In honor of your requests, here’s what’s new for Tuesday 4/28: Burrito 3-packs, Chips and hot dips appetizers, Beef barbacoa dinners, and more! Check out our site to see it all.
Tuesday’s pickup will be available at SE Division Street ONLY. The Northwest store will not open for this one, but we’ll be back and offering meals soon!
There is now tipping available, and we thank you for your many requests to tip us. Tipping isn’t necessary, we’re just thankful to have your business.
Our team of 5 is still working, staying safe and healthy, and vigilantly maintaining a sterile workspace. Thank you for your conscientiousness when picking up, and your continued support!
Order by 9pm on Monday 4/27 for Tuesday 4/28 pickup. Pickup is Tuesday April 28th from 4-6pm at Xico on Division.
Please order online by 9pm on Monday, April 27th.
Thank you!
MENU FOR TUESDAY, APRIL 28th
-Available for an advance online order due by 9pm on Monday, April 27th.
-Unfortunately, we can not accommodate walk-ins. -Southeast pick up time is 4-6pm Tuesday, April 28th at 3715 SE Division Street.
-There is NO pickup in Northwest.
-If you NEED delivery, please send us an email at xico@xicopdx.com. We will do our very best to deliver to your doorstep. -Please take note that we can not cook to order due to social distancing requirements and the size of our kitchen, so your food will be ready at pickup time. Your order will be available to pick up until 6pm. Reheating instructions will be included in your bag.
Beef Barbacoa Dinner for 1-2 people $43
10 oz beef brisket slow-cooked in banana leaves and barbacoa spices
1 pint of vegetarian refried beans
1 pint of white rice rice
3 oz of salsa de muchos chiles
3 oz slow-cooked tomatillo salsa, made with tomatillos cooked with the beef barbacoa
1 oz of pickled watermelon radish
6 fresh tortillas
1 flan to share
Beef Barbacoa Dinner for 3-4 people $78
20 oz beef brisket slow-cooked in banana leaves and barbacoa spices
1 quart of vegetarian refried beans
1 quart of white rice rice
3 oz of salsa de muchos chiles
1/2 pint slow-cooked tomatillo salsa, made with tomatillos cooked with the beef barbacoa
3 oz of pickled watermelon radish
12 fresh tortillas
4 small cocada sweets
Chips and Hot Dips Appetizer $25
This is our sopaipilla board, substituting chips for the sopaipillas because sopaipillas do not travel well.
5 oz pork chile verde
1 pint Sonoran refried beans with chorizo and cheese stirred in
3 oz of crema Oaxaqueña and 3 oz salsa de muchos chiles to blend together
3 oz jalapeño-carrot escabeche
1 family bag of Xico chips The chips and hot dips appetizer is gluten-free.
Xico Burrito Trio $30
1 beef and 2 chicken burritos, with salsas and crema
1 beef suadero burrito
1 chicken tinga burrito
1 chicken chile verde burrito
3 oz muchos chiles salsa, 3 oz salsa verde, 3 oz Xica Valentina, 3 oz jalapeño-carrot escabeche, and 1oz crema Oaxaqueña packed separately.
All three burritos contain white rice, vegetarian refried beans, melted queso Oaxaca cheese and shredded lettuce, and are wrapped in flour tortillas. We dry grill them, so you can reheat in a skillet, oven, or microwave.
These are big burritos. For most people, one burrito is about a meal and a half.
Burritos contain gluten.
SHRIMP SOPA DE LIMA FOR TWO $49
1 quart Shrimp Sopa de Lima – wild sweet Mexican white shrimp in fragrant seafood & lime broth with clove, oregano, allspice & achiote
Small bag of 25 Xico chips on the side, to add to your soup when you reheat
Sliced fresh radish, chopped cilantro and diced avocado on the side to garnish your soup
3oz of habanero-lime juice to spice it up if you wish This meal is packaged cold. Reheating instructions are included in your bag. Reheating requires a stove or microwave. It is gluten and dairy-free.
1/2 pint of poblano chile rajas in salsa verde (topping for tamales)
1/2 pint of salsa verde
3 ounces of queso fresco (topping for tamales)
3 oz crema Oaxaqueña (topping for tamales)
1 pint puréed Oaxacan black beans
This meal is vegetarian and gluten-free. The tamales are individually wrapped in banana leaf, and foil, and frozen. The toppings and beans are packaged cold. Reheating instructions are included with your order. Reheating requires a stove or microwave. Non-frozen ingredients will last 7 days. We do not recommend freezing beans.
PORK CHILE VERDE BY THE QUART $47
1 quart pork chile verde made with Carlton pork shoulder, tomatillos, green chiles and spices. 1 quart contains approximately 25 ounces of pork.
1 quart white rice
3 oz crema Oaxaquena
3 oz salsa de muchos chiles Pork Chile Verde is packed frozen. Reheating instructions are included in your bag. Reheating requires a stove or microwave.
FRESH TORTILLAS by the DOZEN $6
Fresh tortillas made from our house-ground corn Tortillas are vegan and gluten-free, always made with non-GMO, organic corn
FAMILY BAG OF XICO CHIPS $6
Fresh Xico corn tortillas, cut and fried in canola oil Chips are vegan and gluten-free, always made with non-GMO, organic corn
FRESH MASA by the POUND $7
Fresh masa made from our house-ground corn Our masa is vegan and gluten-free, always made with non-GMO, organic corn, ground in house.
SALSA DE MUCHOS CHILES $12
1 pint salsa de muchos chiles, made with 5 dried chiles, onion, tomato and garlic. Muchos is vegan and gluten-free, and will keep in your refrigerator for up to one month.
Sikil P’ak $11
1/2 pint sikil p’ak, a Mayan dip made with toasted pumpkin seeds, tomato, habanero and cilantro
Sikil p’ak is vegan and gluten-free
Mole de Xico Base by the 1/2 pint $19
1/2 pint mole de Xico base–ancho chilis, deseeded, fried in fryer, then rehydrated in water, tomatoes roasted in salamander, onions rough chopped and griddled, garlic dry roasted in skin then peeled, ripe plantains fried in fryer, raisins bloomed in oil, sesame seeds bloomed in oil, almonds fried in oil, 70% dark chocolate, salt, white sugar, distilled vinegar
Mole de Xico is vegan and gluten free
This mole is from the town of Xico, in the highlands of Veracruz, famous for growing some of the best coffee in the world. It contains many tropical fruits.
Mole de Xico base can be frozen indefinitely. To extend the mole into sauce, use 1 part mole base to 2 parts chicken or vegetable stock. Whisk over medium heat, adding sugar, salt and vinegar to taste. Strain through a sieve, and serve. 1/2 pint of mole base will become about a quart of mole sauce.
Mole Poblano by the pint $14
1 pint ready to heat and eat mole Poblano
contains ancho chiles, guajillo chiles, pasilla de Oaxaca chiles, corn tortillas, onion, garlic, canned tomatoes, tomatillos, challah bread, almonds, peanuts, pepitas, raisins, anise seed, black pepper corn, clove, sesame seeds, marjoram, avocado leaf, canela, chicken stock, dark chocolate, canola oil, sugar, salt
Mole Poblano contains gluten and chicken stock.
Mole Poblano is considered the most decadent of Mexican moles. We make it at Xico. It’s very labor intensive and time consuming.
This mole Poblano is ready to heat and eat, unlike the mole de Xico base, which needs to be extended, balanced and strained.
1. Choose your location, and click on ‘PICKUP LATER.’ (Pictured above.)
2. The pickup time will be autofilled, so just click on ‘SCHEDULE AS PICKUP.’ (Pictured above.)
3. Choose your items. Leave the ‘Order Made For’ and ‘Special Instructions’ fields blank, unless there’s something you want to tell us. Substitutions are difficult at this time so please refrain unless it is absolutely necessary. Click ‘ADD TO CART.’ (Pictured above.)
4. Check out as usual! The cart icon is in the upper right hand corner. The new system will send you a text confirmation of your order, but you can opt for email as well if you prefer it.
We want to hear from you, please tell us what you want!
Friends, please keep the requests coming! We’re going to do our best to turn every one of your suggestions and requests into reality, so please send them our way!
