XOC Tequila Grill

Fresh avocado, onions, serrano, tomato, cilantro, and lime.

Two crispy taquitos (chicken and potato), quesadillas, sopes, and fresh guacamole.

Melted Oaxaca cheese served with flour tortillas.

Tortilla chips, pico de gallo, fresh guacamole, cheese, jalapenos, and sour cream.

Boiled corn kernels with mayo, cotija cheese and chile powder.

Two chicken and two potato filled crispy rolled tortillas, topped with lettuce, sour cream, cotija cheese, and chopped tomatoes. Served with avocado salsa.

Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing. Served in our amazing signature grilled crispy cheese bowl. Vegetarian and gluten free.

Romaine lettuce, avocado, roasted bell peppers, sauteed portobello mushrooms and zucchini, sundried tomatoes, corn kernels and pumpkin seeds tossed in our house dressing. Vegetarian and gluten free.

A tostada bowl filled with spring mix, tomato, avocado, rice, refried beans, sour cream and cheese. Tossed in a mandarin dressing.

House made Cesar salad

Mahi mahi with lime juice, onions, cilantro, serrano, tomatoes, avocado, olives, jicama, and cucumber.

Fresh shrimp, avocado, jalapeno, cilantro, jicama and cucumber in an authentic cocktail sauce.

Traditional tortilla soup served with tortilla strips, avocado, cheese, sour cream, and chile pasilla.

Chicken broth, white rice and shredded chicken. Served with onions, cilantro, avocado, serrano and tomatoes on the side.

Pork loin slowly cooked in its own juices with beer, soda and spices. Served with rice, refried beans, pico de gallo, pork rinds (chicharron), avocado salsa and handmade corn tortillas.

Shredded chicken breast covered with a traditional mole sauce. Served with rice, refried beans, and handmade corn tortillas.

Arrachera, chicken, chorizo, queso fresco, avocado, nopal asado and cilantro, served along a roasted tomatillo salsa. Served with rice, refried beans, and handmade corn tortillas.

Egg battered poblano pepper stuffed with melted cheese and corn kernels, covered with a tomato sauce. Served with rice and refried beans.

Chile guajilo broth with hominy (blanched corn kernels), spices and shredded chicken. Served with corn tostadas, cabbage, lime, oregano, chile de arbol, onions, and radish slices on the side.

Flour tortilla filled with monterey jack cheese. Served with sour cream, pico de gallo, and guacamole on the side.

Crispy corn tortillas dipped in a green or red sauce. Topped with shredded chicken, sour cream and cheese. Served with rice and beans.

Your choice of chicken, steak, carnitas, pastor, or veggies with Mexican rice, refried beans, lettuce, and cotija cheese wrapped in a flour tortilla. Served with Mexican rice and refried beans on the side.

Three corn tortillas stuffed with your choice of filling and sauce, topped with cheese and sour cream. Served with Mexican rice and refried beans.

Your choice of three tacos. All tacos served on handmade soft corn tortillas with Mexican rice, refried beans, and avocado salsa.

Delicious charbroiled skirt steak topped with chiles toreados.

Two shredded beef and two shredded chicken fried flautas, topped with lettuce, pico de gallo, sour cream, and queso fresco. Served with rice, refried beans, and guacamole.

Grilled chicken tenders with sauteed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole and handmade corn tortillas.

Grilled chicken and tenderloin strips with sauteed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole and handmade corn tortillas.

Tender marinated charbroiled skirt steak. Served with a red chicken enchilada, guacamole, rice, refried beans, and fresh handmade corn tortillas.

Grilled Tenderloin Strips with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole and handmade corn tortillas.

Mahi Mahi sautéed in a lemon-butter sauce. Served with white rice and asparagus.

Grilled salmon fillet over charbroiled pineapple, topped with a chile chipotle sauce. Served with white rice and asparagus.

Large prawns grilled with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole and handmade corn tortillas. Gluten Free.

Large prawns sautéed with spices and our special tequila sauce. Served with white rice and asparagus.

Served on a small cheese crisp bowl.

The best of three worlds, churros, flan and tres leches.

This distinct cake combines moist and light texture perfectly. Topped with white chocolate shavings.

Mexico´s version of a classic dessert combining the flavors of vanilla and caramel.

Churros rolled in cinnamon sugar, served with a side of cajeta sauce.

A delicious and authentic coffee blend with cinnamon, piloncillo, and a hint of citrus flavor.

Delicious char-broiled skirt steak topped with chiles toreados.

Chef's favorite, vegetarian. Served in our amazing signature grilled crispy cheese bowl. Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing.

Vegetarian.

Grilled salmon fillet over a Chile chipotle cream sauce. Served with white rice and asparagus.

Pork loin slowly cooked in its own juices with beer, soda and spices. Served with rice, pico de gallo, pork rinds (chicharrón), avocado salsa and handmade corn tortillas.

All burritos and bowls served with lettuce, cotija cheese and a side of rice and beans. 1. Your choice of flour tortilla or spring mix bowl. 2. Choose white vegetarian or Mexican rice. 3. Choose refried vegetarian or black beans.

Your choice of refried or black beans with monterey jack cheese wrapped in a flour tortilla.

1/2 lb. Angus ground beef, lettuce, tomato, onions, chipotle mayo, and monterey jack cheese. Served with French fries.

Served with rice and beans or spring mix. All tacos served on handmade soft corn tortillas.

Chef's favorite. Traditional tortilla soup served with tortilla strips, avocado, cheese, sour cream, and Chile pasilla.

Chicken broth, white rice and shredded chicken. Served with onions, cilantro, avocado, serrano, and tomatoes.

Chef's favorite, vegetarian. Served in our amazing signature grilled crispy cheese bowl. Spring mix and romaine lettuce tossed with avocado, tomato, queso fresco, grilled corn, roasted poblano peppers, black beans, and tortilla strips in a cilantro-avocado dressing.

Chef's favorite, vegetarian. Romaine lettuce, avocado, roasted bell peppers, sautéed Portobello mushrooms and zucchini, sun-dried tomatoes, corn kernels and pumpkin seeds tossed in our house dressing.

A tostada bowl filled with spring mix, tomato, avocado, rice, refried beans, sour cream and cheese. Tossed in a mandarin dressing.

Vegetarian.

Chef’s favorite, vegetarian. Fresh avocado, onions, serrano, tomato, cilantro, and lime.

Two crispy taquitos (chicken and potato), quesadillas, sopes, and fresh guacamole.

Melted oaxaca cheese served with flour tortillas.

Tortilla chips, pico de gallo, fresh guacamole, cheese, jalapeños and sour cream.

Chef’s favorite. Our signature grilled crispy cheese crust with avocado salsa.

Two chicken and two potato filled crispy rolled tortillas, topped with lettuce, sour cream, cotija cheese and chopped tomatoes. Served with avocado salsa.

Boiled corn kernels with mayo, cotija cheese and Chile powder.

Chef's favorite. Wild caught mahi mahi with lime juice, onions, cilantro, serrano, tomatoes, avocado, olives, jicama, and cucumber.

Fresh shrimp, avocado, onion, jalapeño, cilantro, jicama, and cucumber in an authentic cocktail sauce.

Chef's favorite.

Sushi grade ahi tuna, chopped avocado, pineapple, jicama, cilantro, and a hint of serrano in a citrus-passion fruit reduction.

Freshly chopped avocado, sushi grade yellowtail, fresh mango, chives and shallots drizzled with cilantro oil and Chile aioli.

Pork loin slowly cooked in its own juices with beer, soda and spices. Served with rice, pico de gallo, pork rinds (chicharrón), avocado salsa and handmade corn tortillas.

Shredded chicken breast covered with a traditional mole sauce. Served with rice, refried beans and handmade corn tortillas.

Chef's favorite. Arrachera, chicken, chorizo, queso fresco, avocado, nopal asado and cilantro in a boiling roasted tomatillo salsa. Served with rice, refried beans and handmade corn tortillas.

Egg battered poblano pepper stuffed with melted monterey jack cheese and corn kernels, covered with a tomato sauce. Served with rice and refried beans.

Chile guajillo broth with hominy (blanched corn kernels), spices and shredded chicken. Served with corn tostadas, cabbage, lime, oregano, Chile de arbol, onions and radish slices.

Flour tortilla filled with monterey jack cheese. Served with sour cream, lettuce and guacamole.

Your choice of three tacos. All tacos served on handmade soft corn tortillas with Mexican rice, refried beans, avocado salsa.

Delicious char-broiled skirt steak topped with chiles toreados.

Two shredded beef and two shredded chicken fried flour flautas, topped with lettuce, pico de gallo, sour cream and queso fresco. Served with rice, refried beans and guacamole.

Vegetarian.

Tenderloin grilled to perfection over a roasted tomatillo salsa. Topped with melted monterey jack cheese and served with homemade mashed potatoes and sautéed asparagus on the side.

Tender marinated char-broiled skirt steak. Served with a chicken enchilada tapatia, guacamole, rice, refried beans, and fresh handmade corn tortillas.

Chef's favorite. Grilled tenderloin strips with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled chicken and tenderloin strips with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled chicken strips with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Served with grilled vegetables and guacamole.

Large prawns sautéed with spices and our special tequila sauce. Served with white rice and asparagus.

Large prawns grilled with sautéed tomatoes, green bell peppers and onions. Served with rice, refried beans, guacamole, and handmade corn tortillas.

Grilled salmon fillet over a Chile chipotle cream sauce. Served with white rice and asparagus.

Wild caught mahi mahi sautéed in a lemon-butter sauce. Served with white rice and asparagus.

One steak or chicken taco.

Vegetarian.

Vegetarian. Served on a small cheese crisp bowl.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

A delicious and authentic coffee blend with cinnamon, piloncillo and a hint of citrus flavor.

Churros rolled on cinnamon sugar, served with a side of cajeta sauce.

This distinct cake combines moist and light textures perfectly. Topped with white chocolate shavings and cajeta.

Mexico’s version of a classic dessert combining the flavors of vanilla and caramel.

Served with a side of cajeta and condensed milk.

The best of three worlds! Tres leches, flan and churros.