There will be a video package that acts as a compliment to the review that will run on the Saturday night WGN 9pm news.

Buddy

We had a strong takeout showing from Xni-Pec this weekend; half the town of Brookfield was on the street right outside for a community pig roast, so it's nice to see what a great civic location the new digs have, though I still always want to see that kind of a crowd inside my favorite places.

Vaporcitos, mole rojo, combinado Yucateco, and especially the cochinita were right on, and since it was Saturday the tortillas were homemade. There did seem to be a new recipe for the consome for the panuchos and salbutes, which themselves were more like tostadas than masa cakes this time. The broth was more vegetal and less chicken-rich and recado-laced. The new empanadas and alioli were a very nice textural and flavor contrast. I should have specified guacamole home-style, since as at Nuevo Leon the current default seems to be a whipped Northern prep.

The Vettel article mentions that in the new and smaller space it was just the immediate Contreras family on staff, but since then things have changed a bit - Antonio (thank you for letting me communicate this, and please elaborate if you like) is no longer directly involved, and his mom and brother have taken on an additional chef and hosts. I was worried not to see any of the delightful Contreras family in-house, but the proof was in the mole, and I have much hope for Xni-Pec. I look forward to other LTH reports on this special suburban spot.

Santander wrote:... but since then things have changed a bit - Antonio (thank you for letting me communicate this, and please elaborate if you like) is no longer directly involved, and his mom and brother have taken on an additional chef and hosts.

Thanks for the report! Have they moved on to another project? It would be great to see another restaurant from this family.

It has been some time since my wife and visited Xni Pec once they moved from Cicero to Brookfield. After our Friday October 1st visit, we both agreed that we like the new place even more. It is a little smaller, but it is warm and inviting, and seems more manageable. It is also a little more upscale and classy, and the pricing is unchanged.


The front windows have see through decals over them with Mayan scenes.







We liked the new menus, which are easier to navigate by a simple flip. They are mounted to thin wooden boards, and are less confusing.







For an appetizer, we shared a Cochinita Pibil taco, and a Vaporcito, (a Yucatecan tamale wrapped in a banana leaf). The Cochinita has improved, which I would never think was necessary or possible, but wow...it was really full of flavor.

The main reason for our trip was the special this weekend - Chile en Nogada. I know when pomegranates are in season, they make me think of this dish and get my taste buds desiring this unique chile preparation.





If you enjoyed these a few years ago .. wait until you try them now -- WOW!--. The filling of ground meat, nuts and fruits was so perfect, so flavorful. The walnut cream sauce was perfection. I was blown away! They were served properly, at a warm temperature. I felt as though I was home once again, eating a familiar, favorite dish after a long absence.

I have had these in various restaurants in Chicago, as well as in Mexico. I have eaten Chile En Nogada in the Yucatan, in Tulum, made by a well known Mexican chef, and I will gladly say that Xni Pec's version are the absolute best I have had, well worth $19. We really appreciated the quality and detail that went into producing this dish. They are very proud of it and they have earned the right to be.


We also ordered another favorite, the Pan de Cazon, which is now on the menu, instead of a special as in the past. This is a layered dish of tortillas, black beans, "Cazon" -or baby shark, and then topped with a tomato based sauce and a little crema.





For dessert, we ordered the comote and calabaza. This is sweet potato and Mexican pumpkin baked with Mexican brown sugar, or piloncillo, and orange.




We learned that Antonio will be returning to the kitchen after his mom retires in the near future. He is presently doing computer related work. We did meet Antonio's mom and expressed appreciation for her hard work with the Chile en Nogada, which she appreciated.

So, in conclusion, we like what Xni Pec has created with the new place. We felt the food quality has increased, which we never thought was necessary, but wow....if you haven't been here in a while, it is now time to go back and see for yourself.

Provecho!

The above post pretty much sums it up. I just wanted to reiterate that the new location is much nicer. We also ordered the comote and calabaza, and I was dying for some coffee to cut the sweetness. Xni Pec does not serve coffee, but recommended a coffee shop around the corner.

So, we stopped in to Loca Moca for an double-americano, which was pretty good. Nice little place. Seems to have some sort of Mayan theme to it. Unfortunately, I think they close on the early side.

One other note, skip the mediocre margaritas at Xni Pec and have a Mexican beer instead.

Loca Moca Cafe Inc
8836 Brookfield Avenue,
Brookfield, IL 60513-1636
(708) 485-7990 () ‎

Thanks for the update and the java location tip. Actually had plans for Xni Pec tonight! Haven't been here since the previous posting. Today, my wife mentioned Chile en Nogda, and how she was wanting to try to make it. After looking at recipes, and the painstaking time to make the sauce and filling, I came through with: "Let me press the Easy Button for you, honey, and make a res at Xni-Pec." I got an immediate "OK!" They still have the special going tonight, and I can't wait!

I live in Brookfield for a few years now and I believe this is the 3rd restaurant I have seen at this location. The Italian place had some great food, though it was worth it, seemed pricy for the area.

Since this place came, I have been put off by the stickers on the windows, but I'm glad I came across this thread. Reading the reviews I will have to go. It would be great to have a special gem so close to home.

There is no doubt it is a special gem.

So we went a couple of weeks ago and there was nobody there on Saturday at 12 noon. So we went back last Saturday about 12:30 and we got in. It was restaurant was cold and food took slightly more than you would expect at lunch.
I ordered mole and chicken. My wife ordered a shrimp dish. We both ordered a pop.

This was our first Mayan / Yucatan dining experience.

We both loved our dishes and the service was very friendly and helpful. The chef came out afterwards to talk to us. She explained he mole and it was very nice.

We might go back, especially if friends show interest. My wife and I dont do very many $40 lunches so that is a consideration.

Ryan

I have had Xni Pec on my radar for a few years now, and finally made it tonight. Overall impression after one visit, its was ok.

Friendly service, some good dishes, some average dishes. I do have to say the plate presentation was sloppy, margaritas were weak(I couldnt get them to just pour me a shot of tequila, and I needed more than beer).

Not a cheap dinner thats for sure, $160 with tip for 4 adults, and the shaymeister.

the really good:

- guacamole, sue me, make fun of me, whatever.... I like good guac, and this was as good as it gets.
- Vaporcito, like so many dishes, simple typically is the best. Simple tamal, tender & flavorfull filling. My favorite thing of the night.
- Salbutes. This item grew on me with each bite. Flavorfull chicken , tender tortilla. Just a mouthfull of flavor.
- housemade tortillas, some of the best I have tried, get rid of the green color though.
- flan
- rice pudding

the good:

- pescado tikin-xic. Really flavorfull snapper, loaded with garlic. Perfectly cooked, nice flavor. Green rice was not appetizing. One of the sloppy plates I mentioned upthread.
- habanero salsa and sauce - both solid with the fresh tortillas

the average:

- poc chuc beef, one note flavor, I love beef, and I think I had maybe 2 bites.
- panuchos, not half as good as the salbutes they shared a plate with.

other items ordered but I didnt try, a salmon dish that was drowned in a green sauce. the shrimp and garlic dish(looked good)

Glad we finally got here, might go back to try the pork pibil, might not.

jimswside wrote:- poc chuc beef, one note flavor, I love beef, and I think I had maybe 2 bites.

Jimswside--That's interesting you ordered the poc chuc beef--the only poc chuc I've seen is made with pork. The beef listed on the menu is, I think, fairly nonstandard. Not that it couldn't be good, but perhaps there is a reason it is usually done with pork. Also, I'd definitely encourage another visit to try either the cochinita or the pollo pibil, which in my opinion are the best things to get there. FWIW, I prefer Xni-pec to any other Mexican restaurant in the city, partly because I've spent all my time in Mexico near the Yucatan.

Love,
John

You have to drink beer there or water. The margaritas are terrible.

teatpuller wrote:You have to drink beer there or water. The margaritas are terrible.

I had good luck at the Cicero location with several flavors of agua frescas. Not sure if that is still an option.

Let me start by saying, I've been a big fan of the LTH Forum. I admit, that this is my first post as I've been a lurker for somewhere between 2 or 3 years now. I've always enjoyed reading the posts both positive and negative. There's something to be said about being armed with a little bit of knowledge before eating at a restaurant. While I feel a little saddened that my first post won't be a completely glowing post about Xni Pec I still felt compelled to contribute.

Let me start off by saying that this was not the first time I've been to Xni-Pec. I visited there Cicero location many times. I was fortunate enough to visit the restaurant before the Check Please effect. I visited after all the hype died down as well. On each visit, I always left satisfied. I love that amazing salsa with the sour orange juice.

As I live in the Riverside/Brookfield area, I was quite happy when Xni-Pec moved. I was a little saddened by the change in menu. I miss the pork pibil. Is that still a special? However, we've found several favorites on the current menu. As an added bonus, the new location was quite convenient for us to get carry-out.

As it is with most of our current Xni-Pec meals, we got carryout. As usual, we probably ordered way too much food.

Our order consisted of the following:
Combinado Yucateco - the combination appetizer platter
Panuchos y Salbutes
Pescado Tikin-Xic

I strayed from my usual favorite of the Platillo de Cochinita.

We enjoyed almost everything on the appetizer platter. The biggest let down was the tamale which was a shame as the tamales used to be my favorite appetizer. Both the masa and the meat were dry in the tamale. I will admit I haven't ordered one of their tamales since the price jumped a few years ago. I don't remember the original price maybe $1 or $1.50. However, $3 seemed a little high to me.

We have always enjoyed the Panuchos y Slabutes. And once again, they didn't disappoint. Even in the short car ride home, the fried tortillas held up well. They still remained crispy and tasty as ever. We love the flavor of the chicken in this dish.

The biggest let down was the Pescado Tikin-Xic. We wanted to try something different. I know in the past this has gotten fairly favorable reviews here on LTH. What we received looked nothing like what was pictured in previous posts. I'm not sure of the type fish used in this dish. I believe in the past they may have used red snapper. The fish we received tasted a little fishy. I certainly didn't get any of the flavors of the Achiote.

This meal certainly won't stop me from ordering from Xni-Pec again. However, I don't know that I would ever order the Tikin-Xic again.

I've been looking for interesting dining for after the late Sunday nights at Brookfield Zoo for many years, with few good outcomes. But thanks to all you LTH posters, for finally solving this equation for the wife and me.

We made our first visit to Xni-Pec this evening, and were very impressed. Allow me to add to the many here who rave about the standard pico de gallo style salsa served with fresh tortilla chips. It is simply addicitive, with sour orange and habanero flavors. The habanero sauce, served alongside, was rocket fuel, but the little I added to dishes tasted really good.

We skipped appetizers, but were treated to a free sample of a beautifully crisp tortilla, topped with black beans, shredded lettuce, crumbled Mexican cheese and crema. Very good, with the natural masa flavors coming through the rest. The black beans, which are not among my favorites of Mexican food, were especially good.

We shared two main courses. We ordered the Pan de Corzon, which is (as mentioned above) a stack of tortillas spread with black beans and filled with baby shark, covered with a well spiced tomato sauce. We both thought this as very well prepared, with well pronounced flavors. It was good, but not great.

We also shared the Mole Rojo - which WAS truly great. Imagine an achiote based mole, with a hint of mexican chocolate, raisins, sesame, and loads of smoky and earth flavors, over a nice chicken leg, and white rice, served with fresh, freshly made tortillas. This is actually so good, I might make a trip here to repeat the experience. I'm a huge mole fan (especially those from Paco at New Rebozo) and this Mole Rojo was in the big leagues.

Service was very good and attentive. Folks who complain about the slow delivery time between ordering and service should be made aware that the kitchen works on a "made to order" model, so you should not be surprised if it takes 25-30 minutes for main courses to arrive. The chips and salsa are a good bridge.

All this makes this place a real find, and deserving of its GNR status. The fact that there is talented live music on every Sunday night just adds to the experience.

We heartily agree with all of you who recommend Xni-Pec.

Ever have a post you know you have to make, but dread making? This is mine.

I have a bit of a stormy relationship with Xni Pec - LTH outings have been great, outings with the Bride, not so great. First time she and I went they were scrubbing the floor, under our feet, with ammonia, which detracted from our appreciation of the (very good) food. But the Bride had forgotten and they had moved to Brookfield since then, so we set out for another visit - she said she wanted Mexican after all.

What ensued was a tale of two meals - one undeniably excellent, served solicitously, and one that was comical in its atrocity. If I did not know better, I would think someone in the kitchen was angry with me.

The Bride started, as she usually does at any place Mexican, with guacamole. Livened with sweet, sour and hot notes, avocados not too smashed, this was very good.

I ordered the vaporcito, and my tamal came out looking like distressed leather - flat, slightly burnt, and dry as hell. Tasted a bit like distressed leather too. Put some of the xni pec salsa on it and choked most of it down with a XX. My fault, of course, as I should have complained, gotten it right, but I was happy, watching the freight trains roll by, drinking a bit and enjoying the summer day as it rolled into evening. I was full of happy forgiveness and looking forward to the next, excellent dish.

The Bride then moved on to some excellent camarones al ajillo in a complex chile sauce. Perfectly cooked, and the sauce highlighted the fruit of the chile, along with a bit of heat and tasty garlic.

I chose the pescado caribeno - a filet in a coconut/chile sauce. Apparently emboldened by my lack of response to the abused tamal, the stakes had been raised - what I saw was a casserole full of what appeared to be most of a can of thick, sweet, coconut milk, with a slick of chile sauce on top. A little exploration revealed a fish filet at the bottom. I dutifully set about eating this. No surprise, it was way too sweet, which I remedied with a little more salsa, then a lot more. It was not something I usually would order, and I reprimanded myself for ordering stupidly as I got through the first, chewy bite. Then I went for a second and found it difficult to cut the fish with my fork, so I took up the knife. Hacking off a piece, I put it to my mouth, glancing as I raised it and realized through the glop that I was facing a translucent and pretty much raw filet, close to room temperature, not at all white, flaky, and not what one would call cooked.

One dish raw, one cooked to destruction - that was my limit, so I called over the nearest waitperson.

The resolution was satisfactory - everyone in the place apologized to me before we left, the fish was cooked again and what emerged the second time was delightful. A rich sauce - chiles and coconut in balance in a complex, reduced, red chile sauce - fish cooked and flaky, all very good. We were also offered free drinks, a free dessert, and given coupons for future visits. I expect we might also have been comped on some or all of the meal, having turned down all the other offers as we were full, but there was a groupon transaction that took precedence.

So that is my report, rendered mostly with sadness. What came out of the kitchen that night was as bipolar as it gets, arguably the worst things I have eaten this year, and some of the best. I understand there were two cooks working that night, and I recognized the handiwork of two very different craftsmen - one talented and the other indifferent and incompetent. I can only hope the second one is no longer there.

Visited Saturday, 19Nov2011
Returning to Xni Pec is like going back home for dinner. My wife and I try hard to make it here a few times a year, and this time, it's been about a year ..... way too long! Seeing Antonio, his wife Maria, and Antonio's mom is like going to a family reunion. They are very welcoming and always make us feel at home.


The food here, for us, is consitantly flavorful. We have been to the Yucatan of Mexico numerous times, and I will tell you that the food at Xni Pec is exactly what it should be.

We started with a pitcher of Sangria ($22) now served in the porcelain coated cups you find in Mexico. We shared an appetizer of gorditas ($6.50) but asked them to be filled with Cochinita Pibil, which is a shredded pork that has been seasoned with achiote and baked in banana leaf. This is very typical of what you will find in the Yucatan, and they have the most authentic in Chicago, in my opinion.

I personally came here for my Chile en Nogada ($23.00) fix, mostly available from September through December, when pommegranates are in season. Chile en Nogada is a poblano pepper that is stuffed and covered in a walnut cream sauce, decorated with pommegranate seeds. It represents the colors of the Mexican flag. Xni Pec's version is spot on. The poblano pepper filling has ground seasoned pork with some fruit and nuts. The pepper is then covered in a walnut cream sauce that will take you on a quickie trip to heaven. Their version is true perfection, and honors the tradition. Also keep in mind that the dish is served from warm to room temp. The pepper is heated a bit, and the walnut cream is poured over the top, and must be served this way so the sauce does not melt. I've seen some diners not familiar with this dish think that it is not served properly, but this is the way it is done.

My wife had the Pescado Caribeno ($13.50), which is a fish filet cooked in coconut milk. It was very fresh and very smooth with the very slightly sweetened milk. The strip of the tomato/pepper sauce is something new to us here this year, as in the past, it was just the coconut milk. This evening, the milk was light and only a touch of sweetness, which allowed the flavor of the fish to come forward.

For dessert, we shared our two favorites here, the rice pudding - not your typical rice pudding, but definitely served Mexicano style, with cinnamon and some fruit. And the Camote', which is calabaza and pumpkin squash cooked in Mexican brown sugar (piloncillo), oranges, cinnamon, and clove - simple and delicious.

The total tab was $83.

We really enjoyed our visit, and thought everything, from our first taste of the classic Xni-Pec salsa, to dessert, was like a quick flight back to the Yucatan.

TheWindyCity wrote:I personally came here for my Chile en Nogada ($23.00) fix, mostly available from September through December, when pommegranates are in season. Chile en Nogada is a poblano pepper that is stuffed and covered in a walnut cream sauce, decorated with pommegranate seeds. It represents the colors of the Mexican flag. Xni Pec's version is spot on. The poblano pepper filling has ground seasoned pork with some fruit and nuts. The pepper is then covered in a walnut cream sauce that will take you on a quickie trip to heaven. Their version is true perfection, and honors the tradition. Also keep in mind that the dish is served from warm to room temp. The pepper is heated a bit, and the walnut cream is poured over the top, and must be served this way so the sauce does not melt. I've seen some diners not familiar with this dish think that it is not served properly, but this is the way it is done.

Sorry for the late posting, but we went to Xni-Pec for the Chile en Nogada on November 25, and we agree, the dish was excellent. For some reason, despite it was a Friday night, the price was only $21.00. As others have posted, the dishes are made from scratch, so we ate salsa and chips for a half hour while waiting for our entrees to arrive. We were rewarded with an outstanding meal, the peppers piquant, the sauce sublime, and the raisin / almond / spice / meat filling was really satisfying.

This was our second visit to Xni Pec, and it has become the only place we will eat after a visit to Brookfield Zoo.

rfleisch1 wrote:Sorry for the late posting, but we went to Xni-Pec for the Chile en Nogada on November 25, and we agree, the dish was excellent. For some reason, despite it was a Friday night, the price was only $21.00.

$21 for chile en Nogada??? Really??? Did that price include appetizers and drinks, too?

stevez wrote:

rfleisch1 wrote:Sorry for the late posting, but we went to Xni-Pec for the Chile en Nogada on November 25, and we agree, the dish was excellent. For some reason, despite it was a Friday night, the price was only $21.00.

$21 for chile en Nogada??? Really??? Did that price include appetizers and drinks, too?

No, that was price for each entee.

Given the complexity of the dish, and the array and quality of ingredients, I was not upset by that price at all; it struck me as quite fair. Especially when considering that in Oak Park, New Rebozo is also charging around $20 for the same entree. I should point out that it is well prepared at New Rebozo, which also provides a really satisfying and authentic Mexican fine dining experience. In fact, comparing the same dish, I like the filling at New Rebozo a bit better. But both are excellent!

If anything about pricing at Xni-Pec annoyed me, it was the $6 I paid for a Negra Modelo that ticked me off. I pay less for better beer in a number of fine restaurants. I'll remember to drink water there in the future.

In the paper today:

Brookfield eatery Xni-Pec faces eviction hearing
Building owner says restaurant owes nine months' rent

http://www.rblandmark.com/News/Articles ... n-hearing/

Looks like this is the last month for Xni-Pec in Brookfield.
http://www.rblandmark.com/News/Articles/2-7-2013/Brookfield-restaurant-Xni_Pec-de-Yucatan-closing-at-month's-end/

Location, location, location

Yeah, it was a terrible location. No place you would ever be or go to unless that little strip of businesses was your destination. But clearly their troubles extended deeper. Jerry-rigging power lines, failure to pay five figures in rent ... I bet they would have done well in Humboldt Park.

Not really surprised. The few times we went (Brookfield) the food was hit and miss and prices high. So after two visits we never went again. Makes you wonder about the exit from Cicero. Illegal electricity hook ups are not uncommon in Mexico, people I know have them......

I never understood why, when they decided to move out of Cicero, they headed westward, rather than into the city where the chances of building up a good base of regulars would be (me seems) pretty good, esp. since a lot of the the regulars from their Cicero days were going there from the city...

Sad end to things in Brookfield but I hope they can get back on track in the city again... In their Cicero days, they turned out some outstanding food...

Antonius

Drove by tonight. Gone...

According to their website they will be reopening at another location in 2 months.

Any news on the status of their move? I'm clearly out of the loop- this may have been posted elsewhere.

Josephine wrote:Any news on the status of their move? I'm clearly out of the loop- this may have been posted elsewhere.

Website and phone dead. Twitter account quiet...

Time to move on.