XOCO

If Topolo pampers and Frontera dances, then XOCO rocks. Though the word is Mexican slang for “little sister” (from the ancient Aztec language), there’s nothing little about XOCO’s big, bold Mexican marketplace flavors. Open early, late and closed on Sundays and Mondays, this quick-service cafe from Rick and Deann Bayless proffers contemporary expressions of Mexico’s most beloved street food and...

Try the rotating selection of fruit-flavored agua frescas. They're made in house. Looking for something harder? Sibling restaurant Topolobampo's house-label Syrah and Albarino are available for wine-drinkers; beer-lovers find Negra Modelo and Matilda, a Belgian-style ale made by local brewery Goose Island.

If you want to get your hands on those churros, go before 10am or after 7pm. Soups are served after 3pm, while tortas are available after 11am. Before 10:30am, it's breakfast only.

While slightly on the pricier end for a grab-and-go joint, the tab for the slow-braised meats, wood burning oven cooked tortas and fresh guacamole offerings can potentially be justified, depending. A love of spice is almost essential, as many of the meals are rather fiery. Temper the heat of a sandwich like the pepito (braised Creekstone short ribs, caramelized onion, artisan Jack cheese, black...

You'll get "fantastic" Mexican "street eats" with the "usual [Rick] Bayless upgrades" at this River North counter-serve where grub like "tremendous" tortas, "amazing" churros and "incredible" breakfast items succeed in offering "fast food without compromising quality"; the "small" space can have "long lines" (and be a "mob scene" at lunch), and the ordering process can be "kind of weird", but...

Rick Bayless — whose Topolobampo and Frontera Grill have reigned over the Chicago Mexican scene — opened a third spot. This restaurant (pronounced SHO-ko) is a torta, soup and churros place that is primarily a lunch destination.

Xoco has a casual vibe, like a cheerier, more colorful Chipotle Grill. A quick scan of the menu, though, makes it clear that there’s more to Xoco than meets the eye:...

Rick Bayless' young disciples-in-training --- you'll see them while waiting in (very) long lines --- present tortas, juicy with slow-braised meat, from the wood-burning oven and bustle to plate just-fried churros at this little,…

The allure of mexican street food is It’s rustic IMMEDIACY—SEASONAL agua FRESCAS; made to order guacamole topped with locally SOURCED ingredients; TORTAS from the wood burning oven; steaming CALDOS; HOT from the fryer CHURROS and homemade HOT chocolate.