Mexican culture dating

Jason’s hope is that diners will see Mexican food differently through his eyes: his experiences, memories, and ideas.

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In Paris, he wondered how the endless varieties of cheese might be incorporated in his native cuisine; how the bright, fresh salads of Vietnam seemed based on the same ingredients that he grew up with but were composed in ways he’d never seen; and the art of pasta-making throughout Italy made him wonder about his native grains and what he could one day do with them.

Along his journey, Jason met Heather through work, and through inspiration and research, they eventually decided to open Xixa.

Tempura squash blossoms, burrata cheese, fig-caper salsa, pumpkinseed pipian “fricco-dilla” of asiago, crushed potatoes, our green chorizo, sunny egg, black bean, tomatillo fundido of taleggio & chihuahua, our italian chorizo, tomato pico, basil-parm tortillas, morita salsa Erica’s tostadas: golden snapper ceviche, carrots, avocado, scarlet bean, cascabel hot sauce spicy shrimp gorditas, nori-shiso-scallion-crispy rice, black sesame sikil pak chicken sopes: braised leg pibil, chopped liver, chicharones, tomatillo, pickled onion “fish tacos:” our lightly-smoked trout, masa blinis, poppyseed crema, brown butter “steak tacos:” chilmole tortillas, roasted bone marrow, steak tartare, pepper marmalade mexico-city style sauteed edamame, arbol chile, lime, toasted garlic guacamole of fava beans, cilantro, jalapeno, cumin, toasted peanut-lime leaf macha Guacamole “nam prik num:” avocado, roasted tomato, poblano, puffed rice, jicama, carrot, etc Black pluots, greens, grapefruit, pistachio, goat CHEESE, raspberry vin.

thai esquites, sweet corn, tom yum broth, red curry aioli, cotija grilled carrots “elote,” honey butter, lime crema, coriander, feta, dill blistered shishito peppers, spicy watermelon, queso fresco, almonds, tequila vin.

In April 2010, Heather and Jason did open Traif restaurant.

One January morning while walking to coffee about a year and a half after opening Traif, Heather and Jason decided to ask the landlords of a vacant former restaurant down the street of their intentions with that space.

and what if Heather found her passion for service and hospitality while working in major hotels, boutique restaurants, and tiny dive bars…

What if Jason and Heather met in a restaurant in 2005…

Jason grew up gardening and cooking with mom, learning and falling in the love with the smells, tastes, and techniques of Mexico.

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