Life in the kitchen wasn't easy, especially since the two often worked multiple jobs, and had to learn Spanish, not to mention English. Ignacio ended up following in his brother's footsteps, moving to the US in 2009 and also becoming a cook. He was able to find employment as a dishwasher, and eventually was able to run the kitchen at The Auld Dubliner in Long Beach. In order to hopefully secure a better future, Felipe came to the United States by himself when he was 14 (circa 2003). The two grew up hunting and cooking out of necessity, and found it difficult to secure an education since they only spoke Zapotec (an indigenous language), and not Spanish. The place was recommended to me by a friend, and its fusion of Lebanese and Oaxacan flavors immediately aroused my interest.Ībout the Chefs: The story of X'tiosu begins in the village of San Felipe Guila, Tlacolula de Matamoros, Oaxaca with Felipe Santiago and his three-year younger brother Ignacio Santiago (who often goes by 'Nacho'). My search for coronavirus takeout brought me to X'tiosu Kitchen, an Arab-Mexican spot in Boyle Heights.

Oaxaca taqueria seamless