Family meals are available for pickup and delivery Wednesday-Saturday from 4-6pm. Family meals are designed for 2 to 20 people. They may be ordered anytime, but require at least 6 hours advance notice. If you can not pickup during our scheduled pickup hours, please email us to schedule a time that works for you!
47.00
This is the first of our Vegetarian Enchiladas series and we look forward to your feedback!
GLUTEN FREE
VEGETARIAN
42.00
22.00
This delicious wine is made by Marcus Goodfellow in the Willamette Valley. Pictured here is a bottle, but your wine will come in a glamorous plastic pint or quart container!
22.00
This delicious wine is made by Marcus Goodfellow in the Willamette Valley. Pictured here is a bottle, but your wine will come in a glamorous plastic pint or quart container! The white blend contains chardonnay, pinot gris and riesling. It is un-oaked, fruity, and dry.
3.50
Choose from Coke, Fever Tree Ginger Beer, Tonic or Topo Chico
7.00
8.00
14.00
16.00
17.00
11.00
6.00
6.00
6.00
16.00
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.
GLUTEN FREE
VEGAN
7.00
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.
GLUTEN FREE
VEGAN
11.00
GLUTEN FREE
VEGAN
12.00
This kit contains all the ingredients you need to make a delicious pot of mildly spicy, vegan pinto beans.
For the beans: 1# pinto beans, 2 cloves garlic, 1 white onion, two sprigs fresh epazote, 1 Tbsp kosher salt
For the enrichment: 3 oz ancho chiles, 3 lrg cloves garlic, 1 ½ tsp ground cumin, 8 black peppercorns, 2 tsp kosher salt
14.00
This kit contains all the ingredients you need to make a perfect pot of Yucateco style black beans, including a carefully written, fully developed recipe by founding Xico Chef Kelly Myers.
For the beans: 1# dried black beans, 2 sprigs fresh epazote, 6 med cloves garlic, 1 Tbsp kosher salt, 2 slices smoked bacon
For the enrichment: 1 ½ tsp dried Mexican oregano, 1 lrg white onion, 1 tsp ground cumin, ¼ c extra virgin olive oil, ½ tsp freshly ground black pepper, 1 habanero Chile
GLUTEN FREE
VEGAN WITHOUT THE BACON
16.00
15.00
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.
39.00
Refreshingly fruity red sangria with chopped fresh citrus and our special ingredient, to pour over ice and enjoy! Makes 5-6 glasses.
27.00
31.00
3.00
Choose Negra Modelo, Pacifico or Culmination IPA
8.00
10.00
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.)
47.00
● 10oz 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)
GLUTEN FREE
88.00
● 20oz 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
GLUTEN FREE
95.00
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.
GLUTEN FREE
35.00
● 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
GLUTEN FREE
68.00
● 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
GLUTEN FREE
85.00
49.00
● 10oz 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
GLUTEN FREE
42.00
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
94.00
● 20oz 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
GLUTEN FREE
105.00
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.
GLUTEN FREE
49.00
● 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.
GLUTEN FREE
DAIRY FREE
47.00
● 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)
GLUTEN FREE
DAIRY FREE
32.00
● 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)
60.00
● 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
GLUTEN FREE
DAIRY FREE
VEGETARIAN
74.00
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.
GLUTEN FREE
DAIRY FREE
VEGETARIAN
30.00
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 1oz muchos chiles salsa and 1oz crema Oaxaqueña per burrito.
7.00
9.00
9.00
GLUTEN FREE
VEGAN
10.00
A sauce for sweet white meats or roasted root vegetables, or to spread on tortillas and eat as a meal.
GLUTEN FREE
VEGAN
7.00
27.00
6.00
Made daily, from non GMO organic corn, ground in house at Xico
6.50
8.00
6.00
