XICO (Si-Ko) is a contemporary take on ME'XICO, an abbreviated version of the country's name, in keeping with the modern day, authentic nature of the food we serve here at the restaurant. Being the 1st restaurant in Mumbai and India to offer an alternative to the tex mex cuisine, it aims to provide a contemporary version of Mexican food with a focus on authentic ingredients and recipes like Guajil
lo, Pasilla Negra, Cortija cheese, Achiote, Cajeta, Dark Mexican Chocolate and loads more, complimented with an array of Agave Spirits and cocktails. The graphic, contemporary interiors are inspired by Mexican culture and the colour palette is bold and vibrant to retain the 'spirit' (pun intended) of this feisty country. Our menu is representative of how Mexican food is evolving and being perceived the world over. The cuisine is evolving from street food like quesadillas and tacos to fine dining establishments with curated menus and inventive plates. The restaurant is an exciting 69 seater space located in the buzzing Kamala Mills compound in heart of lower Parel. With more than 20 years of experience in the “cocina Mexicana”, our chef, Scott Linquist delivers a ground-breaking and dynamic gourmet experience like never seen before. Chef’s culinary journey began with Culinary Institute of America (recognized as one the best schools in the World) and later he travelled across globe to work with some of the best chefs in the city. Chef’s previous projects include developing the COYO Taco brand starting in Miami’s trending art hub, Wynwood, as chef and partner with an integral role in its creation and development. With the huge success and demand for COYO Taco, Linquist recently opened locations in the heart of Miami’s financial district, Brickell and in Santo Domingo, Dominican Republic. Chef also being associated with the restaurant as Chef and Partner like El Toro Blanco, SWL Consulting LLC, Arizona 206 and Chef ran the kitchens of Border Grill in Los Angeles, Pershing Square Café in NYC as well as educating young chefs as an instructor for Le Cordon Bleu in Pasadena California. Linquist is known for developing NYC’s Mexican hot spot mini-chain Dos Caminos. Scott opened Olla Miami Beach, an upscale modern Mexican restaurant on Lincoln Road which is regarded as “best restaurant south beach” by Miami Food Press. He received the title of Author with the release of his book Mod Mex in 2007. Xico promises to take you on a diverse culinary journey through the regions of Mexico from Oaxaca and Puebla to Veracruz, Yucatan and more through its Mexican delicacy.
