We're heating things up for our first ever Cinco de Mayo celebration!
Enjoy an immersive exploration of Mexican cuisine and culture at Xico de Mayo, with two distinct dining experiences that honor both tradition and innovation with live mariachis, one-night-only tasting menu honoring the city of Puebla and an exclusive preview behind an entirely new concept.
In anticipation of the summer opening of its new downstairs concept, Xico Chico guests will be able to get a firsthand glimpse behind the authentic quick-service taqueria from the Xico team. Xico Chico captures the soul of traditional Mexican street food while maintaining the ingredient integrity and culinary craft that define Xico’s kitchen. At its core is a commitment to nixtamalization, the ancient process of preparing corn for masa where hand-pressed tortillas are made on-site daily.
The fiesta for Xico Chico will be held at Xico’s parking lot with an outdoor bar with $6 margaritas, tented tables and more. Additionally, the first 50 guests will receive a complimentary scoop of their limited edition ice cream flavor in collaboration with The Hop Handcrafted Ice Cream featuring Mexican chocolate flan with caramelized plantains and a caramel swirl. Hop Ice Cream and Xico are also teaming up for a raffle to benefit Cooperativa Tierra Fértil, whose work strengthens food access, cultural connection, and sustainable agriculture in the Western North Carolina region.
For a more intimate culinary tribute, Executive Chef Scott Linquist is curating a one-night-only ‘Fiesta Poblano’ tasting menu ($85 per person), celebrating the authentic historical significance of Cinco de Mayo, the Mexican victory at the Battle of Puebla. This dynamic and diverse tasting menu showcases iconic dishes from Puebla, widely regarded as one of Mexico’s most celebrated culinary regions featuring the following:
Tres Masas (Masa Trio)
Tostadita - crispy blue corn tortilla with guacamole, chapulines (grasshoppers), and cotija cheese
Molote - fried masa filled with chorizo, potatoes and quesillo cheese
Huarache - thick masa oval topped with cactus salad
Nogada
Cangrejo con Betabel - crispy soft-shell crab, roasted baby beets, salsa nogada, roasted poblano peppers, pomegranate seeds, and herb salad
Cocina de Fuego
Trucha con Pipián Verde Mole - vibrant green mole thickened with toasted pumpkin seeds with Sunburst Farms rainbow trout, chayote, sweet corn and tomatillo pico
Pavo con Mole Poblano - recognized as the national dish of Mexico featuring roasted heritage turkey breast served in a traditional black mole poblano sauce from Puebla with Mexican crema, queso fresco and toasted sesame seeds
Dulce
Crepa de Cajeta - warm pistachio crepe filled with roasted bananas, topped with cajeta (a goat’s milk caramel) and vanilla bean ice cream
Xico de Mayo will kick-off at 4 p.m. with live mariachis for the first hour at Xico and Xico Chico. For reservations at Xico, please visit Resy. Xico Chico’s parking lot party will open to the public, walk-ins welcome and no RSVP required.
