Zócalo sits on West Chicago Avenue in West Town, tracing its concept back to Taxco, Guerrero, where owner Jorge Rios Meza's family ran a restaurant called El Abanico, started by Papá Mel and Mamá Nicha. That family history is the stated foundation for the menu here, which leans on fire-based cooking methods for its Mexican dishes.
The drink program is built around hand-poured cocktails, and the bar and dining room are positioned as equal draws — a place to sit down for a full meal or come in mainly for the drinks and coffee.
Regulars single out the French toast as a standout and describe the coffee and drinks program as a strong pull in its own right. There's also a recurring sense among diners that service and atmosphere have sharpened under newer ownership, with some feeling the place deserves more attention than it currently gets.
The drink program is built around hand-poured cocktails, and the bar and dining room are positioned as equal draws — a place to sit down for a full meal or come in mainly for the drinks and coffee.
Regulars single out the French toast as a standout and describe the coffee and drinks program as a strong pull in its own right. There's also a recurring sense among diners that service and atmosphere have sharpened under newer ownership, with some feeling the place deserves more attention than it currently gets.