On November 1st, we will welcome Chef Abel Hernandez to Xico!
He joins our team for two weeks to school us on everything from festival foods to regional specialties to the perfect method for deep frying chiles.
When not consulting, Chef Abel teaches in the culinary
Abel lands at Xico just in time for Day of the
Shrimp Maxtlapique–Shrimp and vegetables cooked in dried corn leaves accompanied by nopales with cinnamon, orange
Mole de Xico–A Veracruzano specialty that incorporates smoky ingredients symbolic of copal and incense
Path of Souls–Vanilla
All will be available a la carte.
You won’t want to miss this, so grab reservations now!
Also in the plans: two cooking classes open to the public taught by Chef Abel. One class will be on
LUNCH TACO PLATE
Two griddled tacos, Yucatan black beans, Mexican rice $10
Cattail Creek lamb barbacoa & griddled queso and local sautéed greens & fresh farm eggs with salsa verde & crema. Two griddled tacos on handmade corn tortillas served with whole black beans & Mexican rice.
Best lunch on Division!
One of the most crave inducing dishes, served with Sonoran refried beans with chorizo and cheese, pork chile verde, salsa and pickles. Tear these hot, steamy buns in half and stuff them with the goods!
Xico · 3715 SE Division St. · Portland, OR 97202 · USA