fall guac: avocado, dried corn, seeds, arbol chile, various chips
arctic char tartare, snow peas, corn, sesame, soy, truffle, lemon
tuna ceviche, pineapple, tomato, cucumber, coconut aguachile
grass fed steak tartare, hazelnut, asiago, horseradish, rye cracker
spicy blue crab sopes, corn cakes, sweet soy, nori, sesame
tortilla-less’ soup of butternut squash; braised & crispy, chile cream
corn & pumpkin flan ‘tamal,’ poblano cream, bacon jam, apple
foie gras ‘al pastor,’ french toast ‘tortilla,’ pineapple, achiote
roasted bone marrow tacos, chorizo marmalade, asiago ‘chicharon’
fish tacos:’ japanese snapper tempura, cabbage kim chee, habanero
mexico-city style roasted edamame, arbol chile, lime, garlic
grilled carrots ‘elote,’ honey butter, feta, coriander, dill, aioli
brussels’ sprouts ‘bravas,’ guajillo-almond romesco, lime aioli
charred burrata cheese, bartlett pear, mango, habanero, corn cakes
fundido: baked muenster, green chile-lamb chorizo, rye bread tortilla
baby back rib ‘carnitas,’ peanut ‘salsa macha,’ smoked honey
chipotle-garlic shrimp & button mushrooms ‘en mojo de ajo’
sauteed octopus, chorizo, ‘mojo rojo y verde,’ yukons, chickpea
seared scallops, fideus pasta, black trumpets, corn, saffron butter
fall ‘fajitas:’ delicata squash, button mushrooms, roasted beets, ‘mojo verde’
organic chile-brined cornish hen ‘en pibil,’ achiote, salsa verde, saffron, aioli
smoked/braised pork belly, black mole bbq, raisin pico, curried carrots
1/2 pekin duck ‘carnitas,’ 5 spice, ginger, cucumber, concord glaze
roasted goat neck ‘barbacoa,’ pomegranate-walnut salsa, ‘ras al hanout’
dry-aged short rib confit, green chile mole, pumpkin, gold zucchini
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.