XALISKO
Mexican restaurant · Research Forest
1335 Lake Woodlands Dr, The Woodlands, TX 77380
Highlights
Upscale Mexican restaurant with Jalisco-inspired dishes.
Upscale Mexican restaurant with Jalisco-inspired dishes.
"A seasoned alum of Hugo Ortega’s HTown Restaurant Group, chef Beatriz Martines brings a modern take to the culinary traditions of Mexico to The Woodlands, including influences from the Jalisco region where she grew up. Choose from an exciting list of ceviches and other fresh seafood antojitos. Highlights from the dinner menu include slow-braised lamb shank cooked in agave leaf; birria de huachinango — a family recipe of oven-baked snapper marinated with dried pepper adobo; and trompito al pastor — for which a rotating spit of pork marinated in adobo is flambeed tableside. An extensive brunch menu draws in crowds each weekend for classics like migas con huevos, chilaquiles, pozole, grilled ribeye in aguachile sauce, and fresh corn tamales." - Brittany Britto Garley
"Chef Beatriz Martines shares her journey of cooking and cuisine from her hometown in Jalisco, Mexico, with The Woodlands. Find dishes like refreshing ceviches, the saucy, fall-off-the-bone birria, and Martines’ signature trompito al pastor — a hunk of marinated, roasted pork, which is delivered to the table on a mini spit. End with something sweet, like the churros gordos stuffed with cajeta, or Xalisco’s fun spin on the tres leches, which is made with a cranberry compote and topped with a vanilla-cream cheese icing and orange zest." - Kayla Stewart
"A seasoned alum of Hugo Ortega’s HTown Restaurant Group, chef Beatriz Martines brings a modern take to the culinary traditions of Mexico, including influences from the Jalisco region where she grew up. Choose from an exciting list of ceviches and other fresh seafood antojitos to start. Highlights from the dinner menu include slow-braised lamb shank cooked in agave leaf; birria de huachinango — a family recipe of oven-baked snapper marinated with dried pepper adobo; and trompito al pastor — for which a rotating spit of pork marinated in adobo is flambeed tableside. An extensive brunch menu draws in crowds each weekend for classics like migas con huevos, chilaquiles, pozole, grilled ribeye in aguachile sauce, and fresh corn tamales." - Laura L. Green
"Located in The Woodlands, this restaurant's chef Beatriz Martinez is a semifinalist for the Best Chef: Texas category." - Courtney E. Smith
"Helmed by chef Beatriz Martines, this Woodlands Mexican restaurant has earned a reputation for superlative Mexican dishes, including its trompito al pastor. A feast for the eyes, the flame-licked pork, which has been marinated in adobo spices, arrives at the table where diners can slice their own portions off the spit into homemade corn tortillas and layer them with fresh salsas. Martines also gets playful with other dishes — most notably, the tamal de elote, a corn tamale that effectively shaped like corn on the cob." - Brittany Britto Garley
