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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.What if almost everything else was the same: Jason travelled throughout Europe and Asia, worked in various Michelin kitchens, and grew up gardening and cooking with mom just like in real life…and what if Heather found her passion for service and hospitality while working in major hotels, boutique restaurants, and tiny dive bars…In contrast, he also fell in love with new flavors, techniques, and ideas.In Paris, he wondered how the endless varieties of cheese might be incorporated in his native cuisine; how the bright, fresh salads of Vietnam seemed based on the same ingredients that he grew up with but were composed in ways he’d never seen; and the art of pasta-making throughout Italy made him wonder about his native grains and what he could one day do with them.

Vitamins are not candy, and taking too many will lead to an overdose. Basically, your body cannot consume all of the fat-soluble vitamins, such as A, D, E and K, that are in gummies, because these vitamins are not water-soluble.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… Here’s where the fantasy twist to the Traif story begins.So, what if instead of meeting in San Diego, Heather and Jason met in Mexico?green pozole: hominy, spring peas, favas, asparagus-green chile broth, white chocolate corn flan “tamale,” blue crab, poblano-garlic cream, bell pepper beans & rice: our green chorizo, runner-fava-spring beans, mushroom risotto scallop ceviche, tomatillo-habanero aguachile, hearts of palm, avocado, iced tomato arctic char ceviche, asparagus, grapes, truffle, bacon, sesame, shirodashi, jalapeno butterfish ceviche, mango, strawberry, pineapple-morita sangrita, avocado, flax chips CHARRED octopus, pluots, asparagus, carrot-coriander, guajillo, spicy quinoa salad “Tix n Xic:” achiote-Grilled hamachi collar, plantain tortillas, brussels, pickled onions albondigas: roasted lamb meatballs, crushed avocado “hummus,” feta, masa flatbread Braised duck lettuce wraps, mushrooms, picadillo, raisins, peanuts, roasted banana foie gras al pastor, roasted pineapple, torrejas, costeno honey, chipotle-pineapple grilled quail, cantaloupe, pomegranate-walnut salsa, herbed yogurt, arbol chile carnitas of pork belly & cheeks, Fava beans, black trumpets, pasilla-pulque-prune carne asada “Rossini:” grilled filet, foie-truffle tortillas & sauce, oaxacan mole The menu at Xixa is the work of Jason’s fictional twin who grew up in the suburbs of Mexico City.Jason grew up gardening and cooking with mom, learning and falling in the love with the smells, tastes, and techniques of Mexico.The goal will be to create a menu of modern Mexican dishes that echo Mexican cuisine: past, present, and future.