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Chef's weekly special. Preparation changes according to seasonable availability of products.
Soft scramble, queso fresco and seasonal veggies.
Cinnamon whipped cream and seasonal preserves.
2 eggs, homemade chorizo and patatas bravas with chihuahua cheese.
Popular Mexican Dish featuring crispy tortillas simmered in a morita salsa chile, queso fresco and soft scramble.
Sunny side up eggs, corn masa cake, hibiscus ghost pepper salsa and queso oaxaca.
Brunkow cheddar cheese, smoked bacon and pickled chilies.
2 homemade chorizo sausage patties.
With chihuahua cheese.
Homemade lamb sausage.
Baked eggs, charred peppers, queso fresco, cilantro and pepitas.
3 tacos. Hibiscus tortilla, carrot jalapeno, slaw, coconut custard and basil.
3 tacos. Corn tortilla, queso fresco, tamarind, chayote, peanuts and cilantro.
3 tacos. Sesame tortilla, morita salsa, Oaxacan cheese, pickled onions, arugula, avocado and peanuts.
3 tacos. Corn tortilla, Brunkow cheese, cilantro, tomatillo pistachio, salsa and jicama escabeche.
3 tacos. Corn tortilla, spring sofrito, kale, celery leaves, pickled raisins and peanuts. Vegetarian.
3 tacos. Seasonal vegetables.
Tomatillo, roasted onions, roasted garlic, pistachio, roasted serrano chile and cilantro. Vegetarian.
Roasted Plum Tomatoes; Grilled Pineapple, Habanero & Garlic. Vegetarian.
Inspired by seasonal ingredients from local farms. Vegetarian.
Seasonal pickled vegetables and chilies. Vegetarian.
Jicama escabeche, avocado, greens, lime vinaigrette, fennel, mandarin oranges, and sunflower seeds. Vegetarian.
Fresh avocado, pickled garlic, jalape?o, cilantro, and tostadas. Vegetarian.
Burrata cheese, olive salad, watercress, chile-garlic oil, cilantro and pistachios.
Meyer lemon, seasonal greens, watermelon radish, jalapeno, red onion, lemon powder, avocado, cilantro and masa crackers.
Cilantro rice, toasted pine nuts, serrano peppers, and zucchini slaw. Vegetarian.
Tomato-habanero sauce, avocado, red onion, cucumber, cilantro, and tostadas.
Hibiscus tortilla, coconut custard, cabbage slaw, basil and toasted coconut.
Hibiscus tortilla, chicken confit, grilled pineapple, and carrot slaw.
Black bean tortilla, queso fresco, pickled jicama, cilantro, and peanuts.
Sesame tortilla, tomatillo and pineapple salsa, house ricotta cheese, coleslaw, and crispy potato.
Corn tortilla, Brunkow cheese, cilantro, tomatillo pistachio, charred cucumber, and jicama.
Black bean tortilla, sofrito, tomatillo-pistachio salsa, kale, avocado, kohlrabi, and pistachios. Vegetarian.
Made with seasonal vegetables (changes frequently; we use the finest ingredients available that season)
Corn tortilla, skirt steak, chimichurri, avocado, pinto beans, freeze dried corn.
Sesame tortilla, pea shoots, cremini and oyster mushrooms, tomato-caper relish, queso fresco.
Brunkow cheddar, smoked bacon, pickled chilies, and freeze-dried corn.
Grilled Cauliflower/Zucchini/Yellow Squash on a bed of carrots/pineapple Mexican sauce with a dash of habanero.
Chilies, garlic and bay leaf. Vegetarian.
Chiles, garlic and oregano. Vegetarian.
Queso Oaxaca, chorizo, chile mustard sauce, Spanish pea shoots and corn powder.
Chilies, garlic, and oregano. Vegetarian.
Coffee crema, brandied cherries and almond masa crisp.
Mexican bread pudding with lemon, dulce de leche crema, raisins, piloncillo and berry compote.
Caramel custard, local preserves, and sunflower crisp.
Menu for Takito Kitchen provided by Allmenus.com
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