Thank you all so much for ordering our family meals! It’s so great to stay connected at this weird time. We truly appreciate your support!
Here’s what’s cooking this week! Order by Thursday, April 2nd at NOON for Friday pick up. Pick up is Friday, April 3rd from 4-6pm at Xico on Division.
Please order online using the button below by Thursday, April 2nd at NOON.
MENU FOR FRIDAY, APRIL 3rd
-Available for advance online order due by Thursday, April 2nd at NOON. -Unfortunately, we can not accommodate walk-ins. -Pick up time is 4-6pm Friday, April 3rd at 3715 SE Division Street. -If you NEED delivery, please send us an email at firstname.lastname@example.org. 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 4pm. It will be warm when you pick it up. Reheating instructions will be included in your bag.
FRESH WILD ROCKFISH CEVICHE VERDE!
1/2 pint fresh, wild, local rockfish cured in lime juice (much bigger than what is pictured above!)
extra virgin olive oil
small bag of chips
This is gluten free, and a refreshing treat in the cold days of Portland winter. (Or uh, spring? Who knows what season, or day, or month, or year it is anymore?!)
QUESO FUNDIDO FOR UP TO 4 PEOPLE
A blend of Riojana cheese (cow, sheep & goat’s milk) and Grafton white cheddar in a pie tin to broil at home, with all the fixings!
16oz pie tin of our custom cheese mix (makes 7-8 luscious tacos)
3 oz of house ground pork shoulder chorizo cooked with 100 chiles, on the side
Shredded cabbage for topping, on the side
Sliced radish for topping, on the side
Salsa albaniles – green salsa with red fresno chiles, on the side
This make-at-home queso fundido requires baking or broiling for 15 minutes at 500 degrees. Remove from oven after 15 minutes, skim off grease, spread chorizo over the top, return to oven for 5 minutes, then serve with radish, cabbage, salsa and tortillas. If you have a broiler, use it, just cut the cooking time down to 10 minutes, pull, add chorizo, then return to oven for another 5.)
1/2 pint of poblano chile rajas in salsa verde (topping for tamales)
1/2 pint of salsa verde
4 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.
FAMILY BAG OF XICO CHIPS $6
Bag of 75 fresh fried chips non-GMO, organic, GF
SALSA DE MUCHOS CHILES $12
1 pint 5-dried chiles salsa with tomato, onion and garlic This salsa will keep in your refrigerator for up to 1 month GF, vegan
HABANERO-CARROT SALSA $8
1/2 pint of habanero and sweet carrot salsa This salsa will keep in your refrigerator for up to one month. It’s spicy. GF, Vegan
FRESH TORTILLAS $6/DOZEN
Fresh tortillas made from our house-ground corn non-gmo, organic, gluten free
Beyond the usual cleaning and disinfecting, we’re wearing gloves while working and our server has onemask to wear while handing out dinners.
Kitchen staff is staggering hours, and maintaining 6ft distance when working together.
We provide paid sick leave AND employer paid health insurance. Our employees do not have to work when they’re sick.
Let’s all work together to achieve social distancing during pick up; If customers are waiting at the host stand when you arrive, please wait your turn to come in, or come inside and sit or stand 6ft away. If you have to wait, complimentary red or white wine will be flowing (and it’s good)!
We have nitrile gloves if you want to wear them while you pick up your bags, and plenty of hand sanitizer available for you!