Akane is the Japanese word for madderas well as the crimson dye obtained from it.
Jason grew up gardening and cooking with mom, learning and falling in the love with the smells, tastes, and techniques of Mexico. After completing his university studies, he moved to America to pursue professional cooking in New York and California.
While travelling and cooking, Jason not only learned how unique these cuisines were but in many cases how similar. In contrast, he also fell in love with new flavors, techniques, and ideas.
Along his journey, Jason met Heather through work, and through inspiration and research, they eventually decided to open Xixa. Mexican recipes will feature non-Mexican ingredients and vice-versa.
The goal will be to create a menu of modern Mexican dishes that echo Mexican cuisine: The beverage program at Xixa will be clearly different from the stereotypical Mexican restaurant.
The stereotypical Mexican restaurant is associated with three drinks: While each of these drinks is ideally a mixture of many great ingredients, each is based on a particular component, its essence.
From the margarita we have tequila and even more fundamental: From the michelada we have beer and as its primarily flavoring agent: And for sangria, we need wine and specifically: At Xixa our beverage program will feature these three essences: The list will also explore the affects of age, place, and winemaker on these grapes offering guests a unique opportunity to explore wine in a perhaps unexpected way and place.
The creation story of Xixa is one of truth and fantasy. The truth is as follows: Eventually Jason a nice jewish guy from Jerseyand Heather a nicer non-Jewish girl from New Hampshire fell in love and decided to travel through Europe, move to New York, and open a restaurant called Traif.
In AprilHeather 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.
After a positive meeting, Heather and Jason began to wonder about their next venture. Shortly after and coinciding with two visits to Mexico and their overall passions for Mexican cuisine and wine, Heather and Jason began formulating the idea of a Mexican restaurant and wine bar, but… different, like a Traif version Mexico City.
What if almost everything else was the same: What if Jason a good Jewish boy from the suburbs of Mexico City—go with it was enchanted by his non-Jewish girlfriend Heather much like his connection to cooking and they wanted to honor this notion of seduction with their new restaurant—a place where familiar meets foreign, home meets away, and the accepted meets the forbidden?
And, what would they call this place? Xixa is the real answer to this fictional question. The food will be globally inspired but grounded by the flavors, techniques, and memories of a chef whose home lies in the suburbs of Mexico City. In many ways, Xixa is the aesthetic and philosophical ideal of Heather—a strong, feminine, romantic, cosmopolitan, nostalgic, modern woman.
Heather grew up in New Hampshire but always had big city dreams. She entered and the restaurant world in high school and pursued bartending at Pravda and?
After studying philosophy in college, Jason decided to pursue his passion professionally. After first working together and building a friendship over two years, they eventually began dating and moved to NYC in hopes of opening a restaurant.
That hope led them to Brooklyn to open Traif Restaurant in Williamsburg.BibMe Free Bibliography & Citation Maker - MLA, APA, Chicago, Harvard.
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