Taleo Mexican Grill, 3309 Michelson Drive Irvine, CA 92612, (949) 553-9002

Lunch Menu

Platillos Pequeños

Interested in wine-pairings, tequila tastings, and other dining events?

Quesadilla: Fresh flour tortillas griddled with cheese and your choice of beef, chicken or pork. 7.
Queso Fundido: Melted Cotija and Reggiano cheeses with roasted poblano peppers, mushrooms and chorizo served with fresh-made tortilla chips. 9.
Tuna Tostar: Diced sushi-grade tuna drizzled with cilantro wasabi soy on fresh ciabatta toast. 10.
Sopes: Sampler of toasted masa “boats” with pork, beef rib meat, and chicken. Topped with thin sliced cabbage, tomato and crema. 8.
Ceviche: Sushi-grade halibut, baby shrimp, scallops and calamare marinated in citrus with serrano. 10.
Guacamole: Fresh avocado, finely minced red onion, lime juice, serrano peppers and cilantro. 9.

5. each
Everyday: Tortilla | Monday: Albóndigas | Tuesday: Fideo | Wednesday: Lentil
Thursday: Black Bean | Friday: Pozole | Saturday: Roasted Corn | Sunday: Arroz con Pollo

Mixed Greens: Beautiful hand-selected greens tossed with Sweet 100 tomatoes, mushrooms, yellow bell peppers, carrots and house-made bolillo croutons. 6.
Spinach Salad: Fresh baby leaf spinach tossed in a balsamic bacon vinaigrette with mushrooms, red and yellow bell peppers, candied pecans and goat cheese. 9.
Caesar: Locally grown romaine lettuce tossed with chipotle Caesar dressing, house-made bolillo croutons, sprinkled with crumbled queso cotija. 9. With chicken, add four dollars.
Ensalada Taléo: Mixed greens, spinach, red onions, radishes, jicama and mango in a roasted garlic-herb dressing with either grilled salmon. Add 2 for steak or shrimp. 14.
Roasted Chicken Salad: Local greens, hearts of palm, asparagus and avocado in a tequila vinaigrette topped with pecans and cilantro. 12.
Ahi Tuna Salad: Pan-seared tuna with mixed greens, oven roasted tomatoes and herb-roasted potato wedges. Tossed in avocado vinaigrette. 15.

Grilled Chicken Sandwich: Grilled chicken breast glazed with smokey apple chipotle barbecue sauce. Melted Monterrey Jack cheese, leaf lettuce, sliced tomatoes and caramelized onion. Choice of fries or mixed green salad. 9.
Taléo Cheeseburger: CAB freshly ground and grilled to order. Jalapeño Jack cheese, leaf lettuce, sliced tomatoes, pickles and avocado slices. Choice of fries or mixed green salad. 10.
Carnitas Torta: Served on a warm telera roll. Boston bib lettuce, tomatoes, guacamole, queso fresco and chipotle mayo. Choice of fries or mixed green salad. 10.
Fish Sandwich: Spicy, fresh white fish with red onions, Mexican coleslaw and tomatoes served on a toasted egg bun. Choice of fries or mixed green salad. 11.
Crispy Chicken Sandwich: Served on a toasted egg bun, topped with leaf lettuce, sliced tomatoes and a spicy poblano mayo. Choice of fries or mixed green salad. 9.
New York Steak Torta: Thinly-sliced steak on a toasted telera roll topped with leaf lettuce, tomatoes, avocado and melted Monterrey Jack cheese. Choice of fries or mixed green salad. 13.

Featured Soft Tacos: Today’s soft tacos in flour tortillas served with pico de gallo, roasted tomatillo sauce, Mexican rice and frijoles charros. 10.
Fajitas: Tender chicken breast sautéed with tri-colored bell peppers, poblano and onions. Served with guacamole, escabeche, Mexican rice and frijoles charros. Flour or corn tortillas. 12.
Beef Enchiladas: Slow roasted, hand-pulled rib meat with a mild guajillo sauce served with cilantro lime rice and frijoles charros. 12.
Chicken Enchiladas Mole: Seasoned, roasted chicken enchiladas topped with house-made red mole served with black beans and Mexican rice. 10.
Spinach and Mushroom Enchiladas: Enchiladas in a yellow mole served with black beans and cilantro lime rice. 9.
Enchiladas Suizas: Traditional enchiladas filled with hand-pulled roasted chicken, topped with a tomatillo sauce, served with cilantro lime rice and frijoles charros. 10.
Chile Rellen - Chef's Choice: Classic stuffed and battered chile relleno filled with chef's choice of fresh filling. Served with Mexican rice and nopalitos. 10.
Today’s House-Made Tamales: Two tamales made of fresh masa served with sautéed spinach and frijoles charros. 10.
Carne Asada: Grilled prime marinated NY strip steak with pico de gallo, grilled onions, habanero salsa and guacamole. Served with Mexican rice and frijoles charros. 16.

Mole Poblano: One-half roasted chicken served in an authentic red mole served with Mexican rice and today's fresh vegetable. 14.
Tacos al Carbon: Two tacos filled with grilled filet mignon, topped with roasted pepper rajas, and served with guacamole, frijoles charros, and Mexican rice. 16.
Carnitas: Chef Jose’s family recipe of house-made tender pork carnitas caramelized to perfection, served with Mexican rice and frijoles charros. 18.
Camarones al Mojo de Ajo: Sweet shrimp sautéed with garlic, tomatoes, white wine, and cilantro. Served with cilantro lime rice and today’s fresh vegetable. 18.
Pescado del Día: House filleted daily, grilled fresh fish topped with vegetable salsa and served with cilantro lime rice. 16.
Smoked Apple Chipotle Chicken: Grilled double chicken breast glazed with a spicy apple chipotle barbecue sauce. Served with today's fresh vegetables and cilantro lime rice. 15.
Filet Mignon Estilo D.F. Ten ounce Certified Angus Beef filet grilled to your specification in a chipotle peppercorn sauce served with cilantro lime rice and today’s fresh vegetable. 25.
Red Snapper Veracruz: Grilled in a brothy Veracruzano sauce including capers and olives, served with cilantro lime rice and today’s fresh vegetable. 15.

◊ Let your server know if you have any food allergies or special dietary requirements.

◊ An 18% gratuity will be added to parties of six or more.

◊ No cell phones in the dining room.

3309 Michelson Drive, Irvine, CA 92612
Telephone: 949-553-9002
To make a reservation online, please follow this link

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