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118 Fulton St E, Grand Rapids, MI 49503
Nutrition Facts & Calorie Information
Three Mexican beer batter mahi mahi tacos drizzled with salsa macha, topped with house made tartar sauce, lettuce, salsa cruda, and papaya salsa.
Steamed corn masa tamal, layered with cuitlacoche, sautéed poblanos, roasted corn, Oaxaca & chihuahua cheese. Topped with pepitas and served with black beans.
Mexican chorizo sausage, roasted corn, poblano peppers melted in Chihuahua & Oaxaca cheese. Served with house-made corn nixtamal tortillas and Molcajete salsa.
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8 oz Skirt steak plated with a verde cheese enchilada, guacamole, black beans and poblano rajas.
Rotating steak and sides.
Three Mexican beer batter mahi mahi tacos drizzled with salsa macha, topped with house made tartar sauce, lettuce, salsa cruda, and papaya salsa.
Grilled wild boar tenderloin covered in ancestral cacao mole. Served with machuquillo and milpa vegetables.
Guajillo braised chicken rolled in our house made tortillas, topped with guajillo sauce, cotija, potatoes and carrots. Served with cilantro rice and cucumber salad.
House-made nixtamalized masa stuffed with epazote beans topped with morita chile falda, pickled red onions, salsa cruda, and cotija cheese.
Mexican chorizo sausage, roasted corn, poblano peppers melted in Chihuahua & Oaxaca cheese. Served with house-made corn nixtamal tortillas and Molcajete salsa.
8 oz Skirt steak plated with a verde cheese enchilada, guacamole, black beans and poblano rajas.
Sautéed Oshii shrimp with citrus, morita, guajillo, tepache, arbol peppers & garlic sauce. Served with cilantro rice & cucumber salad.
Goat milk marinated pan seared salmon filet on a bed of black rice with pepitas, calabacita side, and topped with Veracruzana sauce.
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Download MacrosMap →Guajillo braised chicken rolled in house-made tortillas, smothered in Mole Amarillo. Served with cilantro rice and escabeche.
Guajillo braised chicken rolled in our house made tortillas, topped with guajillo sauce, cotija, potatoes and carrots. Served with cilantro rice and cucumber salad.
Guajillo braised chicken rolled in house-made tortillas, smothered in Mole Amarillo. Served with cilantro rice and escabeche.
Rotating steak and sides.
Tepache and morita marinated free range Amish chicken smothered in Mole Amarillo. Served with cilantro rice and escabeche.
Pan seared Mahi Mahi filet served on a bed of achiote rice with salsa cruda topped with an avocado salsa sphere.
Tepache and morita marinated free range Amish chicken smothered in Mole Amarillo. Served with cilantro rice and escabeche.
Pan seared Mahi Mahi filet served on a bed of achiote rice with salsa cruda topped with an avocado salsa sphere. Served with a cucumber salad.
Sautéed Oshii shrimp with citrus, morita, guajillo, tepache, arbol peppers & garlic sauce. Served with cilantro rice & cucumber salad.
Traditional pastry dough made with goat cheese. Fried and dusted in cinnamon sugar & served with cajeta (goat’s milk caramel) sauce.
Red snapper filet with zarandeado sauce, garlic, citrus, homemade mayonnaise, xnipec salsa. Served with cilantro rice, and cucumber salad.
House-made nixtamalized masa stuffed with epazote beans topped with morita chile falda, pickled red onions, salsa cruda, and cotija cheese.
King trumpets simmered in guajillo sauce, wrapped in corn tortillas, topped with salsa verde & salsa cruda. Served with achiote rice and poblano rajas.
Steamed corn masa tamal, layered with cuitlacoche, sautéed poblanos, roasted corn, Oaxaca & chihuahua cheese. Topped with pepitas and served with black beans.
Red snapper filet with zarandeado sauce, garlic, citrus, homemade mayonnaise, xnipec salsa. Served with cilantro rice, and cucumber salad.
Grilled octopus, red onions, cilantro, lime, goat butter, tomato, avocado, & cucumber.
Goat milk marinated pan seared salmon filet on a bed of black rice with pepitas, calabacita side, and topped with Veracruzana sauce.
King trumpets simmered in guajillo sauce, wrapped in corn tortillas, topped with salsa verde & salsa cruda. Served with achiote rice and poblano rajas.
Grilled wild boar tenderloin covered in ancestral cacao mole. Served with machuquillo and milpa vegetables.
Traditional pastry dough made with goat cheese. Fried and dusted in cinnamon sugar & served with cajeta (goat’s milk caramel) sauce.
Free range chicken and jasmine rice wrapped in masa, topped with chayote & jicama slaw, and a pipette of amarillo mole.
Braised pork shoulder and white hominy soup with oregano topped with onion, cilantro, radish, avocado, and chips.
Flourless chocolate torte topped with xoconostle & tomatillo gastrique.
Sponge cake soaked in a sweet four milk mixture with fruit & whipped cream.
Braised pork shoulder and white hominy soup with oregano topped with onion, cilantro, radish, avocado, and chips.
Nixtamal masa dough hand-shaped cup, filled with your choice of sirloin picadillo & cotija cheese or vegan cuitlacoche. Topped with lettuce, tomato and salsa cruda. Served with Molcajete salsa.
Sponge cake soaked in a sweet four milk mixture with fruit & whipped cream.
SEAFOOD STONE SOUP Seafood mix, calabacita, chayote, tomato, cilantro, and onion in a guajillo broth, and epazote. Cooked with a scorching stone, served with lime.
Flourless chocolate torte topped with xoconostle & tomatillo gastrique.
Nixtamal masa dough hand-shaped cup, filled with your choice of sirloin picadillo & cotija cheese or vegan cuitlacoche. Topped with lettuce, tomato and salsa cruda. Served with Molcajete salsa.
Tortilla soup made from guajillo chicken broth, charred tomatoes, onion, chayote, carrots, epazote, roasted chicken, topped with corn tortilla strips, fresh avocado & sprinkled with cascabel peppers.
Romaine, combined with mini romaine, shaved pecorino romano, homemade birote crostini. Gently tossed in your choice of our house made Original Caesar dressing with anchovies or our Aviator dressing without anchovies.
SEAFOOD STONE SOUP - Seafood mix, calabacita, chayote, tomato, cilantro, and onion in a guajillo broth, and epazote. Cooked with a scorching stone, served with lime.
Free range chicken and jasmine rice wrapped in masa, topped with chayote & jicama slaw, and a pipette of amarillo mole.
Romaine, combined with mini romaine, shaved pecorino romano, homemade birote crostini. Gently tossed in your choice of our house made Original Caesar dressing with anchovies or our Aviator dressing without anchovies. Contains pasteurized eggs.
Three guajillo pepper infused mushroom tacos with salsa cruda, cilantro, onion, and cabbage in house-made corn tortillas.
Smooth coconut flan with a touch of Veracruz vanilla custard, topped with a maple-citrus caramel.
Smooth coconut flan with a touch of Veracruz vanilla custard, topped with a maple-citrus caramel.
Oishii shrimp in a charred chili-lime marinade with cucumber, pickled red onion, cilantro, tomato and avocado.
Three guajillo pepper infused mushroom tacos with salsa cruda, cilantro, onion, and cabbage in house-made corn tortillas.
Tortilla soup made from guajillo chicken broth, charred tomatoes, onion, chayote, carrots, epazote, roasted chicken, topped with corn tortilla strips, fresh avocado & sprinkled with cascabel peppers.
Grilled octopus, red onions, cilantro, lime, goat butter, tomato, avocado, & cucumber.
Traditional Mayan pumpkin seed dip with fire-roasted tomato, onion, garlic, habanero, and cilantro.
Roasted corn, crèma & cotija cheese.
Oishii shrimp in a charred chili-lime marinade with cucumber, pickled red onion, cilantro, tomato and avocado.
Fresh slice of watermelon compressed with tajin topped with julianne jicama, chayote, cucumber, fresh basil, arugula, and table-side pour of mamey vinaigrette & black sesame.
Roasted corn, crèma & cotija cheese.
Avocado, tomato, onion, cilantro, spices, lime juice, a touch of serrano, topped with fresh fruit.
Avocado, tomato, cilantro, onion, spices, lime juice and a touch of serrano.
Avocado, tomato, cilantro, onion, spices, lime juice and a touch of serrano.
Fresh slice of watermelon compressed with tajin topped with julianne jicama, chayote, cucumber, fresh basil, arugula, and table-side pour of mamey vinaigrette & black sesame.
Avocado, tomato, onion, cilantro, spices, lime juice, a touch of serrano, topped with fresh fruit.
Our traditional mild molcajete salsa, salsa verde, and our medium heat pastor salsa.
Our traditional mild molcajete salsa, salsa verde, and our medium heat pastor salsa.
Traditional Mayan pumpkin seed dip with fire-roasted tomato, onion, garlic, habanero, and cilantro.
Discover the nutritional content of menu items at MeXo Tequila & Mezcal Bar and Restaurant in Grand Rapids, MI. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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