Tempura squash blossoms, burrata cheese, fig-caper salsa, pumpkinseed pipian
“fricco-dilla” of asiago, crushed potatoes, our green chorizo, sunny egg, black bean, tomatillo
fundido of taleggio & chihuahua, our italian chorizo, tomato pico, basil-parm tortillas, morita salsa
Erica’s tostadas: golden snapper ceviche, carrots, avocado, scarlet bean, cascabel hot sauce
spicy shrimp gorditas, nori-shiso-scallion-crispy rice, black sesame sikil pak
chicken sopes: braised leg pibil, chopped liver, chicharones, tomatillo, pickled onion
“fish tacos:” our lightly-smoked trout, masa blinis, poppyseed crema, brown butter
“steak tacos:” chilmole tortillas, roasted bone marrow, steak tartare, pepper marmalade
mexico-city style sauteed edamame, arbol chile, lime, toasted garlic
guacamole of fava beans, cilantro, jalapeno, cumin, toasted peanut-lime leaf macha
Guacamole “nam prik num:” avocado, roasted tomato, poblano, puffed rice, jicama, carrot, etc
Black pluots, greens, grapefruit, pistachio, goat CHEESE, raspberry vin.
thai esquites, sweet corn, tom yum broth, red curry aioli, cotija
grilled carrots “elote,” honey butter, lime crema, coriander, feta, dill
blistered shishito peppers, spicy watermelon, queso fresco, almonds, tequila vin.
fried Brussels sprouts, strawberries, currants, sunflower seeds, sweet-spicy vin.
green pozole: hominy, spring peas, favas, asparagus-green chile broth, white chocolate
corn flan “tamale,” blue crab, poblano-garlic cream, bell pepper
beans & rice: our green chorizo, runner-fava-spring beans, mushroom risotto
scallop ceviche, tomatillo-habanero aguachile, hearts of palm, avocado, iced tomato
arctic char ceviche, asparagus, grapes, truffle, bacon, sesame, shirodashi, jalapeno
butterfish ceviche, mango, strawberry, pineapple-morita sangrita, avocado, flax chips
CHARRED octopus, pluots, asparagus, carrot-coriander, guajillo, spicy quinoa salad
“Tix n Xic:” achiote-Grilled hamachi collar, plantain tortillas, brussels, pickled onions
albondigas: roasted lamb meatballs, crushed avocado “hummus,” feta, masa flatbread
Braised duck lettuce wraps, mushrooms, picadillo, raisins, peanuts, roasted banana
foie gras al pastor, roasted pineapple, torrejas, costeno honey, chipotle-pineapple
grilled quail, cantaloupe, pomegranate-walnut salsa, herbed yogurt, arbol chile
carnitas of pork belly & cheeks, Fava beans, black trumpets, pasilla-pulque-prune
carne asada “Rossini:” grilled filet, foie-truffle tortillas & sauce, oaxacan mole
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.