Kirsten Henri visits Xochitl at Head House Square and finds the handsome Mexican restaurant a name worth pronouncing right.
For starters, try the elegant sopes. A trio of miniature homemade masa tortillas strike just the right balance between crispy and fluffy, each topped with a smear of black beans as an adhesive for piquant, crumbly chorizo, a meltingly tender sliver of duck breast or a thick dollop of warm goat cheese. Or the queso fundidoâ€”a gooey crock of Chihuahua cheese fondue served with tortillas for scooping up the hot, viscous ooze. For something lighter, a brisk salad of pristine mixed lettuces tossed with matchsticks of crunchy jicama, colorful papaya and creamy avocado is delicately dressed in a vinaigrette brightened with tequila and lime.