XOCO (RIVER NORTH) | 449 NORTH CLARK STREET | CHICAGO
LOCATION AND HOURS
449 North Clark Street (enter on Illinois)
Chicago, IL 60654
Friday & Saturday 8:00am-10:00pm
Closed Sunday & Monday
Xoco does not accept reservations.
Download menu in PDF format:
Breakfast orders can be picked up from 8am–10am; lunch and dinner orders are available from 10am until close.
Planning to order for a large group? Don’t know what a torta is? Email Maria Pacheco.
“Insanely good.” —Phil Vettel, Chicago Tribune
Xoco—pronounced “SHO-ko”—is the Aztec word for “little sister.” But there’s nothing little about Xoco’s bold Mexican marketplace flavors. Open early and closing late, this quick-service café from Rick and Deann Bayless proffers contemporary expressions of Mexico’s most beloved street food and snacks: flaky empanadas, hot-from-the-fryer churros, frothy Mexican hot chocolate, crusty tortas and meal-in-a-bowl caldos.
Best New Restaurant
Time Out Chicago, 2010
Good Food 100
LEED Gold Certification
U.S. Green Building Council
CATERING BY XOCO
FIESTA FRIENDLY FARE FOR YOUR NEXT EVENT
You like to party. We like to cook. Let’s make it happen.
XOCO’s new catering menu is full of crowd-pleasing, soul satisfying fare from award-winning chef Rick Bayless. We’ll bring to your party an amazing array of tacos, filled with your choice of meat from our wood-burning oven. (We make killer red chile vegetable tacos, too.) We’ll arrive with so much freshly made guacamole you’ll swear off the store bought stuff forever. We’ll fry up as many golden, crispy churros as your guests can handle.
We can even make things super simple with the new “Torta Lunch Box.” This handsome little package that arrives complete with half torta, side of guacamole, just-made tortilla chips, small fresh salad (with avocado-lime dressing) and a fantastic Mexican chocolate-hazelnut cookie.
In short, we want to make you look like the smartest event host in town.
Interested? Take a look at our catering menu!
MANAGER At Xoco, Maria found two of her life’s great loves: her husband Baker and amazing Mexican food. Maria and Baker have worked together at Xoco since the restaurant opened in 2009. Maria took over as manager in 2016.
SOUS CHEF Kristopher started helping out in his family’s restaurant in the Philippines at a young age. In Chicago, he earned a culinary degree from the Art Institute and worked for Chef Takashi. Lately, Kris had been the butcher at Frontera Grill. Instagram @kristopher_salonga
JULIO DE LEON
SOUS CHEF Julio previously worked on the line at Topolobampo and later as sous chef at Frontera Grill. In 2015, Chef Julio celebrated 10 years with the Frontera family and was named the chef of Xoco!
449 North Clark St (Enter on Illinois)
Chicago, IL 60654