Step into Xiquita, and you’re immediately enveloped in an atmosphere that mirrors the restaurant’s mission: raw, natural, and deeply rooted in ancestral tradition. Concrete blocks intertwined with lively pothos set the stage for a dining experience that honors the past while innovating a vibrant future. James Beard semifinalist for Best Chef: Mountain Region, Erasmo “Ras” Casiano of Lucina Eatery & Bar, and his partner, Rene Gonzalez Mendez, a Mexico City native and co-owner of the recently shuttered Pato’s Tacos, opened Xiquita in August 2024 to much anticipation and acclaim.
Here, masa—the cornerstone of Mesoamerican cuisine—is presented in its purest form, with house-made tortillas so flavorful they don’t even need salt. Begin your meal with the masa service, where fresh, warm tortillas arrive with a generous dollop of jalapeño butter.
Among the standout starters (platos) is the Caldito de Chilpachole—a comforting soup reminiscent of matzo ball soup with masa dumplings and a soft-shell crab that adds a delightful brine and crunch. The Carne Apache, a tartare of hanger steak tossed in adobo and served with fresh serranos, tomatoes, and onion created by chef Jorge Ramirez, melts in your mouth, while the egg yolk attached to the tortilla topper catches the camera’s eye. The ceviche brings heat to the table, cooled by crispy cucumbers and crunchy masa. The Sikil Pak features grilled beets on top of a tomato and pumpkin seed spread, with a squeeze of lime, a sprinkle of goat cheese, and Pinche Salsa Macha. It’s creamy, crunchy, hearty, and healthy—the perfect fall bite.
Moving into the taco (masa) portion of the menu, the Taco de Pato, featuring tender duck and a flavorful mole, and the Taco de Pescado with kanpachi from Hawaii, are both innovative takes on tradition. Main dishes here are meant to be shared, and the Tikin Xic—a flavorful pompano, the catch of the day, wrapped in banana leaf with pops of pineapple and xnipec, a spicy sauce native to the Yucatán peninsula, made with habanero pepper, purple onion, bitter orange juice, and salt—is a pleasure to pick off the bone. Ask for a side of salsas whose shades range from glowing atomic orange to milder greens and browns. The drinks here are just as thoughtfully crafted. The Chamoyrita is a playful concoction, served with an upside-down Modelito and a chamoy candy-adorned straw. The Margarita de Tomatillo offers subtle tomato flavors that blend seamlessly with the rest of the meal, while the Martini Cochinero puts a unique corn-infused twist on the classic for an easy-drinking delight.
Save room for the desserts created by chef Hannah Lavoy because the “Tezcalate,” a frozen hot chocolate served in the shape of corn on the cob, is not to be missed. It’s creamy, spicy, and utterly indulgent. The Nieve de Xoconostle, a sour prickly pear sorbet with chunks of raw aloe, offers a bright and refreshing end to the meal.
