notes from the mexican kitchen

Xoco’s new menu is overflowing with spring

Purple Asparagus Salad

There’s so much spring in Xoco’s new menu. Where do we even begin? Let’s start with the caldo: a lemongrass broth with woodland mushrooms and oyster mushroom chicharron (what, you thought only pig skin could fry?) Even springier: the salad, with purple asparagus, pea shoots and special fried balls of our housemade queso fresco. Finally, there’s the new […]

Make the Menu/

Cook Topolobampo’s chilaquiles for dinner (or breakfast, or lunch) tonight


We can think of many words to describe chilaquiles. “Sophisticated” is not necessarily one of them. But when we saw what Julio DeLeon, a cook at Topolobampo, is doing with chilaquiles on the new lunch menu (that’s his dish pictured above), “sophisticated” is exactly the word that came to mind. There’s nothing rustic, nothing “artfully messy,” about […]

It's the season/

This is how you prep—and eat—a honey manila mango.


Today I held a honey manila mango in my hand and brought it close to my face so I could smell it. The aroma grabbed me by the collar, dragged me out of winter and threw me into spring. We’re all still waiting for ramps, spring onions and herbs; but in the meantime, we have […]


The beer revolution is happening. And it’s happening at Xoco.

There’s sort of always a beer revolution happening at Xoco—we’ve got 30 craft beers available all the time, and that’s not for nothing, you know? But in May we’re going next level. On May 7th at 5pm we’re hosting Kevin Kuzlik from Revolution Brewing to come in and give you free beer (and because fair is […]

Tequila with.../

Amy Thielen on Nebraskan tamales and Mexico’s “superior” cuisine

Amy Thielen

Amy Thielen spent a few years cooking in New York restaurants, but the majority of her days have been spent in Minnesota. She and her husband grew up there, and after their New York stint they moved to a the small Minnesota town of Two Inlets. Currently, Thielen is the only Two Inlets resident with […]