“We want to open up expectations of what Mexican food can be.”
Agua Chile at Xiquita in Denverroado on Tuesday, July 30, 2024. People dine at Xiquita in Denverroado on Tuesday, July 30, 2024. Bar manager Henry Ottrix works the scene at Xiquita in Denverroado on Tuesday, July 30, 2024. From a seat at Xiquita’s new sleek bar, guests have a clear view of Ana Cristina, who’s in charge of making hundreds of corn tortillas and masa dough for the Mexican restaurant.
Chef/owner Erasmo Casiano speaks to pastry chef Hannah Lavoy at Xiquita in Denverroado on Tuesday, July 30, 2024. The crops are squash, corn and beans, which Native American tribes called the three sisters “because they nurture each other like family when planted together,” Some of Xiquita’s dishes have a modern presentation but the preparation sticks to the tried and true ways of cooking with a lot of open fire, simmering, roasting and blackening with ash and charcoal. Xiquita has a whole section dedicated to masa, which Casiano hopes will spark a conversation among customers.topped with crispy duck carnitas or al-pastor-style blackened bass; a sope stacked with slow-roasted beef tongue that melts in your mouth; a tamale stuffed with elote; and a tetela .
Gonzalez Mendez created the restaurant’s Hoja Santa starter. Hoja Santa is an Indigenous Mexican pepper leaf, which he stuffs with cheese and salsa macha mushrooms on top of a tostada. There’s also a Caldito de Chilpachole, a seafood soup, which originates from his hometown of Veracruz, Mexico. Gonzales Mendez features his own line ofLucina chef Coconati came up with the Sikil Pak starter after a trip to Mexico.
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