Our Story
From Guadalajara to Stockholm, driven by a passion for real flavours
A cook from a young age
Jonathan started working at a butcher shop at age ten. At 17 he opened his first taquería in Guadalajara, the culinary heart of Mexico. Every ingredient has its story, every dish deserves respect.
That early experience shaped his approach to cooking: no shortcuts, only real flavour and craftsmanship.
Adventures in the Caribbean
Jonathan took the next step to Holbox, a small island known for its laid-back atmosphere and fresh seafood. There he opened a new taquería that quickly became a local favourite.
It was also on Holbox that he met his Swedish wife. Together they planned a future that would take him across the Atlantic.
17 days to Xulo
Jonathan got the keys to the space and in just 17 days transformed it into a fully working restaurant, painting, interior, equipment, menu, all with his own hands.
Why so fast? "I wanted people to taste real Mexican food as soon as possible."
Everything made from scratch
Every day after 4pm Jonathan makes handmade corn tortillas. The menu is not just a list of dishes, it is his family history. His daughter loves quesadillas. His wife, lovingly called "La Güera", inspires the seasonal dishes.
Every guest who walks into Xulo gets a taste of Guadalajara and a dose of the passion that has driven Jonathan since he was ten.
"I don't care if I make a lot of money. I care that people come to Xulo and leave with a great impression."Jonathan, founder of Xulo
The Xulo Philosophy
From Scratch
Everything cooked from scratch daily. No shortcuts, no half-prepped ingredients.
Days to Build
Jonathan built the entire restaurant in 17 days with his own hands.
Gluten-free Corn Tortillas
Our corn tortillas are 100% gluten-free. Vegan alternatives for every dish.