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Avocado dip mixed with cilantro, red onion, tomato, serrano pepper and corn. Served with chips.
2 flour tortillas stuffed with Monterey cheese, red pepper, black beans, corn and cilantro. Served with guacamole and sour cream.
Baked Monterey cheese with huitlacoche (corn truffle), roasted corn, cilantro and poblano pepper strips. Served with flour tortillas.
3 mini crispy taquitos stuffed with chicken tinga, topped with avocado-tomatillo sauce, cabbage, sour cream, and queso fresco.
Breaded pan-fried panela cheese topped avocado tomatillo sauce, bell pepper sauce and black beans. Garnished with micro greens and radishes.
3 fried plantains topped with chicken tinga, pickled red onion and chipotle mayo.
Shrimp cured in citrus juice, spiced with serrano pepper and tossed with red onion, jicama, mango, cilantro, red pepper and avocado. Served with chips.
Chopped mixed greens, jicama, cherry tomato, cucumber, red onion, dried cranberries, tortilla strips and honey goat cheese tossed in a guajillo-lemon vinaigrette.
Chopped red leaf lettuce, grape tomatoes, avocado, radish, red onion, roasted corn, tortilla strips and pan seared panela cheese tossed in a black bean dressing. Add chicken or steak for an additional charge.
Ranchero broth with corn, celery, carrots and drumsticks. Served with white rice.
Shrimp, potatoes, carrots and celery in a ranchero broth. Served with white rice.
Chipotle tortilla broth topped with shredded chicken breast, tomato, roasted corn, cilantro, avocado and tortilla strips.
Charbroiled skirt steak served with white rice, black beans and mixed greens.
Charbroiled skirt steak served with a mole-cheese enchilada topped with sour cream and guacamole. Served with white rice, black beans and mixed greens.
Skirt steak strips, sauteed with onion, mushroom, tomato, jalapeno and cilantro. Served with white rice, black beans and mixed greens.
Braised lamb shank marinated and cooked with achiote. Served with frijoles charros and garnished with pickled red onion.
Smoked tender baby back-ribs seasoned and fire grilled for extra flavor. Brushed with habanero BBQ sauce and served with esquite (corn off the cob).
Served over a tamarind-pasilla sauce with sauteed kale, onion, potato chunks, garlic and red quinoa.
Grilled chicken breast topped with Mama Juanita's mole recipe. Served with fried plantain, white rice and mixed greens.
Poblano pepper stuffed with Monterey cheese and topped with ranchero sauce and queso fresco. Served with white rice and black beans.
Flame-broiled salmon filet topped with habanero BBQ glaze. Served over a roasted creamy tomatillo-cilantro serrano sauce with sauteed fennel, kale and dill.
Tiger jumbo shrimp sauteed in a fresh guajillo garlic sauce. Served with white rice and mixed greens.
Tiger jumbo shrimp sauteed with onion, tomato, cilantro, jalapeno and olives in a ranchero sauce. Served with white rice and mixed greens.
Shrimp in a chipotle ranchero sauce with sauteed mushrooms, onion and tomato, served with white rice and mixed greens.
Topped with cilantro and onion.
Topped with mix cabbage, pico de gallo and queso fresco.
Sauteed cauliflower marinated with salsa al pastor, topped with pan seared panela cheese and grilled pineapple.
2 handmade tortillas stuffed with tinga, topped with guajillo sauce, avocado tomatillo sauce, cabbage, sour cream, queso fresco and cilantro. Served with black beans.
3 enchiladas topped with melted Monterey cheese, sour cream and garnished with radish. Served with white rice and black beans. Choice of sauce. No mix enchiladas (1 stuffing per order)
3 crunchy rolled tortillas stuffed with chicken tinga topped with avocado-tomatillo sauce, queso fresco and sour cream. Served over mixed cabbage with white rice and black beans.
Sauteed spinach, garlic-guajillo sauce, poblano peppers, mushroom, red pepper, onion and tomato. Served with white rice and black beans.
Sauteed poblano pepper, mushroom, red pepper, onion and tomato. Served with white rice and black beans.
topped with ice cream and cajeta drizzle
3 fluffy pancakes topped with condensed milk and blueberry sauce. Garnished with blueberries and raspberries.
3 fluffy pancakes. Add blueberries, strawberry or chocolate chips for an additional charge.
2 eggs sunny side up (1 topped with ranchero sauce, 1 with avocado tomatillo sauce) split by green tomatillo chilaquiles. Topped with sour cream and pickled red onion. Served with black beans.
Choice of green tomatillo sauce or diablo sauce. Topped with sour cream, queso fresco, pico de gallo and red onion. Served with black beans and 2 eggs any style. Add chicken, skirt steak or chorizo for an additional charge.
3 enchiladas in a roasted green tomatillo sauce, stuffed with scrambled eggs, kale, jalapeno and onion. Topped with sour cream, queso fresco and a quail egg sunny side up.
Poblano pepper stuffed with breakfast potato, kale, chorizo, onion, jalapeno and Monterey cheese. Served over black beans and sour cream. Topped with a quail egg and guajillo sauce.
Monterey cheese, huitlacoche, roasted corn, cilantro and poblano pepper. Drizzled with an avocado-tomatillo sauce. Served with hash brown.
Scrambled eggs minced with homemade chorizo. Served with black beans.
Scrambled eggs with tomato, onion, cilantro and serrano pepper. Served with black beans.
Scrambled eggs minced with homemade chorizo, serrano pepper, pickled red onion, tomato, spinach, chipotle mayo and Monterey cheese. Served with hash brown.
Fried egg, bacon, chipotle mayo, tomato and onion on ciabatta. Served with hash brown.
2 crispy tortillas topped with black beans, diced skirt steak, queso fresco, 2 eggs sunny side up, caramelized fried plantains and served over a tomato-habanero sauce.
Topped with fresh mixed berries, a layer of hardening caramelized sugar and drizzled with raspberry sauce.
Served with a scoop of vanilla ice cream, fresh mixed berries, whipped cream and drizzled with caramel sauce.
Chocolate gooey filling, served with a scoop of vanilla ice cream and topped with spun sugar.
Menu for XOchimilco Mexican Restaurant provided by Allmenus.com
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