Taleo Mexican Grill, 3309 Michelson Drive Irvine, CA 92612, (949) 553-9002
Platillos Pequeños
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- 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. 15.
- Quesadilla: Griddled, cheese-filled, flour tortillas with guacamole, sour cream and escabeche. 10. 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. 16.
- 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. 12.
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. 8.
- 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. 12.
- Caesar: Locally grown whole romaine hearts tossed with chipotle Caesar dressing, ciabatta croutons and crumbled queso cotija. 11. 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. 15.
- 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. 17.
- Cabo Salad: Taléo's twist on the classic Cobb salad served with whole grilled BBQ chicken breast. 14.
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. 15.
- 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. 15.
- 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. 15.
- 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. 15.
- 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. 15.
- 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. 14.
- 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. 16.
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. 17.
- 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. 21.
- 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.
- 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. 16.
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 del Dia: House filleted daily, grilled fresh fish topped with vegetable salsa and served with cilantro lime rice. 20.
- 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. 10.
- 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. 19.
- 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. 19.
- 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. 17.
- 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. 15.
De la Cantina
- Wines by the glass listed in wine menu.
- Handmade, Hand-Shaken Margaritas 8.
- Draft: Tecate, Dos Equis Amber, Sierra Nevada 5.
- Domestic beer 4.
- Imported beer 5.
- Soft drinks, coffee and tea 2.50
- House-made Lemonade 3.
- Panna and San Pellegrino 3.
Postres
- Flan: "The best flan in the universe" --Gustavo Arellano, OC Weekly. Creamy and rich. 8.
- Pastel de Tres Leches: The real thing. Delicious white cake soaked with three sweet milks, topped with whipped cream and fresh berries. 8.
- Chocolate Cake with Cajeta: Served warm with a creamy center. Our golden cajeta drizzled over the top and served with vanilla ice cream. 10.
- Mango Sorbet: A light way to finish your meal. Three scoops of simply sweet tropical and fruit sorbet. Chocolate sauce upon request. 6.
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
◊ 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.
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.