Taco Mesa

Tigernut superfood, organic agave nectar, cinnamon and vanilla. Dairy free horchata and using Tigernut, the original horchata ingredient as brought by the Spaniards to Mexico in the 16th century.

Pineapple, organic agave nectar and a touch of Hoja Santa. Hoja Santa is a traditional Mexican herb known to support digestion, reduce inflammation, and promote respiratory wellness.

Watermelon, lime, and organic agave nectar.

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Enjoy the great taste of Coca-Cola with zero sugar, zero calories

Topo Chico has always been known for the legend surrounding its origins. Whether you believe in the legend or not, you'll still be able to enjoy the crisp, no-calorie taste of Topo Chico.

A carbonated water with legendary taste and natural lime flavor, for delicious hydration

Harney & Sons english black tea brewed fresh over ice.

Skirt steak cooked adobado, two eggs, chilaquiles, and potatoes

Two eggs on beans, cheese, tortilla, and smothered in ranchero salsa, with a side of rice and beans.

Two XL eggs, potatoes, pinto beans, oaxaca-pepper cheese, wrapped in a toasted flour tortilla.

Two XL eggs, homemade chorizo, potatoes, pinto beans, oaxaca-pepper cheese, wrapped in a toasted flour tortilla.

Two XL eggs, shredded beef, potatoes, pinto beans, oaxaca-pepper cheese, wrapped in a toasted flour tortilla.

Two XL eggs, skirt steak, potatoes, pinto beans, oaxaca-pepper cheese, wrapped in a toasted flour tortilla.

Two XL eggs, spinach, zucchini, squash, corn, bell pepper, potatoes, pinto beans, oaxaca-pepper cheese, wrapped in a toasted flour tortilla.

Thick, homemade chips, sauteed with two XL eggs in a blend of roasted tomato and red pepper salsa, topped with crema and queso fresco, served with rice and beans.

Thick, homemade chips, sauteed with two XL eggs, chicken, in a blend of roasted tomato and red pepper salsa, topped with crema and queso fresco, served with rice and beans.

Thick, homemade chips, sauteed with two XL eggs, homemade chorizo, in a blend of roasted tomato and red pepper salsa, topped with crema and queso fresco, served with rice and beans.

Thick, homemade chips, sauteed with two XL eggs in a blend of roasted tomato and red pepper salsa, topped with skirt steak, crema and queso fresco, served with rice and beans.

Thick, homemade chips, sauteed with one XL egg in a blend of roasted tomato and red pepper salsa, topped with crema and queso fresco.

Homemade chips made from nixtamalized corn, fried in beef tallow, with complementary salsa bar for in-store pick up orders.

Homemade chips made from nixtamalized corn, fried in avocado oil, with complementary salsa bar for in-store pick up orders.

Eight ounces of homemade guacamole.

Extra large taquito with shredded beef, fried in beef tallow, topped with crema and queso fresco, served with guacamole and pico de gallo.

Extra large taquito with shredded chicken, fried in beef tallow, topped with crema and queso fresco, served with guacamole and pico de gallo.

XL jalapeno marinated in orange juice, stuffed with cream cheese, beer battered and fried in beef tallow. Sold individually.

A traditional Mexican stew from Mesoamerica's pre-Columbian era, pozole is a hearty hominy-based dish, with pork shoulder, slow-simmered in chiles, finished with fresh, cabbage, radish, onion, and lime.

Choice of vegetarian pinto or vegetarian black beans, made fresh daily.

Grade A sour cream

Small guac

Blackened chicken breast, homemade avocado-chipotle aioli, cabbage relish marinated in lime, orange and serrano orange, oaxaca, pepper, and queso fresco, and crema mexicana, on a fresh pressed, organic blue corn tortilla.

Shrimped sauteed in garlic butter, homemade avocado-chipotle aioli, cabbage relish marinated in lime, orange and serrano orange, oaxaca, pepper, and queso fresco, and crema mexicana, on a fresh pressed, organic blue corn tortilla.

Tender jumbo calamari blackened, homemade avocado-chipotle aioli, cabbage relish marinated in lime, orange and serrano orange, oaxaca, pepper, and queso fresco, and crema mexicana, on a fresh pressed, organic blue corn tortilla.

Wild cod blackened, homemade avocado-chipotle aioli, cabbage relish marinated in lime, orange and serrano orange, oaxaca, pepper, and queso fresco, and crema mexicana, on a fresh pressed, organic blue corn tortilla.

Wild cod beer battered, homemade avocado-chipotle aioli, cabbage relish marinated in lime, orange and serrano orange, oaxaca, pepper, and queso fresco, and crema mexicana, on a fresh pressed, organic blue corn tortilla.

Skirt steak cooked in stone ground chiles, pickled onion, cilantro, on a freshly pressed, USDA Organic blue corn tortilla.

Tender pork shoulder, tallow-guajillo sauce, pickled onion, cilantro, on a freshly pressed, USDA Organic blue corn tortilla.

Pork shoulder cooked adobado with pineapple, pickled onion, cilantro, on a freshly pressed, USDA Organic blue corn tortilla.

Grilled salmon tipped with papaya butter sauce and relish, on a flour tortilla (pictured on blue corn).

Skirt steak cooked in stone ground chiles, bacon, peppers, oaxaca-pepper cheese, pickled onion, cilantro, on a freshly pressed, USDA Organic blue corn tortilla.

Shredded beef in a crispy nixtamalized corn tortilla, fried in beef tallow, topped with lettuce, pico de gallo, crema and queso fresco (sold individually).

Shredded chicken in a crispy nixtamalized corn tortilla, fried in beef tallow, topped with lettuce, pico de gallo, crema and queso fresco (sold individually).

Zucchini, squash, spinach, corn, and peppers sauteed in garlic butter, placed on black beans, oaxaca-pepper cheese, on a freshly pressed, USDA Organic blue corn tortilla, topped with queso fresco.

Sunset Magazine rated it the "Best Burrito on the West Coast" out of seven states. Chicken breasted dusted in a chile seasoning, grilled, with homemade chipotle-avocado aioli, a blend of three cheeses, and cabbage relish marinated in lime, orange and a touch of serrano.

Medium shrimp sauteed with garlic butter, white wine, and chile seasoning, homemade chipotle-avocado aioli, a blend of three cheeses, and cabbage relish marinated in lime, orange and a touch of serrano. Topped with tomatillo sauce when requested wet.

Wild cod dusted in chile seasoning and grilled, homemade chipotle-avocado aioli, a blend of three cheeses, and cabbage relish marinated in lime, orange and a touch of serrano. Topped with tomatillo sauce when requested wet.

Wild cod dusted, beer battered and fried in avocado oil, homemade chipotle-avocado aioli, a blend of three cheeses, and cabbage relish marinated in lime, orange and a touch of serrano. Topped with tomatillo sauce when requested wet.

Jumbo calamari chile seasoning and grilled, homemade chipotle-avocado aioli, a blend of three cheeses, and cabbage relish marinated in lime, orange and a touch of serrano. Topped with tomatillo sauce when requested wet.

Skirt steak grilled with stone ground chiles wrapped in a Mejorado tortilla filled with pinto beans and oaxaca-pepper cheese.

Mejorado tortilla filled with pinto beans and oaxaca-pepper cheese.

Pork shoulder grilled in stone ground chiles and fresh pineapple, wrapped in a Mejorado tortilla filled with pinto beans and oaxaca-pepper cheese. Topped with tomatillo salsa when ordered wet.

Skirt steak grilled in stone ground chiles, bacon, and peppers, wrapped in a Mejorado tortilla filled with pinto beans and oaxaca-pepper cheese.

Pork shoulder slow cooked and shredded, wrapped in a Mejorado tortilla filled with pinto beans and oaxaca-pepper cheese. Topped with tomatillo salsa when ordered wet.

Slow cooked shredded beef, wrapped in a Mejorado tortilla filled with pinto beans and oaxaca-pepper cheese.

Stewed chicken, shredded, wrapped in a Mejorado tortilla filled with pinto beans and oaxaca-pepper cheese. Topped with tomatillo salsa when ordered wet.

Pinto beans and oaxaca-pepper cheese wrapped in a toasted flour tortilla.

Spinach, zucchini, squash, corn and peppers sauteed with garlic butter, placed on a bed of black beans, brown rice, melted cheese, and topped with mixed greens and fresh avocado.

Spinach, zucchini, squash, corn and peppers sauteed with garlic butter, placed on a bed of black beans, brown rice, melted cheese, and topped with mixed greens, grilled salmon, fresh avocado.

Spinach, zucchini, squash, corn and peppers sauteed with garlic butter, placed on a bed of black beans, brown rice, melted cheese, and topped with mixed greens, blackened chicken breast, and fresh avocado.

Spinach, zucchini, squash, corn and peppers sauteed with garlic butter, placed on a bed of black beans, brown rice, melted cheese, and topped with mixed greens, skirt steak, and fresh avocado.

Spinach, zucchini, squash, corn and peppers sauteed with garlic butter, placed on a bed of black beans, brown rice, melted cheese, and topped with mixed greens, wild cod, and fresh avocado.

Spinach, zucchini, squash, corn and peppers sauteed with garlic butter, placed on a bed of black beans, brown rice, melted cheese, and topped with mixed greens, wild cod beer battered and fried in avocado oil, and fresh avocado.

Mejorado tortilla filled with oaxaca-pepper cheese.

Chicken breast dusted in chile seasoning and grilled, placed in a Merjoado tortilla and filled with oaxaca-pepper cheese. It's best served with added tomato, onion, and avocado.

Skirt steak grilled with bacon and peppers, placed in a Merjoado tortilla and filled with oaxaca-pepper cheese.

Shrimp sauteed with garlic butter, white wine, and chile seasoning, placed in a Merjoado tortilla and filled with oaxaca-pepper cheese.

Skirt steak placed in a Merjoado tortilla and filled with oaxaca-pepper cheese. Great with added onions.

Double layered: chips, guajillo sauce, beans, cheese followed by more chips, guajillo sauce, beans and cheese, homemade pickled jalapenos, pico de gallo, queso fresco, and sour cream. **caution when ordering takeout - the chips will get soggy if not eaten quickly.

Double layered: chips, guajillo sauce, beans, cheese followed by more chips, guajillo sauce, beans and cheese, skirt steak, homemade pickled jalapenos, pico de gallo, queso fresco, and sour cream. **caution when ordering takeout - the chips will get soggy if not eaten quickly.

Double layered: chips, guajillo sauce, beans, cheese followed by more chips, guajillo sauce, beans and cheese, blackened chicken breast, homemade pickled jalapenos, pico de gallo, queso fresco, and sour cream. **caution when ordering takeout - the chips will get soggy if not eaten quickly.

Double layered: chips, guajillo sauce, beans, cheese followed by more chips, guajillo sauce, beans and cheese, skirt steak cooked with bacon and peppers, homemade pickled jalapenos, pico de gallo, queso fresco, and sour cream. **caution when ordering takeout - the chips will get soggy if not eaten quickly.

Double layered: chips, guajillo sauce, beans, cheese followed by more chips, guajillo sauce, beans and cheese, shrimp sauteed in garlic butter and white wine, homemade pickled jalapenos, pico de gallo, queso fresco, and sour cream. **caution when ordering takeout - the chips will get soggy if not eaten quickly.

Homemade chips, guajillo salsa, beans, melted cheese, topped with shredded romaine, cabbage relish, queso fresco, and sour cream.

Homemade chips, guajillo salsa, beans, melted cheese, topped with shredded romaine, blackened chicken breast, cabbage relish, queso fresco, and sour cream.

Homemade chips, guajillo salsa, beans, melted cheese, topped with shredded romaine, skirt steak grilled with bacon, peppers, and cheese, cabbage relish, queso fresco, and sour cream.

Homemade chips, guajillo salsa, beans, melted cheese, topped with shredded romaine, shrimp grilled with garlic butter, cabbage relish, queso fresco, and sour cream.

Homemade chips, guajillo salsa, beans, melted cheese, topped with shredded romaine, skirt steak, cabbage relish, queso fresco, and sour cream.

Homemade chips, guajillo salsa, beans, melted cheese, topped with shredded romaine, grilled salmon, cabbage relish, queso fresco, and sour cream.

Originally created in Tijuana, we serve a traditional Caesar Salad with homemade dressing made with olive oil, parmesan, croutons, roma tomatoes and a sprinkle of toasted pumpkin seeds.

Originally created in Tijuana, we serve a traditional Caesar Salad with homemade dressing made with olive oil, parmesan, croutons, roma tomatoes and a sprinkle of toasted pumpkin seeds.

Originally created in Tijuana, we serve a traditional Caesar Salad with homemade dressing made with olive oil, parmesan, croutons, roma tomatoes and a sprinkle of toasted pumpkin seeds, topped with shrimp sauteed with garlic butter and white wine.

Originally created in Tijuana, we serve a traditional Caesar Salad with homemade dressing made with olive oil, parmesan, croutons, roma tomatoes and a sprinkle of toasted pumpkin seeds, topped with skirt steak cooked in stone ground chiles.

Originally created in Tijuana, we serve a traditional Caesar Salad with homemade dressing made with olive oil, parmesan, croutons, roma tomatoes and a sprinkle of toasted pumpkin seeds, topped with grilled salmon.

Mejorado tortilla grilled with oaxaca cheese. Optional addition of rice and beans or grilled vegetables.

Grilled chicken breast in a Mejorado tortilla with oaxaca cheese. Optional addition of rice and beans or grilled vegetables.

Breaded chicken breast fried in beef tallow. Optional addition of rice and beans or grilled vegetables.

Grilled chicken breast on a flour tortilla topped with lettuce, tomato, and cheese. Optional addition of rice and beans or grilled vegetables.

Skirt steak on a flour tortilla topped with lettuce, tomato, and cheese. Optional addition of rice and beans or grilled vegetables.

Black beans and oaxaca cheese wrapped in a flour tortilla. Optional addition of rice and beans or grilled vegetables.

Grilled steak, black beans and oaxaca cheese wrapped in a flour tortilla. Optional addition of rice and beans or grilled vegetables.

Grilled chicken breast, black beans and oaxaca cheese wrapped in a flour tortilla. Optional addition of rice and beans or grilled vegetables.

Grilled chicken breast served with rice, beans, lettuce, tomato and cheese.

Grilled skirt steak served with rice, beans, lettuce, tomato and cheese.

Baked cheesecake flan

Homemade churros served with a dark chocolate ganache.