MeXo Tequila & Mezcal Bar and Restaurant Menu

Avocado, tomato, cilantro, spices, lime juice and touch of serrano.

Avocado, tomato, cilantro, onion, spices, lime juice and touch of Serrano, topped with fresh fruit.

Nixtamal masa dough hand-shaped cup, filled with sirloin picadillo and cotija cheese topped with lettuce, tomato and salsa cruda.

House-made nixtamalized masa stuffed with epazote beans topped with morita chile falda, pickled red onions, salsa cruda, and cotija cheese.

Free range chicken and jasmine rice wrapped in masa, topped with chayote & jicama slaw, and a pipette of Amarillo mole.

Roasted corn, crèma & cotija cheese.

Grilled octopus, red onions, cilantro, lime, goat butter, tomato, avocado, & cucumber.

Confit beef, salsa cruda, chiles toreado, onion, cilantro.

Braised pork, cilantro, salsa cruda, hibiscus picked onions.

Achiote grilled organic chicken, cilantro, onion, cabbage, and salsa cruda.

Achiote marinated pork, cilantro, onion, pineapple, & salsa cruda.

Achiote grilled organic chicken, avocado, tomato, lettuce, black beans, onions, mayo, and jalapeños.

Confit beef, salsa cruda, chiles toreados (blistered), black beans, mayo, onions, cilantro.

Braised pork, beans, mayo, hibiscus pickled onions served in ahogada sauce.

Braised pork, beans, mayo, hibiscus pickled onions served in ahogada sauce.

Braised pork, beans, mayo, hibiscus pickled onions served in ahogada sauce.

Smoked brisket, morita salsa, salsa cruda, beans, mayo, poblano rajas, lime, cotija cheese.

Guajillo braised chicken rolled in our house made tortillas, topped with guajillo sauce, cotija, potatoes and carrots. Served with cilantro rice and cucumber salad.

8 oz Skirt steak plated with a verde cheese enchilada, guacamole, black beans and poblano rajas.

Sautéed Oishii shrimp with citrus, morita, guajillo, tepache, arbol peppers & garlic sauce. Served with cilantro rice & cucumber salad.

Three Mexican beer batter mahi mahi tacos drizzled with salsa mocha, topped with house made tartar sauce, lettuce, salsa cruda, and papaya salsa.

Tortilla soup made from guajillo chicken broth, charred tomatoes, onion, chayote, carrots, epazote, roasted chicken, served with corn tortilla strips, fresh avocado & sprinkled with cascabel peppers.

Fresh slice of watermelon compressed with tajin topped with julienne jicama, chayote, cucumber, fresh basil, arugula, and mammy vinaigrette and black sesame.

Flourless chocolate torte topped with xoconostle & tomatillo gastrique.

Sponge cake soaked in a sweet four milk mixture with fruit & whipped cream.

Smooth coconut flan with a touch of Veracruz vanilla custard, topped with a maple-citrus caramel.

Two puff pastries filled with guava puree & goat cheese dusted with powdered sugar.