Click here to read article by Portland Monthly's Karen Brooks: "Xico Just Keeps Getting Hotter"

 

Excerpt: "If one dish captures the Xico spirit, it’s happy hour’s totopos con chile deluxe, a nacho-esque mountain of fresh hot chips from fresh tortillas, each crunchy triangle saturated to messy glory in tingling salsa. Emerging from each crack and crevice: crispy bits of chilorio (pork belly), beautiful whole red beans, cooling crema, crunchy radishes, and a positively sultry sauce flashing five toasted chiles. This is the Matthew McConaughey of the chip world—irresistible and crazy intense. " ~Karen Brooks

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