Eat Local: Xalisko Cocina Mexicana with Chef Beatriz Martines 

Read the Hello Woodlands Interview by Nick Rama below with Chef Beatriz Martines, chef and co-founder of Xalisko Cocina Mexicana, the family-owned culinary haven rooted in Jalisco’s rich tradition that is located at 1335 Lake Woodlands Drive Suite B in The Woodlands.

THE STORY

The Woodlands was lucky enough to be the perfect location for Chef Beatriz Martines to open her first restaurant, Xalisko Cocina Mexicana, in February of 2023. When asked what made The Woodlands the best location for her, she responded, “We love The Woodlands. It is very safe and beautiful. After we did our research on different areas, we realized that there were no authentic Mexican restaurants like our concept in The Woodlands area. We thought this would be a great addition to the community.” 

In addition to her professional “home,” The Woodlands is soon to become her personal home. “Yes, we love the area. We love the community. We are hunting for a house in the area,” said the talented chef. 

Advertisement

THE CULINARY JOURNEY

Chef Beatriz first job was working as a cafeteria lunch lady at Willbern Elementary and Moore Elementary in Cy-Fair ISD from 2005-2013. While working at the cafeteria, she started her catering business “Taquizas” on the weekends, with the trompo al pastor and carne asada being the stand out and most sought after staples. 

In 2011, she enrolled in Culinary School at the Art Institute of Houston and graduated with Honors from the culinary arts associate degree program in 2013, followed by a baking and pastry degree in 2014.

In 2013, she was working for Mexican celebrity chef Aquiles Chavez, when she was promoted to sous chef while still attending school.

While working towards her baking and pastry degree, she earned a scholarship for an apprenticeship at the renowned, three-star Michelin establishment, El Celler de Can Roca in Girona, Spain, an experience that changed her life forever.

Upon her return from Spain, Chef Beatriz started working for H Town Restaurant Group as Culinary Director from 2015 to 2017, ultimately being promoted to Corporate Chef, a position that she held until 2022.

Soon after she started working on their family’s Xalisko’s project. In 2023, with the support of her husband Juan, and family, she opened her first restaurant. 

THE NAME

Chef Beatriz named the restaurant Xalisko in honor of her homeland of Jalisco, Mexico. Chef Beatriz explained, “I believe in respecting traditional cooking methods while embracing innovation. Our menu features a blend of classic family recipes with a contemporary twist that will surprise and delight, whether you are craving comforting homemade food or simply willing to have a food experience.“

THE VIBE

Every aspect of this beautiful restaurant has a story. The corn in the logo and the restaurant decorations are in honor of Chef Beatriz’s father Guillermo Alvarado, who was a passionate corn farmer during her youth. Mr. Alvarado sadly passed away during the pandemic; however, Chef Beatriz has found a way to have his memory present at her restaurant, to always remember her roots. 

The art on the wall and tile is representative of the Huichol or Wixárika group of indigenous Mexicans living in the Sierra Madre Occidental range in the states of Nayarit, Jalisco, Zacatecas and Durango.

The Arches are a tribute to the Guadalajara Arches Monument, built to celebrate the 400^th anniversary of the city. They were originally built as an entrance door to the city, but with time and city expansion it is now located within the heart of Guadalajara.  

The marigolds, or Cempasúchil flowers, are a traditional flower used during “Dia de los Muertos.” The bright orange color of marigolds are believed to represent the sun and its life-giving energy, making them a powerful symbol of vitality and renewal. 

Advertisement

THE INSPIRATION

The menu uses family recipes from Beatriz’s childhood, where each dish tells a story and brings back great memories for her of her homeland, Jalisco, and the surrounding areas. Growing up in a small town and helping in her grandmother’s “Fonda”, Chef Beatriz fell in love with cooking, sharing that, “All of my memories surrounding food are full of happiness, laughs, and family gatherings.”

“It is amazing to me to see how our guests enjoy the food from my childhood: the Tamal de Elote, Trompito al Pastor, Churros Gordos, Birria Tatemada, Birria de Huachinango, our moles and salsas, it is just an amazing feeling.”

Speaking of birria, the traditional dish which dates back several centuries and has its roots in Spanish colonization, is usually made of goat or beef and is often served at celebratory occasions such as weddings, baptism, and during holidays.

“This dish is very important for our family,” said Chef Beatriz. “My grandmother was a birriería who was in charge of making the birria for special events. I grew up watching her, my mom, and all my aunts prepare this dish.”

THE GOODS

The most unique menu item is definitely the “Trompito al Pastor.” Most of the  guests that come for the first time come because they want to try this dish.

Chef Beatriz created this as a representation of the beginnings of her culinary career. “Before I joined culinary school, I used to do ‘Taquizas’ in people’s backyards, where we offered the traditional Trompo al Pastor. It was during that time that I decided to join culinary school.”

Xalisko Cocina Mexicana goes one step further with a very special process of making corn tortillas from scratch. Chef Beatriz explains that “Corn tortillas are a staple of Mexican cuisine. Making tortillas from scratch is very special, this is a pre-Hispanic heritage that we proudly keep doing.”

“Here at Xalisko Cocina Mexicana we go all the way. We do our nixtamalization every day – we use blue, white and yellow corn. Nixtamalization is an ancient technique that involves soaking maize in an alkaline solution, typically made from lime. Nixtamalization liberates niacin, an essential vitamin, making the maize more nutritious and easier to digest.”

“I grew up doing this with my mom and my grandmother and there are great memories when they were making tortillas in the fogón and all the family was around eating and laughing. It was just a great family time where the family gathered and talked. For me there is not another way; to serve great food, we need fresh corn tortillas made from scratch.”

Advertisement

THE BAR

The bar program is centered on the creation of exceptional and distinctive drinks created by Mixologist Jesus Cruz. Xalisko’s focus on utilizing premium brands and natural ingredients is aimed at delivering an unparalleled experience to their patrons.

The tequila selection is truly unique, with a distinct focus on authenticity. Chef Beatriz and the bar staff have meticulously curated the flavors from all five states in Mexico that are authorized to produce tequila (Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas), allowing guests to savor the very best tequilas available.

Chef Beatriz explained, “The establishment prides itself on offering an exceptional wine program. Our Certified Sommelier Jesus Cruz strongly emphasizes sourcing the finest wines from Mexico and internationally. Our dedication to preserving the history, refining the winemaking process, and upholding the highest quality standards underscores our commitment to ensuring an unparalleled experience for our esteemed patrons.”

Xalisko has a special food menu designed specifically for happy hour with some of their most popular appetizers, such as Chicken wings with mole, Aguachile de Cueritos, ceviche tostadas, and street tacos. House Margaritas are only $7. Happy hour is Monday through Friday from 2:00 p.m. to 6:00 p.m. 

Each month, Xalisko Cocina Mexicana hosts wine, tequila, or mezcal dinners. Every Wednesday, they offer special pricing on Mexican wine by the bottle. Furthermore, they celebrate brunch with special promotions on rosé wine and champagne.

They recently celebrated Mexican Independence Day with a presentation featuring 10 wineries from Mexico and included talented Mexican artists showcasing their paintings and sculptures. The event also included a special performance by Diana Roca, who is known for her appearance on “La Voz Mexico” and is also the owner of a winery Anclados in Parras, Coahuila.

Advertisement

COMMUNITY

We asked Chef Beatriz how she gets involved with the local community. “We have hosted classes for students where they learn about Mexican culinary culture. We try to make them as interactive as possible, where students can make their own queso Oaxaca and tortillas. We also get involved in local events, and charity events to help the community.”

THE OWNERS / CHEF’S FAVORITE MEAL

If you had to pick your perfect meal from start to finish at Xalisko Cocina Mexicana, what would it be? 

“I would start with the Aguachile de Camaron, a lime cured shrimp marinated in a cucumber and serrano sauce, followed by the Birria de Huachinango, an oven roasted fish marinated with dry peppers adobo. I would finish the meal with our Tamal de Elote, grandma’s fresh corn tamal served with a corn and cotija cheese sauce.”

WHAT THE LOCALS ARE ORDERING

ANTOJITOS PLAYEROS

• Aguachile Verde – Lime cured shrimp, marinated in a spicy serrano pepper sauce, cucumber, cilantro, onion, avocado
• Ceviche Tatemado – Lime cured wild red snapper, charred dry pepper sauce, cucumber, cherry tomato, pickle onion pearls
• Ostiones zarandeados – Oven roasted oysters in salsa Huichol, lime pearls

ANTOJITOS DE MERCADO

• Trompito al Pastor – Flambe table side vertical rotating spit of pork meat marinated with pastor adobo, salsas, fresh homemade corn tortillas
• Aguachile de Ribeye – Grilled angus Prime ribeye, serrano green aguachile sauce, cucumber, red onion, cilantro, avocado
• Tamal de Elote – Fresh corn tamal, corn cream, esquites, Cotija cheese, corn husk ash.
• Carne en su Jugo – Traditional dish from Guadalajara Jalisco, beef broth made with flank steak simmered in tomatillo sauce, clay pot beans, crumble bacon
• Esquites con Tuetano – Jalisco style fresh corn esquites served over roasted bone marrow, dry pepper aioli, cotija cheese.

SOPAS Y ENSALADAS

• Sopa de Tortilla – Rich chicken broth with oven roasted chicken, crispy corn tortilla strips, and avocado.

PLATOS FUERTES

• Birria de Guachinango – Grandma’s traditional dish for lent, oven bake red snapper marinated with dried peppers, artisanal adobo, consome, Mexican rice
• Pollo con Mole – tender chicken thigh, mole Contla from Tlaxcala, arroz meloso with zucchini and asparagus. 
• Quesadillas Otomi – Two Otomi ceremonial handmade corn tortillas, queso de hebra, corn huitlacoche, purslane, salsa peron
• Birria Tatemada –  Slow-braised lamb shank, cooked wrapped in agave leaf, marinated with dried peppers, artisanal adobo, rice, frijoles puercos, salsa Yahualica. 
• Pulpo en Salsa de chorizo – pan-seared octopus, roasted tomato-chorizo sauce, capers, olives, confit potatoes
• Enchiladas Bandra – stuffed with beef skirt steak, mozzarella cheese, green tomatillo sauce and mole de rancho, queso fresco and Mexican rice

LUNCH MENU

Our 2 x 26 special some of the favorites are:

• Tota ahogada – sourdough bread stuffed with pork belly carnitas, frijoles puercos, drenched in roasted tomato sauce, salsa Yahualica, Pickle onion
• Tostadas de ceviche – (1) Tostada ceviche tatemado. (1) tostada ceviche xalisquillo.
• Tacos al Pastor – marinated pork, grilled pineapple, cilantro, onion, Mexican rice, salsa Yahualica
• Flautas de Pollo – Chicken crispy flautas, green tomatillo sauce, crema, queso fresco, cabbage, green rice, papas enchiladas
• Tamal de Carnitas – tamal stuffed with pork carnitas, chicharron cream, purslane.

BRUNCH MENU

• Chilaquiles – Handmade corn totopos, bathed in green or red sauce, Cecina, Epazote infused sour cream.
• Quesabirrias – Mozzarella cheese, slow braised marinated beef, cooked wrapped in agave leaf, salsa yahualica sauce, consommé 
• Birria de Res estilo Jalisco – slow braised marinated beef, cooked wrapped in agave leaf, veneno sauce, broth
• Mollete al Pastor – sourdough toasted bread, pork al pastor, grilled pineapple, mozzarella cheese, crust, frijoles venenosos, salsa Yahualica, fried egg
• Arrachera a la Mexicana – Grilled skirt steak, roasted tomato, poblano and xcatic peppers, onion, fried egg

Advertisement

WRAPPING IT ALL UP

Chef Beatriz explains her success so far with Xalisko Cocina Mexicana: “This is a team effort, we have a great team that has put 100 percent of their effort, from my sommelier and managers to our servers and cooks. Everyone’s effort has made this a great place.”

“The Woodlands community has been very supportive, we couldn’t be more grateful for their support, they make us feel at home.”

“My family has been very supportive for all these years, following the dream and not taking a NO for an answer. Getting to this point was not easy, but hard work, faith, consistency, and not giving up is the key to success.”

Furthermore, one will never know what treasures you will find on Chef Beatriz’s changing seasonal menu. What you can expect is an innovative take on some classic Mexican dishes. Plans for the future may see an expansion, but for now Chef Beatriz says she wants to focus on Xalisko current location for now, since it’s a project that is still maturing.

5 Words to describe Xalisko Cocina Mexicana? 

“Dream, Family, Culture, Tradition, Innovation.”

Xalisko Cocina Mexicana is located at 1335 Lake Woodlands Dr Ste B, The Woodlands, TX 77380.

Hours of operation: 

• Monday 11 AM – 9 PM
• Tuesday 11 AM – 9 PM
• Wednesday 11 AM – 9 PM
• Thursday 11 AM – 10 PM
• Friday 11 AM – 10 PM
• Saturday 10 AM – 10:30 PM
• Sunday 10 AM – 9 PM

Visit Xalisko Cocina Mexicana’s website: xalisko.com

Follow on Facebook: https://www.facebook.com/people/Xalisko-Cocina-Mexicana/100087635275186/

Nick Rama is a food writer, contributor to Hello Woodlands, and shares his restaurant experiences on Nick’s Local Eats at NicksLocalEats.com and on the TX BBQ, Burgers, and Brew Facebook page. Nick enjoys helping small business owners, supporting his community by fundraising for food banks, and plans tasting events with locally owned mom and pop restaurants.

Advertisement