IXTA Delivers Traditional Mexican Cuisine With A Modern Approach

Gooey Truffle Queso Fundido made 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. Don’t forget the decadent Short Rib “Birria,” complete with slow-cooked short rib, guacamole, heirloom corn tortillas, salsa taquera and consommé. These are some of the mouthwatering dishes one can find at Manhattan’s IXTA.

The restaurant, helmed by Marcelo Martins, was founded in 2004, but the concept for the eatery was later reconstructed. The idea of IXTA, Martins says, is to marry traditional Mexican cuisine with contemporary cooking techniques and methods. Native flavors from Mexico are used and combined with a modern take, making a more approachable menu.

“Mexican food is a little less traditional here in New York City when you realize what people really eat [in Mexico],” Martins says. “There’s a big demand for birria tacos and these different trends that pop up. Our menu, when we put it together, we wanted to highlight some items that were representative [of what] the local community seeks out here, especially in the Lower East Side, [while] still maintaining some integrity to what traditional Mexican fare is.”

He says that the Short Rib “Birria” is one of their best sellers, and multiple food trucks for the dish can be seen throughout Manhattan, with him adding that “it’s a fan favorite amongst different restaurants.” IXTA, he says, took a different approach to the popular dish by focusing on rich consommé. As for customers’ top picks, Martins says the 32oz Tomahawk made with roasted sweet peppers, caramelized onion, sea salt and pico de gallo is at the top of the list. The dish comes with a corn tortilla, allowing guests to build their own steak tacos. He adds that the Whole Suckling Pig is another standout, created with ‍chorizo, roasted pineapple, mojo sauce and Mexican feast condiments. The item is meant to be served family style.

It would be remiss not to highlight the impressive drink menu, curated by beverage director Jennifer Castillo. The cocktails are all made with fresh ingredients, with juice and syrups happening in-house. The libation menu, in turn, reflects fresh elements and citrus that represent what one can find in a traditional Mexican restaurant, particularly with tequila and mezcal drinks. Highlights include the Santo Remedio, crafted with mezcal, basil, hoja santa and chartreuse and finished with smoked salt. Even more notable is the mezcal menu, which boasts over 60 varietals. Martins adds that a new food menu and more varietals of mezcal are to come.

“We have an opportunity to taste new products and feel comfortable with products that we really stand behind,” Martins says. “We bring on more things and we update our menu seasonally. At the moment, our selection is pretty diversified and we have a good program in place, both the tequila and the mezcal program, but also [with] what we do with those spirits in our cocktail program.”

The restaurateur says the eatery’s vibe brings in Mexican elements, seen with totems, custom millwork, straw appendants, tribal prints, memorabilia such as old-school Mexican plates, ancient Aztec phrases and greenery.

“As far as the aesthetics, we were really trying to bring an element that made you feel as if you were in Mexico,” he says. “We highlight those elements by using amber accent lighting [that gives] you that feel that you’re out in a night in a saloon.”

In regards to what makes IXTA stand out from other restaurants, Martins says: “I think really for us, it’s about delivering [an] experience every time people come in, whether it’s through the way that we deliver the food to the menu, some of our dishes that we do table side smoked, our cocktail program [and] the way the place looks aesthetically [and] visually—and then providing the right elements of entertainment to build up the ambiance of the room. Every Friday and Saturday [we do] our tribal fire dancers. We have live music every Friday and Saturday night as well right now…and [we’re] really focusing on being a restaurant that delivers the experience every time you walk in.”

IXTA

299 Bowery, New York, NY 10003

(917) 732-IXTA (4982)