Get your capsaicin fix at this airy, elegant, fresh flower-filled Division Street cantina, where chiles reign supreme and the mezcal mingles freely amongst the merry crowds that populate the sleek marble bar and hidden back patio. Chef Kelly Myers incorporates seasonal, locally-sourced ingredients as she puts her own unique stamp on Mexican classics (definitely try the trout pozole), and specializes in eye-openingly (and sometimes eye-wateringly) inventive salsas. A small but mighty lunch menu is served most days via the kitchen window, and the smoky molé-drenched rotisserie chicken dinner can be ordered daily by noon for evening takeout. And as far as dessert is concerned, missing out on the Woodblock chocolate cake with passion fruit chile ganache is no bueno.


Cuisine: Mexican

Executive Chef: Kelly Myers

Atmosphere: Beautiful, bright and lively space punctuated by white walls, marble bars, colorful cushions and fresh flower arrangements

Outdoor seating: Lovely little back patio and a few sidewalk tables

Best Seat: In fair weather, on the pretty back patio. Solo diners, at the marble bar. People watchers, the front window banquettes.

Noise Level: Quiet to moderate

Dress Code: Casual or upscale, you can easily swing both ways

Bring the Kids: Yes, there is a great kids menu

Bathrooms: Very back of the restaurant, in the hallway to the right, just before you enter the kitchen

Parking: Street parking is free and easy to find

Cocktails: Exceptional house margaritas, cocktails, tequila and mezcal menu, full bar

Beer: Two taps, plus bottled/canned beer, mostly Mexican

Wine: By the glass $8-$11, by the bottle $30-$42

Teetotalers: Housemade horchata and agua frescas, orange Fanta, Coke, Squirt, Diet Coke

Coffee: Flying Goat Coffee

Ideal Meal: Totopos con chile, sopapillas, albacore tacos, grilled sweet corn salad, red chile enchiladas, trout pozole, Woodblock chocolate cake with passion fruit chile ganache

Vegetarian Friendly: Yes

Gluten Free: Yes, there are many GF options

Good for the following occasions: Date Night, Dinner With Friends, Lunch on the Go, Eating Alfresco, Solo Bar Dining, Decadent Desserts

Reservations: Yes, call 503.548.6343 or reserve online at Open Table

Take-Out: Lunch is to go only, there is a window on the side of the building; You can also reserve the chicken dinner for pickup between 5-9pm daily, call 503.548.6343 or email chickendinner@xicopdx.com 24 hours in advance

Delivery: No