Menus
-
Fresh fried Xico corn chips made with non-gmo, organic corn
-
Bag of Xico chips, 3 oz salsa de muchos, 3 oz salsa verde
-
Hot Xico chips tossed in arbol chile salsa, drizzled with crema, queso cotija, cilantro, and onion. Add chorizo for $5 This item does not travel well, so if you're planning to wait more than 20 minutes to eat it, we recommend choosing something else
-
3 fish tacos made with lightly breaded and fried red-banded rockfish, with salsa fresca and chipotle crema on corn tortillas, with Yucateco black beans and Mexican rice on the side
-
Oaxacan black beans made with avocado leaf and chipotle, melted Oaxacan cheese, and caramelized red and green bell peppers and onions in a griddled flour tortilla, with muchos chiles salsa and crema. Simple and delicious!
-
Steamed Brentwood corn tossed with epazote, chile, lime, queso cotija, and a touch of house-made mayo. The most delicious summer treat! Available by the 1/2 pint, pint, and quart
-
Local lettuces, cherry tomatoes, chunky avocado, Riojana cheese, cucumbers, grilled red onion, and crushed tortilla chips with the most delicious tamarind ginger dressing on the side. This is a satisfying meal of a salad when you add chorizo. We look forward to serving it every summer when our farms start to offer good tomatoes
-
Local lettuces, goat's milk feta, pickled red onion, avocado, toasted pepitas, cilantro vinaigrette, over two corn tortillas. This item does not travel well, so if you're planning to wait more than 20 minutes to eat it, we recommend choosing something else
-
1/2 pint fresh, local, wild, red-banded rockfish in lime juice with green herbs, avocado, cucumber, olive oil, and a small bag of chips
-
Ripe plantains, fried and tossed in piloncillo-butter, with crema and salsa de muchos chiles on the side
-
1 pint ripe plantains, fried and tossed in piloncillo-butter, with crema and salsa de muchos chiles on the side. Serves 2
-
Chopped romaine, crushed Xico chips, classic Caesar dressing, Grana Padano cheese
-
3 pieces of smoked adobo roasted chicken, Mexican rice made with tomato and onion, refritos, muchos chiles salsa and red onion escabeche on the side, and a few chips
-
5 oz achiote roasted, fall-from-the-bone pork shoulder, Yucatan black beans, guacamole, red onion escabeche, crema Oaxaqueña, carrot-habanero salsa, a few chips
-
Refried beans, Mexican rice, fried plantains, pickled red onion, jalapeño escabeche, queso cotija, salsa de muchos chiles, small bag of chips
-
Rice, beans, melted queso Oaxaca cheese, wrapped in a flour tortilla. Muchos chiles salsa on the side
-
Nathan's all-beef frank wrapped in bacon, grilled and topped with refried beans, jalapeño, and red onion escabeche, queso cotija, crema, and salsa
-
Pork carnitas, refried beans, Mexican rice, fried plantains, crema Oaxaqueña, red onion escabeche, jalapeño escabeche, and muchos chiles salsa
-
Carnitas, rice, beans, melted queso Oaxaca cheese, wrapped in a flour tortilla. Muchos chiles salsa on the side
-
6 frozen tamales (3 black bean, 3 queso Oaxaca), 1/2 pint of poblano chile rajas in salsa verde (topping for tamales), 1/2 pint of salsa verde, 3 ounces of queso fresco (topping for tamales), 3 oz crema Oaxaqueña (topping for tamales), 1 pint black beans, This meal is vegetarian and gluten-free. The tamales are individually wrapped in banana leaf, and foil, and frozen. The toppings and beans are packaged cold. Reheating instructions are included with your order. Reheating requires a stove or microwave. Non-frozen ingredients will last 7 days. We do not recommend freezing beans
-
1-quart frozen Pork Chile Verde made with Carlton pork shoulder, tomatillos, green chiles, and spices
-
Guacamole made in molcajete with avocado, serrano, white onion, cilantro, and lime, by the 1/2 pint, pint or quart
-
A dense, rich salsa that is more like a spread, made with toasted chipotle chiles, vinegar, and piloncillo (Mexican brown sugar). We serve it with carnitas. It will keep for up to 6 weeks in your refrigerator
-
1/2 pint of five-dried chiles salsa made with tomato, onion, and dried chiles. This salsa will keep in your refrigerator for up to one month. Medium spicy
-
1/2 pint salsa verde made with tomatillo, white onion, and cilantro. Mild
-
1/2 pint habanero salsa cut with half sweet carrots. This salsa will keep in your refrigerator for up to one month
-
Arbol chiles (these are sweet, medium spicy, and nutty), garlic, oil, tomatoes, and tomatillos. This is a great salsa for use as a sauce for chicken or enchiladas. Heat and pour over white meat or roasted cauliflower and potatoes. We use it for our totopos, and it's a staff favorite. It is not really meant to be a chip dip. Available by the pint and quart
-
Green cabbage, carrots, red fresno chiles, and thinly sliced white onion are combined and brined with apple cider vinegar, Mexican oregano, brown sugar, and chile arbol powder, by the 1/2 pint, pint or quart. This is a great side, and also really good in tacos, or served alongside carnitas
-
Lightly pickled red onion, by the 1/2 pint, pint or quart. Great on just about anything, including sandwiches, and with any meat or bean preparation
-
Jalapeño, carrot and white onion, lightly pickled, spicy–one of our favorite condiments, by the 1/2 pint, pint or quart
-
A pint of delicious black beans made from Haricot Farm non-gmo beans from Washington state, habanero, epazote, white onion, cumin, Mexican oregano, and garlic
-
A pint of delicious, vegan, refried beans, made with Haricot Farms non-gmo pinto beans from Washington State, white onion, epazote, salt and canola oil
-
A pint of delicious black beans made from Haricot Farm non-gmo beans from Washington state, avocado leaf, pasilla de Oaxaca chiles, white onion, canola oil. These beans are pureed until smooth
-
Freshly roasted Oaxacan coffee flan
-
A rich, gooey bar made with coconut, toasted almonds, dried apricots, golden raisins, and premium dark chocolate
-
Italian Chardonnay, Semillon from Guanajuato, White Rioja from Rioja or Vinho Verde from Portugal. We'll pick, but feel free to make a note in your order if you have a favorite!
-
Italian lambrusco, local rosé, or Mexican rosé, we'll pick! Feel free to write us a note in your order if you have a favorite!
-
This Tempranillo is from Guanajuato, Mexico, in the highlands of the state. Cherry, black pepper, and fresh red fruit with hints of toasted vanilla make for an easy drinking wine, great with braised meats like pork and beef.
-
Cold Negra Modelo by the bottle
-
Cold bottle of Pacifico
-
• 8 vegetable filled enchiladas made with local, organic spinach, crimini and oyster mushrooms, house sun-dried tomatoes, and rich poblano cream sauce, topped with fried spinach leaves and cross-cut sun dried tomatoes.
• The enchiladas are packaged frozen. A pan of 8 takes about one hour to heat in your oven at 325 degrees. They are best when thawed first, so take them out in the morning and pop them in the oven one hour before dinner, if you can. If not, bake from frozen.
• ADD ONS Grated Jack Cheese, Fried Spinach Leaves, and/or Crunchy Romaine Side Salad may be added to your order, and will be packaged separately. We highly recommend adding these if you plan to eat your enchiladas within the next few days. This is the first of our Vegetarian Enchiladas series and we look forward to your feedback! -
•Hibiscus, orange juice, canela, lime juice, sugar, and our secret blend of smoky delights!
• 1/2 oz chile salt for the rim of your glass.
• Day of the Dead punch comes in a 25 ounce bottle; it is enough fo 5 glasses.
• Day of the Dead punch is available for pickup on Friday, October 30th and Sunday November 1st. (We are closed on Saturday, October 31st)
• This punch is for grown-ups.
-
Chopped romaine, crushed Xico chips, classic Caesar dressing on the side, Grana Padano cheese on the side
-
Local lettuces, cherry tomatoes, chunky avocado, Riojana cheese, cucumbers, grilled red onion, and crushed tortilla chips with the most delicious tamarind ginger dressing on the side. This is a satisfying meal of a salad when you add chorizo. We look forward to serving it every summer when our farms start to offer good tomatoes
-
1/2 pint packed fresh, local, wild, red-banded rockfish in lime juice with green herbs, avocado, cucumber, olive oil, and a small bag of chips
-
Guacamole made in molcajete with avocado, serrano, white onion, cilantro and lime
-
Ripe plantains, fried and tossed in piloncillo-butter, with crema and salsa de muchos chiles on the side
-
Golden and red 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!
GLUTEN FREE
VEGETARIAN (there is milk in the small amount of white chocolate included in the recipe, otherwise this is a vegan dish.)
-
10 oz Pork Carnitas | 1 Pint Yucatan Black Beans | 6 Fresh Tortillas | 1/2 Pint Jalapeño Escabeche | 1/2 Pint Salvadoran Cabbage Slaw | 1 oz Toasted Chipotle-Caramelized Onion BBQ Salsa | 1 oz Crema Oaxaqueña | 1 Flan (to share)
-
20 oz Pork Carnitas | 1 Quart Yucatan Black Beans | 12 Fresh Tortillas | 1/2 Pint Jalapeño Escabeche | 1/2 Pint Salvadoran Cabbage Slaw | 3 oz Toasted Chipotle-Caramelized Onion BBQ Salsa | 3 oz Crema Oaxaqueña | 4 Cocada Bites for Dessert
-
Crisp, succulent pork shoulder, Yucatan black beans, jalapeño escabeche, Salvadoran cabbage slaw, toasted chipotle-caramelized onion salsa, crema Oaxaqueña, two tortillas per person, one bite-sized sweet per person
-
1/2 rotisserie smoked chicken in red chile adobo (4 pieces) | 1 pint of vegetarian refried beans | 1 pint of Mexican rice made with tomato and onion | 3 oz of salsa verde | 3 oz of jalapeño escabeche | 3 oz of red onion escabeche | 6 fresh tortillas | 1 flan to share
-
Whole rotisserie smoked chicken in red chile adobo (8 pieces) | 1 quart of vegetarian refried beans | 1 quart of Mexican rice made with tomato and onion | 1/2 pint of jalapeño escabeche | 1/2 pint of red onion escabeche | 3 oz of salsa verde | 1 dozen fresh tortillas | 4 small cocada bites
-
Rotisserie smoked chicken in red chile adobo, refried beans, Mexican rice, salsa verde, red onion escabeche, and jalapeño escabeche, two tortillas per person and a one bite-sized sweet per person | Two pieces of chicken per person
-
10 oz Achiote Roasted, fall-from-the-bone pork shoulder | 1 pint of Yucatan Black Beans | 1 oz shaved Gouda Cheese on the side | 6 Fresh Tortillas | 3 oz of Red Onion escabeche | 3 oz of Crema Oaxaqueña | 3 oz of Carrot-Habanero Salsa | 3 oz Jalapeño Escabeche | 1 Flan to share
-
20 oz Achiote Roasted, fall-from-the-bone pork shoulder | 1 quart Yucatan Black Beans | Shaved Gouda Cheese (to garnish the black beans) | 12 fresh tortillas | 1/2 Pint Red Onion Escabeche | 1/2 Pint Crema Oaxaqueña | 1/2 Pint Carrot-Habanero Salsa | 4 Small Cocada Bites
-
Achiote roasted pork shoulder, Yucateco black beans, shaved gouda cheese, red onion escabeche, crema Oaxaqueña, carrot-habanero salsa, two tortillas per person, one bite-sized cocada sweet per person.
-
• 1 quart of Shrimp Sopa de Lima made with 10oz wild sweet Mexican white shrimp in fragrant seafood & lime broth with clove, oregano, allspice & achiote.
• A small bag of Xico chips on the side to add to your soup when you reheat it
• ½ pint of sliced fresh radish, chopped cilantro and diced avocado on the side to garnish your soup
• 1oz of habanero-lime juice to spice it up if you wish
(1 quart serves 2)
Sopa de Lima is made the day of, and packaged at room temperature. It is meant to be reheated at home. -
All burritos contain rice, vegetarian refried beans, melted queso Oaxaca cheese, and shredded lettuce, and are wrapped in flour tortillas. We dry grill them, so you can reheat in a skillet, oven, or microwave. Burritos are packed with 1 oz muchos chiles salsa and 1 oz crema Oaxaqueña per burrito
-
• 8 vegetable filled enchiladas made with local, organic spinach, crimini and oyster mushrooms, house sun-dried tomatoes, and rich poblano cream sauce, topped with fried spinach leaves and cross-cut sun dried tomatoes.
• The enchiladas are packaged frozen. A pan of 8 takes about one hour to heat in your oven at 325 degrees. They are best when thawed first, so take them out in the morning and pop them in the oven one hour before dinner, if you can. If not, bake from frozen.
• ADD ONS Grated Jack Cheese, Fried Spinach Leaves, and/or Crunchy Romaine Side Salad may be added to your order, and will be packaged separately. We highly recommend adding these if you plan to eat your enchiladas within the next few days. This is the first of our Vegetarian Enchiladas series and we look forward to your feedback! -
• 8 Tex Mex style beef enchiladas made with Carman Ranch grass fed ground beef, hatch green chiles (in season now for a short time!) fresh corn, and our handmade corn tortillas, covered in beef and ancho chile "gravy" – a rich, red-chile forward sauce that will transport you to New Mexico!
• The enchiladas are packaged frozen. A pan of 8 takes about 50 minutes to heat in your oven at 325 degrees. They are best when thawed first, so take them out in the morning and pop them in the oven one hour before dinner, if you can. If not, bake from frozen.
• ADD ONS Grated Cheddar Cheese, Sour Cream, and/or Crunchy Romaine Side Salad may be added to your order, and will be packaged separately.
We highly recommend adding these if you plan to eat your enchiladas within the next few days. If you're not familiar with Carman Ranch, it's one of Oregon's gems, a woman owned cattle ranch in beautiful Joseph, practicing sustainable farming and raising grass fed cows. We're lucky to work with producers like Carman Ranch! GLUTEN FREE DAIRY FREE WITHOUT THE SIDES OF CHEDDAR AND SOUR CREAM -
1-quart Frozen Pork Chile Verde made with Carlton pork shoulder, tomatillos, green chiles, and spices | 3 oz muchos chiles salsa | 3 oz crema Oaxaqueña | 1 quart cooked white rice | (1 quart serves 2-3 people)
-
6 frozen tamales (3 black bean, 3 queso Oaxaca) | 1/2 pint of poblano chile rajas in salsa verde (topping for tamales) | 1/2 pint of salsa verde (topping for tamales) | 3 ounces of queso fresco (topping for tamales) | 3 oz crema Oaxaqueña (topping for tamales) | 1 pint puréed Oaxacan black beans made with avocado leaf (side dish)
-
12 frozen tamales (6 black bean and 6 Oaxacan cheese) | 1 pint poblano rajas in salsa verde | 1 pint salsa verde | ½ pint crema | ½ pint queso fresco | 1 quart Oaxacan black beans
-
3 frozen tamales per person, salsa verde, Poblano rajas, Oaxacan black beans, crema, and queso fresco. The tamales are packaged frozen. The rest of the ingredients are packed cold. Heating instructions are included with your meal. Cooking time is 30 minutes. This meal is vegetarian.
-
Arbol chiles (these are sweet, medium spicy, and nutty), garlic, oil, tomatoes, and tomatillos. This is a great salsa for use as a sauce for chicken or enchiladas. Heat and pour over white meat or roasted cauliflower and potatoes. We use it for our totopos, and it's a staff favorite. It is not really meant to be a chip dip.
-
-
Mild salsa made with cooked tomatillo, cilantro, and white onion
-
Five-dried chiles salsa made with tomato, onion, and dried chiles. This salsa will keep in your refrigerator for up to one month
-
1/2 pint habanero salsa cut with half sweet carrots. This salsa will keep in your refrigerator for up to one month
-
Ancho chiles, deseeded and fried in fryer then rehydrated in water, tomatoes roasted in salamander, onions rough chopped and griddled, garlic dry roasted in skin then peeled, ripe plantains fried in fryer, raisins bloomed in oil, sesame seeds bloomed in oil, almonds fried in oil, 70% dark chocolate, salt, white sugar, distilled vinegar. A sauce for sweet white meats or roasted root vegetables, or to spread on tortillas and eat as a meal.
-
Lightly pickled red onion. Great on just about anything, including sandwiches, and with any meat or bean preparation
-
Jalapeño, carrot, and white onion, lightly pickled, spicy, and the tastiest condiment for tacos, meats, and quesadillas!
-
Green cabbage, carrots, red fresno chiles and thinly sliced white onion are combined and brined with apple cider vinegar, Mexican oregano, brown sugar, and chile arbol powder. This is a great side for any meat, and also really good in tacos, or served alongside carnitas
-
A pint of delicious black beans made from Haricot Farm non-gmo beans from Washington state, avocado leaf, pasilla de Oaxaca chiles, white onion, canola oil. These beans are pureed until smooth
-
A pint of delicious, vegan, refried beans, made with Haricot Farms non-gmo pinto beans from Washington State, white onion, epazote, salt, and canola oil
-
A pint of delicious black beans made from Haricot Farm non-gmo beans from Washington state, habanero, epazote, white onion, cumin, Mexican oregano, and garlic
-
About 75 chips, made daily, from non-GMO organic corn, ground in house at Xico
-
Made daily, from non GMO organic corn, ground in house at Xico
-
Made daily, from non-GMO organic corn, ground in house at Xico
-
Made daily, from non-GMO organic corn, ground in house at Xico
-
Traditional flan made with the addition of freshly roasted Oaxacan coffee
-
A rich, gooey bar made with coconut, toasted almonds, dried apricots, golden raisins, and premium dark chocolate
-
•Hibiscus, orange juice, canela, lime juice, sugar, and our secret blend of smoky delights!
• 1/2 oz chile salt for the rim of your glass.
• Day of the Dead punch comes in a 25 ounce bottle; it is enough fo 5 glasses.
• Day of the Dead punch is available for pickup on Friday, October 30th and Sunday November 1st. (We are closed on Saturday, October 31st)
• This punch is for grown-ups. -
8 oz lime/simple Xico Margarita blend, 1 fresh lime for garnish and rimming, 1/2 oz smoked chile salt, and 1/2 oz kosher salt so you can choose your rim. A drink recipe is included in your kit.
-
Refreshingly fruity red sangria with chopped fresh citrus and our special ingredient, to pour over ice and enjoy! Makes 5-6 glasses
-
-
-
Choose Negra Modelo, Pacifico or Culmination IPA