Mexican American Restaurant Xingones Opens Ambitious Flagship in Oakland’s Jack London | Eater SF

"A spacious, Instagram-friendly newcomer in Jack London near the waterfront (corner of Jackson and 4th streets) offering inventive Mexican-American fare that centers on Southern-style fried chicken combos, deep-pocket Belgian waffles, crispy chicken wings, and California-fusion tacos — not your typical enchilada-serving Mexican joint. The menu preserves specific techniques and flavors: the homemade syrup is made with Mexican piloncillo, star anise, molasses, and cinnamon-infused maple syrup; the waffle batter is a yeasty dough that sits for 48 hours to develop an extra tang; all-day Mexican hot chocolate is made with in-house chocolate syrup; and pastry chef Javenique Hernandez supplies Mexican pan dulce on-site, with the cinnamon-dusted “cuernito,” described as a "must-try signature item," singled out for its dense, sugar-and-flour-packed richness. Morning service is a priority — “early bird” breakfast burritos are served 8 a.m. to 11 a.m., most early-bird items run under $7, and a full espresso/coffee bar supports daytime traffic; a weekend brunch (pozole, chilaquiles, huevos rancheros) was slated to debut in March. Signature savory items include the Cali taco — described as "a fully-loaded, two-hander of a taco topped with hand-cut crinkle fries, guacamole, pico de gallo, and choice of protein (see: pollo tin-tin, carne asada, and more) on a large flour tortilla" — plus an extensive wings selection (orders of six or 12) with flavors ranging from sweet soy glaze and honey mustard to spicy Korean (noted for gochujang, chopped green onions, and sesame seeds) and a "Hella Hot" option; the First Friday taco pays homage to Oakland’s event with a strip of fried chicken, curtido (cabbage and carrot slaw), and tangy rémoulade over a flour tortilla. The founders’ story and mission are core to the operation: part-owner Mayra Velasquez (formerly undocumented, from Jalisco) and partner Justino “Tino” Perez (from Guerrero, who remains undocumented) began as a 2016 Sunday-only stand at the Laney College Flea Market after meeting while working at San Francisco’s Little Skillet in 2014, then grew through pop-ups (Presidio, First Friday, Emporium) and a five-year residency at Fort Green. Christian Ciscle of SF Chickenbox in North Beach provided free kitchen space and equipment early on, helped Perez perfect the fried chicken recipe, and is honored with the menu item “C Wings” (Velasquez jokingly refers to him as "the godfather of [this spot]"). The founders emphasize inclusion and survival as central values: Velasquez explains, "We struggled growing up. So it’s about providing a space where everyone, especially those who are economically [disadvantaged] can come in at any time for a reasonably priced taco or beer or breakfast," and reflects, "The hardest part has been really enjoying the process... a lot of labor and love has gone into building this. This is my dream." Perez adds, “Nobody chooses their nationality,” and recounts starting as a dishwasher and having to "chip away little by little." Future plans include a cocktail program (a Margarita with a Tajin-dusted rim and in-house syrup made from bell pepper, ancho chiles, chile de arbol, and jalapeños infused with agave) and an outdoor patio plus upstairs lounge for mezcal tastings, reinforcing the spot’s role as a neighborhood anchor driven by immigrant ambition and culinary experimentation." - Alan Chazaro