Xelas by El Sazon
Restaurant · Stillwater ·
Mayan-inspired dishes, artful plating, and creative cocktails await
Mayan-inspired dishes, artful plating, and creative cocktails await
"Tucked into an unassuming locale along a frontage road well off the beaten Main Street path is Xelas, the newest restaurant from chef Cristian de Leon and his wife, Karen. By way of their shared Mayan ancestry, Xelas blends the flavors and traditions of Cristian’s Guatemalan roots with Karen’s Mexican heritage and adds a dash of Minnesota into the mix, too. Expect creative interpretations of Indigenous ingredients like the Three Sisters (corn, beans, and squash), cocoa, and plenty of chiles. The a la carte menu serves up hearty stews, street corn, aguachile, and more. But the star of the Xelas show is the taco omakase, an eight-course delight for $80 a person with an optional $35 per person cocktail pairing. Book a reservation for dinner or the full tasting menu experience on Tock." - Eater Staff
"Opened early this year by chefs Cristian and Karen De Leon, this intimate Stillwater restaurant channels the couple’s shared Mayan roots to deliver what is likely Minnesota’s first taco omakase. Housed in a bright, airy former Thai spot with rattan lighting, wooden tabletops, a prominent bar, a chef’s table, and colorful Latin American artwork, the dining experience is both immersive and prideful: an eight-course taco tasting ($80) that mixes traditional Guatemalan and Mexican influences with regional Minnesota ingredients. Signature preparations include a reimagined hilachas rendered as short rib with a chile guaque demi-glace and root vegetable pavé, a pepián highlighting local pepitas, an al pastor of pork belly with grilled pineapple, a quesabirria that helped the founders’ earlier success, and an infladita featuring poached lobster in aguachile. The omakase ends with a chocolate-themed sweet, and thoughtful beverage pairings ($35) — including two nonalcoholic pours and inventive cocktails that riff on Batanga, michelada, and carajillo traditions — amplify the flavors. The service blends short, informative storytelling about the dishes’ cultural roots with creative flourishes, making the meal feel both educational and celebratory; it’s recommended as a destination tasting-menu experience, with a la carte options available for a quicker visit." - Cinnamon Janzer
"The chefs Cristian and Karen De Leon, who wowed the Cities with their acclaimed gas station taco stand, El Sazon, debuted their third restaurant in January — Xela’s by El Sazon in Stillwater. The menu offers modern interpretations of Mayan cuisine, blending Cristian’s Guatemalan heritage with Karen’s Mexican background by using Indigenous ingredients like corn, beans, squash, and cocoa, as well as traditional chiles and spices like achiote, and the chef’s expertise in French technique to inform the offerings. The tidy menu features artfully plated dishes traditional to the Mayan world, including a sikil pak — a Yucatán regional dish made with a black bean puree; cochinita pibil with pork shank and achiote paste; and a tuna ceviche featuring recado negro, which De Leon has compared to mole from Mexico. For something particularly original, check out the taco omakase featuring eight courses for $80. The dining area gives mellow but modern vibes with neutral tones and woodwork that help to soften the aesthetic of the space. Make reservations on Tock." - Serena Maria Daniels
"El Sazon serves some of the Cities’ finest tacos from inside an Eagan gas station, including an unbeatable chicharrón taco, with tender and fatty pork belly crowned with purple cabbage, queso fresco, and salsa ranchera, all over a fresh smear of guacamole. But for a more out-of-the-box taco experience, it’s worth heading to Stillwater where earlier this year owners Karen and chef Cristian De Leon opened their third restaurant. Here the kitchen is dedicated to reconstructing Mayan cuisine, by utilizing way of staple crops and drawing on cooking techniques that draw on the owners’ roots in Mexico and Guatemala. The best part? The chef’s table taco omakase, which features eight creative courses (seven savory, one sweet — a choco taco!) for $80 with an optional $35 cocktail pairings that are just as inventive (think a spin on a michelada made with the tomato water that drains off the restaurant’s pico). Reservations are available on Tock." - Cinnamon Janzer
"Opened Tuesday, January 21 as a project from chefs Cristian and Karen De Leon that explores Guatemalan and Mexican culinary traditions. Cristian is of Guatemalan descent and Karen is Mexican, and the menu reflects both backgrounds with items like sikil pak (noted as originating in the Yucatán region and made with a black bean puree), cochinita pibil with pork shank and achiote paste, and a tuna-based ceviche featuring recado negro." - Serena Maria Daniels
