Xacalli Kitchen – Modern Mexican Dining

hero-1

FROM FARM-TO-TABLE
EXPERIENCE THE FRESHEST FLAVORS OF THE SEASON.

hero-2

DRINK IN THE AMBIANCE AND FEEL OF VALLE de GUADALUPE in ORANGE COUNTY.

Slide

hero-3

hero-7

hero-10

Xacalli is a farm to table Mexican Restaurant that highlights regional Mexican cuisine located in the historical mining town of Silverado. In the heart of OC lies the community of Silverado with her majestic mountains, state designated scenic highway, and Cleveland National Forest, next to the cities of Orange, Irvine, Lake Forest and Tustin. We are 30 mins from John Wayne Airport and 20 mins from Rancho Santa Margarita.

Our mission at Xacalli is to bring people and food together with authentic dishes that are modern and visually beautiful as well as entice your taste buds. We will serve plates with the intention of sharing family style. Whether at the bar or in our dining room, we aim to showcase our passion for service excellence.

Our mission at Xacalli is to bring people and food together with authentic dishes that are modern and visually beautiful as well as entice your taste buds. We serve plates with the intention of sharing family style. Whether at the bar or in our dining room, we aim to showcase our passion for service excellence.

Executive Chef Vincent Espinoza sources quality ingredients to create a seasonal menu alongside a craft bar.

We are thrilled to welcome you to Xacalli. A rustic friendly atmosphere with seasonal crafted food + cocktails.

BRUNCH MENU

Tacos
Platos Grandes
Platos de Brunch

Alhambra / Grilled Flat Iron, Linguisa, Bacon, Peppers Guacatillo 16

Hongos / Grilled Oyster Mushrooms, Salsa Tomatillo, Jocoque, Rajas 15

Pescado / Tempura Battered Stripe Bass, Adobo Crema, Cabbage, Pico de Gallo 15

Camarones / Seared Tiger Prawns, Peppers, Cebolla, Escebeche Fresno 17

Carnitas / Braised Lamb, Chile Quemado, Lime, Escebeche de Cebolla 16

Ceviche / Stripe Bass, Octopus, Avocado, Cherry Tomato, Red Onion, Cilantro, Leche de Tigre 17

Carne Asada / 8 oz Flat Iron, Adobo, Charred Cebollitas, Papas Preparadas 28

Pescado / 8 oz Stripe Bass, Mojo de Ajo, Baby Zucchini, Zhoug 26

Chilequiles / 2 Farmers Eggs, Salsa Roja, Cilantro, Avocado, Escebeche de Cebolla, Jocoque 16

Molletes / Sourdough Baguette, Frijoles Negro, Oaxaca Cheese, Avocado, Escebeche de Fresno, Salsa Quemado 14

Queso Fundido / Oaxacan Cheese, Flor de Calabaza, Oyster Mushrooms, Epazote 15

Torta / 2 Farmers Eggs, Pork Belly, Fijoles, Queso Panela, Jocoque, Salsa Moritan16

DINNER MENU

Platillos Chicos
Platillos Medianos
Platillos Grandes
Postres

Ceviche (Ensenada) / Aged Bass, Octopus, Avocado, Cilantro, Red Onion, Golden Cherry Tomato, Leche de Tigre 17

Agua Chile Rojo (Ensenada) / Sushi Grade Hamachi, Avocado, Red Onion, Agua Rojo, Habanero Oil 17

Agua Chile Negro (Ensenada) / Cured Argentinian Shrimp, Avocado, Sun Dried Tomatoes, Chili Oil, Escebeche Cebolla 16

Camarones Asados (Tepoztlan) / U/10 Prawns, Tamarind, Habanero, Fresno Escabeche, Spearmint 18

Carne Cruda / Filet Mignon, Avocado, Capers, Garlic Chives, Tarragon, Sour Orange, Maldon, Quail Egg, Sourdough 15

Berenjena Ahumada / Eggplant, Pepita, Habanero Oil, Chorizo Spice 15

Queso Fundido / Oaxacan Cheese, Flor de Calabaza, Oyster Mushrooms, Epazote 15

Hongo Asado (Valle de Guadalupe) / Oyster Mushroom, Jocoque, Tomatillo Crudo, Hongo Ragu 17

Esquites / Charred Yellow Corn, Cotija, Lime, Epazote, Chile Aioli 15

Broccolini a las Brasas (Ensanada) / Charred Broccolini, Citrus Vin, Broccolini Coulis 17

Pulpo (Oaxaca) / Spanish Octopus, Potato Confit, Mole Amarillo, Chayote Slaw 19

Pato Al Pastor / Maple Leaf Farm Duck Breast, Al Pastor, Rabano, Whipped Jocoque, Zhoug, Pina Foam 29

Carne Asada / 16 oz Bone in New York, Adobo, Guaccatillo 55

Carnitas / Confit Lamb Shank, Habanero Quemado, Lime, Escabeche de Cebolla 30

Poc Chuc (Yucatan) / 16 oz Smoked Pork Chop, Achiote or Recado Negro, Charred Cebollitas 32

Pescado a la Talla (Guerrero) / Branzino, Tomato Guajillo, Aioli, Epazote Dust 28

Mousse de Chocolate / Semi-Sweet Chocolate, Cajeta, Hazelnut Dukkah, Hibiscus Gastrique, Oblea 10

Merengue / Seasonal Compote, Jocoque, Merengue 10

Basque / Caramelized Cheesecake, Monterrey Cheese, Cotija Dust 11

Rosquilla al Carbon / Fried Dough, Berry Compote, Chocolate Ganache 10

COCTEL MENU

Cocteles
Vino Rojo (Per Glass)
Rojo Per Bottle
Vino Blanco
Bubbles + Rose

Xacalli Margarita / Santos Reposado, Triple Sec, Limon, Naranja 16

Tamarindo Mule / Verde Espiden Mescal, Tamarindo, Ancho Liqueur, Ginger Beer 16

Ahumado Old Fashioned / Bullet Rye Bourbon, Piloncillo, Bitters, Ahumado 16

Jamaica Limonada / Drakes Vodka, Hisbiscus, Aperol, Limon, Fever-Tree Grapefruit Soda 16

B Basica / Captain Morgan, Kahlua, Pumpkin Liqueur, Cold Brew, Allspice 17

James Syrah / 18

Josh Cellars Cabernet Sauvignon / 15

Serial Cabernet Sauvignon / 12

Upshot Red blend / 16

Weather Pinot Noir / 15

James Syrah / 64

Josh Cellars Cabernet Sauvignon / 60

Serial Cabernet Sauvignon / 50

Upshot Red blend / 64

Weather Pinot Noir / 60

Bruma Plan B Sauvignon Blanc / 18

Ferrari Pinot Grigio / 15

Josh Cellars Chardonnay / 13

Kim Crawford Sauvignon Blanc / 15

Nautilus Sauvignon Blanc / 14

Justin Rose / 16

Freixenet Split / 18

Proseco Split / 16

Chandon Brut (Bottle) / 60

Espuma de Piedra Sparkling (Bottle) / 60

Proseco (Bottle) / 35

For Reservations:

We’re thrilled to welcome you to enjoy our seasonally inspired Mexican cuisine.

You can call us directly at 657-314-9042 for reservations or find us on OpenTable.
Dinner reservations start at 4pm and we can accommodate parties of up to 8 people.

Walk-ins are welcome and accommodated on a first come first serve basis.

Hours:
Open for dinner starting at 4pm Tuesday to Saturday