Xel-Há

Name: Xel-Há
Address: 710 N. Wells St., 60610, IL, 60610
Telephone: 312-274-9500

710 N. Wells St., Chicago, IL 60610, US

• Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •

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Cuisine: Mexican
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

ENTRADAS Y ANTOJOS-APPETIZERS

CEVICHE DE CALLO ACAPULQUEÑO

Sea Scallops Ceviche with a hint of chipotle tangy Pico de Gallo yucca chips.

TIRITAS DE RÓBALO CON CHILE DE ÁRBOL

Sea Bass thin strips marinated with citrus Chile de Árbol Salsa and Jícama salad.

CAMARÓN Y PULPO

Shrimp Moroccan octopus in a tamarind–pomegranate salsa with fiery Habanero, Jícama and avocado.

LOS TRES CEVICHES

A combination of three ceviches.

LOS SHOTS

Tequila shots filled with: ONE WITH SHRIMP, ONE WITH SCALLOPS, ONE WITH OCTOPUS in Mexican Cocktail Salsa.

EMPANADAS DE PLÁTANO MACHO RELLENAS DE MINILLA DE JAIBA

Sweet plantains turnovers stuffed with crab meat, onion, tomato, olives and Guajillo Chile, Tomatillo-Serrano Salsa and sour cream.

GUACAMOLE ATLIXCO

Chunky avocado with Xnipec with your choice of spicy, medium o mild.

PANUCHOS DE PATO

Small corn tortillas stuffed with black beans piled up with Achiote marinated shredded duck, red purple pickled onion, and fiery Habanero Chile.

PAPADZULES

(Vegetarian) Corn tortillas filled hard boiled eggs cover with pumpkin seed Green Recado and Chiltomate

VAPORCITOS

Small corn tamales stuffed one with pork and one with fresco cheese and epazote wrapped in banana leaf basted with Kolito (roasted tomato salsa).

CHILE POBLANO RELLENO DE PICADILLO OAXAQUEÑO

Fire roasted Poblano Chile filled with shredded pork and beef with apples, pear and plantain basted with mint roasted tomato salsa, and Fresco cheese.

QUESADILLAS DE TEMPORADA

(Vegetarian) Corn turnovers filled with Huitlacoche (corn mushroom) and squash blossoms, Asadero cheese and tangy tomatillo-Chile de Árbol Salsa.

SOPA DE LIMA

Chicken base soup with bitter lime from Yucatán also know as lima with tortilla strips and shredded chicken.

ENSALADA VERDE CON JÍCAMA Y MANGO

Mix greens with slices of mango crispy Jícama and Añejo cheese with a Hibiscus-Morita vinaigrette.

PLATOS FUERTES-MAIN DISHES

PAVO EN RECADO NEGRO

Turkey in a Black Recado with Xcatic Chiles, epazote, white rice and Chihuahua cheese tomato crepe.

POLLO EN MOLE DE XICO

Grilled chicken breast basted with Xico Mole made with hazelnuts, pine nuts, almonds, Mulato Chile, prunes with Poblano rice and Calabacitas (zucchinis)

PLATO VEGETARIANO

(Vegetarian) A combination of chayote relleno with spicy Xnipec and Chihuahua Cheese, Mexican squash filled with fire roasted poblano white rice yucca and papa rellena with fresco cheese and garlicky swiiss char.

COCHINITA PIBIL

Achiote marinated pork baked in banana leaves then shredded with Xnipec (Mayan Pico de Gallo) and Frijoles Colados.

ZIC DE VENADO

Shredded Cervena Venison with orange-lemon vinaigrette, cilantro, red onion, tomato and radish served with Salsa “Tamulada” made with fiery Habanero Chile.

QUESO RELLENO

Edam cheese filled with ground pork and beef olives, raisins and boiled egg with Salsa Blanca and white rice.

POC CHUC

Marinated pork loin thin slice with lime and orange juices with the hint of Red Recado with Xnipec, Frijoles Colados and Guacamole.

LOMITO DE CERDO EN SALSA DE AROMÁTICAS, NARANJAS Y CHILE MULATO

Grilled Piloncillo marinated Maple Creek pork loin with orange-Mulato Chile Salsa braised greens and Tamal de Cazuela.

FILETE DE RES A LA YUCATECA

Grilled Angus rib eye marinated in Achiote Recado with Xnipec Salsa and refried black beans.

CHILES XCATIC RELLENOS DE CAZÓN

Fire roasted Banana Chiles also know as Xcatic stuffed with Mako shark, tomatoes, onion, garlic and olives, served with Salsa Blanca and rice.

PESCADO TIKIN-XIC CON PLÁTANOS MACHUCOS Y FRIJOLES COLADOS

Sautéed Mahi-Mahi marinated with Achiote and fried plantains, black beans and Xnipec.

CAMARONES EN ADOBO ESTILO HUASTECO

Sautéed gulf shrimp with Rustic Mokita Salsa with Moros y Cristianos (white rice and black beans) and plantain dumplings filled with Fresco cheese.

ENCHILADAS MORELIANAS

Filled with chicken or cheese (Vegetarian) with lettuce, tomatoes, potatoes, onion, sour cream and Añejo cheese, basted with Guajillo Salsa, served with black beans.