Xilonen

At the latest project from the crew behind Oxomoco, chef/owner Justin Bazdarich and chef de cuisine Alan Delgado have teamed up once again. Located at a bustling intersection at the northwest corner of McCarren Park, Xilonen’s plant-based offerings focus on regional Mexican fare and the restaurant’s strong commitment to sustainability is partly driven by Bazdarich’s recent studies on the subject. The menu is separated into daytime and nighttime offerings, with signature items like masa pancakes with deep mountain maple syrup and butter; green chorizo quesadilla with roasted oyster mushrooms and black bean avocado salsa; and charred cabbage tostada with coconut milk, sunflower salsa, and golden raisin.

Xilonen is the latest project from the crew behind lauded Oxomoco and features plant-based regional Mexican fare that’s 75% vegan and 25% vegetarian (some items may contain eggs and dairy). Named after the Aztec Goddess of Young Corn, the restaurant’s two menus are categorized by day, Dia, or night, Noche, and weekend brunch items include scrambled egg tostada with salsa macha and queso chihuahua; green chorizo quesadilla with smoked pecans and black bean salsa avocado; and the signature masa pancakes with maple syrup and salted butter. Add on an order of vegan cinnamon churros made with Oaxacan chocolate or a Oaxacan hot chocolate to sip on.