My Insider's Take on Opening Week at Xoco

The lead-up to Xoco's opening actually started about 2 years ago when I was brainstorming with some of our chefs, lamenting the fact that it was almost impossible to find a place on the Frontera and Topolo menus for a few of the flavors we'd fallen in love with on our many teaching and research expeditions through Mexico—flavors that aren't focused on the long-simmered moles and sauces that those restaurants specialize in; flavors that slap you in the face with their simple, bold brightness...