Since 2017, Xokol has positioned itself as a benchmark for traditional Mexican cuisine in Guadalajara. Founded by chefs Cynthia Xrysw and Óscar Segundo , the restaurant takes its name from the Nahuatl word Xokol , which means "tinted corn," a central symbol for this project that honors native corn and ancestral Mexican culture.
The experience at Xokol is a communal one: the long shared table and the open interaction between chefs and diners blur the traditional boundaries of a restaurant. The space and architecture are designed to emphasize this connection, with elements like corncob-covered ceilings and griddles that evoke the smoky kitchens of rural Mexico.
Beyond flavor, Xokol represents a cultural resistance. In an age of fast food and industrialization, this project strives to preserve and reimagine Mexican traditions, recovering the importance of native corn and the manual processes that guarantee its quality and meaning.
“Corn isn't just food: it's family. And there's no Mexican table where the family doesn't sit down and share.”
Xokol isn't just a restaurant, just as Corso isn't just a jewelry store. Both spaces understand creation as an act of cultural preservation.
In every dish and every piece, there is a conversation with the past and a commitment to the present. At Xokol, corn is a living memory. At Corso, stones, metals, and shapes also tell stories that are carried close to the body, as testaments to tradition.
Xokol is a clear example of how gastronomy can be a vehicle for preserving cultural identity and generating community. More than a restaurant, it's a space where ancestral knowledge is produced and shared, connected to the land and collective memory.
Because cooking from the roots is, at its core, a way of coming home.
