Nestled in the gleaming Marriott Marquis Houston, Xochi (pronounced “so-chee”) represents another culinary masterpiece from James Beard Award-winning Chef Hugo Ortega and restaurateur Tracy Vaught. Since its 2017 opening, this sophisticated establishment has become Houston’s premier destination for Oaxacan cuisine, offering an unprecedented exploration of one of Mexico’s most diverse culinary regions.
The Restaurant’s Vision
Named after Xochitl, the goddess of the flowers in Aztec mythology, Xochi celebrates the culinary abundance of Oaxaca, a region renowned as Mexico’s cultural and culinary heart. The restaurant’s concept goes beyond typical Mexican restaurant offerings, diving deep into indigenous ingredients, ancient techniques, and time-honored traditions.
Signature Cuisine
What sets Xochi apart is its dedication to authentic Oaxacan ingredients and preparations. The kitchen crafts its own chocolate from cacao beans, makes fresh corn tortillas daily, and even produces traditional Oaxacan cheese in-house. Signature dishes include:
- Mole Tasting: A journey through various styles of house-made moles, showcasing the complexity of Oaxacan sauce making
- Infladita de Conejo: Inflated blue corn tortillas with rabbit, refried beans, and coloradito mole
- Ostiones en su Concha: Wood-roasted Gulf oysters with mole amarillo
- Barbacoa de Res de Zaachila: Traditional-style braised beef cheeks with masa dumplings
Design and Atmosphere
The restaurant’s design reflects contemporary Houston while paying homage to Oaxacan artistry. Custom murals featuring indigenous motifs adorn the walls, while hand-crafted pottery and textiles create an authentic ambiance. The space balances sophistication with accessibility, making it suitable for both business lunches and celebratory dinners.
The Bar Program
Xochi’s bar program stands as one of Houston’s most unique, featuring:
- An extensive mezcal collection
- House-made infusions using traditional Mexican ingredients
- Lesser-known Mexican spirits like raicilla and sotol
- Creative cocktails incorporating Oaxacan chocolate and indigenous herbs
- A thoughtfully curated wine list emphasizing Mexican wines and pairings for Oaxacan flavors
Special Features
The restaurant offers several distinctive experiences:
- An innovative weekend brunch featuring Oaxacan breakfast specialties
- A chocolate cart service showcasing house-made chocolates and traditional Mexican chocolate preparations
- Private dining rooms for special events
- Special menus for Houston Restaurant Weeks and other city-wide events
Impact on Houston’s Dining Scene
Xochi has played a crucial role in expanding Houstonians’ understanding of Mexican regional cuisine. By focusing specifically on Oaxacan preparations, it has helped educate diners about Mexico’s diverse culinary traditions and introduced them to ingredients rarely seen outside of Oaxaca itself.
Awards and Recognition
Since opening, Xochi has garnered numerous accolades:
- Named one of Texas Monthly’s Best New Restaurants
- Included in Alison Cook’s Top 100 Restaurants
- Featured in national publications including Food & Wine and Bon Appétit
- Recognized for excellence in Houston Press and Houstonia Magazine
Educational Initiatives
The restaurant regularly hosts special events focused on Oaxacan culture and cuisine:
- Mezcal tastings and education sessions
- Chocolate-making demonstrations
- Special dinners highlighting various Oaxacan regions
- Visiting chef collaborations with Oaxacan culinary experts
Practical Information
- Location: 1777 Walker St, Houston, TX 77010 (Marriott Marquis Houston)
- Hours: Lunch and dinner daily, weekend brunch
- Dress Code: Smart casual
- Parking: Hotel valet and nearby garages available
- Price Point: $$$-$$$$
- Reservations: Recommended, especially for dinner and weekend brunch
Bringing It All Together
Xochi stands as a testament to Houston’s evolution as a world-class dining destination, offering an unparalleled exploration of Oaxacan cuisine in a sophisticated downtown setting. It continues to educate and delight diners while pushing the boundaries of what Mexican cuisine can be in America.
