Javier Becerra is pushing Mexican cuisine forward with bold energy and a deeply personal point of view. Born in Mexico City and originally trained in law, his unconventional path fuels a style rooted in precision, curiosity, and storytelling. Now based in Houston and co-founder of Xolo Bar, Becerra delivers food that is vibrant, intentional, and unmistakably his own. Be sure to follow him on Instagram.
Your path from law to the kitchen is uncommon—how does your legal background continue to influence the way you lead a team and build a menu today?
Law and cooking may seem worlds apart, but they rely on many of the same skills: discipline, focus, and the ability to think quickly under pressure. My background in law taught me attention to detail, how to process information, and that mastery takes time and consistency. That mindset now shapes how I approach cooking, from technique and flavor to precision in every dish. Communication is just as important. Whether in a courtroom or a kitchen, being clear, listening to others, and fostering collaboration are key to building a strong, successful team.
At Xolo, your cuisine feels deeply personal. How did you translate your family’s recipes and memories into a modern bar concept without losing their essence?
This menu is deeply personal. It reflects my journey as a chef while staying rooted in where I come from. Some dishes are family heirlooms passed down from my grandmother, while others come from research, travel, and techniques learned along the way, whether in academic settings or from an Indigenous cook at a small street stand in Chiapas.
I grew up watching my grandmother cook for dozens of people with joy and generosity, turning every gathering into something special. My mother carried that same spirit into our home, and that perspective continues to guide me. When I create a dish, no matter how refined or technical, I ask myself if it still feels honest, if it still feels like something they would recognize and enjoy.
At its core, this menu is a tribute to the women in my family and the idea that cooking with heart should always come first. Inspired in part by Marco Pierre White’s philosophy, I believe that when food is made with intention and emotion, it connects more deeply and tells a more meaningful story.
You’ve trained across Mexico, Spain, and Japan—how do you decide when to apply global techniques versus letting Mexican tradition speak on its own.
I believe food and recipes are always evolving. Some ingredients and dishes are perfect as they are and don’t need to be touched, but curiosity pushes me to explore a little further. It’s a constant process of trial and error, study, and understanding what works and what doesn’t. Knowing flavors is just as important as knowing when to stop.
Living in Houston has reinforced that mindset. It’s an incredible melting pot of cultures, ingredients, and techniques, and having the opportunity to blend something new into something traditional often leads to unexpected and exciting results. As Miguel de Unamuno said, “Progress consists in renewing oneself,” and I believe that applies to recipes as well.
At the same time, cooking is about adapting to what’s around you. Ingredients vary across the world, and you can’t always rely on what you’re used to. That challenge encourages creativity, finding new ways to reinterpret traditional dishes with what’s available, and often discovering something entirely new in the process.
After leading highly conceptual tasting menus at Degust, what excited you about shifting into a more casual, yet still refined, format with Xolo?
My main motivation behind Xolo was to create a place where anyone can come in and experience what we do without breaking the bank. It’s about offering great food, thoughtful drinks, and genuine service to people who want a taste of Mexico, especially those who haven’t had the chance to experience it firsthand.
My mentor, Luis Roger, always told me to cook with the best ingredients available and apply the techniques that suit them best. It doesn’t matter if you’re cooking for a private dinner, a food truck, or a high-end restaurant. That philosophy has shaped this menu, keeping it approachable while still grounded in quality and intention.
Molecular gastronomy is part of your toolkit—how do you ensure innovation enhances the guest experience rather than overshadowing flavor and storytelling?
There’s a Mexican phrase that guides how I use molecular gastronomy: “De lo bueno, poco” a little goes a long way. That’s the mindset I bring to these techniques. Rather than overusing them, I apply them with intention, a touch of foam here, a small detail there. I see it as a subtle surprise that enhances the dish and creates a memorable moment for the guest without taking away from the essence of the food.
Houston is one of the most dynamic food cities in the U.S.—how has the city shaped your identity as a “modern Mexican storyteller”?
For over thirty years, Houston has been part of my life. I grew up visiting with my family and officially made it home fourteen years ago. It has always been a happy place for me, but living here as an adult has deepened my appreciation for its incredible multiculturalism and sense of integration.
Houston’s culinary landscape is a constant source of inspiration. The way cultures blend into cuisines like Viet-Cajun, progressive Tex-Mex, and Indo-Pak-Tex fusion pushes me to innovate and tell my own story of what Mexican food means to me. It’s also inspiring to be in a city where people are open to new experiences and genuinely support evolving, diverse cuisines.
Looking ahead, what does the next evolution of modern Mexican cuisine look like to you, and where do you see your role within that movement?
Food is a way of telling stories. It reflects the identity of the person cooking and takes guests on a journey, in this case, my own, from growing up in Mexico City to who I am today, shaped by ingredients, techniques, traditions, and personal experiences.
My culinary style is simply my interpretation of what Mexican food means to me, rooted in respect for its culture and a desire to celebrate and share it. If I can create a feeling or memory for a guest, then I’ve done my job.
Mexican culture is known for its warmth, generosity, and sense of community, and I hope that comes through in every dish. I also hope the next generation of Mexican and Mexican-descent chefs feel inspired to tell their own stories, honor their roots, and take pride in their heritage. And to the cities and communities that welcome and support us, thank you. Houston, te amo.
