Xitomates

Frommer's Review

In the heart of downtown, this creative Mexican restaurant changed locations in 2007, adding raves for the creative, intimate atmosphere to the accolades already earned by chef/owner Luis Fitch's exceptionally creative versions of the country's culinary treasures. It's named for one of Mexico's contributions to gastronomy -- the tomato (xitomatl, in the ancient Aztec language of Náhuatl). The menu mixes Mexican with Caribbean, Asian, and Mediterranean influences, and the presentation is as creative as the preparation. Starters include their signature coconut shrimp in a tangy tamarind sauce, thinly sliced scallops with cucumber and jicama julienne, or mushrooms stuffed with shrimp or huitlacoche (a mushroom that grows on corn stalks). There's a new menu of creative ceviche -- seafood "cooked" in lime juice and served cold. Main courses range from grilled salmon filet in a poblano chile sauce, to a tender rib-eye steak with mushrooms, delicately flavored with the Mexican herb, epazote. The house specialty dessert is a Toluca ice-cream cake. The warmly dining room is accented with tin star lamps and flickering candles. An excellent wine list and full bar complement the exquisite dining.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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