Xixa

Hot damn that was an awesome meal. After searching through the various options that might accommodate a party of 7 at a time other than 5 pm or 10 pm, we were thrilled that Xixa was able to give us a table. Could they possibly match the great experience we had a Traif?
I’m delighted to say they did. In spades.
We did the Chef’s Table, a ridiculous bargain that would be a pity not to experience for the mere price of $ 50 per person. You just aren’t going to get anything better, more varied, more interesting or more satisfying anywhere else for anything close to that price.
The food was stellar. From the transcendent foie gras al pastor to the incredible rib tacos with all the trimmings and the carnitas, so savory; we were in heaven. The biggest surprise was the carrot dish — served a la mexican corn style, it was a revelation.
Were there a few forgettable dishes and missteps? Of course. The fact that the bar only serves tequila or mezcal variations is a mistake. Some folks have an aversion to either or both and I don’t think it would hurt to offer a little rum in the mix. The glasses for water are far too small and that they don’t leave bottles on the table makes it hard to stay hydrated with all that food coming on. The service was a bit rushed — we were JUST starting a plate when the next would come. At one point, we had 3 courses at the same time on the table. We weren’t terribly slow and it was overwhelming. Several of the dishes should have been served with more tortillas, more chips, or were honestly just not that great. Hummus? I don’t want hummus in a Mexican restaurant. I also don’t want that particular flan dish. It was a lackluster end to the meal.
All that said, we would return again and again, and even with the paragraph of missteps above, it still is in the top 3 Brooklyn spots we won’t hesitate to recommend or revisit. That Xixa is one hot number.

This place supplied literally the best meal I’ve had in a very long time. Amazing. And it wasn’t crowded at the time.

This is my current favorite restaurant in Brooklyn. Traife (the sister restaurant), my number 2, seems to get all the love. But, in my humble opinion: Xixa is the star!
The good: Our waitress Jennifer was a like a poet with her food descriptions. Very helpful in our decision making process. Her quick moves compensated very well for a lethargic bus boy.
The Food; Delicious shared dishes. Tonight was the first time I had a dish I did not like but, my dinner companion adored it. Food & drink details written below. But overall, the food is delicious. Seriously, eat here!
Reservations: unlike Traife you are more likely to be able to stroll in & get a table.
The Bad; To be clear there were 2 bus boy. One was very clearly working hard, and the other was busy kind of slowly pacing back & forth empty-​handed. Could not answer a question or bring water. But really no bad.
Last night we had the Seared Scallops which came with this bright citrus elixir called Kosho. So yummy. The Foie Gras: we’ve had this several times, sometimes different, always amazing. Masa crusted soft shelled crabs: loved the brussels sprouts, Gucamole, aioli, & beet tortillas, Lobster Pozole: not my favorite, i.e., my least favorite dish ever in my limited history with both Traife & Xixa. Very heavy, muddy flavor. Almost like a traditional mole. Served with some raw selections; onions, Brussel spouts, radish, avocado, & tortilla chips. They did not blend well. Raw brussel sprouts & onions, harsh & rough in a harsh mosaic of flavors. I am not a fan of mole but if you like them then this is the dish for you.
Thai Tea Flan with Coconut sorbet & cashews: So good. Wonderful, rich & creamy thai spiced flan with the taste of creamy coconut sorbet and bits of roasted cashew provide a periodic welcome crunch. Delicious.
Last but not least; The Drinks! They have these housemade Fresca mixers that can be paired with tequila. (FYI — They only have tequila or mezcal, you like bourbon; bourbon flavored tequila, gin; gin flavored tequila, etc.) We love the cucumber mint jalapeño & the pomegranate cranberry habanero. Love! We added straight tequila (you know to keep the fruits from spoiling) Both spicy & wonderful. The cucumber is more refreshing than sweet. Drunk & in love!

If there’s one take-​away from this review it’s that you should stop reading now and make a reservation at Xixa regardless of any of my criticisms. You’ll be blown away here by the same mastery of flavors and texture you’ve come to expect from sister spot Traif just a few doors down. Whether shunning kosher at Traif or embracing Mexican at Xixa, Chef Jason Marcus casts a large shadow over the Williamsburg culinary scene.
Last year while ringing in another new year at Traif I wondered what might be happening at Xixa. This year Kim and I decided to break tradition. I don’t regret it for a second, although, truth be told, New Year’s Eve may not be the best time to truly experience any restaurant.
Kim and I had reservations at the bar. We belly up and peruse drink and dinner menus. Our Bartender steers us in the right direction, and my Bourbon Tequila with Old Fashioned ice cube was my favorite cocktail of the year. I order another.
«How much you wanna bet they don’t know we’re here for dinner,» Kim says after about 40 minutes drinking.
«They gotta know. We gave our name at the door. And we sent them an email with our La Famiglia choice last week.»
«How much?»
«Three dollars?»
We shake on it.
I order another Bourbon Tequila. «And you guys know we’re getting food, right?»
«Oh, no. I thought you were just here for drinks.»
I hand my girl three singles.
After some apologies, the dishes come out quickly. Too quickly. Three right away, with loose explanations made in haste. I like to hear what’s in each dish before I dig in. Managing my expectations is all part of service, if you ask me.
We started with the Mexico City style sauteed Edamame with chili and jícama. Was it the best Edamame I’ve ever had? Sho ’nuff! Should I have eaten it before the subtly flavored Mahi-​Mahi? Probably not.
I took a few breaths and dug into the Mahi-​Mahi and the Guacamole dish. Delectable, soft and fresh. Peppers, hummus, vegetables, tortillas made of cheese, others made of corn, all competing for the spotlight. «A first world problem,» I thought to myself, dragging an index finger through that fiery Edamame sauce.
Next up the Salmon Sopes. I don’t normally dig salmon, but these were delicious. Not sure of the entire composition as they were placed down without much of an explanation. At this point they were still trying to catch us up. Delicious anyway, for sure, albiet something of a larger amuse-​bouche. I could eat nine of them.
The Foie Gras with Roasted Pineapple, torrejas, costeno honey, chipotle-​pineapple reminded us why Jason should be Knighted. Even better than the amazing foie dish at Traif. I lifted the ingredients from their website because, again, I’m not sure that info was adequately conveyed.
Half in the bag at this point, I had no idea what spices were in that Grilled Corn, but I knew I could sink my teeth into it forever. The Seafood Pozole with lobster and squid was also delicious, with a side of submersibles like crispy tortilla chips.
When tortillas with dipping sauces and cheese hit the table, I wasn’t sure if it was a stand alone dish or part of the La Famiglia tacos, the main dish of the night. As instructed, we emailed our choice of Confit Short Ribs a week in advance, though we were close to trying the Crispy Goat Neck.
By now midnight had come and gone and many folks were leaving the place. I think we reminded one other person about the short ribs and they eventually made their way to the table. In retrospect, I think the previous plate may have been stand alone. I hope so, I ate most of it waiting for the short ribs.
Kim and I looked at each other and pretended to type on the bartop, mimicking, as we sometimes do, asshole hipsters complaining on Unilocal.
When the confit short ribs finally arrived the heavens cracked open and blessed two foodie atheists at the bar. We cut into the super crispy surface, through an unctuous layer of fat, into succulent beef we then wrapped in soft (beet?) taco shells sprinkled with corn and lime. Of course, the sauces provided were worth bottling, just like those at Traif. It was the dictionary definition of umami. Halfway through we were so full we got the rest to go. It was excellent the next day, too.
Two desserts followed. Nothing as earth shattering as some I’ve had on non-​holidays at Traif, but sweet and delectable in their own right. A soft and luscious Strawberry Flan was followed by Churros with two dipping sauces, one citrus and the other a sinful dark chocolate. Scrummy.
We paid the bill and lamented that restaurants are not at their very best on holidays. Balancing altered menus with with large crowds often results in sacrifices here and there. Yet, I don’t see myself changing up this particular tradition, and in particular I can’t wait to get back to Xixa on a boring weeknight when I’m more likely to get the full attention my fat ass desires.
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Read the unedited review with pictures at

This place is amazing. Go here. Or don’t, your loss.

It is awesome, place kind of hard to find.
Love the lamb neck, beef marrow, and the homemade barley drinks!

Ordered: Guacamole, Curry brisket meatballs, Short rib tacos, and Churros
Pros–
~The guacamole was served with a variety of chips (plantain, beet, cheese, etc.) which added different flavor complexities. It was topped with pomegrante seeds which added a surprising and nice touch of sweetness.
~The meatball stew was packed with flavor and spice. I’m not a curry or spicy person, but this was lovely. I ate this dish with some of the leftover chips and guacamole which helped lighten the overpowering flavors.
~The short rib tacos were some of the best tacos I’ve ever had. They came with beet tortillas (with chunks of beets cooked in), a huge rib filled with tender and flavorful meat, a spicy green sauce, a mole sauce, pomegrante pico de gallo, and guacamole. Each component melded perfectly together for a complex and flavorful taco.
~The churros were soft, yet firm. They had a great cinnamon sugar, apple cider flavor. They came with a yuzu cream sauce and crabapple habanero sorbet. The spicy sorbet counterbalanced the sweet, citrusy sauce perfectly. Make sure when you’re mixing the sorbet and cream, to make the proportion of the sorbet higher since the cream was a bit stronger in flavor.
~The servers were attentive with refilling water and they were knowledgeable in regards to the dishes’ levels of spiciness.
Cons– I would’ve liked a little more pomegrante pico de gallo with the tacos, as there wasn’t enough to suffice for all of the meat.

Xixa is the best Mexican restaurant I’ve ever been to. Unquestionably great food, service, and experience. Everything on the menu is extremely thoughtful and well developed from the food to the drinks. They also offer a $ 50 ten course tasting menu with dishes based on your preferences. Simply superb.
We started with the guacamole which came with five different types of chips including beet, plantain, and cheese chips amongst the group. I liked the creativity and the subtle uniqueness that each embodied. Let’s not lie, guac and chips are all about the guac, and this guac did not disappoint. I’d put it on par with my own. It’s as fresh as can be and perfectly seasoned. It was topped with pomegranate seeds which made for an interesting juxtaposition of color and flavor.
Next, we shared this extremely rich pozole. The pork was perfectly tender. The dish had a smokey flavor which was contrasted by fruitiness of the chunks of (I believe) pear. There was a deep sense of earthiness which was augmented by the beans. All of this dark brown homeyness was pleasantly garnished by cilantro and white sauce.
For our main course, we had the short rib tacos. These were by far the most creative tacos I’ve ever had. I love using leftovers and supermarket specials to make unusual tacos. I have to admit, I have never reached the level of ingenuity these tacos exemplified. The dish was setup so that you construct your own taco.
At first, I was put off that the dish cost $ 30; however, it was quickly justified when I saw an entire short rib plated. The short rib came straight off the bone; It pulled apart easily too. The fat and the lean parts married incredibly well. It was a fantastic cut. It was even chard perfectly. The burnt ends were some of the best I’ve had.
It came with beet tortillas which were an interesting twist. There were still some chunks of beet in the tortillas which allowed their flavor to prevail. There was also a beet and corn salsa to make sure the hearty beets could stand with the dominant flavors of the short rib. To top it all off, the dish included another heaping of the delicious guacamole from our starter. Frankly, the ingredients came together to form some damn good tacos.
We finished up with some churros for dessert. They came with a crabapple habanero sorbet and (I believe) a passion fruit sauce (though it was have been a grapefruit or another orange fruit with hints of bitterness and sourness). The sorbet was complex. My best analogy would be a dry and spicy red wine. It was an interesting contrast to the fruit dessert sauce which was sweet, sour, and creamy. The churro helped stretch across the array of flavors and textures; it brought vibrant cinnamon spice with abundant soothing sugar. The outside of the churro was crunchy while the inside was soft and airy. The flavor and texture profile of the dessert was expansive!
I was impressed with how knowledgeable the staff was. Every employee was knowledgeable about the spice and flavor profile of dishes and was able to make prudent suggestions.
The experience here is top notch. I found myself very satisfied after every course yet unable to turn away the following one.

I went here for my birthday back in July, and in total we were a group of 7 people. First of all, for the price I was completely blown away by our experience. We did the chef’s tasting menu (DO IT!) and each paid $ 50. It included 8 savory dishes, and two desserts, but we opted to order an additional item (goat neck… no regrets). We loved every single thing that came out of that kitchen. Their cocktails and sangria are great too.
My only complaints are that the music (although a good soundtrack) was a bit loud, and made it difficult for us to hear each other, and the lighting is so dim that you strain your eyes to read the menu.

We came here for a birthday celebration so we shared lots and lots of tapas. They’re all REALLY good. Either I was really hungry or portions aren’t that big, but even after everything we ordered I was just okay, full-​wise. They also have tequila based cocktails and you can choose the flavor of tequila and ice cube based on your preferences. I don’t really like tequila but this wasn’t bad!

This place was very easy to miss. On the corner of 2 streets, the door blends so well because it is dark. Once inside, the place is dimly lit with some light to guide guests to their tables.
The place had a nice selections of drinks, something for everyone. They had a wide array of different tequilas to choose from as well as some special virgin drinks.
The food: We started off with the guacamole which was pretty good, but not mind blowing. It had a bunch of different ingredients like sunflower seeds, jalapenos, topped of with beautiful watermelon radishes.
We went on with a shrimp crudo with winter citrus segments which was somewhat disappointing and just sounded more special that it was.
The selections that did jump out at us were the duck tacos, the octopus and the cauliflower. Each of these dishes were packed with lots of flavor and we could not stop eating them until we finished everything.
If you are feeling adventurous, definitely seek out this place for a try.

Few places offer food quite as imaginative and surprisingly complex in flavor as Xixa. I first heard about it from a friend who knows how much I love tequila/​mezcal based drinks. For those who enjoy the pure smoke flavor of Mezcal, I recommend trying their «old fashioned» deconstructed cocktail with your choice of mezcal. Each sip is a new experience, as the ice cube melts into your shot of mezcal.
I was here recently for a birthday party where we ordered a variety of tapas. We had a wide range of eaters: gluten free, vegetarian, try-​everything, etc. and everyone had a great time. I especially recommend the queso fundido with chorizo, the duck lettuce wraps, and the chilaquiles.
The service is very attentive and responsive to any/​all requests and questions you might have. They are especially good at describing the intriguing cocktail offerings and encouraging you to try things you may not have noticed on the menu. Take their advice, it’s all very good.

It is always a pleasure when your dining experience is a 10 from beginning to end. The atmosphere is great and so is the service. The food really stands out here. The combination of flavors is insane. Things that you would not expect go together actually do and Xixa is happy to let you in on their secrets. Had the spicy shrimp tostada, grilled carrots, seasonal guacamole, and short rib. I’m pretty sure that if you chose anything randomly you will not be disappointed. Also had a drink that was amazing. I like drinks that are sweet and spicy and the apricot jalapeño drink I had was just that. absolutely wonderful

This is my second time at xixa. This place is unique.
Both times I’ve been here have been outstanding. We started with the spicy shrimp tostada which was flavorful and delicious and the sauce was amazing. We got the seasonal guac with pomegranate and it was on another level. I’m actually going to start putting pomegranate in my guac from now on thanks to xixa. Next we got the octopus with chorizo which was also memorable. The octopus was so tender and the taste was great. Lastly we got the la familia short rib which was cooked to perfection and had the perfect combination of things to make the tacos with. Will be back soon.

I don’t venture out to Brooklyn much but I will definitely be coming back to this place. Everything was amazing — food, drinks, atmosphere, and service.
I came with a vegetarian friend and there are tons of amazing veggie friendly options. They recommended we share 5 – 7 dishes and we ordered 6. It was too much food though, we were stuff and there was no room for dessert (which looked really good).
I don’t think you can go wrong with anything on the menu. I loved everything I had. If I had to choose a favorite it would be the burrata. I can’t wait to come back and try more!

Came here with a group of friends on a Saturday evening to celebrate a couple’s recent marriage.
The food was not as good as the last time I came, when it has less than 80 reviews, it feels like more Mexican now than before, most of dishes have tortillas served with Mexican style sauces. However, I appreciate the fact that the creativity is continuos and encouraging.
My favorite is still pan seared foie gras, then comes pork belly, and the the special of the day «garlic shrimp with sea urchin», not able to taste the freshness and sweetness, however the shrimp with garlic sauce is good. The fish taco, spiced marrow, and carnitas were good too:)
The waiter recommended another special to us, the beef ribs, however, it’s too huge for 5 girls, I hope he could suggest something after we ordered 12 other small plates.
The restaurant became really full after 7:30pm, so make sure to make your reservation ahead.
If you drive, parking is not easy to find, my friends spent half an hour to get the spot, be prepared.

Had ok experience last time so I decided to give it another try since I didn’t get to order. It was pre– fixed.
Ordered:
Foei Gras AL postor– it was not served with French Toast. I think it was served with something tasted like corn cake/​tamales. Totally killing the richness of foei Gras.
Braised duck lettuce wrap– just ok but not really goes well with banana salsa. I opted out the banana salsa. Instead, I dip on the green chilli sauce.
Edamame is good with my cocktails. Love the arbol Chile, lime and garlic mixed into edamame.
*Lamb & turkey meatball sliders was heavenly. The tenderness of the juicy meat melted in my mouth slowly. Gosh! Close to as good as getting an orgasm.
Drinks :
Piña colada cube — just ok
Old fashion cube– not my style. Like cough syrup.
Garden state — like it but too light
Blueberry swizzle– can’t recall much because it doesn’t taste anything to me.
*Puebla lumiere was my favorite! Cute presentation and the liquor was just right!
Ambience — intimate. Not too cold this time.
Overall: 2.8 star

Food here was really surprising.
For a party of 3 walking in weeknight, getting a table was pretty easy.
Started off with drinks. I made mistake of getting the Sangrita drink. Spicy and tasted very watered down, not sweet. Attempt to add more agave syrup didn’t help so luckily those unsatisfied were able to order another drink.
I got the fresh juice variety (Pineapple-​something).
That hit the spot!!!
Waitress recommended some items but we figured the goat neck can supplement 3 items (since it came wit 6 soft shell tacos…)
For food–
Goat neck tacos
Corn on cob (w/​buffalo sauce) x 2
Short ribs (Wasn’t really into this. not bad but didn’t really like the sauce used)
Guacamole
All that, and we were full. It was good meal.

If you’re eating at xixa then I highly recommend going all in with the tasting menu for only $ 50. You get to try a variety of different dishes for a very cheap price. When we dined we opted to add a supplement of goat neck for $ 20. This was in my opinion the best decision of the night and my favorite dish. I only wish the dish had come out earlier as our table was too full to really enjoy it. They have an interesting forward thinking drink menu. When we dined our group had mixed feelings about it. So just be warned if you’re looking for a vodka or scotch that xixa won’t serve it to you. Their wine selection was really good and bottles were also reasonably priced. Xixa would be great for any special occasion as the food is great and the service was fantastic. Can’t wait to come back and try some of their other options.
When visiting I would definitely recommend grabbing a reservation as the location is small.

I loved Xixa (pronounced Chicksa) so much that I visited twice in one week. And had the tasting menu twice.
We were aiming for Traif which had over an hour wait and they told us to check out their sister restaurant down the street, which probably had some space at the bar to kill time. We grabbed some seats the the bartender immediately charmed us. She was so friendly and told us all about the restaurant and their food/​drinks. The décor was really pretty, semi rustic with lots of wood but not overwhelming. And so we decided to avoid the wait and stay for dinner.
We opted for the $ 50 tasting menu and they were nice enough to accommodate our food restrictions and limitations (ie no chicken liver please). Every single thing they brought out was out of this world amazing, from the sweet potato chips all the way to the churros with passion fruit. I especially loved the pulled duck salad wrap and the burrata with quince and cookies. The tostada was a pleasant surprise as well. We left stuffed at the brim and very satisfied by the impressive variety of food and deliciousness. Honestly, everything was amazing and how cool that we got two desserts to share!
I will be back many a time because of this great restaurant experience, which doesn’t come too often anymore. Hoping to get into Traif one of these days but if I can’t I am more than happy to make my way over to Xixa.