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Xoco 2009-11-17

by Foodbitch 17. November 2009 00:54

Like with nightclubs, amusement parks and Pink’s Hot Dogs, I’m just too old and cranky to stand in line with fellow hungry humans. But after eating at Xoco, I would wait patiently behind the herd.

So badly did I want to rip Xoco apart. Seeing those lines out the door all but wrote the intro for me. IN ALL CAPS. Such a line is a non-starter. So I woke up at an ungodly 10:45 AM and hit lunch by 11:00. I ordered a Cubana sandwich (which I was hoping was the more digestively-affectionate version of a Cubano if you catch my drift) and my partner-in-dine ordered the Jamon but without the Prosciutto. Used to such bizarre order contradictions I said nothing when suddenly the server offered to put the Prosciutto on the side. “Not many Prosciuttos are made in America” she helpfully explained and since I was clearly into eating pig she would be remiss to let me pay for a Jamon and not get the key ingredient. I didn’t want to get into specifics of what was meant by “Made in America” since American Prosciutto is akin to American Champagne so we patiently took our seats and waited for our meals.

And waited. And waited. Could it be that this was the reason behind the line? Most likely. My companion, who was, by this time, a Xoco veteran insisted we order chips and salsa which we completely devoured by the time the sandwiches arrived. But arrive they did and splendid was their sight. And smell. And taste. Both sandwiches had a delicious coating of black bean paste, avocados and cheese. The Cubana had pork loin and bacon while the Jamon was supposed to have the venerable Prosciutto which came instead on a plate. A big plate. With a lot of cuts which made me wonder if the Jamon was typically 5 inches thick. No matter. It was absolutely divine. The payoff was worth the wait. And the $30 tab.

So as much as I regret not being able to shove Xoco down Balyess’ apron like I did with Trotter in his high of price and devoid of taste To Go venture, I stand convinced once more that when Bayless puts his name on something, right down to the mass-produced salsa at the grocery store, we should expect nothing short of excellence. Sir, if I had your autograph, I’d eat that too.







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About the author

FB is the CTO of an entertainment company and, these days, writes much more in prose than he ever wrote in code. Which is a good thing. Because people expect quality from code. Meal me: mealschpeal@gmail.com.

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