Here’s what’s cooking this week at Xico!

• Tuesday 5/26 and Thursday 5/28 pickup available at 3715 SE Division Street from 4-6pm. Order now and until 10am the day of your pickup.
• Saturday 5/30 pickup available at both our locations 3715 SE Division from 4-6pm, and 1668 NW 23rd Avenue location from 4:30-6pm. Order now and until 10am the day of your pickup!

Click here to see everything on the menu, including wine, beer and kits!

WHAT’S NEW: Bean making kits! Complete with recipes, instructions, and all the ingredients you need to make a truly healthy and delicious pot of beans.

MENU FOR WEEK OF MAY 26TH

-Available for advance online order due by 10am the day of your pickup.
-Unfortunately we can not accommodate walk ins.
-NW prices are higher due to increased costs and food transport to NW.
SE Pickup times are 4-6pm Tuesday, Thursday and Saturday at 3715 SE Division Street.
NW Pickup time is 4:30-6pm Saturday at 1668 NW 23rd Avenue.
-If you NEED delivery, please send us an email at [email protected]. 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 at either location. It will be warm when you pick it up. Reheating instructions will be included in your bag.

ROTISSERIE SMOKED CHICKEN DINNER FOR 1-2 PEOPLE $39/$41

• 1/2 rotisserie smoked chicken in red chile adobo (4 pieces)
• 1 pint of vegetarian black beans
• 1 pint of Mexican rice made with tomato and onion
• 3 oz of salsa verde
• 3 oz of jalapeño escabeche
• 3 oz of red onion escabeche
• 6 fresh tortillas
• 1 flan to share

ROTISSERIE SMOKED CHICKEN DINNER FOR 3-4 PEOPLE $65/$68

• Whole rotisserie smoked chicken in red chile adobo (8 pieces)
• 1 quart of vegetarian black beans
• 1 quart of Mexican rice made with tomato and onion
• 3 oz of salsa verde
• 1/2 pint of jalapeño escabeche
• 1/2 pint oz of red onion escabeche
• 12 fresh tortillas
• 4 bite sized cocada sweets

MAKE A POT OF BEANS KIT $12

• 1 pound non-gmo dried beans from the arid Columbia basin in Washington
• Chiles, onion, herbs and spices specific to the kit you choose
• Fully developed recipe, complete with serving suggestions, by founding Xico chef Kelly Myers
• The ease of avoiding 4 different markets for these hard to find ingredients

About Haricot Farms: Haricot Farms employs sustainable growing practices and has successfully introduced several unique, environmentally friendly farming methods to central Washington including no till farming and farm to fork traceability. They are non-gmo certified by the non-gmo project, and food alliance certified. 

ADOBO ROASTED PORK DINNER FOR TWO PEOPLE $42/$45

• 10oz guajillo roasted, fall from the bone pork shoulder
• 1 pint of Yucateco black beans with shaved gouda on the side
• 6 fresh tortillas
• 3 oz of red onion escabeche
• 3 oz of crema Oaxaqueña
• 3 oz of carrot-habanero salsa
• 1 flan to share
  The Adobo roasted pork dinner is gluten and dairy free without the crema. The flan contains dairy.

ADOBO ROASTED PORK DINNER FOR 3-4 PEOPLE $78/$82

• 20oz guajillo roasted, fall from the bone pork shoulder
• 1 quart of Yucateco black beans with shaved gouda on the side
• 12 fresh tortillas
• 1/2 pint of red onion escabeche
• 1/2 pint of crema Oaxaqueña
• 1/2 pint of carrot-habanero salsa
• 4 bite sized cocada sweets
  The Adobo roasted pork dinner is gluten and dairy free without the crema. Cocadas contain a small amount of egg.

GRILLED SHRIMP & PINEAPPLE TACOS FOR 2 PEOPLE $49/$51

• 4 skewers of wild sweet Mexican white shrimp marinated in guajillo adobo, grilled with chunks of sweet pineapple, white onion and green bell pepper
• 1 pint whole black beans Yucateco cooked with habanero and epazote
• 1 pint white rice
• 2 oz toasted chipotle-caramelized onion barbecue salsa
• Lime wedges
• Cilantro/onion dice
• 6 fresh tortillas

  The Shrimp pastor & pineapple meal is gluten free

GRILLED SHRIMP & PINEAPPLE TACOS FOR 3-4 PEOPLE $91/$94

• 8 skewers of wild sweet Mexican white shrimp marinated in guajillo adobo, grilled with chunks of sweet pineapple, white onion and green bell pepper
• 1 quart whole black beans Yucateco cooked with habanero and epazote
• 1 quart white rice
• 3 oz toasted chipotle-caramelized onion barbecue salsa
• Lime wedges
• Cilantro/onion dice
• 12 fresh tortillas

  The Shrimp pastor & pineapple meal is gluten free

RAINBOW BEETS IN MOLE ROSA $15/$17

• 1 pint golden and red beets, roasted and served in mole rosa, a decadent sauce made with almonds, pine nuts, beets, white chocolate, rose petals, red chiles, Mezcal, and more!

  Rainbow beets in mole rosa is gluten free. There is a tiny amount of dairy in the white chocolate. Mole rosa is full of nuts. 

SHRIMP SOPA DE LIMA FOR TWO $49/$51

• 1 quart Shrimp Sopa de Lima – wild sweet Mexican white shrimp in fragrant seafood & lime broth with clove, oregano, allspice & achiote
• Small bag of 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. 

FROZEN TAMALE MEAL FOR 2 PEOPLE $32/$35

• 6 frozen tamales (3 black bean, 3 queso Oaxaca)
• 1/2 pint of poblano chile rajas in salsa verde
• 1/2 pint of salsa verde
• 3 ounces of queso fresco
• 3 oz crema Oaxaqueña
• 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/$49

• 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.

SIKIL P’AK by the 1/2 pint $11/$12

• 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. It’s delicious as a dip with chips, spread on chicken, or used as a salad dressing.

XICO MOLE KIT $19/$21 makes one quart mole sauce

• 1/2 pint mole de Xico base–ancho chiles, deseeded, fried in fryer, then rehydrated in water, tomatos, 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.
• White vinegar, salt, sugar and sesame seeds packaged separately. Recipe card included.

  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.

TOASTED CHIPOTLE SALSA $12/$14

• 1/2 pint toasted chipotle-caramelized onion salsa.

  Toasted chipotle salsa is a rich, concentrated spread. It’s great on grilled fish, shrimp, chicken or pork. 

4-DRINK MARGARITA KITS $15/$16

• 8 oz Xico signature margarita mix made with fresh lime, simple and our secret ingredient
• 1 fresh lime for garnish and rimming
• Smoked Chile salt for the rim
• Kosher salt for the rim
  Requires that you have 6oz of your own tequila or Mezcal to complete the drinks. A drink recipe is included in your kit.
  We recommend Lunazul Tequila or Wahaka Espadin Mezcal. Both should be in good supply at your local liquor store.

8-DRINK MARGARITA KITS $24/$25

• 16 oz Xico signature margarita mix made with fresh lime, simple and our secret ingredient
• 2 fresh limes for garnish and rimming
• Smoked Chile salt for the rim
• Kosher salt for the rim
  Requires that you have 12oz of your own tequila or Mezcal to complete the drinks. A drink recipe is included in your kit.
  We recommend Lunazul Tequila or Wahaka Espadin Mezcal. Both should be in good supply at your local liquor store.