6pm-2am Tuesday-Sunday. For reservations contact us at 718.388.8860
fundido of taleggio & jack cheese, blood sausage truffled-parm tortillas
queso al horno: baked bucheron, chick peas, raisins, almonds, piquillo
tostada of pierre robert, poached quince, habanero-fall fruit salsa, grapefruit pico
stuffed squash blossoms, goat’s cheese, butternut squash, squash seed-cascabel pipian
fricco of asiago, crushed potatoes, our red chorizo, sunny egg, black bean, tomatillo
“steak tacos:”recado negro tortillas, confit bone marrow, steak tartare, charred onion
torta ahogado: venison meatloaf, escabeche, chipotle aioli, sweet-sour tomato
spicy rock shrimp gorditas, nori-shiso-scallion, sesame sikil pak
chicken sopes: braised pibil leg, chopped liver, chicharon, tomatillo-avocado
bec quesadillas, smoked pork pork belly, béarnaise, blue cheese, pasilla-pulque salsa
d’s flautas: whitefish & potato puree, smoked salmon, tobiko crema, guajillo
chilaquiles: stewed chipotle cream, black bean, tomatillo, sunny egg
Mexico-city style sautéed edamame, arbol chile, lime, toasted garlic
Charred spring onions, marble potatoes, ancho romesco, white anchovies, marconas
Guacamole of artichokes, chicharon de queso, spiced tortillas
Nam prik num: avocado, roasted tomato, poblano, puffed rice, jicama
Grilled carrots “elote,” honey butter, lime crema, coriander, feta
Thai esquites, sweet corn, tom yum broth, red curry aioli, cotija
Roasted pumpkin, pomegranates, grapefruit, arugula, pumpkinseed vin.
Risotto of huitlacoche, maitake mushrooms, black trumpet jus, cotija, black truffles
Corn flan tamale, sea urchin, blue crab, poblano-garlic cream
Duck pozole: confit leg-foie gras-fries-skin, hominy, fresh & dried beans
Beans & rice: seared lamb tongue, various beans, lengua-pulla jus
Fideus seco, spicy lamb albondigas, manchego, bolillo
Whole roasted calamari, our green chorizo, squid ink-black bean, risotto
Green apple-mint butterfish ceviche, pistachios, cucumber, plantains
Spanish mackerel tartare, mango-serrano pico, avocado mousse, tortillas
Baby octopus “cocktail:” avocado, confit tomatoes, chipotle puree,
Tix n xic: achiote-rubbed hamachi collar, sweet plantains, toasted fideus, sour orange tortillas
Coconut crusted soft shell crab, habanero-mango salsa, toasted grains, escabeche
Carnitas: pork cheeks & belly confit, morita chile, pickled carrot, masa puree
Turkey lettuce wraps spiced turkey picadillo, butter lettuce, raisins, capers, roasted banana
Foie gras al pastor, roasted pineapple, torrejas, ancho honey, chipotle-pineapple
Venison osso bucco, red wine-dried mole
Carne asada: prime wagyu ribeye, oaxacan pasilla rub, tortillas, avocado butter
Salty churros, passion fruit, strawberry-jalapeno sorbet
Mexican chocolate tres leche cake, chocolate sorbet, milk chocolate mousse
Pumpkinseed-butter cake, pumpkin ice cream, candied pumpkin seeds
Bunuelo sundae, apple & cajeta ice cream, spiced chocolate, bunuelo crumble
The menu at Xixa is the work of Jason’s fictional twin who grew up in the suburbs of Mexico City. Jason grew up gardening and cooking with mom, learning and falling in the love with the smells, tastes, and techniques of Mexico.
In Paris, he wondered how the endless varieties of cheese might be incorporated in his native cuisine; how the bright, fresh salads of Vietnam seemed based on the same ingredients that he grew up with
Along his journey, Jason met Heather through work, and through inspiration and research, they eventually decided to open Xixa. The food at Xixa will be both decidedly Mexican and not. Mexican recipes will feature non-Mexican ingredients and vice-versa. Jason’s hope is that diners will see Mexican food differently through his eyes: his experiences, memories, and ideas. The goal will be to create a menu of modern Mexican dishes that echo Mexican cuisine: past, present, and future.
The beverage program at Xixa will be clearly different from the stereotypical Mexican restaurant. The stereotypical Mexican restaurant is associated with three drinks: the margarita, the michelada, and sangria.
The truth is as follows: Jason Marcus and Heather Heuser met while working in a restaurant in San Diego in 2005. Eventually Jason (a nice jewish guy from Jersey), and Heather ( a nicer non-Jewish girl from New Hampshire) fell in love and decided to travel through Europe, move to New York, and open a restaurant called Traif. Along their travels in Europe they came across a bar in Barcelona called “Xix,” pronounced “chicks” in Catalan. They thought, wouldn’t it be something if we one day had another establishment called “xixa,” pronounced “shiksa” in Spanish in honor of Heather, Jason’s “shiksa,” or non-jewish girlfriend in Yiddish.
The creation story of Xixa is one of truth and fantasy.
In April 2010, Heather and Jason did open Traif restaurant. One January morning while walking to coffee about a year and a half after opening Traif, Heather and Jason decided to ask the landlords of a vacant former restaurant down the street of their intentions with that space. After a positive meeting, Heather and Jason began to wonder about their next venture. Shortly after and coinciding with two visits to Mexico and their overall passions for Mexican cuisine and wine, Heather and Jason began formulating the idea of a Mexican restaurant and wine bar, but… different, like a Traif version Mexico City.
Here’s where the fantasy twist to the Traif story begins. So, what if instead of meeting in San Diego, Heather and Jason met in Mexico? What if almost everything else was the same: Jason travelled throughout Europe and Asia, worked in various Michelin kitchens, and grew up gardening and cooking with mom just like in real life… and what if Heather found her passion for service and hospitality while working in major hotels, boutique restaurants, and tiny dive bars…
The ambience and service will reflect Heather’s cosmopolitan experiences, but be grounded by an affinity for traditional and modern Mexican aesthetics and culture. The beverage program featuring an extensive wine list, focused tequila/mezcal list, and craft beer list, will reflect Heather and Jason’s desire to showcase the essences of Mexico’s classic drinks: agave, hops, and grapes. As Heather and Jason’s next step, they hope guests will enjoy the familiar concept offered at Traif, but enjoy making the journey with them to a new place, Xixa.
Xixa is the real answer to this fictional question. At Xixa, Heather and Jason hope to capture this parallel dream of Heather and Jason version Mexico City. The food will be globally inspired but grounded by the flavors, techniques, and memories of a chef whose home lies in the suburbs of Mexico City.