Tlacoyos are the heart of Xocome's menu. This version features housemade masa griddled until crispy on the outside, topped with tender cochinita pibil (slow-braised pork shoulder), Mexican crema, house salsa, lettuce, tomato, and onion. The contrast of crispy masa and rich pork defines the dish. Reviews highlight the quality of the masa as the foundation of everything.
Tips from diners
Start with a tlacoyo using blue masa if you want to taste the corn character—it's nuttier and shows the housemade quality clearly.
Watch the team press and grill the masa if you sit at the counter—it's a live demonstration of the skill involved.
Xocome's tamales feature roasted poblano peppers mixed into the masa, then steamed in corn husks. The poblano adds smoke and depth to the earthy masa. These are made fresh daily and reflect traditional preparation.
Tips from diners
Order a dozen tamales for $20.99 for sides or meal components—they're a bargain and freeze well.
Xocome's use of filet mignon for their carne asada is unusual and reflected in the price point. The meat is grilled to a perfect medium and served on warm housemade masa tortillas, garnished with white onion, cilantro, and a lime wedge. Each taco is a study in beef quality.
Tips from diners
The filet mignon asada is premium—order three or four of these as your main rather than bulking out with cheaper options.
Sopes are thick masa rounds about nine inches in diameter, griddled until the bottom is charred and bubbled while edges crisp up. They're built to be a full meal on their own. Multiple sources note the texture contrast—chewy center, crispy edges, and charred bottom—makes these a standout dish worth ordering.
Tips from diners
Order one sope per person and share sides—they're filling and one is often enough for an appetite-suppressing course.
Xocome's enchiladas de mole showcase the kitchen's mole preparation—a complex, layered sauce with spice and depth. Chicken-filled corn tortillas are topped with the mole and a drizzle of crema. The sauce is perfectly seasoned and speaks to traditional technique.
Tips from diners
Call ahead if you want the mole dishes—they're made fresh daily but can run out by mid-evening.
Xocome Antojeria opened in Archer Heights in 2018 as a counter-service spot bringing Mexico City street food to Chicago. The kitchen specializes in antojitos—small bites built on housemade masa using choice of blue or yellow corn. Blue masa is firmer and nuttier; yellow is fluffier and sweeter. Everything is made to order, including tlacoyos (oval griddled masa with bean filling), sopes (thick masa rounds with toppings), and tacos using tender filet mignon for asada. Xocome was voted Chicago Magazine's restaurant of the year and featured on Netflix's Taco Chronicles.
This is counter-service only. Order and pay at the counter, then grab a seat in the small dining room. Your order arrives at your table.
Come at 11am for quickest service. Lunch and dinner rushes get backed up, with wait times for food hitting 20-30 minutes because everything is made to order.
Ask for blue masa instead of yellow if given the choice—it's firmer, nuttier, and shows the corn flavor more clearly.
Call ahead for groups larger than 4—let them know you're coming so they can prep extra masa and plan around the timing.
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