Gooey Truffle Queso Fundido built with gruyere, chihuahua, Swiss cheese, wild mushrooms, jalapeño and black truffles, all served with a corn tostada. Then you have the succulent Rack of New Zealand Lamb, cooked to perfection with avocado, salsa cruda and cilantro chimichurri. Really do not forget about the decadent Small Rib “Birria,” comprehensive with gradual-cooked limited rib, guacamole, heirloom corn tortillas, salsa taquera and consommé. These are some of the mouthwatering dishes a single can find at Manhattan’s IXTA.
The restaurant, helmed by Marcelo Martins, was founded in 2004, but the concept for the eatery was later on reconstructed. The concept of IXTA, Martins says, is to marry regular Mexican cuisine with up to date cooking procedures and techniques. Native flavors from Mexico are made use of and combined with a contemporary take, building a far more approachable menu.
“Mexican food is a minor less conventional below in New York Town when you notice what men and women seriously consume [in Mexico],” Martins suggests. “There’s a major demand for birria tacos and these distinctive developments that pop up. Our menu, when we put it collectively, we desired to spotlight some items that were being representative [of what] the local community seeks out listed here, specially in the Lower East Facet, [while] even now retaining some integrity to what common Mexican fare is.”
He says that the Short Rib “Birria” is one of their ideal sellers, and several food stuff trucks for the dish can be found all over Manhattan, with him adding that “it’s a fan beloved among distinctive dining places.” IXTA, he claims, took a diverse tactic to the well known dish by focusing on abundant consommé. As for customers’ top picks, Martins suggests the 32oz Tomahawk made with roasted sweet peppers, caramelized onion, sea salt and pico de gallo is at the leading of the checklist. The dish comes with a corn tortilla, enabling guests to create their own steak tacos. He provides that the Total Suckling Pig is one more standout, made with chorizo, roasted pineapple, mojo sauce and Mexican feast condiments. The item is meant to be served household design and style.
It would be remiss not to emphasize the spectacular drink menu, curated by beverage director Jennifer Castillo. The cocktails are all produced with contemporary ingredients, with juice and syrups going on in-residence. The libation menu, in switch, demonstrates fresh new aspects and citrus that stand for what just one can obtain in a classic Mexican cafe, significantly with tequila and mezcal drinks. Highlights include things like the Santo Remedio, crafted with mezcal, basil, hoja santa and chartreuse and completed with smoked salt. Even far more notable is the mezcal menu, which boasts about 60 varietals. Martins provides that a new food menu and a lot more varietals of mezcal are to arrive.
“We have an option to style new products and sense at ease with merchandise that we really stand behind,” Martins suggests. “We bring on far more things and we update our menu seasonally. At the instant, our variety is really diversified and we have a great plan in position, both of those the tequila and the mezcal software, but also [with] what we do with these spirits in our cocktail application.”
The restaurateur states the eatery’s vibe provides in Mexican components, observed with totems, custom made millwork, straw appendants, tribal prints, memorabilia these kinds of as old-faculty Mexican plates, historic Aztec phrases and greenery.
“As far as the aesthetics, we were being really hoping to deliver an component that produced you come to feel as if you ended up in Mexico,” he states. “We highlight these factors by making use of amber accent lighting [that gives] you that come to feel that you are out in a night in a saloon.”
In regards to what tends to make IXTA stand out from other dining places, Martins says: “I believe really for us, it really is about providing [an] working experience every time individuals appear in, whether it is really by means of the way that we produce the food items to the menu, some of our dishes that we do desk facet smoked, our cocktail method [and] the way the area appears aesthetically [and] visually—and then offering the suitable components of enjoyment to build up the ambiance of the place. Every single Friday and Saturday [we do] our tribal fireplace dancers. We have stay music just about every Friday and Saturday night as well proper now…and [we’re] definitely concentrating on being a restaurant that delivers the expertise just about every time you walk in.”
299 Bowery, New York, NY 10003
(917) 732-IXTA (4982)