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Xalisko Cocina Mexicana

Gluten Free Mexican Conroe Cypress Humble Kingwood Spring Spring Branch The Woodlands Tomball Woodland Heights

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First Course

CREMA DE FLOR DE CALABAZA

Corn, zucchini and squash blossom cream. |GF. NF. VG.|

ENSALADA DE LA CASA

A refreshing mix of greens, mango, strawberry, cucumber, red onion, and toasted pumpkin seeds, lemon dressing. |GF. NF. DF. VG. VEG.|

COLIFLOR AL AJILLO

Sautéed cauliflower florets with guajillo-garlic citrus confit. |GF. NF. DF. VG. VEG.|

Second Course

SOPES DE COCHINITA PIBIL

Two handmade corn masa cakes topped with tender Yucatán-style pork, marinated in achiote and slow-cooked in banana leaf, pickled red onions. |NF. DF.|

MINI TAMAL DE ELOTE

Fresh corn tamale served with corn cream, sautéed esquites, topped with Cotija cheese, and corn husk ash. |GF. NF. V.|

CEVICHE TROPICAL

Lime-cured red snapper in a vibrant mango and chile piquín aguachile, fresh cucumber and red onion. |GF. NF. DF.|

Third Course

PANCITA DE PUERCO

Pork belly served with a creamy chicharrón sauce, sautéed purslane, and tender zucchini. |NF.|

PULPO MAYA

Grilled octopus marinated in achiote adobo, served with sikil p'ak (traditional Mayan pumpkin seed paste), charred habanero pearls, and hoja santa-infused bread. |DF. NF. |

POLLO CON MOLE

Tender chicken thigh served with mole Contla, a rich Tlaxcala-style mole, accompanied by "meloso" creamy rice with zucchini and asparagus.

CAMARONES ITSMEÑOS

Pan-seared Tiger shrimp, Oaxacan-style potato purée, accompanied by sautéed seasonal greens. | GF. DF. NF.|

ARRACHERA A LA MEXICANA

Tender grilled skirt steak served over roasted tomato, onion, poblano rajas, and xcatic pepper sauce, accompanied by grilled panela cheese and sautéed nopal cactus. | NF.|

PESCADO EN MOLE VERDE

Pan-seared redfish served over a vibrant hoja santa mole verde, accompanied by grilled asparagus, zucchini, and fresh purslane.| GF. DF. NF.|

ENCHILADAS DE FLOR DE CALABAZA

Enchiladas stuffed with requeson, zucchini, asparagus and squash blossom, pipian verde and purslane, green rice. |GF. NF. VEG.|

STEAK DE COLIFLOR

Cauliflower steak served over "pipián verde" (pumpkin seed mole), fresh purslane, and tender chickpeas. |GF. DF. NF. VG. VEG. |

TEXAS WAGYU STEAK

6 oz grilled bavette steak served with a charred jalapeño and fresh herb soy sauce, accompanied by charred cauliflower-hoja santa purée, shishito peppers, and grilled asparagus.| NF. | + $7 upgrade

CARNE ASADA

12 oz Certified Angus ribeye, grilled and served over "encacahuatado" peanut mole, accompanied by wild mushrooms and grilled asparagus.| DF. GF.|+ $12 upgrade

Fourth Course

FLAN DE GUAYABA

Baked guava custard, fresh guava sauce. | NF. GF.|

RED VELVET TRES LECHES CAKE

Red velvet tres leches cake, white chocolate cream. | NF.|

“VEGAN “ ARROZ CON COCO Y DURAZNO

Coconut rice pudding with peach and passion fruit sauce. | DF. GF. NF. VG. VEG.|

Beverages, tax & gratuity are not included unless otherwise noted

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