This Oaxacan restaurant is the newest entry in Hugo Ortega’s restaurant empire. The wine list is chatty and detailed, with a focus on Mexican wines, and always points back to the wines’ pairability with the complex flavors of Oaxacan cuisine.
From the Sommelier: “I’m excited that consumers are asking questions that show another level of curiosity. It’s not just questions about cost and scores, but what sort of environment the wine comes from, how it’s made and what they are doing to the land. There is an openness to discuss and recommend and try things that are much further out of the box. That said, it means we as sommeliers have a greater responsibility that the ‘strange’ wines we are presenting the guests aren’t just different, but still vinified well and are overall quality wines.” —Sean Beck, Xochi
Dish We Loved: Bistec con Mole de Chicatana: Grilled prime Black Angus ribeye, black bean tamal, ant mole