XOCO
Tortas start at 11AM. Soup's on After 3PM
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Tortas from the Woodburning Oven
Gunthorp Chicken:
Wood-roasted red chile chicken, caramelized onion, black beans, avocado, tomatillo salsa
8.50
Ahodaga:
Golden pork carnitas, black beans, tomato broth, spicy arbol chile sauce, pickled onions.
9.50
Choriqueso:
Homemade chorizo sausage, roasted poblano, artisan jack cheese, tomatillo salsa.
8.00
Woodland Mushroom:
Wood-roasted garlic mushrooms, Prairie Fruits Farm goat cheese, black beans, wild arugula, 3-chile salsa.
9.50
Pepito:
Braised Tallgrass shortribs, caramelized onion, artisan Jack cheese, black beans, pickled jalapenos.
12.00
Pibil:
wood-roasted suckling pig with achiote, black beans, pickled onion, habanero salsa
12.00
Barbacoa:
SATURDAY ONLY: Wood-roasted Kigus red chile goat, black beans, avocado, Oaxacan pasilla salsa.
Bacalao:
FRIDAY ONLY: Salt cod, tomato, red pepper, potatoes, olives, raisins, herbs.
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Tortas from the Griddle
Cubana:
Smoked Maple Creek pork loin and bacon, black beans, avocado, artisan Jack cheese, chipotle mustard.
11.00
Milanesa:
Crispy Gunthorp chicken, black beans, artisan Jack cheese, pickled jalapenos, tomatillo-avocado salsa.
9.00
Jamon:
La Quercia Prosciutto Americano, Otter Creek Organic cheddar, black beans, avocado, chipotle mustard.
+ $1 to add a fried egg.
11.50
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Caldos - Served After 3PM
Shortrib Red Chile Soup:
Braised Tallgrass shortribs, red chile broth, roasted vegetables, epazote, wild arugula, lime.
12.00
Wood-Roasted Chicken Pozole:
Gunthorp chicken, pozole corn, rich broth, crunchy garnishes, ground red chile, lime.
11.50
Pork Belly Vermicelli (Fideos):
Crispy-tender pork belly, toasty-tender noodles, woodland mushrooms, zucchini, avocado, salsa negra.
12.00
Seafood:
Shrimp, mussels, catfish, red chile broth, potatoes, grilled knob onions, pea shoots, cilantro, lime.
12.50
Carnitas:
Slow-cooked pork carnitas, potato-masa dumplings, chayote, roasted serrano chile, spinach, arugula, avocado.
11.50
Vegetables & Black Bean:
Woodland mushrooms, zucchini, potato-masa dumplings, black bean broth, spinach, avacado, serrano chile.
10.50
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Salads and Sides
XOCO Salad:
Pork carnitas or wood-roasted chicken, marinated black beans, arugula, romaine, crispy tortilla threads, avocado-lime dressing.
8.50
Side Salad:
Romaine, arugula, jicama, cucumber, cava vinaigrette.
4.00
Chips & Salsa:
tomatillo salsa, 3-chile salsa, just-made chips.
3.00
Guacamole & Chips:
Frontera guacamole, just made chips.
4.00