Xaman Cafe Menu

Steel cut oats with your choice of 3 of the following , Walnuts, Seasonal fruit, Agave Syrup or Granola.

Butter croissant, scrambled eggs with chorizo, fresh sliced avocado and house side salad

French croissant dipped in egg batter, Mexican vanilla and cinnamon-milk Served with cafe olla syrup

Criollo corn tortilla filled with cochinita pibil, Oaxaca mole, sliced avocado. Garnish: queso fresco and pickle red onion.

Jicama, carrots, cucumber, pineapple with a honey citrus vinagrate.

Bolillo bread, black beans, melted chihuaha cheese, pico de gal lo. Served with house salsa.

3 eggs and chihuahua cheese

Mexican dish made with Ciabatta bread dipped and fried in a red guajillo pepper sauce, filled with potatoes and chorizo. Garnish: queso fresco

Traditional pancakes, made with Mexican vanilla, serve with fresh seasonal fruit and candied peacan. Agave syrup..

Press Rectangle panini bread filled with queso monterrey, choice of protein, serve with choice of house soup or side salad.

Mexican cilantro rice, whole black beans, corn, fresh sliced avocado, red bell pepper, and your choice of meat: steak or chicken breast.

Oven-baked Bolillo Bread, black beans, chilaquiles and melted monterrey cheese Garnish: pico de gallo

Local mulit-grain bread with the option of Seasonal Jam, Avocado or Egg & Avocado

Panini bread, filled with Traditional ancestral brisket , made with a combination of dried red peppers and other spices, Monterrey cheese, red onions and consomé.

Cibatta bread torta, chicharron breaded milanesa, chilaquiles with choice of red or green salsa.

Ciabatta bread with Yucatan-style braised pork, marinated in achiote sauce, tangy orange, served with black beans and pickled habanero red onions

Oaxacan chocolate tamal, blue corn masa

Pork confit, salsa verde y handmade corn tortillas

Crispy taquitos filled with sautéed flor de jamaica (hibiscus flower) in homemade blue corn tortilla, pistachio puree, house salsa

Criollo corn tortilla filled with cochinita pibil, Oaxaca mole, sliced avocado. Garnish: queso fresco and pickle red onion.

Sous vide and seared Duck Breast Pipian verde sauce And julienned vegetables

Pan-seared Spanish Iberico shoulder, madre mole, roasted red chilies peanut mole, and blue corn masa chochoyotes.

Two Femur bone marrow, chimichurri, Diced rib eye, salsa molcajeteada, handmade criollo corn tortillas, Mezcal espadin shooters

1.5 Ojo de tigre mezcal, .5oz ginger, 1.5oz tepache syrup. .75oz lime juice, top of with soda water

2oz Birria infusion , .5 oz lime , .5oz pineapple juice, .5oz giffards pineapple liquor, .25oz agave syrup (optional .5oz agave )

1.75oz sotol, 3 bar spoon lychee, .5oz lime juice, .25oz elderflower, 3 dahses grapefruit bitters, egg white.

1.5 tequila, 0.5 passion fruit puree, 0.75 lemon juice, 0.5 pineapple juice, 0.5 ancho verde, top with ginger beer

1 oz abasolo, .5oz cocci Torino, .25oz Campari .75oz cynar 70

1oz Highlandpark, .5oz nixta, .25oz giffard cacao, 2 dashes chocolate bitters

1oz mezcla , .5oz lime juice , 1oz artisian grapefruits , 4oz pulque

2oz passionflower infused sotol, .75oz lemon , .5oz honey beet syrup (optional .75oz honey beet for people with sweeter taste )

1oz La Higuera sotol, 1oz RinQuinQuin Peche, 3/4oz Cocchi Americano, 1/4oz Suze

2oz Greenhouse gin, .75oz Passionfruit syrp 1/4oz yellow chartreue, 1/4 capalleti aperitiv , .75oz lemon juice , egg white .

.5suze, 1oz dolin blanc, 1oz las californias citric, .5oz charanda blanco.

Sotol, almond milk, honey, damiana liqueur

.5suze, 1oz dolin blanc, 1oz las californias citric, .5oz charanda blanco.