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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.

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 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
Alhambra / Grilled Flat Iron, Linguisa, Bacon, Peppers, Onion, Guacatillo, Salsa Morita 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

Queso Birria / 2 Birria Quesadillas, Onion, Cilantro, Salsa Quemado, Escabeche Cebolla 17

Al Pastor de Pollo Torta / Smoked Jidori Chicken, Avocado, Jocoque, Oaxaca Cheese, Guacatillo, Pico de Gallo 16

Birria Torta / Braised Lamb, Panela Cheese, Avocado, Jocoque, Onion, Cilantro, Salsa Quemado Escabeche Cebolla 17
Ceviche / Baja Stripe Bass, Octopus, Avocado, Cilantro, Red Onion, Cherry Tomato, Leche de Tigre 17

Queso Fundido / Oaxacan Cheese, Flor de Calabaza, Oyster Mushrooms, Epazote 16

Chilaquiles / 2 Farmer Eggs, Salsa Roja, Avocado, Jocoque, Escebeche Cebolla, Pico de Gallo, Cotija 16

Molletes / Sour Dough Baguette, Frioles Negro, Oaxaca Cheese, Avocado, Escabeche Fresno, Salsa Quemado 16

Torta / 2 Farmers Eggs, Pork Belly, Frijoles Negro, Panela Cheese, Jocoques, Salsa Morita 16

Huevos Rancheros / 2 Farmers Eggs, Mole Negro, Escabeche Shallot, Salsa Matcha, Avocado, Tortilla 16

Pozole / Smoked Jidori Chicken, Guajillo, Hominy, Cilantro, Red Onion, Radish, Cabbage 17

Carne Asada / 2 Farmers Eggs, Grilled Flat Iron, Papas, Peppers, Onion, Habanero Oil 29
DINNER MENU
Ceviche (Ensenada) / Aged Bass, Octopus, Avocado, Cilantro, Red Onion, Golden Cherry Tomato, Leche de Tigre 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, Egg Emulsion, Sourdough 16

Agua Chile Verde (Ensenada) / Cold Smoked Salmon, Agua Chile Verde, Escebeche Fresno, Avocado, Scallions 17
Queso Fundido / Oaxacan Cheese, Flor de Calabaza, Oyster Mushrooms, Epazote 16

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

Zanahorias en Pipian Rojo / Tempura Fried Ejotes, Salsa Veracruzana, Pepperoncini, Oregano 16

Ejotes Veracruzana (Veracruz) / Tempura Coliflor, Tomato Sauce, Olives, Pepperoncini 15

Pulpo (Oaxaca) / Spanish Octopus, Potato Confit, Mole Amarillo, Chayote Slaw 19
Pato con Mole Negro / Maple Leaf Farm Duck Leg, Tamal Colado, Mole Negro Escebeche Cebolla 30

Carne Asada / 24 oz Bone on Porterhouse, Adobo, Guacatillo 65

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

Pescado ala Talla (Guerrero) / Branzino, Tomato Guajillo, Aioli, Epazote Dust 30

Pollo Al Pastor (Mexico City) / Smoked Jidori, Al Pastor, Yucca Puree, Au Jus 29

Birria (Jaliso) / Braised Lamb Shank, Chile Quemado, Escebeche Cebolla, Water Crest 32
Mousse de Chocolate / Semi-Sweet Chocolate, Cajeta, Hazelnut Dukkah, Hibiscus Gastrique, Oblea 10

Basque / Caramelized Cheesecake, Monterrey Cheese, Cotija Dust 11

Merengue / Seasonal Compote, Jocoque, Merengue 10
COCTEL MENU
Xacalli Margarita / Espolòn Reposado, Triple Sec, Limon, Orange Agave 16

Tamarindo Mule / Verde Espadín Mezcal, Tamarindo, Ancho Liqueur, Ginger Beer 16

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

Agrio Oaxaqueno / Verde Espadín Mezcal, Lemon, Egg White, Orange Agave 16

Tuna de Nopal / Espolòn Blanco, Prickly Pear, Lime, Fever Tree Club Soda 16

Xacalli Bloody Mary / Ketle One Vodka, Tomato Juice, Lime 16

Michelada / Modelo, Michelada Mix 12

Michelada Negra / ENegra Modelo, Agua Negro, Michelada Mix 12

Raspado de Bayas / Bombay Gin, Luxardo, Berries, Lime 16

Maracuya Ponche / Verde Espadín Mezcal, Espolòn Reposado, Passion Fruit, Papaya, Orange 16

Avion de Guanabana / Redemption Bourbon, Soursop, Amaro Nonino, Aperol, Lemon 16

Café de Olla / Espolòn Reposado, Coffee Liqueur, Cinnamon, Piloncillo, Staranise 16
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
Diner's choice award of 2023 from Opentable

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

For Reservations: