Named for the Mayan goddess, Ixchel is more than a restaurant – it’s an offering. This authentically modern Mexican spot invites guests into a warm, almost rustic space that reminds me of the hidden gems of Mexican beaches and jungles. From the moment you step past the carved goddess at the door, it’s clear this is a space designed for reverence – to Mexico’s culinary heritage, yes, but also to ingredients, to artistry, and to the joy of shared food.
Chef Ximena Gayosso Gonzalez presides over a menu that is vibrant, surprising, and deeply rooted in the rituals of Mexican cooking, through a London lens. Decor at Ixchel is reminiscent of palapas and luxurious, yet rustic, retreats, while the clientele is a mix of hip Chelsea and old chums having a relaxing catch-up.
Cocktails are definitely the way to go at Ixchel; there’s an extensive cocktail menu, and we started with a couple of different versions of our go-to, the margarita. Mine was called spicy, but certainly wasn’t challenging in terms of heat, with a few slices of jalapeno and a flavour tempered with agave. The other choice, a spicy white peach marg, was actually a little hotter with the addition of red jalapeno sauce. Both were liberally decorated with salt, as a good marg ought to be.
Mexican Feasting at Ixchel
When it came to the food, Ixchel offers lots of tempting small plates, so we ordered a few of these to begin the dinner. First came the roasted beetroot taco, its jewel-toned body folded over a smear of jocoque and butternut squash purée, then topped with smoked almonds. The earthiness of the beet was beautifully lifted by the creamy tang of the dairy and the sweet-savoury hit of squash – all anchored by those smoky, crunchy nuts that added a welcome contrast. A quiet plate, but one that lingered.
The seabass tiradito followed — a visual stunner, laid out like a citrus wheel with mango and guajillo salsa pooling around the translucent slices of fish. The flavour balance here was clever: sweet and tangy, with the gentle warmth of chilli playing just behind the fruit. But functionally, this dish was less successful – the flat plate and liquid sauce forcing a choice between cutlery awkwardness or slurping, with the sad inevitability of delicious sauce that could not be mopped up going to waste. Still, what it lacked in ease, it made up for in flavour.
A crab tostada arrived next, crowned with micro herbs and generous with its namesake ingredient. The crab tasted fresh and briny, the pico de gallo and chipotle crema adding complexity without drowning it. A drizzle of macha sauce brought heat and depth – it was messy in the best way, and proof that tostadas are a gift from the gods.
The aged Hereford fillet tataki, rubbed with chilmole and topped with crispy shallots, was visually dramatic but polarising. The meat was seared to perfection, pink and yielding inside, but while I usually have a high tolerance for salt, this one flirted with excess. Still, there’s no denying the richness of the flavour or the gorgeous sear.
In due course, we ordered a couple more cocktails – one must test the mixologist, you know! My mezcalita had the requisite smokiness (which incidentally paired perfectly with the meat in the final savoury showstopper), while my dining companion ordered ‘Kendall Jenner’s Angel Moon’, which combines Jenner’s 818 tequila with hibiscus and grapefruit. Again, these were both great cocktails. Ixchel would be a dangerous place to visit if you weren’t also intending to dine fairly substantially…
We moved on to share a larger dish, a short rib with smoky adobo and pineapple salsa, shredded tableside to release those decadent aromas. The meat was juicy, yielding, and layered with smoke and spice. The pineapple, sharp and sunny, offered a necessary cut-through, keeping the richness in check. Tortillas were served so we could make our own rib tacos, which made the dinner messy but delightfully intimate and informal. This was a dish that delivered on every level: flavour, texture, and theatre.
Finally, we wrapped up with a couple of the tasty-looking desserts, a simple but delicious scoop of mandarin sorbet and a dulce de leche marquesita. Although this is apparently a traditional dessert, I have lived, worked and travelled in Mexico, and this one has somehow inexplicably passed me by. It was a cylinder of crisp waffle cone, stuffed with dulce de leche and strawberries-and-cream ice cream, topped with a good grating of edam cheese. Yes, edam cheese, which sounds weird, but also makes very little impact on the flavour, and I almost wish it had been stronger! It was, however, a nice, sweet ending after the rich short rib.
Throughout the meal, it’s clear that Chef Ximena’s vision at Ixchel is not just about reinterpreting Mexican cuisine; it’s about honouring it, celebrating it, and evolving it. Her commitment to sustainability – from grass-fed meats and natural fats to reusable glass bottles – hums gently in the background. Nothing feels performative. Everything feels intentional.
Ixchel invites you to slow down. Take the time to be in the moment with your dining companions. To pass plates. To eat with your hands. To be slightly messy. In a part of London often accused of being more style than substance, this feels like a tiny act of rebellion – or maybe of devotion. After all, deities don’t rush. And neither should you.
Ixchel
33h King’s Road
London SW3 4LX
United Kingdom
