Xalisko Cocina Mexicana

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• To-Go

First Course

CREMA DE FLOR DE CALABAZA

Corn and squash blossom creamy soup, zucchini, totomoxtle ash. |GF. NF. V. |

ENSALADA DE SANDIA

Watermelon, greens, cucumber, blackberries, red onion, Tajin, honey-lemon dressing. | GF. DF. NF. V. |

TAMAL DE ELOTE

Mini fresh corn tamal, corn cream, esquites, cotija cheese corn husk ash. | GF. NF. V. |

TIRADITO DE HUACHINANGO

Red snapper petals, citrus base marinade, serrano, cucumber, onion, cilantro, Golden corn. | NF. DF. |

TACOS AHOGADOS

2 crispy potato tacos, topped with crispy pork carnitas, drowned in roasted tomato sauce, cabbage, salsa venenosa. | NF. V. |

Second Course

POLLO CON MOLE

Chicken breast, mole Contla, creamy squash blossom rice, vegetables. |GF. DF. |

CHILE EN NOGADA DE PUERCO

Chile Poblano stuffed with pork picadillo, apple, pear, dried fruits, almonds, bathed in a walnut nogada sauce. |GF. NF. |

STEAK BORRACHO

Grilled skirt steak, salsa borracha, sweet peppers, grilled onion, Mexican rice. | DF.NF. |

CAMARONES ESTILO NAYARIT

Nayarit sauteed shrimp in a cirtus Hitchol salsa, crimini potato, green rice. | GF. NF. |

SALMON

wild caught grilled salmon, squash blossom creamy rice, asparagus

STEAK DE COLIFLOR

Cauliflower steak marinated with dried peppers adobo, pipian verde, chickpeas, purslane. | GF. DF. NF. V. VG. |

ENCHILADAS VERDES

Handmade corn tortillas stuffed with requeson, zucchini and asparagus, topped with Pipian verde, purslane. | GF. NF. V. |

TEXAS WAGYU COSTILLA DE RES

Texas Wagyu braised short rib, mole arriero, roasted cauliflower puree, cactus | GF. DF. NF. | + 6

CARNE ASADA

Grill 8 oz certified Angus prime ribeye, mole encacahuatado, sauteed mushrooms. | DF. |

BIRRIA TATEMADA

slow-braised lamb shank, cooked and wrapped in agave leaf, marinated with artisanal dried peppers adobo, Mexican rice, frijoles puercos, and salsa Yahualica | GF. | +10

Third Course

TARTA DE COCO

Coconut custard pie, passion fruit whipped cream, crumble cocada. | NF. |

JERICALLA

Guadalajara favorite dessert, Mexican custard, passion fruit cream, berries. | GF. NF. |

TRES LECHES DE CHOCOLATE

Dark chocolate cream, berries. | NF. |

VEGAN FLAN DE MAZAPAN

Vegan Mazapan (peanut Mexican candy) flan style, caramelized popcorn. | DF. GF. |

Note

Gluten free (GF), Dairy free (DF), Nut free (V) Vegetarian, (VG) Vegan. Taxes & gratuity are not included $55 PER PERSON Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation.