Xiquita Restaurante y Bar
Restaurant · North Capitol Hill ·
Mexico City dining with ancestral ingredients, handmade tortillas, and cocktails
Mexico City dining with ancestral ingredients, handmade tortillas, and cocktails
"At this splashy Mexican sensation in Uptown, the bar’s commitment to showcasing Mexican ingredients goes far beyond agave spirits: Corn whiskey, rum, and even gin come from south of the border, while the likes of prickly pear, chamoy, poblano chiles, and cilantro bring their kicked up flavors to the mix." - Eater Staff
"You get what you pay for. Yes, this upscale hot spot’s tacos are expensive by the standards of the genre ($13 apiece), but they’re also more like mini-entrees on house-nixtamalized, handmade edible plates than anything, graced with such gourmet stuff as duck carnitas in mole with sweet potato crema, kanpachi al pastor with charred pineapple and onion-ash crema, and duck fat–cured ribeye with fried potatoes and salsa verde. Besides, those prices are slashed in half at happy hour, when the toppings are more traditional (barbacoa de lengua, chicken tinga) but no less lovingly prepared." - Ruth Tobias
"From chefs Erasmo Casiano of Lucina and Rene Gonzalez Mendez comes this suave date-night candidate in Uptown, where the deep thought and care that go into the seasonal menu — starting with an in-house nixtamalization program — are on display in dish after gorgeously presented dish. Masa-based items like tongue barbacoa-topped sopes, beef piccadillo-stuffed molotes, and tacos featuring duck carnitas or kanpachi al pastor on handmade tortillas are the natural stars of the show, supported by an intriguing cast of cocktails like the gin-based Martini Sucia with cilantro-infused vermouth and green onion shrub." - Ruth Tobias
"From the team behind Park Hill’s much-loved Lucina Eatery and Bar comes this Uptown homage to the foodways of Mexico City, which has only been open for a couple of months but has already received recognition from Bon Appétit for its soulful, sophisticated approach to dishes like broiled oysters with charred jalapeño butter and maiz powder; sopes topped with barbacoa de lengua, salsa verde, and crema; and black ash–braised lamb shank with black beans and radish-herb salad. The bar follows suit with the likes of tomatillo margaritas and Old Fashioneds featuring Mexican corn whiskey." - Ruth Tobias, Eater Staff
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