In the bustling culinary scene of Northern Virginia, Xaymaca Fusion Kitchen emerges as a vibrant beacon of flavor and culture. Nestled in the heart of Ashburn, this unique establishment is more than a restaurant; it's a destination that narrates a story of passion, innovation, and a rich blend of cultures.
Owner Gregory Henry's journey into the culinary world began long ago, cooking alongside his mother, despite her playful attempts to chase him out of the kitchen. He recalls, “Food always meant a celebration of family, friends, loved ones and even strangers”. This deep-seated love for food, nurtured since childhood, laid the groundwork for a dream that would one day become a reality.
Before opening Xaymaca, Henry had a career with the federal government's Office of International Relations. However, the dream of opening a restaurant never faded. The unique concept for Xaymaca, fusing Jamaican and Peruvian cuisines, came about by happenstance. After starting his food truck, Pattie Party, he hired Judy Zegarra, a Peruvian pastry chef and ambassador for Peruvian cuisine, as a baker. Later, her son, renowned Peruvian chef Joao Portilla, joined the team. As they collaborated, Henry realized the striking similarities in ingredients and cultural diversity between Jamaica and Peru. This led to the creation of a bold, dynamic, and "refreshing" gastronomic concept that had never been done before.
The name “Xaymaca” (pronounced zay-MAH-kuh) itself is a nod to this rich heritage. It is an Arawak word that the indigenous Taíno people used for the island of Jamaica, meaning “land of wood and water” or “island of springs”. Henry wanted to highlight the original beginning of Jamaica, which shares diverse cultural influences with Peru.
The restaurant's atmosphere is designed to be a “home away from home”. The interior, with its pictures and artifacts, reflects both Jamaican and Peruvian cultures. The decor was inspired by places like Jamaica's Blue Mountain and Dunn's River Falls, as well as Peru's Machu Picchu and Lima. It's a space with "relaxing vibes, rustic, yet elegant ambiance" that transports guests to both countries at once. Henry wants guests to walk in and feel, “Where have you been all my life!”.
The menu is a testament to the fusion concept, which Henry describes with the phrase, “One Food, One Love!”. While the restaurant prioritizes working with local farms like Farmer John's for vegetables and Scotch Bonnet Peppers, and Fabbioli Cellars for wines, they also source key ingredients native to Jamaica and Peru to ensure authenticity. These ingredients include hibiscus, Aji Amarillo, and Pimento seeds.
A must-try dish is the Jerk Chicken A la Brasa. Henry shares that the recipe is a classic, developed from years of cooking with his mother, grandmother, and aunts, and elevated with Peruvian influences. The Oxtail Stew, however, holds a special place in his heart. "It reminds me of Sunday dinners when I was young living in Jamaica," he says.
Beyond the main dishes, the drink menu also showcases this unique fusion. Created by bartender Lester Portilla, cocktails like the Hibiscus Pisco Sour and The Bob Marley incorporate ingredients from both cultures. For the perfect pairing, Henry suggests the Oxtail Stew with a glass of Fabbioli Cellars Petit Sarah.
Xaymaca is deeply connected to the community. They are members of the Loudoun County Chamber of Commerce and support local food and disaster organizations. Henry believes that local businesses are the "heart and soul" of the country and that Xaymaca represents the "vast diversity" of Loudoun County.
Looking ahead, Xaymaca plans to launch a new brunch menu and add new signature selections to their dining menu. The ultimate vision, Henry says, is to “Continue to pioneer our vision and authenticity of being the best and only Jamaican-Peruvian Fusion Cuisine”. The restaurant also offers live music on Saturdays, with plans to expand to Fridays and Sundays as well.
For those who want to experience another part of Henry's culinary world, his food truck, Pattie Party, is renowned for its artisanal patties made fresh from scratch daily. The most popular is the Oxtail Pattie, which Henry says gets people hooked after their first try. The food truck primarily operates for special events, including the Washington Commanders Training Camp and various food festivals.
One Food, One Love!