Our August barbacoa meal was a hit, and our next goat will be here soon, so we are serving Chef Myers’ barbacoa dinner on Saturday, September 23rd and Sunday, September 24th.
We can accommodate parties ranging from 2 people to 10 for this fall feast!
The Details: Starting late in the summer each year, we have the pleasure of butchering and serving goat from Shimanek Bridge, a small family farm near Scio, in the Willamette Valley, where so much goodness grows!
Barbacoa! Made with ancient cooking techniques, blending rich meat & spices, served with special salsas de barbacoa and smoky-sweet mezcal, is exceptional when made with pasture raised goat.
Chef Myers and team capture the heat and steam of a traditional barbacoa pitby wrapping the meat with freshly ground, seasoned masa. First the meat is coated in rich ancho and guajillo chile adobo, then it is wrapped in masa and covered with a layer of flame toasted avocado leaf, then tucked into banana leaves and roasted for one night on a steamer grate over water in a steamy oven. The masa “blanket” keeps steam in, while creating really delicious masa that is served with the barbacoa.
This year, we’re celebrating goat season with a multi-course feast complete with salsas to match barbacoa, hand made tortillas, escabeches made with the freshest farm vegetables, and mezcal mezcal mezcal! The meal begins with a cocktail (as they well should) and ends with dessert!
Sound delicious? Check out the menu below, then join us for this fall feast!
LA MIELA COCKTAIL
fresh squeezed lime, honey & mezcal, served up with chile-worm salt
LOCAL EGGPLANT & GOAT’S MILK FETA
with earthy cascabel chile salsa & Portland Creamery goat’s milk feta, fried masa crisp
SIMPLE SUMMER GREEN SALAD
with fennel bulb in light vinaigrette
Goat barbacoa in guajillo & ancho chile adobo with sesame seed, roasted under fresh masa, topped with summer corn escabeche
VAHLRONA CHOCOLATE PUDDING FLAN
Guanaja chocolate spiced with star anise, anise seed & Mexican cinnamon, cooked with cream & dark rum, drizzled in hibiscus syrup with a dollop of whipped cream
Vago en Barro Espadin fermented in clay
Lightly aged Wahaka Reposado con Gusano
Fidencio Pechuga de Pollo with Quince
Reservations are available online for parties ranging in size from 1 person to 10 people. Approximately 40 seats available.
The price per person including the meal, drinks and gratuity is $91.20. When making the reservation you will be asked for credit card information and your card will be charged for the total number of dinners you reserve. If you’re coming with a large group it will be necessary to arrange for your guests to pay you, since Xico will not collect payment the night of the dinner.
There are Barbacoa Dinner reservations available at 5pm, 6pm, 7pm, and 8pm, Saturday and Sunday nights. If you desire another time, we may be able to accommodate you, so please call us at 503-548-6343.
If you would like to reserve fewer goat barbacoa dinners than there are people in your party, please use the online reservations option to reserve as many barbacoa dinners as you would like, and then call us at 503-548-6343 to let us know how many people will be in your group. For instance, if you would like to come in with 6 guests and 2 of you would like the barbacoa dinner and 4 of you would like to order from the regular dinner menu, make a reservation for 2 for the barbacoa dinner, then call us and let us know that you will actually be 6 people! We will present regular dinner menus to your other guests. Those ordering from the regular dinner menu will be presented a check at the end of the meal, as usual. We do require that everyone in the party orders food.
If you would like to Barbacoa Dinner without alcohol, call us! 503-548-6343
About Shimanek Bridge
Shimanek Bridge Farm is located along the Thomas Creek at the edge of the Cascade Foothills near Scio, Oregon. Their name is taken from the iconic Shimanek covered bridge which crosses Thomas Creek at the corner of the farm. They practice rotational grazing on roughly 50 acres of pasture, moving animals frequently to maintain soil health, healthy pasture and animals, and to protect water quality. In addition to goats, they pasture raise pigs, turkeys, laying hens, and cattle.