Frontera Grill - Topolobampo - Xoco
#1
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Frontera Grill - Topolobampo - Xoco
I've always enjoyed my meals at either of Chef Rick Bayless places, Frontera Grill and Topolobampo.
He now has a new restaurant that has opened up called Xoco featuring Mexican street food: http://www.rickbayless.com/restaurants/xoco.html
The menu at Xoco looks delicious, anyone been yet?
He now has a new restaurant that has opened up called Xoco featuring Mexican street food: http://www.rickbayless.com/restaurants/xoco.html
The menu at Xoco looks delicious, anyone been yet?
#3
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I went past there on the #22 at about 10:30 Saturday morning and the line was already to the end of the block.
Early reports on Xoco is that the food is very good, but that the pricing are just as expensive, if not more, than his other places.
Early reports on Xoco is that the food is very good, but that the pricing are just as expensive, if not more, than his other places.
#4
Join Date: Sep 2003
Location: Chicago, IL, US
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We were at Topolo the day after Xoco opened. Decided to take a peek in and maybe grab a churro, but they were had locked up a few minutes early (long line inside). Rick was working the counter.
#5
Join Date: Sep 2005
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I've been twice. It's very good and extremely casual, like a cafe.
The specialties are sandwiches, churros, and hot chocolate.
They also serve breakfast in the morning and soup after 3 p.m.
The specialties are sandwiches, churros, and hot chocolate.
They also serve breakfast in the morning and soup after 3 p.m.
#6
Join Date: Jan 2009
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Just went to Frontera today. We're in town and we thought we'd try out XOCO, but the line was so long it took us less time to get seated at Frontera!
Two thumbs up from this california kid.
Two thumbs up from this california kid.
#8
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#10
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There is no unreasonable wait between courses at Frontera. Service is excellent.
Topo is quasi fine dining, and the courses come out at a leisurely pace.
At Xoco, you currently cannot order until after a table frees up, at which point they hand you a laminated card with a number on it. This is the main cause of the line. Eventually, they'll do carryout.
Topo is quasi fine dining, and the courses come out at a leisurely pace.
At Xoco, you currently cannot order until after a table frees up, at which point they hand you a laminated card with a number on it. This is the main cause of the line. Eventually, they'll do carryout.
#11
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There is no unreasonable wait between courses at Frontera. Service is excellent.
Topo is quasi fine dining, and the courses come out at a leisurely pace.
At Xoco, you currently cannot order until after a table frees up, at which point they hand you a laminated card with a number on it. This is the main cause of the line. Eventually, they'll do carryout.
Topo is quasi fine dining, and the courses come out at a leisurely pace.
At Xoco, you currently cannot order until after a table frees up, at which point they hand you a laminated card with a number on it. This is the main cause of the line. Eventually, they'll do carryout.
#12
Join Date: Jun 2005
Location: NYC
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Topo
Made it to Topolobampo this weekend - was seated right away (for a 9:30 res on Friday night), server was attentive, and the food was great. Big ups for the Sopa Azteca... also my duck and my date's lamb were quite good, though perhaps not quite mind-blowing. Melon mojito also delicious, yum!
Overall, would go again for sure.
Overall, would go again for sure.
#13
Join Date: Sep 2003
Location: Chicago, IL, US
Posts: 2,210
Finally made it to Xoco for lunch on Friday. 20 minute wait for a table at 1:00 (not quite out the door). Was just out the door when we got seated, but by the time we finished a leisurely lunch at 3, there was only a very small line. Just as we were heading back to be seated (after ordering), Bayless pops over from the Frontera/Topolo kitchen to check on things.
I had a Cubana (roast pork, bacon). The pork was excellent. After having had the simply mindblowing Cochinta Pibil at Topolo last year, I gotta say, the man knows his pork. Wife had Choriqueso (chorizo, poblanos), daughter had Milanesa (chicken, beans, jalapenos), both were very good.
We also tried the fresh hot chocolate. The authentic (water) was good, strong cocoa flavor that stands alone without milk. The classic (2% milk) was rich and delicious, like the best cup of hot cocoa you'd ever get. Will have to try the ultra (whole milk) next time. My wife said she'd go back just for a churro and cocoa.
It was pricy for lunch ($40 for 3 tortas, chips/salsa, 2 cocoas and a churro), but we'll be back.
I had a Cubana (roast pork, bacon). The pork was excellent. After having had the simply mindblowing Cochinta Pibil at Topolo last year, I gotta say, the man knows his pork. Wife had Choriqueso (chorizo, poblanos), daughter had Milanesa (chicken, beans, jalapenos), both were very good.
We also tried the fresh hot chocolate. The authentic (water) was good, strong cocoa flavor that stands alone without milk. The classic (2% milk) was rich and delicious, like the best cup of hot cocoa you'd ever get. Will have to try the ultra (whole milk) next time. My wife said she'd go back just for a churro and cocoa.
It was pricy for lunch ($40 for 3 tortas, chips/salsa, 2 cocoas and a churro), but we'll be back.
#14
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#15
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took me awhile but I finally made it as well. For sure^ I had a pork sandwich as well.
For me the mind blowing hot chocolate is the molten liquid type I've had at a few places in Europe but the Aztec hot chocolate (chile spiced) was quite enjoyable. Churros I can easily pass on, no big deal.
I will be back, would like to try some other sandwiches.
-[/QUOTE]
For me the mind blowing hot chocolate is the molten liquid type I've had at a few places in Europe but the Aztec hot chocolate (chile spiced) was quite enjoyable. Churros I can easily pass on, no big deal.
I will be back, would like to try some other sandwiches.
-[/QUOTE]