I agree that we should now merge this into the main Xni-Pec thread, as I've replied to Antonio and I really appreciate his reply here; I used his yahoo.com email address last month and apparently he doesn't check that account (and I understand that as I seldom check my own yahoo and other backup accounts all that much.) We WILL be going back; always been pleased in the past and I know anyone can have an off night.
>>Brent

Get there soon! They've had chiles en nogoda there all week as a special. Always a treat when Xni-Pec has them on the menu--they're really special. Call ahead to check their availability, though.

Amata wrote: This is a restaurant that deserves more visits from the LTH community, in my opinion.

After reading that, my wife and I paid Xni Pec a visit this past Friday night. It's been a little too long since our last visit, and I felt bad and a little guilty as well. But we did need our Yucatecan cuisine fix, and the timing of the recent posts was perfect!

I visit the Yucatan at least once a year, and trek to Tulum (TooLoom) , a small town two and a half hours South of Cancun, down the 307. Up returning, I usually share some of my photos with Antonio, and he had asked me for a few photos to hang in the restaurant, some photos representing Tulum.

We were hoping to see Antonio, but alas, he was called to the local carnival to fix a problem in his food booth. We talked to Maria Luisa for a bit, and after looking at the specials, and the menu, we placed our order. We are suckers for the Chile en Nogada (even blessed to have them in Tulum on our last trip, so we know how special these are). The chile was as good as it always is:



We also ordered the Poc Chuc, and after talking to our waiter, decided to give the beef version a try. I can't believe I haven't tried it before! It was excellent and flavorful:



For dessert, we had the rice pudding. I am not a fan of rice pudding, until I came here. (I guess my mom was a bad cook when it came to rice pudding, or I had a bad childhood!) God, their recipe is so perfect and tasty!! We also had the marinated squash and pumpkin dessert, another favorite.

We met Antonio as we were leaving and were able to present him with the photos for his restaurant. Antonio, your a great guy and we wish you continued success with Xni Pec. Hasta luego mi amigo!

To share the photos with the forum:

Tulum sunrise on the riviera Maya


The Ruins of Muyil, Tulum

I know Xni-Pec is a darling of LTHforum regulars and others have been nearly crucified for posting "negative" comments, but I'm simply stating the facts:

An otherwise OK dining experience was ruined via "mistakes" in billing.
1) Overcharged (162%) on 2 items and had 2 additional items added to our bill (which we did not have). Now bear in mind there was only 1 other table in the restaurant at checkout, so it wasn't because they were packed/busy.
2) Pointed out the mistakes.
3) After consulting with a more "senior" staff member, the 2 non-ordered items were removed and the prices changed on the overcharged items. Unfortunately, the prices were still higher than what was stated on the menu. ALSO, despite using a cash register to total the bill, the math still came out higher than even the itemized bill + tax. Huh?
4) Pointed this out. Confusion on the part of staff ensues.
5) Had to actually pull a menu and point out the prices.
6) FINALLY, got a correct bill with the explanation that the prices had actually risen above those on the menu and was what the senior staff member stated. You can charge more than what's on the menu, and then say after the fact that prices had gone up?
7) Well, we were civil, polite, patient and still tipped decently (as the service during the meal had been fine and the waiter apologetic), but this will definitely discourage us from ever attending again - which is unfortunate because mid-meal I had already planned on coming back to try other items.

I enjoyed the company of several LTHers at a Xni Pec lunch today. This was my first visit, so I was happy to try several things. Some were absolutely delicious, and others were just OK.

Easily at the top of my list was the Pescado Tikin-Xic: fresh fish roasted in a banana leaf with an achiote marinade that had a tremendous amount of garlic. I'm a guy for whom there is no such thing as too much garlic, and this dish was right up my alley. I also really liked the panuchos, which had especially flavorful marinated chicken. If you think you don't like micheladas, think again. The version Antonio makes is just a perfect balance of fresh flavors. Also terrific was the pico de gallo provided gratis with chips - it's an especially limey version that really excites the palate.

I was less enamored with a couple of things, including the chile en nogada, which was pretty good but not as complex as versions I've had elsewhere - including Mundial Cocina Mestisa, where the meat is more robustly spiced, and I think there is a greater variety of fruits in the recipe. I was also somewhat blasé about a special appetizer we shared (someone else will have to remember the name): a pot pie of sorts with a masa dough crust and bone-in chicken inside. It was fine, but lacked much oomph, and the chile/tomato sauce with which it was served seemed especially bland to me. One other downer - if you're a margarita fan, I suggest avoiding the neon-green artificial-tasting one at Xni Pec.

Xni Pec is a charming place run by a family that is clearly passionate about food, and caring about customer service. I'll be back.

Kennyz wrote:I enjoyed the company of several LTHers at a Xni Pec lunch today. This was my first visit, so I was happy to try several things. Some were absolutely delicious, and others were just OK.

Thanks, Kenny, for organizing it. It was a very enjoyable lunch.

Kennyz wrote:Easily at the top of my list was the Pescado Tikin-Xic: fresh fish roasted in a banana leaf with an achiote marinade that had a tremendous amount of garlic. I'm a guy for whom there is no such thing as too much garlic, and this dish was right up my alley. I also really liked the panuchos, which had especially flavorful marinated chicken. If you think you don't like micheladas, think again. The version Antonio makes is just a perfect balance of fresh flavors. Also terrific was the pico de gallo provided gratis with chips - it's an especially limey version that really excites the palate.

Yes, the Pescado Tikin Xic was outstanding. The garlic was intense but not overwhelmingly so. The faint aroma imparted by the banana leaf was like an additional condiment. The tastes I had of the Panuchos were excellent. I also enjoyed the the Platillo de Cochinitas but I can't say it trumped other renditions I've had around town.

Kennyz wrote:I was also somewhat blasé about a special appetizer we shared (someone else will have to remember the name): a pot pie of sorts with a masa dough crust and bone-in chicken inside. It was fine, but lacked much oomph, and the chile/tomato sauce with which it was served seemed especially bland to me.

This was the Pollo Mucbi. Just to compare and contrast our perspectives, I really liked this dish, although the 6 of us did not need to order 3 of them! As for the sauce, while it wasn't fiery, I thought the overall flavor was very enjoyable. It conveyed the roasted chiles it contained very effectively and was rich, nicely-rounded and complex. It was like a mole without the sweetness. I thought the bone-in chicken thigh tucked inside the masa loaf was a nice complement -- and it was delectably tender.

Kennyz wrote:Xni Pec is a charming place run by a family that is clearly passionate about food, and caring about customer service. I'll be back.

I couldn't agree more.

=R=

ronnie_suburban wrote:

Kennyz wrote:I was also somewhat blasé about a special appetizer we shared (someone else will have to remember the name): a pot pie of sorts with a masa dough crust and bone-in chicken inside. It was fine, but lacked much oomph, and the chile/tomato sauce with which it was served seemed especially bland to me.

This was the Pollo Mucbi. Just to compare and contrast our perspectives, I really liked this dish, although the 6 of us did not need to order 3 of them! As for the sauce, while it wasn't fiery, I thought the overall flavor was very enjoyable. It conveyed the roasted chiles it contained very effectively and was rich, nicely-rounded and complex. It was like a mole without the sweetness. I thought the bone-in chicken thigh tucked inside the masa loaf was a nice complement -- and it was delectably tender.

I don't think it was heat I was missing, but a deeper roast on the chiles or - maybe even more - some acid. I should have asked for some lime, as I think a couple of squeezes would have greatly enhanced the dish.

Kennyz wrote:

ronnie_suburban wrote:

Kennyz wrote:I was also somewhat blasé about a special appetizer we shared (someone else will have to remember the name): a pot pie of sorts with a masa dough crust and bone-in chicken inside. It was fine, but lacked much oomph, and the chile/tomato sauce with which it was served seemed especially bland to me.

This was the Pollo Mucbi. Just to compare and contrast our perspectives, I really liked this dish, although the 6 of us did not need to order 3 of them! As for the sauce, while it wasn't fiery, I thought the overall flavor was very enjoyable. It conveyed the roasted chiles it contained very effectively and was rich, nicely-rounded and complex. It was like a mole without the sweetness. I thought the bone-in chicken thigh tucked inside the masa loaf was a nice complement -- and it was delectably tender.

I don't think it was heat I was missing, but a deeper roast on the chiles or - maybe even more - some acid. I should have asked for some lime, as I think a couple of squeezes would have greatly enhanced the dish.

I think that would have been interesting to try but I definitely liked it as it was . . .


Pollo Mucbi



Pollo Mucbi reveals its hidden treasure

=R=

The pollo mucbi looks like something you'd make when you're too disinterested to make tamales.

Recipe in case you're interested.

Jay K wrote:The pollo mucbi looks like something you'd make when you're too disinterested to make tamales.

Recipe in case you're interested.

Antonio told us that it's actually traditional dish served in the 5 days after Day of the Dead, a time when cooking customarily isn't done. Mucbi was something that could be prepared in advance of those days and eaten over that time. Whether the Mayans used loaf pans around their banana leaves is certainly open for debate.

=R=

Mucbi also goes by Mucbil and Muqbil, and there are many more recipes out there under those names, the pages of which suggest this is a very common Day of the Dead food, even north of the border. It tasted very simply and homey, though a little goes a long way. I thought the pyramid loaf pan was fun and appropriate; I've seen them use this for rice dishes as well. As always, it demonstrated the Contreras family's mastery of chicken, moist and flavorful even in the stewed dishes.

I am always pleased by the plating, careful at lunchtime as it is at dinnertime, just good tasteful compositions. My panuchos and salbutes, and especially the accompanying consomme, were richer than ever, perfect when cut with the limey Xni-Pec salsa. I thought that was an exceptional plate of Tikin-Xic; the assertive garlic and citrus, and crisp spice-dusted edges were a cut above their standard offering (and this dish has been slightly different every time I've had it there).

Frank's pescadilla al vapor was a standout for me, one of the elements of his seafood small bites combination platter. The steamed, chopped fish bits were laced with saffron and diced chiles and nestled in a little masa cake. I've never had this before and it was as delicious as it was beautiful. I'm interested in his take on the fish taco and vaporcito tamal, which I did not sample.

I think Antonio and his kitchen are right on top of their game at the moment, and hope they're finding the right balance of customers for their painstakingly composed (and researched, a story with every dish) cuisine. Xni-Pec makes me full, warm, and happy every visit.

Searching under Santander's recom of mucbil certainly revealed more recipes and photos - looks like the banana leaves are typically wrapped around a circular type loaf pan. The mucbil was baked, right? Interesting... was the masa dough harder or softer in consistency to a tamale? I'm imagining harder. The history and culture behind the dish certainly makes the prosaic looking dish intriguing.

Jay K wrote:Searching under Santander's recom of mucbil certainly revealed more recipes and photos - looks like the banana leaves are typically wrapped around a circular type loaf pan. The mucbil was baked, right? Interesting... was the masa dough harder or softer in consistency to a tamale? I'm imagining harder. The history and culture behind the dish certainly makes the prosaic looking dish intriguing.

I thought that density, moisture and texture-wise the mucbi was pretty similar to a tamale but that's in very general terms. I've not had the vaporcitos at Xni Pec, so I can't make a direct comparison.

=R=

Thanks, you guys, for posting about your great lunch. The Pollo Mucbi sounds different and interesting. I really wish Antonio would maintain his website and announce when he is making new dishes such as the Mucbi (I mean, geez, Father's Day specials are the latest thing up!) . I think it would help his business. I used to check it all the time for the weekend specials, back in the early days of Xni-Pec.

Antonio - how about it? Maybe update the website with new items we aren't aware of, or weekend and holiday specials? How about an email sign up that you can send out when you are making something special or new?


.

Windy - I'd suggest PMing Antonio next time instead of calling him out (in living color) with your suggestion. Without getting into a Burt's Pizza-level discussion, the family is working around the clock in the kitchen and dealing with the economic downturn, and justifiably focusing more of its energy on connecting with the local neighborhood than us foodies - there were new signs outside advertising lunch specials and basic steak tacos. They lit up at the arrival of the LTHForum group, but I think it would be violating the Prime Directive to have one of us remotely maintaining the website.

So my suggestion is that you let these reports be your guide to specials - you're probably checking here more often than xnipec.us anyway, and in any case, the mucbil pollo is a just-after-Dia de los Muertos-dealie, and something nostaligic and homey more than a permanent menu item. That said, they're usually game for requests, so if you call a few days in advance (especially if setting up an event with friends), you can probably have whatever you want when you make it over. Antonio & Co. couldn't be more receptive or friendly, but time is a scarce commodity these days, and I know patience and advance communication are appreciated.

Didn't think there was a need to be private and PM him. That's the purpose of forums like this: to compliment, share, offer suggestions, and express disappointments as well. I guess I got hooked to the early days of his website, (and I admit that I'm spoiled by Chuck's SC Cafe web format!). But it's really the only window in from the outside world that would make it easier to plan a trip there, instead of cruising by to see the specials. It would open the restaurant to a broader audience than just folks in the locality, and would only increase business.

With Steve's Shish having decamped to the far south, I guess Xni Pec is now the Dickson family default food choice on the way to or from Midway. There are similarities to the old Steve's - excellent and somewhat hard to find food, combined with an idiosyncratic approach to service, giving the feeling you are eating in someone's house rather than a restaurant.

They were breaking up fresh conch to make conch ceviche, which should be available tonight. Makes me want to go back again.

Damn good food.

We decided to pay a visit to Xni Pec this past Friday, as with the Lenten season, we had a taste for some great Yucatecan fish dishes.

One dish I had in the past was actually a special - Pan de Cazon. This is a layered dish, almost like a casserole. It consists of layers of tortilla, mashed black beans, Cazon (cooked bay shark), and then covered in a tomato sauce.

I called the restaurant ahead to find out what the specials were for the day. They had an appetizer of Caracol, which is escargot prepared like ceviche. Foer main dishes, they had Chile en Nogada, and Pavo en Escabeche, which is turkey with pickled vegtables.

Since the Pan de Cazon wasn't on the menu, I was speaking with Antonios Mom on the phone, and asked if it was a special. She said no, but would be happy to make it for us with a reservation. Yes!! Bless her heart!!

So my family and I arrived at 6:30 P.M. Antonio has the tables decorated even more brightly and festive. Many tables are reserved, so my wife and I felt very pleased to see that Xni Pec is doing very well in these tough economic times, and that many more people are appreciating what he and his family are doing by offering such unique items and flavors. If you haven't been here lately, I'd recommend a visit and see what's new!

Pan De Cazon:

TheWindyCity wrote:We decided to pay a visit to Xni Pec this past Friday, as with the Lenten season, we had a taste for some great Yucatecan fish dishes.

I think we ate at the table next to you...same time, same place.

Xni-Pec fish and shrimp tacos, once again, made my day. The regular (not caracol) ceviche stuffed in avocado halves--fresh and punchy with heat. One dish did disappoint: the pork in the Poc Chuc was on the leathery side. Should've stuck with the Cochinita.

crrush wrote:I think we ate at the table next to you...same time, same place.

Ah yes...I think I eyed those fish and shimp tacos as they passed by....

dicksond wrote: giving the feeling you are eating in someone's house rather than a restaurant.

Was it the shrimp being deveined next to the sound system or the baby sitting on the bar? I especially enjoy whatever sights and sounds greet me at lunchtime, which was the hour of the day in which I originally found the place. The sense David pegs above is a hallmark for many GNRs, and Xni-Pec is right there.

I was the only lunch guest during my visit today, but the salsas were as enticing as ever and the Combinado Yucateco can potentially save you a roundtrip ticket to Merida. The vaporcito was moist with a particularly rich tomato sauce laced in with the pork and masa matrix, the steamed fish salbute with all of the saffron, peppers, and onions sang, the cochinita pibil taco a stalwart as usual, and I was particularly pleased by the perfect fried fish taco with fresh cabbage and tangy crema. Best of all, I had homemade tortillas straight off the press and grill, which is somehow lately not my luck at Xni-Pec, as often as I go.

I've never asked, but am always hoping to see a list of single tacos / salbutes / panuchos for a do-it-yourself combination. Sometime this summer I'm going to have a craving for just a whole plate of fish tacos, no sides necessary. Such an order would spoil some of the artistry with which Antonio, mama and crew assemble their combinations, but I may try it.

Just letting you know that Xni Pec in Cicero is now on Facebook and Twitter. "XNI-PEC de Yucatán Restaurant" on Facebook. Keep track of weekly specials and events, see photos of the wonderful food and so on. The website is in process of being redesigned. The food and service is better than ever, I suggest making a "refresh" stop for those that experienced any negative after the Check Please explosion over a year ago.

Mike

Finally made it out to Xni-Pec tonight. It lived up to every expectation I had. We got there late on a Sunday night and there was only one other family dining there. The service was incredibly attentive and the food was amazing. We had the Poc Chuc (with beef) and the Relleno Negro, which was one of the best dishes I've had in months. Can't wait to go back.

From Xni-Pec:

There is so many thinks we’ll like to say to LTH Forum community we’ll start by saying “GRACIAS”
It’s been quite a time since the last time I post something here; I read more than I write.

The reason to address to all LTH Community is to extend an invitation to join us this coming Sunday August 16 2009 for a brunch time (10am to 2pm), this will be our kick off for our newly brunch service.

We will offer street breakfast what we call “Garnachas”, street foods in Mexico, it is an actual dish: a small corn tortilla fried with different toppings, we will prepare the food in front of our costumers, fresh, hand made.

Our Garnachas:

1 Pacharelas (Typical street breakfast on Celaya Guanajuato) Corn dove, thick tortilla, filled whit different toppings.
2 Tacos, Fresh made tortilla filled whit different toppings.
3 Gorditas, Our gorditas will be made from flour. Filled whit different toppings

Toppings:
* Pork meat fry on black peppers
* Morcilla, pork blood, garlic, onion, salt, everything fries together
* Nopales, salad whit oregano, onion, tomato, peppers
* Flor de calabaza, Squash-Blossoms cooked, extremely well
* Huitlacoche, Mexican Corn Truffle cooked, better fresh, like ours.
* Garbanzo con longaniza, chorizo and White beens
(We will be including some specials for the brunch too)

We will also offer:

4 Huevos con chile
5 Chilaquiles Habaneros
6 Dobladitas de champiñón
7 Menudo Andaluz
Drinks:
- Frut salad
- Coffee
- Fresh fruit water (Peach and strawberries)
- Liquor offered

Live entertainment, music, from 11:30 AM to 1:30 PM
Cost will be $18.00 per guess all included (Except Liquor) all you want.

For more info Go to http://www.xnipec.us call at (708) 652-8680, PM or email acontreras@xnipec.net

I really hope can join us in this new service, I personally will be there to make sure everything goes OK and to chat and enjoy your visit

Antonio -

Sounds fantastic for a hot summer weekend! I'll get myself there (not sure when yet), perhaps with a few others here too.

I'm salivating already. I will do my best to be there.

The reason to address to all LTH Community is to extend an invitation to join us this coming Sunday August 16 2009 for a brunch time (10am to 2pm), this will be our kick off for our newly brunch service.

Important note: just noticed that "this coming Sunday" (today, 9th) doesn't match with date provided (August 16th, next week). I am not sure if Antonio means the new brunch service starts this morning (9th) or next weekend as specified (16th).

For any plans to meet today if today is NOT in fact the new brunch service day, conventional brunch would start at 11 AM according to the website.

I'll call as soon as they're staffing the phones and post an update (if there is one).

Sorry for the wrong information posted, the correct time and date is this coming Sunday August 16th 2009 from 10am to 2pm. we will correct our web page to fit the info posted here.

Saludos.

Hi, I just want to confirm our brunch for this coming Sunday August 16th 2009, I want also mention that the live music we are going to have is not any regular music, this group is really special, they are call "Fandanguero" a mix of pre-Hispanic music whit son Jarocho. It’s truly great, whit this great music and a great food we want to create the perfect ambience for a Sunday Brunch.

If you want a sneak peek from “Fandanguero” try their webpage: http://www.myspace.com/fandanguero
We really hope you can be here whit us see everybody on Sunday.

The music was great! It felt like I was at a small private concert - this wasn't just some boring music to accompany your dining experience!

The brunch was fantastic. I am a little sad that there wasn't a big turn out. Right in the dining area dough was being hand rolled and beat, fried right in front of you and as fresh as ever possible. There was so much to choose from, I left very full and I can eat a LOT - and I still didn't get to try everything. Just fantastic. Such a treat for those that showed up. I brought a camera and planned on taking photos but I got caught up in the food and the music.

Thank you Antonio & the Xni-Pec Family: You've done it again.

The ultimate buffet, never had anything so fresh, everything was perfect!!!!

Mike