CINCO DE MAYO WEEKEND AT XICO!
Saturday, May 5th we launch our 6th Mezcal Experience showcasing ingredients brought straight from Oaxaca. Prepare to be delighted by earthy, smoky, pure flavors paired with Oaxacan Mezcals that match.
1. Wahaka ‘Reposado con Gusano’ Mezcal paired with blue corn masa chips, aceite de chapulines, molcajete guacamole and Abastos market chapulines
2. Vago ‘Elote’ Mezcal infused with sweet corn, paired with Oaxacan cacao nib brittle, sweetened fresh ricotta, and Oaxacan cocoa powder
3. Alipus San Luis Mezcal paired with achiote chips spread with salsa de gusano and chile worm salt
In 1/2 or full ounce pours, this flight of dishes and Mezcals hit the menu at $20 and $31 this weekend.
PAPADZULES FOR CINCO DE MAYO BRUNCH
Our Sous Chef Jordan Cassel has a passion for pipian, and it’s showcased in this special Yucatecan egg dish sometimes called the first enchiladas. Papdzules are fresh handmade tortillas filled with hard cooked eggs tossed with epazote and sauced with the silkiest pumpkin seed pipian and chiltomate salsa you’ll ever eat.
$13 on the brunch/lunch menu this weekend!
Saturday and Sunday 11a-2p.
Order at the counter, we do the rest!
THE PATIO IS OPEN AND HEATED THIS WEEKEND!
Join us and dine outside! Please note we are closed Friday May 4th for dinner for a private event but open otherwise for lunch and dinner!
We are humbled and grateful for all the support we have received so far for Chef Kelly Myers. Thank you to the incredible PDX restaurant community for your generosity. Visit Chef Kelly Myers’ YouCaring campaign to help.