Xoco- A restaurant by Rick Bayless

As you may know, I try to hit up as many new restaurants as I possibly can just so to experience what different chefs/places have to offer. Many times it can also give me ideas of new foods to make or variations of old favorites as well.

Peeking inside the "kitchen" while waiting to place our order

When my dad was visiting a couple of weeks ago, he, Barb, Brad and myself went to Xoco, a restaurant by Rick Bayless (for those who don't know who he is, he's a celebrity chef based in Chicago with his own cookbooks, tv shows, product line, etc..another claim to fame? He was invited by President Obama to cook at the White House when Mexico's president was visiting).

After the register is the prep space for your meal

According to Bayless, Xoco can be described as... "If Topolo pampers and Frontera dances, then XOCO rocks. Though the word is Mexican slang for “little sister” (from the ancient Aztec language), there’s nothing little about XOCO’s big, bold Mexican marketplace flavors. Open early, late and closed on Sundays and Mondays, this quick-service cafe from Rick and Deann Bayless proffers contemporary expressions of Mexico’s most beloved street food and snacks: hot-from-the-fryer churros and flaky empanadas; frothy Mexican hot chocolate (ground from Mexican cacao beans right in our front window!); warm, crusty tortas (Mexican submarine sandwiches); and made-to-order caldos (meal-in-a-bowl soups) that feature everything from roasted vegetables to seafood to pork belly."

The Woodburning Oven

Now unfortunately, we didn't try to churros because we were way to stuffed from the tortas so that is definitely on our "to do" list next time we are in that part of the loop. So anyway, there we were at Xoco. It's counter style service, where you go up and place your order (once given the "go ahead" by the server/hostess) and then wait to be seated by the hostess/server. Or, of course, if you are taking it to go, then there is no wait to order.

Placing their order at the counter

I have to admit, I was a bit nervous, being a "picky eater" and all but luckily for me, there on the "Today's Specials" menu was a Carne Asada torta. Granted, it came dressed with Chayote "coleslaw", blackbeans, and then a flavored crema...though I honestly can't remember what it was flavored with. I asked if I could get the crema on the side and hoped for the best!

Four flavors of Mexican "Aquas" to choose from if you so desire

As far as drinks go, all of us just ordered water though the had a vast selection of beers and Mexican favorites (i.e. Jamaica...). We also ordered a side of chips and salsa to help curb our appetites as well as get a chance to try some of their "homemade" salsas.

Quite tasty...though I preferred the green over the red

Once the food came, I decided to bite the bullet and just go for it, with the coleslaw on the sandwich though I was tempted to scrape it off and I am so glad that I did! I would have never tried it otherwise and it brought a new flavor to the torta. My only complaint was that because the bread was toasted so well, it roughed up the inside of my mouth a little, but not enough to make eating less enjoyable!

My Carne Asada torta with crema on the side and the Chayote slaw.

Overall I was pretty impressed with the place, and continued to be impressed and dream about my leftovers throughout the remainder of the day and then the next. My dad, on the other hand, thought it was okay but a couple hours after we left the restaurant, he began to reminisce about his lunch and how well developed the flavors were.

He's mentioned quite a few times to me now that he didn't realize how much he enjoyed his food until later on that day. Brad also liked it, but he doesn't appear to be dying to go back...that may have to do with the price though ;o)

Brad's order: Milanesa: Crispy Gunthorp chicken, black beans, artisan Jack cheese, pickled jalapenos, tomatillo-avocado salsa

Would I go back? Sure! Especially to get the churros and ice cream or even one of their specialty hot chocolates that I am dying to try. However, as I mentioned, it is a bit pricey so it's not somewhere I would frequent often. It did get me excited about trying some of the other Bayless restaurants that are right around the corner....

A view of the seating portion of the restaurant

Cinnamon Streusal Pizza

Ah yes, another pizza post (Can you tell that I love pizza?)

The inspiration comes from an old childhood favorite, Godfather's Pizza. It used to be that we would frequent Godfather's often, especially for their pizza buffet. I would fill up with hot pepperoni pizza but made sure to always leave room for one of the best desserts of all...Cinnamon Streusal Pizza.

Godfather's Streusel Pizza from their website...Mmm Mmm

I don't remember when this memory popped into my head but I do know that I have made it quite a few times since then. I would say that it's definitely served best warm and is a great way to use up excess pizza dough. It's also super easy to make (to my surprise).

I used yet another pizza crust recipe but didn't bother taking photos since once you make a pizza crust, the process is all pretty much the same. I'm sure you could use any pizza crust though and it would work out great. (Well except for maybe deep dish..) The recipe I used for the crust, I will put at the very end of the post. Also, the directions say to put it in a pizza pan, I just used my pizza stone and once on a cookie sheet and it still turned out well.

Godfather's Streusel Dessert Pizza
from Savory Seasonings

Pizza Dough
1 TBSP butter, melted or 1 TBSP oil (I used butter...oil just didn't seem right to me)
Cinnamon

Streusel (makes enough mix for 3 pizzas)
1/2 cup plus 1/3 cup bread flour (I used All Purpose Flour and it still turned out great)
1/3 cup white sugar
1/8 cup brown sugar
2 TBSP solid shortening
2 TBSP olive oil

Icing
1/2 - 3/4 cup powdered sugar
1 TBSP water
1/2 tsp. vanilla

1. Mix together streusel ingredients then side aside.
2. To make pizza, pat dough into a 12 inch pie pan that has been sprayed with oil, then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. 
3. Top pizza crust with 1/2 - 3/4 cup streusel mix (freeze remaining streusel mix for another pizza). Bake at 450 F for 8 to 9 minutes depending on the thickness of the pizza. 
4. Cover with aluminum foil halfway through to keep streusel from burning. 
5. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of water until you have reached your desired thinness. 
6. When finished baking, top with icing in a circular pinwheel pattern. (As the original poster points out, this can be done easily with the icing in a sandwich bag with the corner trimmed)

 

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Now a note about this recipe. This is the dough that Savory Seasonings used in her Cinnamon Steusal Pizza so I did as well. And because I rarely plan ahead, I usually don't get the opportunity to allow the dough to develop overnight. Sure, not ideal but hey, it still works for the most part!

Little Caesars Pizza Dough
from Savory Seasonings

1 1/4 cups (9.7 oz) warm water (appox. 120° F)
2 3/4 tsp. dry active yeast
2 TBSP sugar
1 TBSP Honey
1 TBSP Olive Oil
2 Tsp. Salt
1 1/2 cups (8 oz.) bread flour or all purpose flour
1 1/2 cups (8 oz.) whole wheat flour (optional, can use 100% bread flour or all purpose flour)

• Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. 
• Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).
• Finish kneading on a lightly floured surface and shape into a ball. 
• Place in the refrigerator in a covered container coated with olive oil for overnight. For the perfect flavor, it is best to time making the dough 24 hours before baking the pizza's (for pizza Saturday at 5pm, make your dough Friday at 5pm). If you are short on time you can sacrifice some flavor and make this dough first thing in the morning and place it in the fridge until dinner that evening.

3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).

45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).

15 minutes before baking: Shape dough into desired pizza crust, sprinkle pizza peel, wooden cutting board or upside down cookie sheet with corn meal, flour or rice flour. Place pizza crust on top, then add toppings. Gently slide pizza onto the hot pizza stone and bake for 9-11 minutes.