Xochi occupies a corner of downtown Houston's Central Business District, built around Oaxacan cooking within a broader Mexican menu. Regulars treat it as a special-occasion destination, and the room and service are designed to hold up to that role at a $$$ price point.
Mole shows up across the menu, alongside dishes like cabrito, duck, red snapper, skirt steak, octopus, and atun. Corn soup, elote, taquitos, oysters, and handmade tortillas round out a menu built to be revisited, which is exactly what a lot of diners do.
Xochi has a spot on the Eater 38, and the James Beard Foundation has recognized it repeatedly: a 2026 finalist and semifinalist nod for Outstanding Restaurateur, a 2022 finalist nomination for Outstanding Pastry Chef, and a 2018 semifinalist nod for Best New Restaurant.
Mole shows up across the menu, alongside dishes like cabrito, duck, red snapper, skirt steak, octopus, and atun. Corn soup, elote, taquitos, oysters, and handmade tortillas round out a menu built to be revisited, which is exactly what a lot of diners do.
Xochi has a spot on the Eater 38, and the James Beard Foundation has recognized it repeatedly: a 2026 finalist and semifinalist nod for Outstanding Restaurateur, a 2022 finalist nomination for Outstanding Pastry Chef, and a 2018 semifinalist nod for Best New Restaurant.