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

Takeout Menu

• Dinner
• Lunch
• Wine List
• Takeout

Some foods travel better than others. We can help you choose the best items for your destination.

Platillos Pequeños

• Crab Cakes: Golden, crispy pan-seared Maryland lump crab cakes with a light vanilla-mango sauce. 14.
• Ceviche: Sushi-grade halibut, baby shrimp, scallops and squid marinated in a citrus-tomato sauce with a touch of horseradish, avocado cubes and diced cucumber. Saltines for dipping. 14.
• Queso Fundido: A rich and thick cheese dip of melted cotija and Reggiano cheeses with roasted poblano peppers, sautéed mushrooms and chorizo served with fresh-made tortilla chips. Also available vegetarian-style with sautéed spinach and mushrooms. 10.
• Tuna Tostar: Diced sushi-grade tuna tossed in cilantro wasabi soy dressing, topped with micro-greens and served on ciabatta toast or romaine hearts spread with avocado-wasabi. 14.
• Quesadilla: Griddled, cheese-filled, flour tortillas with guacamole, sour cream and escabeche. 9. Shredded beef, chicken, or pork add three dollars. Steak or shrimp add five dollars.
• Shrimp Cocktail: Sweet jumbo Gulf shrimp tossed in a traditional cocktail sauce with a horseradish kick and diced avocadoes. Saltines on the side. 14.
• Guacamole: Fresh avocado, diced tomato, minced red onion, lime juice, serrano pepper and cilantro. 10.
• Flautas: Tender seasoned chicken rolled in corn tortillas. Guacamole, sour cream and pico de gallo. 10.

Sandwiches and Tortas

• 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

Sopas

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

Los Otros

• 4. each
• Mexican-style rice | cilantro lime rice | epazote black beans 
• nopalitos (sautéed cactus) | frijoles charros | purée de papas
• sautéed spinach | today's fresh vegetable | Grandma Simona's rice salad
• calabacitas | individual guacamole

• Corn or flour tortillas - 2.

Ensaladas

• Mixed Greens: Mixed greens tossed with cherry tomatoes, red onions, sliced mushrooms, crispy red and yellow bell peppers, carrot strips and house-made seasoned croutons. 6.
• Spinach Salad: Baby leaf spinach tossed in a balsamic bacon vinaigrette with mushrooms, red onions, red and yellow bell peppers, candied pecan halves and queso fresco. 10.
• Caesar: Locally grown whole romaine hearts tossed with chipotle Caesar dressing, ciabatta croutons and crumbled queso cotija. 10. With grilled chicken breast, add four dollars. With steak, shrimp or salmon, add six dollars.
• Ensalada Taléo: Mixed greens, spinach, orange, radishes, dried blueberries and jicama in a roasted garlic-herb dressing with just grilled salmon or chicken breast. NY Strip steak, add two dollars. 15.
• Roasted Chicken Salad: Crisp local greens, warm oven-roasted chicken, hearts of palm, chilled asparagus and diced avocado in citrus tequila vinaigrette topped with crushed pecans and cilantro. 14.
• Ahi Tuna Salad: Thinly sliced pan-seared, rare sushi-grade tuna filet served alongside crisp mixed greens, oven roasted tomatoes and herbed potato rounds with a creamy avocado vinaigrette. 16.

Classicos

• Beef Enchiladas: Smokey, slow roasted, seasoned rib meat sautéed with peppers and onions wrapped in tortillas. Topped with red guajillo sauce served with lime rice and frijoles charros. 14.
• Chicken Enchiladas Mole: Seasoned, roasted hand-pulled chicken sautéed with peppers, garlic and onion. Topped with Oaxacan red mole and served with lime rice and nopalitos. 14.
• Spinach and Mushroom Enchiladas: Lightly sautéed baby spinach, diced seasonal vegetables and sliced mushrooms. Topped with spicy-sweet yellow mole and served with black beans and lime rice. 14.
• Enchiladas Suizas: Enchiladas filled with roasted chicken, topped with tangy tomatillo sauce and creamy poblano crema Mexicana. Served with cilantro lime rice and frijoles charros. 14.
• Chile Relleno: Fresh poblano chile lightly egg-battered and filled with sautéed spinach, mushrooms, and vegetables topped with tomato broth. Served with Mexican rice and calabacitas. 14.
• Fajitas: Tender, spicy, sliced chicken breast sautéed with tri-color peppers, tomatoes and onions. Served with guacamole, escabeche, Mexican rice and frijoles charros. 16. For New York strip steak or jumbo Gulf shrimp, add four dollars.
• Smokey Apple Chipotle Chicken: Two juicy, fire grilled chicken breasts glazed with a sweet and spicy apple chipotle barbecue sauce served over Grandma Simona's warm rice salad: rice, roasted vegetables, and corn in garlic vinaigrette. 18.
• House-Made Tamales: A Mexican classic. Two tamales with fresh masa and steamed in corn husks. Filled with our famous pork carnitas and topped with mild guajillo sauce served with sautéed spinach and frijoles charros. 12.
• Sopes: Pork carnitas, beef rib meat, and roasted chicken on a trio of toasted masa "boats" spread with refried beans and topped with thinly sliced cabbage, diced tomato, salsa and Mexican crema. Cilantro lime rice and calabacitas. 14.

Platos Distintivos

• Tacos al Carbon: Two soft, flour tortillas filled with grilled filet mignon, topped with thinly sliced cabbage, roasted pepper rajas, pico de gallo, salsa and guacamole. Served with frijoles charros and Mexican rice. 16.
• Carne Asada: Grilled New York Strip steak with pico de gallo, escabeche and guacamole. Served with Mexican rice and frijoles charros, corn or flour tortillas. 20.
• Pork Ribs: Slow roasted and grill-finished Danish baby back ribs in a chipotle barbecue sauce. Fall off the bone style. Served with purée de papas and today's fresh vegetable. 24.
• Taléo Cheeseburger: CAB freshly ground in-house. Crispy bacon, sliced avocado, jalapeno Jack cheese, leaf lettuce, sliced tomatoes, red onions and pickles. Served on a toasted telera roll. Choice of fries or mixed green salad. 14.
• Carnitas: Chef Jose's family recipe of tender pork carnitas caramelized to perfection, served with guacamole, escabeche, frijoles charros and Mexican rice. Flour or corn tortillas. 21.
• Barbacoa Cozumel: Boneless beef short ribs wrapped in banana leaves, baked in an ancho chile sauce with carrots, tri-colored peppers, potatoes and onions. Served with Mexican rice. 24.
• Filet Mignon Estilo D.F.: Ten ounce Certified Angus Beef filet grilled to your specification in a mellow chipotle peppercorn sauce served with puree de papas and today's vegetables. 34.
• Mole Poblano: Two grilled breasts of chicken beautifully seasoned in an authentic robust red mole. Served with lime rice and nopalitos. 18.
• New York Steak Torta: Tender New York strip steak on a toasted telera roll topped with leaf lettuce, tomatoes, red onions, avocado and melted Monterrey Jack cheese. Fries or mixed green salad. 15.

Especialidades del Mar

• King Salmon Salvaje: Grilled wild King Salmon simply seasoned with salt and pepper. Topped with a spicy-tangy chile-mango salsa. Served with purée de papas and grilled asparagus. 28.
• Yucatan-Style Halibut: Halibut filleted in-house, grilled and served on mango-vanilla sauce topped with a tropical macadamia salsa. Served with Grandma Simona's warm rice salad and grilled asparagus. 28.
• Pescado Oaxaqueño: Tender whitefish in guajillo sauce, sweet criollo salsa and spices wrapped and steamed in banana leaves. Served with fresh vegetables and purée de papas. 26.
• Camarones al Mojo de Ajo: Sweet jumbo Gulf shrimp sautéed with slow roasted golden garlic, diced tomatoes, white wine and chile flakes. Served with toast points, cilantro lime rice and calabacitas. 20.
• Red Snapper or Salmon Veracruzano: Grilled and topped with a brothy tomato sauce including capers, onions, poblano peppers and green olives. Served with cilantro lime rice and grilled asparagus. 17.
• Ahi Tuna Steak: Pan-seared, panko-encrusted rare sushi-grade tuna sliced and topped with cilantro-ginger soy. Served over purée de papas and steamed asparagus. Finished with micro-greens and avocado-wasabi. 28.
• Trucha al Mojo de Ajo: Idaho Rainbow trout perfectly grilled and topped with a rich garlic-white wine sauce. Served with cilantro lime rice and vegetable of the day. 17.
• Sea Scallops: Pan-seared, bacon-wrapped jumbo sea scallops set in a mellow chipotle-peppercorn sauce. Served with purée de papas and calabacitas. 28.
• Shrimp Enchiladas: Sautéed Gulf shrimp, vegetables, red onions and garlic rolled in corn tortillas. Topped with Chef Jose's traditional sweet and savory yellow mole and served with cilantro-lime rice. 16.
• Fish Sandwich: Grilled, spicy, fresh white fish fillet topped with Mexican coleslaw, pickles, red onion and tomatoes served on a toasted egg bun. Served with Grandma Simona's warm rice salad. 14.

Postres

• 8. each.
• Flan: "The best flan in the universe" Gustavo Arellano in OC Weekly. Creamy and rich.
• Pastel de Tres Leches: The real thing. Delicious white cake soaked with three sweet milks, topped with whipped cream and fresh berries.
• Chocolate Cake with Cajeta: Served warm with a creamy center. Our golden cajeta drizzled over the top and served with vanilla ice cream.
• Mango Sorbet: A light way to finish your meal. Three scoops of simply sweet tropical and fruit sorbet. Chocolate sauce upon request.

Children's Menu

• 7. each
• Choose one of the following.
• Includes Mexican rice and black beans, a small drink and dessert.
• • Beef, Chicken or Cheese Quesadilla
• • Beef or Chicken Taquitos
• • Beef, Chicken or Cheese Enchilada
• • Grilled Fresh Fish
• • Bean and Cheese Burrito
• • Taléo Kids' Burger

 Click here for printable children's menu with games and Kids' Club membership

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◊ 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.

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Location & Contact

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

Click here for maps, directions and parking info.