Abigail Bonar makes Xiomara’s popular mojito. (Mariah Tauger / Los Angeles Times)
The mojito at Xiomara is made with fresh sugar cane juice. (Mariah Tauger / Los Angeles Times)
Heirloom tomatoes with fresh hearts of palm salad. (Mariah Tauger / Los Angeles Times)
Slow-roasted lamb riblets with pickled green beans, pearl onion, radish and red wine jus. (Mariah Tauger / Los Angeles Times)
The ground floor of Xiomara restaurant on Melrose Avenue. (Mariah Tauger / Los Angeles Times)
Pan-roasted chicken breast with summer vegetables, succotash, chanterelle mushroom andsmokey eggplant puree. (Mariah Tauger / Los Angeles Times)
Farmers market seasonal vegetable pasta is made daily at Xiomara restaurant. (Mariah Tauger / Los Angeles Times)
Jim Chaconas, left, and Mike Wood relax after lunch. (Mariah Tauger / Los Angeles Times)
Mascarpone cheesecake with allspice crumble and pumpkin ice cream. (Mariah Tauger / Los Angeles Times)
