unbelievable masa, the base for the restaurant’s incredible tacos, tlacoyos, picaditas, enchiladas, and giant quesadillas (which are really more like machetes). And the fillings aren’t just supporting characters—they’re stars in their own right. Xocome uses tender filet mignon for their asada, and everything from the rich red mole to the flavorful huitlacoche ongos, to the steak in their burritos, is perfectly seasoned. The menu at this casual spot in Archer Heights is long, so plan on having an existential crisis deciding what to get. And everything’s made-to-order, so expect to wait a while for your food. But just sit back, enjoy whatever concert they have on the TV, and get ready for some of the best Mexican food in Chicago." - adrian kane, john ringor, veda kilaru
"If Xocome Antojeria were a movie, then the protagonist would definitely be the unbelievable masa, the base for the restaurant’s incredible tacos. And the taco fillings aren’t just supporting characters—they’re stars in their own right. Xocome uses tender filet mignon for their asada, the cochinita pibil sauce is tangy and sweet, and the beef birria has a hint of smoke, and is a wonderful counterpoint to the spicy, herbaceous green salsa. You choose between blue or yellow masa—the former is a little firmer and nuttier, and the latter a bit fluffier and sweeter. We can’t decide which we like better, and you can’t make us." - adrian kane, john ringor
"We don’t have a guide (yet) called “The Best Steak Bits In Chicago,” but when we do, the asada from Xocome Antojeria will have a top spot. And the thoroughly seasoned, pleasantly chewy pieces are just one reason we love the huge carne asada burrito from this Archer Heights spot that’s one of our favorite restaurants in the city. It’s also got a nice freshness from lettuce and tomato, and every single bite is consistent. If you order this incredible burrito for dine-in, it comes on a plate with a knife in the middle. Consider that a suggestion for sharing, but just know you won’t want to." - john ringor, veda kilaru, nick allen, adrian kane
"If Xocome Antojeria in Archer Heights were a movie, then the protagonist would be the unbelievable masa, the base for the restaurant’s incredible tlacoyos, picaditas, enchiladas, and giant quesadillas. Of course, this also goes for their outstanding quesabirria tacos, which is made with juicy slow-roasted beef and handmade tortillas." - adrian kane, veda kilaru, john ringor, jessica rome
