Once you get that out of the way, you can move on to the food, which is a contemporary take on traditional Mexican street food and snacks anything but complex. Expect piping hot churros, empanadas, hot chocolate (ground from Mexican cacao beans in-house), tortas (Mexican submarine sandwiches) and made-to-order caldos (meal-in-a-bowl soups) with everything from roasted vegetables to seafood and pork belly.
To try and duplicate the feeling of a Mexican street food stall with its wood fires and tantalizing aroma, Bayless uses a wood-burning oven in the kitchen.
But don't bother trying making a reservation here, because they don't take them. The restaurant only seats 40, so grab you grub and park it at one of the communal-style tables.
And be sure that if you do get your food to go, the packaging will be fully compostable -- a necessity since the restaurant has been awarded LEED Silver certification.
XOCO will be open Tuesday through Saturday for the first month. Mondays will be added in October.