El Xangarrito Mexican Restaurant Online Ordering Menu

Served the traditional way, topped with grilled corn, queso freso and tajin + chips.

Shrimp Ceviche, mango, red pepper, onion, avocado, and cilantro. Cured in citrus juice + chips.

Mozzarella cheese in a creamy poblano sauce, mixed with chicken and poblano peppers, garnished with corn. Served with flour tortillas.

Fried Plantains served over mole negro, topped with cheese and sour cream.

Choice of steak, chicken, or pastor, with a small side of guacamole and sour cream.

Zucchini, squash, corn, and red pepper, with a small side of guacamole and sour cream.

Four corn crispy mini flautas stuffed with mozzarella and grilled chicken. Topped with green and red sauce, sour cream, queso fresco and pico de gallo.

Tossed spinach, kale, black beans, corn, queso fresco, and pico de gallo with a southwest dressing.

Tossed apples, spinach, kale, cucumber, red pepper, dried cranberries, and goat cheese, in a herb red wine vinaigrette.

3 steak tacos with cilantro, pickled onions, and avocado tomatillo sauce. Served with a jicama salad in a vinaigrette dressing.

3 portobello mushroom tacos with grilled pineapple, cilantro, pickled onions, and queso fresco. Served with a jicama salad in a vinaigrette dressing.

3 pork al pastor tacos with grilled pineapple, pickled onion, and cilantro. Served with a jicama salad in a vinaigrette dressing.

3 grilled chicken breast tacos with mole, white rice, red onion, and cilantro. Served with a jicama salad in a vinaigrette dressing.

10oz skirt steak served with two mild habane ro cheese enchiladas topped with sour cream and guacamole, served with jicama salad and sweet fried plantains.

10oz skirt steak. Served with a jicama salad, mexican rice and sweet fried plantains.

Habanero cranberry bbq sauce ribs, topped with queso fresco and micro mix, served with a corn esquite.

3 steak enchiladas of Mole Coloradito or Mole Negro, topped with queso fresco, sour cream, and red onions, served with a jicama salad.

3 enchiladas in a mild habanero sauce, stuffed with corn, zucchini, squash, and red pepper, topped with queso fresco and sour cream. Served with a jicama salad

3 chicken enchiladas topped with grilled corn, queso fresco, and red onions, served with a side jicama salad.

Stuffed with mozzarella cheese topped with onions, queso fresco, and sour cream, served with a jicama salad. Choose ONE sauce: Mole, Poblano, or mild habanero sauce.

Chicken in Mole topped with sesame seeds and pickled onion. Served with green beans and mexican rice.

Veggie fajitas with zucchini, squash, red pepper, poblano pepper, red onions, and tomato. Served with mexican rice, black beans garnished with cheese, and jicama salad.

Steak fajitas loaded with red pepper, poblano pepper, red onions, and tomato. Served with mexican rice, black beans garnished with cheese, and jicama salad.

Chicken fajitas loaded with red pepper, poblano pepper, red onions, tomato. Served with mexican rice, black beans garnished with cheese, and jicama salad.

Shrimp fajitas loaded with red pepper, poblano pepper, red onions, and tomato. Served with mexican rice, black beans garnished with cheese, and jicama salad.

Traditional Mexican beef steak, loaded with poblano peppers, onions, and tomato, in a mild habanero sauce. Served with mexican rice, black beans and a jicama salad.

Garlic shrimp served with mexican rice and a jicama salad.

3 grilled chicken crispy flautas topped with mole sauce, sour cream and queso fresco, garnished with avocado and cilantro. Served with black beans and mexican rice.

3 stuffed enchiladas with shrimp and provolone cheese on a creamy morita sauce. Garnish with avocado, pico de gallo, mandarina, and pomegranate.

Choice of blackened or regular salmon served over a black bean dressing, topped with a mango pico de gallo and a side salad.

Shrimp, onions, chile serrano, tomato, green olives, and cilantro, on a tomato-habanero sauce. Served with mexican rice and jicama salad.

Garlic shrimp served with mexican rice and a jicama salad.

10oz Blackened Salmon over mole coloradito, with zucchini, squash and serrano pepper. Topped off with pomegranate pico de gallo and avocado.

10oz Blackened Salmon over mole coloradito, with zucchini, squash and serrano pepper. Topped off with pomegranate pico de gallo and avocado.

3 stuffed enchiladas with shrimp and provolone cheese on a creamy morita sauce. Garnish with avocado, pico de gallo, mandarina, and pomegranate.

Orange Mexican Rice

Garnished with cheese.