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Anything Rick Bayless touches seems to turn to gold. The latest creation by the Top Chef Master is his new restaurant, XOCO, in River North. The food is a contemporary take on traditional Mexican street food and snacks. You can't go wrong with anything on the menu, but the caldos (meal-in-a-bowl soups) are proving to be a big hit, including the seafood version.
What's in it?
Shrimp, mussels, catfish, red chile broth, potatoes, grilled knob onions, pea shoots, cilantro, lime.
Pair this dish with the new blend, Topolovino Syrah. They are available exclusively in Topolobampo or Frontera Grill by the glass or bottle. Both are specially crafted by sommelier Jill Gubesch in collaboration with Qupé winemaker Bob Lindquist and Verdad winemaker Louisa Sawyer.
The chef says:
"XOCO is offering these amazing made-to-order caldos that feature everything from roasted vegetables to seafood to pork belly. The seafood caldo is a classic street food favorite. Full of flavor, vibrant and zing—this soup is perfect paired with our own house blend syrah." -- Rick Bayless, chef and owner, Frontera Grill, Topolobampo, XOCO Chicago.
How much is it?