Xacalli Kitchen – Modern Mexican Dining

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

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

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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.

DINNER MENU

Platillos Chicos
Platillos Medianos
Platillos Grandes
Postres

Ceviche (Ensenada) / Aged Bass, Octopus, Avocado, Cilantro, Red Onion, Golden Cherry Tomato, Leche de Tigre 16

Agua Chile Verde (Ensenada) / Cured Argentinian Shrimp, Avocado, Onion Escabeche, Agua Verde 15

Agua Chile Negro (Ensenada) / Cured Argentinian Shrimp, Avocado, Fresno Escabeche, Dried Tomato, Habanero Oil, Agua Negro 15

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

Carne Cruda / Filet Mignon, Avocado, Capers, Tarragon, Sour Orange, Maldon, Quail Egg, Sour dough 14

Queso Fundido / Oaxacan Cheese, Flor de Calabaza, Huitlacoche, Oyster Mushrooms, Epazote 13

Coliflor (Valle de Guadalupe) / Cauliflower, Recado Blanco, Cauliflower Puree, Tarragon, Pepitas 14

Camote / Roasted Japanese Sweet Potato, Pipian Rojo, Dukkah 15

Hongo Asado (Valle de Guadalupe) / Gray Oyster Mushroom, Jocoque, Tomatillo Crudo 16

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

Carne Asada / 16 oz Bone in New York, Adobo, Charred Green Onion 50

Pato (Oaxaca) / Maple Leaf Duck Breast, Mole Negro, Coco Nib Oil 28

Birria (Jalisco) / 16 oz Lamb Shank, Guajillo Braise, Onion Escabeche, Salsa Macha 30

Poc chuc (Yucatan) / 16 oz Pork Chop, Pork Belly, Achiote, Recado Negro, Pico de Gallo 32

Pescado ala Talla (Guerrero) / Branzino, Tomato Guajillo Aioli, Epazote Dust, Habanero Escabeche 26

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

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 5pm 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 5pm Tuesday to Saturday