M’Xuma Tacos Mexican Grill presents a lively, colorful vibe. COURTESY PHOTOS
The much-anticipated opening of M’Xuma Tacos Mexican Grill finally arrived on Feb. 3, and co-owners Araceli and Saul Escobedo are enjoying their dream come true as Babcock Ranch residents and nearby neighbors fill the 160-seat restaurant located in a spacious corner slot at Crescent B Commons.
“It has been amazing. People are commenting on Facebook that the service and the food is so good. They’re posting pictures of their dishes, and kids love it, too — they have their own menu items. We are so happy and grateful,” Araceli exults. “We love being there and chatting with people and thanking them for stopping by.”
Named after the ninth Aztec emperor Montezuma who battled the Spanish conquistador Hernán Cortés in the 1500s, the restaurant is designed to offer a decidedly authentic Mexican experience for the entire family. The famous leader’s face is part of the logo for M’Xuma (pronounced mex-zoo-ma). Saul likes to call the eatery “a little piece of Mexico,” and it is clear the couple take great pride in celebrating their home country.
RIGHT: Kitchen manager Diana Herrera, assistant manager Andrea Escobedo and bar manager Cynthia Villalpando
“When people walk in, we want them to be happy. We want people to smile and enjoy their food and feel like they’re in Mexico,” says Araceli. Upon entering the indoor dining hall, all eyes are drawn to a colorful, hand-painted mural of Frida Kahlo’s eyes, but there are several other artistic elements on the crisp white walls, including a popular Mexican saying, “panza llena corazón contento,” which means “full belly, happy heart.” Cobalt blue wings are capped by the quote, “Pies, ¿para qué los quiero si tengo alas para volar?” Kahlo’s optimistic sentiment, which translates to, “Feet, why do I need them when I have wings to fly?” is a tribute to the Escobedos’ feeling of triumph as their hopes become a reality. A spacious patio offers ample outdoor seating peppered with palm trees and red sun shields.
Of course, the food is the main attraction. “We want to stay faithful to the traditions of our family,” Araceli says. “My abuelitas (grandmothers) on both sides taught me these recipes. Ever since my husband was a boy, his mom would make tamales and taquitos to sell. What we’re offering at M’Xuma is real authentic Mexican street food, with our own spin on Mexican cuisine.”
Your server, Carlos, is ready to take your order.
All dishes are made fresh, with an emphasis on the flavor-packed meals and festive drinks that people love and associate with the joyful, Central American country. “We use all the chiles,” Araceli explains. “The guajillo and ancho, serrano, jalapeño and chipotle — all those yummy chiles — and other spices and flavors like citrus and limes — they all blend together to make really delicious food.” M’Xuma’s red and green sauces add delectable sparkle to most dishes, as does their freshly prepared guacamole that people can’t stop talking about.
Emerging as an early favorite is Manny’s Burrito — named after one of the Escobedos’ five children — which includes a choice of steak or chicken smothered with beans, rice, guacamole, red or green sauce and queso (cheese). “It’s huge” Araceli comments. “A lot of people can only eat half, and then take the rest home for lunch the next day.”
The gorditas are filled with ground meat guisos (stews), red and green chiles, roasted poblano strips, corn and a sprinkling of queso Chihuahua, the mild white cheese commonly found in Mexican kitchens.
The Tomahawk Steak, a ribeye smothered with spicy chimichurri sauce using chiltepin chile is Saul’s specialty. “Chiltepin is hot,” Araceli warns. “We say on the menu that this is for real bosses. It’s a big steak, and the chiles we get from the mountains in Mexico, so the heat level is pretty high.”
Saul has also mastered the tacos al pastor. “He makes it so delicious,” Araceli says. “It’s in the traditional way that you see in Mexico City and Durango where we’re from, with pork that’s grilled on a trompo, which is a spit like you see with gyros. This recipe was brought by Lebanese immigrants to Mexico, and now we’re going to have it here, once our trompo is delivered. The flavor palate combines traditional Middle Eastern spices with those indigenous to central Mexico.”
As soon as it receives its liquor license, which is in the works, M’Xuma will have a full bar to complement the cuisine with margaritas, piña coladas, and a wide selection of tequilas anand mezcal. Non-alcoholic drinks include frfruit-flavored sodas and plant-based drinks tytypical to the Mexican culture.
The Escobedos didn’t want to take any chchances with their crew. They’ve hired 40 pepeople, including their niece, Diana Herrera, whwho moved from Texas to take the lead in the kitchen. Everyone has been personally tratrained by Araceli and Saul.
ProvidingP good customer service is a priority. orit “We just opened, so we’re working out the kinks, but we’re trying to get a good workflow flow and provide a nice, family environment,”
AraAraceli remarks. “We’re all about family, so I thinthink that as long as we all come together, with teamteamwork, we can make a bang here in Babcock
RanRanch with our Mexican food. The excitement and response from people is overwhelming. I love living here. It’s an amazing community, and I love that we can have a business here. My heart is full, and I appreciate all the love.”
Located in the Crescent B Commons at 42091 Cypress Parkway, M’Xuma Tacos Mexican Grill opens every day for lunch at noon and closes at 9 p.m. Monday through Thursday, 10 p.m. Friday and Saturday and 7 p.m. Sunday. Reservations are suggested, especially for larger parties. For more information, call 239-543-1929 or visit www.facebook.com/MxumaTacos and www.mxuma.net.
