Tamales are here!
Tonight we launch Late Night Tamale Happy Hour when Tamales Norteños are just $5 a piece until we run out!
These fat tamales are made with fresh ground masa, corn stock, and creamy refried red beans, then wrapped in corn husks and steamed. They’re topped with salsa, jalapeño escabeche, and queso cotija. They’re vegetarian, and chorizo can be added for a charge.
One makes a meal!
More on late night happy hour…
The late night menu includes more vitamin T:
Tacos del dia (2 per plate, chef’s choice)
Totopos con chile with crema, cotija and cilantro
& neat tequila and mezcal
Late night Vitamin T hour is every night starting at 9pm and everything on the menu is FIVE BUCKS!
Look for Mayan style tamales on our dinner menu, made with fresh ground masa, toasted garlic and habanero, and achiote-infused coconut oil.
The tamale plate features one chicken picadillo with golden raisins, green olives and red bell peppers, and one vegetarian with sweet corn and zucchini. They’re finished with fresh chiltomate sauce and pickled white onion and served alongside whole black beans cooked with habanero, caramelized onion and cumin.
The tamale plato is inspired by the Yucatan where tamales are wrapped in banana leaves and steamed. The result is smooth, sweet, cake-like masa filled with the best ingredients.
Xico’s cooks frequently use pre-Hispanic tools and techniques. The most essential method we use is dry roasting, in which ingredients are toasted over direct heat to build the big flavors associated with Mexico’s iconic sauces–moles, adobos, salsas, and pipians.
Dry roasting draws out sugars in foods, just as sautéing in oil does, but it does so without any added fat. In pre-Hispanic times, they used comals, seasoned clay saucers set over a wood fire. We use heavy cast iron skillets, which do a great job holding a deep, penetrating heat.
With dry roasting, ingredients like whole onions and tomatoes are turned until they soften, brown and even blacken in spots. Dry roasting is sometimes called charring, but that word can imply an offhanded burning and doesn’t capture the method’s gradual build and awakening.
Instead, tomatillo juices bubble to a syrup and garlic sweetens as it roasts. Dried red chiles come out of their dormancy smelling rich and smoky after a turn on a hot surface. Mole spices like clove, cinnamon stick, and black peppercorns send up tiny wisps of aromatic smoke.
Because there is no fat uniformly coating ingredients and transferring heat, dry roasting is by nature uneven. The lack of uniformity is prized, though, because it creates a range of flavors that is tonal. Charred bits of tomatillo skin that make their way into the salsa contribute a hint of campfire.
It’s no wonder that even after the Spanish introduced lard, olive oil, and frying, the use of comal roasting persisted. You can easily discover the distinctive flavor of dry roasting at Xico, where it can be found in everything in from salsas to desserts. Try a three course dinner of pre-Hispanic flavors with chips and the pumpkin seed dip sikil p’ak, then our new eggplant tamales with salsa de muchos chiles, finished with a dessert of blackberry paleta with chintextle, the smoky Oaxacan chile crumble.
For one week only, try a Latin Classic
CAIPIRINHA, the national cocktail of Brazil – Muddled lime, Avuá cachaça, sugar. Served on the rocks.
DAIQUIRI a Cuban standard – Lime, Flor de Caña white rum, simple syrup. Served up.
MEXICAN FIRING SQUAD
discovered in 1937 at Mexico’s La Cucaracha Bar – Lime, Chinaco reposado tequila, housemade grenadine, angostura bitters, habanero shrub. Served on the rocks.
MOJITO the national cocktail of Cuba – Lime, Flor de Caña white rum, mint syrup, angostura bitters. Served on the rocks, with a sugar-mint rim.
PALOMA the dove – Grapefruit shrub, lime, Pueblo Viejo blanco tequila, sugar. Served on the rocks with salt.
PISCO SOUR the national cocktail of Peru and Chile – Lime, Control C Premium Pisco, sugar, egg white, angostura bitters. Served up.
CUBA LIBRE for a free Cuba! – Lime, Bacardi silver rum, Ron Zacapa 23 Solera rum, housemade cola. Served on the rocks.
Try one today!
It’s quiet, private and pretty on the Xico patio. If you’re looking for a space to entertain or meet, email us! firstname.lastname@example.org
Lunch events food and beverage minimum $500.
Choose from 2 menus.
Make a reservation
or Call 503-548-6343.
3715 SE Division St.
Portland, OR 97214