We're helping you get to know some of
the biggest disruptors in London food and drink, from the rogue chefs and the tastemakers to the
trendsetters and the hospitality history redefiners. In this
interview, we celebrate the vibrancy of Mexico and
Mexican food by catching up with head chef Ximena Gayosso
Gonzalez from the coveted Ixchel in Chelsea.
Photo: Ximena Gayosso Gonzalez.
Tell us who you are and what you do.
I’m a Mexican chef who is all about bringing delicious Mexican flavours to life outside of Mexico. I love using fresh, local ingredients and sharing the heart of our cuisine with everyone.
Tell us more about Ixchel, and why people should visit.
Ixchel is like a warm hug from Mexico! The vibe is lively, and the food is just bursting with flavour. Every dish is crafted with love, and we just want everyone to experience the yummy traditions of our culture.
If anyone is ordering just one dish at Ixchel, which one and why?
You’ve gotta try our Mole Poblano. It’s rich and complex with all those beautiful layers of flavour from chillies, chocolate, and spices. It’s a true taste of Mexican culinary magic.
On the “safe side” we also have our best-seller, slow-cooked short rib with a smoky adobo to make your own tacos alongside a pineapple salsa and more adobo on the side.
You’ve mentioned that your travels to Mexico have inspired your menu at the restaurant. Where was the most memorable place you have been in Mexico and why?
Oaxaca stole my heart! It’s stunning and known as the birthplace of mole. The bustling markets and friendly locals inspired me, and I try to infuse that Oaxacan vibe into our dishes. Guerrero will always have a special place in my heart too with their delicious seafood, and pork from the south of Mexico in Yucatan, it’s a must.
If there are 3 fundamental dishes that someone eating Mexican food should try for the first time, what are they?
First off, go for Tacos al Pastor – they’re a flavour explosion with marinated pork and pineapple. Next, don’t miss Enchiladas Suizas; they’re creamy and dreamy. And last but not least, Tacos dorados (with any filling, from chicken to lamb) – this dish is a colourful celebration and a true treat.
The interiors at Ixchel are just as beautiful as their dishes.
What inspires you daily when it comes to being a chef?
Every day, I’m inspired by the fabulous ingredients at local markets, the rich history of my culture, and the joy on our guests’ faces when they dig into our food. It’s all about creating connections through flavours.
If someone wanted to consider becoming a chef, what are 3 of your top tips?
Be curious and never stop learning. The kitchen is all about hard work, so be ready to hustle. And most importantly, find your style – let your personality shine through your cooking.
If you’re heading anywhere after a shift at Ixchel, where are you going and why?
After a long shift, I love crashing into my sofa and watching videos or documentaries about chefs' lives or gastronomy around the world. It’s the perfect way to unwind and recharge while exploring new flavours and ideas for the restaurant.
What does London’s restaurant scene have above other cities in the world, and how does Ixchel fit into this
London is super diverse and adventurous when it comes to food! Ixchel adds to this mix by offering authentic Mexican cuisine that celebrates our culture while also embracing the creativity that’s everywhere in this city.
Finally, if you could only use one ingredient for all of your dishes for the rest of time, which is it and why?
If I had to pick one, it would be lime and chilli. They’re a dynamic duo that can elevate anything – adding zest and a kick to dishes. Plus, they capture the fresh and fiery spirit of Mexican cooking.
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