caramelized onion-sherry vinaigrette.
There’s so much spring in Xoco’s new menu. Where do we even begin? Let’s start with the caldo: a lemongrass broth with woodland mushrooms and oyster mushroom chicharron (what, you thought only pig skin could fry?) Even springier: the salad, with purple asparagus, pea shoots and special fried balls of our housemade queso fresco. Finally, there’s the new torta, a fried piece of sustainable catfish topped with a purple watercress slaw. (It’s the watercress that makes it springy, but also the fish—who wants a heavy piece of meat in the spring?) Get it before it goes (aka May 7th)!