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Food Republic loves sikil p'ak!

"It's corn, more specifically, masa, that's the cornerstone of the menu at this modern, airy Mexican eatery by chef Kelly Myers (formerly at Nostrana). Every day, the masa is ground in-house before it finds its way into countless delicious items, including warm tortillas and freshly fried chips, which arrive with a tray of unusual, flavor-packed salsas. One salsa is the Sikil P'ak, a creamy, slightly chunky dip made of toasted pumpkin seeds. It's nutty, slightly sweet profile provides a pleasant change of pace from the typical spicy and tangy characteristics of most salsa. The much-touted house pozole, like the tortillas and chips, also gets a delicate update. Instead of pork, Xico's version is made with seafood and orange, which lends the hominy-studded broth a bright, clean flavor. And don't pass on the smoky mescals, which are available by glass and by flight."

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Portland Monthly Eat Beat: Xico's Take-Out Chicken Dinner

Chef Kelly Myers's Southeast Division light-filled, eco-stylish Mexican restaurant Xico has garnered accolades for the space's modern Passive House design, awesome margaritas, and refined, locally-sourced spins on Oaxacan fare. But one of the restaurant's best offerings has flown under the radar: Meyer's stellar take-out chicken dinner.

With 24 hours notice, a ready-to-eat carry-out box of brilliantly red, organic, chile-rubbed pollo asado, with three handmade corn tortillas and Xico's salsa de muchos chiles, will be ready for pickup for just $15. Additional sides—think Mexican rice, black beans, and addictive, creamy avocado-tomatillo salsa—are available to add on for $2 each, and you can stock up on extra tortillas, 3 for $1.

» Click here to read more 

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The best thing I ate last week: Queso fundido madness!

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Queso fundido, an across-the-border cousin to Texan queso, often comes as a pool of lukewarm white cheese, its texture closer to plastic than most things I'd normally ingest.

But Xico's version, made with salty (but not too salty) Muenster cheese melted in a cazuela and topped with chorizo, sliced cabbage, radish and the restaurant's tomatillo-based "bricklayer" salsa, is fantastic. Cradled in the restaurant's fresh-made tortillas, the chewy cheese comes close to taco nirvana.

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Portland Monthly, Cheap Eats 2013

Xico’s Sonoran Dog transforms a ho-hum Nathan’s beef frank into a culinary feat with bacon, salsa verde, ojo de cabra beans, cotija, crema, and pico de gallo, all elegantly arranged atop a precisely grilled bun. $5 

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The Oregonian on Xico

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The Oregonian on Xico

This was the restaurant I had hoped for, inspired by Oaxaca not as a culinary touchstone (though the region is name-checked) but as a Mexico of the mind, a high-altitude home to landscape artists, fragrant chocolate and fabulous cactus gardens.
» Read the full article

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