Xokol
Mexican restaurant · Guadalajara ·
Celebrating maíz with innovative dishes, ancestral ingredients & artful tortillas
Celebrating maíz with innovative dishes, ancestral ingredients & artful tortillas
"Set in working-class Barrio Santa Teresita, this ambitious molino is described as one of Mexico’s most talked-about, where chefs Oscar Segundo and Zrysw Ruelas Díaz and their teams turn out tasting menus on a long table beneath a canopy of heirloom corn and husks. Highlights of the experience include a soft tamal submerged in a mosaic of four lacquered, individually spiced bean sauces and a mole de insectos accompanied by roast duck that’s eaten with ornate ceremonial tortillas, emphasizing a deep engagement with corn, Indigenous techniques, and boundary-pushing flavors." - Bill Esparza
"For a true lesson in maíz, I go to Xokol, where chefs Xrysw Díaz and Óscar Segundo honor heirloom corn and indigenous ingredients through intentional, creative modern cooking; the menu changes daily, the chefs are “one with corn,” and I never feel like I can order wrong because they pay so much homage and honor to the corn — they don’t do it to be cool, they do it because they really care." - Annie Brown Verdin
"A fine-dining restaurant in Guadalajara where chef Xrysw Ruelas channels ancestral Mexican ingredients and matriarchal stories—served at communal tables with freshly pressed multicolored tortillas and a lifelike mural of matriarch Juana Segundo Alcántar overlooking the dining room." - Arati Menon, Megan Spurrell
"At Santa Teresita’s Xokol, chef Xrysw Ruelas tells stories of ancestral Mexican ingredients and matriarchs through shared communal tables, freshly pressed multicolored tortillas, and murals honoring family lineage." - Arati Menon
"A Guadalajara restaurant led by chefs Xrysw Díaz and Óscar Segundo that is dedicated to honoring maize and rooted in Segundo’s Mazahua identity. The chefs are part of a trend of young Mexican cooks who are 'redirecting their attention inward in order to educate consumers on the power and magic Mexican ingredients and techniques hold.' The venue stands as proof of their desire to honor ancestral heritage through food." - Ximena N. Beltran Quan Kiu
