Xochitl is named after the Nahuatl word for flower, but the sunny restaurant in Headhouse Square is more concerned with an entirely different part of the plant. That would be the piña, the core of the blue agave plant that Mexican jimadores turn into tequila. At Xochitl, selections from a comprehensive tequila list accompany slow-cooked Mexican comfort foods in a space designed for sipping and savoring. As guests dine, "a casual cantina vibe reigns," according to Philadelphia Magazine.

Chicken, carnitas, or spicy brisket tacos sail to tables on house-made tortillas with a different set of piquant toppings to complement the meat. While the staples maintain their classic appeal, some of the more complex dishes provide their own temptations. A deconstructed tamale, for example, arrives with plenty of flavor but without its traditional corn husk, and the pollo frito spends 24 hours soaking in brine before being steamed, fried, and drizzled with sweet chili sauce. A tiled backsplash behind the bar, carved woodwork, and mango-yellow walls all contribute to the dining room's homey charm. There's plenty of room for touches of whimsy—for instance, the trio of supersized lotería cards that can be seen hanging on one wall.