Xico takes its name from a small village in Veracruz, Mexico, and centers its kitchen on wood fire cooking as a marisqueria and self-described "Cocina de Fuego." Scott Linquist and Dave McFarland built the concept around live-fire cooking — open flames, a working grill, and molcajetes used tableside to make guacamole — set inside a room heavy on art and color in downtown Asheville's South Slope district.
The restaurant serves dinner nightly along with weekend brunch.
Xico was named an Eater Best New restaurant and picked for Time Out Asheville's 2025 city magazine best-of list.
The restaurant serves dinner nightly along with weekend brunch.
Xico was named an Eater Best New restaurant and picked for Time Out Asheville's 2025 city magazine best-of list.