Xaman Cafe Menu

Traditional Mexican coffee sweeten with piloncillo “unprocessed brown sugar”, cinnamon, star anise and cloves. Veracruz Specialty Coffee

Home-made horchata made with condensed and evaporated milk, canela and rice. Served HOT

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

Thin delicate pancakes filled with your choice of crema de cafe or seasonal jam, topped with fresh fruits. Add butter pecan ice cream $2

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

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

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: chicken breast or steak

Home-made corn tortillas, fried in Guajillo sauce, filled with braised brisket birria melted Mexican cheese and served with consomé.

Criollo blue-corn tortilla, queso Oaxaca, Roasted peanut mole and sunny side up egg.

Baby spring mix, cherry tomato, strawberries and agave lime vinaigrette.

Spring mix and agave vinaigrette.

traditional chicken tamal wrapped in banana leaf marinated in pipian verde sauce.

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

Crispy bolillo bread filled with Jalisco-style pork carnitas, drowned in a chile de arbol tomato sauce. Topped with pickled red onions.

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

Ciabatta bread torta, chicharron breaded milanesa top with chilaquiles mole, rojo or verdes. Side pickled red onions.

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

Traditional churros tossed in Totomoxtle sugar mixed with Mexican cinnamon and served with chocolate abuelita.

Traditional Mexican pastry layer with galletas maria and creamy mamey flavor.

Michoacan style creamy black bean soup cooked in red chiles and tortilla chips, epazote and onions. Served with crispy tortilla chips, crema and queso fresco

Cured Wagyu tenderloin, chiltepin, darken citrus sauce, fresh english cucumbers.

Pork confit, salsa verde y handmade corn tortillas

traditional chicken tamal marinated in pipian mole sauce, wrapped in banana leaf.

Traditional churros tossed in Totomoxtle sugar mixed with Mexican cinnamon and served with chocolate abuelita.

“Miel y Atole” Pre-hispanic maize based creamy dessert, Mexican vanilla, canela and strawberry wine sauce.

1.5 oz Mezcal, 1/2oz Ancho Brown, 1/2oz agave, 1/2oz hibiscus, 1/2oz lime

1.5 tequila blanco, .75 orange liquor, .5oz citric acid, .5oz simple syrup

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

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