Menu
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Basket or bowl of chips, sikil p'ak, molcajete guacamole, and salsa de muchos chiles over crema Oaxaquena, salsa verde
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Hot, freshly fried Xico chips tossed in arbol chile salsa, drizzled with crema, Don Froylan queso cotija, Stoneboat Farm cilantro, & onion
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Hot, freshly fried Xico chips tossed in arbol chile salsa, topped with Haricot Farms refried beans, fresh molcajete guacamole, muchos chiles salsa, crema, Don Froylan queso cotija, Stonboat cilantro, onion, & braised Carlton Farm pork.
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Local, wild rockfish cured in lime, with avocado, cucumber & Xico chips
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Local lettuces, Cow Bell Creamery goat's milk feta, pickled red onion, chunky avocado, toasted pepitas, cilantro vinaigrette
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Local golden, red and chiogga beets, roasted and served in mole rosa, a decadent sauce made with almonds, pine nuts, beets, white chocolate, rose petals, red chiles, Mezcal, and more
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Riojana and Cheddar cheeses topped with chorizo, cabbage, radish and salsa albaniles, broiled table side and served with hot, fresh tortillas for making tacos.
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Fried cauliflower & grilled chicories tossed with lemon, over jalapeño pipián topped with cilantro, pepitas & cilantro
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Corn tortillas smothered in a rich mole sauce of chiles, chocolate, almonds & more, filled with Oaxacan cheese & topped with queso cotija
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Local snapper lightly breaded in masa & fried then topped with chiltomate salsa of tomatoes, chiles & tomatillos, shredded cabbage & chipotle crema on Xico corn tortillas. Haricot Farms Yucateco black beans & Mexican rice on the side.
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Mary’s organic, rotisserie smoked chicken in mole from Xico made with almonds, chiles & plantains, raisins and more, served with chicken broth rice
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McFarland Springs whole trout, pan fried, served in ancho chili seafood broth, hominy, tomato, garnished with tomatillo avocado salsa, cabbage, broccoli sprouts, radish, & lime
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Carmen Ranch grass fed ground beef picadillo in 3 crispy taco shells made with Xico organic corn masa, garnished with creamy jalapeño salsa, red onion escabeche & lettuces, served with refried beans and Mexican rice
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5 ounces Carlton Farm achiote roasted, banana leaf smoked pork shoulder, Haricot Farm Yucateco black beans cooked with epazote and habanero, guacamole, red onion escabeche, crema Oaxaqueña, toasted chipotle salsa, a few handmade chips
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Three vegetarian tamales, two are filled with Oaxacan black beans with avocado leaf & chipotle & one is filled with creamy queso Oaxaca cheese, all topped with crumbled queso cotija, salsa verde & Gathering Together Farm poblano rajas & leeks, served with refritos & Mexican rice on the side
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Crisp, succulent pork shoulder, pork chilorio, and chicharron served with pickled chipotle mecco chiles, Salvadoran cabbage slaw, tortillas, guacamole and salsa
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Freshly fried xico corn chips made with organic corn & fried in non-gmo rice bran oil
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Made in molcajete with avocado, serrano, white onion, cilantro & lime
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Ground pumpkin seeds, grilled jalapeño & olive oil
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Five dried chiles salsa made with tomato, onion, & dried chiles
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Tomatillo, white onion & cilantro (Mild)
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A Mayan dip made with toasted pumpkin seeds, tomato, habanero & cilantro
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Oaxacan coffee flan made with coffee roasted exclusively for Xico
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A rich, gooey bar made with coconut, toasted almonds, dried apricots, golden raisins, & premium dark chocolate, topped with whipped cream
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Lunazul Tequila Blanco, triple sec, fresh lime juice on the rocks
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Corralejo reposado tequila, Grand Marnier, cointreau, simple syrup, fresh lime juice, fresh orange juice, your choice of salt rim, wedges of lime and orange
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Amaras Mezcal, Campari infused with mole spices, coffee, and cacao, Carpano Antica over a big rock with an orange twist and cocoa nibs
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Wahaka espadin Mezcal, honey syrup, fresh lime juice, up, with a gusano salt rim
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Sombra Mezcal, St Germain, Carpano Antica, fresh lemon over a big rock with a lemon twist
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Rittenhouse Rye, Cimarron Reposado, Black Tea Syrup, Sombra Spritz, orange twist, Amarena cherry
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Cimmaron reposado tequila, Sombra mezcal, angostura, big rock, orange twist
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Three premium chocolate blend, house caramel, habanero, topped with whipped cream, with optional smoky Mezcal served on the side
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Allspice, clove, canela, nutmeg, piloncillo & blend, butter, dark rum, splash coconut, spritz Gran Marnier
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Scotch, Mezcal, honey, lemon, fresh ground Mexican spices
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Tobala, Tepextate & Madhe Cuishe; all made by Fidencio in Santiago Matatlan, Oaxaca. The Tepextate, with notes of jalapeño & candied fruit is flanked by Tobala the king, and Madre Cuishe the queen. A trio of sweet, wild and spicy sips, served with oranges and chile salt
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Tepextate & Tobal made by producers in El Jolgorio collective. Tepextate Is vegetal, herbal and earthy. Tobala is fresh and aromatic with rich heavy fruit, hints of mango and roasted agave.
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Three expressions of Madre Cuishe made by three different producers, all from Oaxaca. Bozal Madre Cuishe has hints of cocoa, flowers and sweet potatoes. Wahaka Madre Cuishe is bright, earthy and delicate with citrus and tropical fruit flavors. Bahnez Madre Cuishe is fruity, tropical and herbaceous.
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Two expressions of Espadin and one of Blue Weber agaves, all are lightly aged in wood barrels after distillation. Los Javis Reposado is aged in American oak, and predictably tastes like vanilla and banana. Wahaka Reposado con Gusano contains an agave worm. It is sweet and golden, aged in recharred American oak. Corralejo Reposado is technically tequila as it is made from Blue Weber agave, aged in charred American oak barrels with notes of honey, vanilla, fruit and spice.
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One expression of Espadin and one of Cupreata, made by the Mezcal Amaras collective. Amaras Espadin is from Oaxaca and tastes of light smoke, lime and citrus. Amaras Cupreata is made from agave grown in the town of Mazatlán and tastes of green pepper, light smoke and mint.