Food review: X’tiosu Kitchen has Lebanese dishes with a Oaxacan accent
Chorizo kebab served with rice, Lebanese salad and hummus at X’tiosu Kitchen in Boyle Heights.
(Calvin B. Alagot / Los Angeles Times)
Chicken shawarma tacos made with a corn tortilla, chicken, onion, cilantro and “arabesque salsa.”
(Calvin B. Alagot / Los Angeles Times)
Tabbouleh Oaxaca salad with tomatoes, cilantro, onions and citrus.
(Calvin B. Alagot / Los Angeles Times)
Oaxacan hummus made from whipped black beans and spices, topped with extra virgin olive oil.
(Calvin B. Alagot / Los Angeles Times)
Baklava.
(Calvin B. Alagot / Los Angeles Times)
Felipe Ignacio cooks papas preparadas, crispy potatoes with cilantro, garlic, citrus and cayenne pepper, as his brother Ignacio Santiago stands by to plate the dish in their Boyle Heights restaurant, X’tiosu Kitchen.
(Calvin B. Alagot / Los Angeles Times)
Felipe, left, and Ignacio Santiago are the owners-cooks at X’tiosu Kitchen in Boyle Heights.
(Calvin B. Alagot / Los Angeles Times)
The Boyle Heights restaurant, X’tiosu Kitchen, serves Lebanese dishes with a Oaxacan influence.
(Calvin B. Alagot / Los Angeles Times)