Sol de Mexico MenuMexican | Northwest Side Main Menu
Baked white bread stuffed with carnitas (pork meat), deep in roasted tomato sauce, garnished with repollo (white cabbage) and chile jalapeno.
Fresh corn tamales drizzled with roasted chilaca cream, under crust of two cheeses and a garden chilaca cream sauce.
Home made tortilla bathed with smooth pumpkingseed sauce, roasted tomatoes sauce, and habanero; filled with hardboiled egg.
Fresh and chunky guacamole served with crispy tortilla chips.
Corn masa boats with a sampler of fillings: chicken in red mole, sweet plantains in sour cream, black beans with homemade chorizo, and guacamole.
Crisp little tortillas piled with lime-marinated Pacific yellowtail, manzanillo olives, tomato, serrano pepper, avocado and cilantro.
Just made empanadas stuffed with Sonora chilorio (pork, beef) served with pasilla sauce and arugula salad garnished with queso fresco and sour cream.
Appetizer platter of cheesey quesadillas, crispy chicken taquitos with sour cream, queso fresco, tangy ceviche tostadas with avocado, and chunky guacamole.
Soup flavored with smoky chile chipotle with mushrooms and garnished with grilled nopales (grilled cactus).
Morpheus is the sleeping goddess, dark broth flavored with chile pasilla, garnished with chicken breast, avocado, cheese, sour cream and crispy tortilla strips.
Slice of fresh beets, green and red apple, jicama shoestrings, orange segments and greens with classic lime dressing.
Mix greens tossed with roasted Mexican veggetables chayote, zucchini, carrots, onions, green beans and orange dressing and dry Jack cheese.
Grilled dry-pack scallops in Poblano creamy sauce, rajas (roasted Poblano peppers) Served with mashed potatoes and grilled zucchini. (Puebla).
Grilled quail stuffed with ground beef picadillo, in white mole of pinenuts, almonds, peanuts, Ixcatic peppers, plantains and spices; served with Mexican rice.
Beef tongue baked slowly in banana leaves in roasted tomatoes and chile de Manzano sauce, served with Mexican white rice and slice of red onions.
Campeche style grilled mahi mahi fish (roasted tomato sauce flavored with Caribbean chiles, epazote and tangy orange juice) served with black beans.
Aged rack of lamb with inky, black mole sauce, (ancho chile chihuacle and 28 other ingredients ask your server for the list of ingredients) served with mashed potatoes.
Just made tortillas filled with rock shrimp and doused with roasted tomato broth fresh herbs topped with crunchy pickled vegetables, served with classic Mexican rice.
Charcoal-grilled, butterflied, Crekstone natural skirt steak , marinated in red-chile, black beans, guacamole, and a red mole sauce enchilada. (Tampico).
Adobo-marinated grilled pork chop in green pipián (Serrano chile, pumpkinseeds, epazote), Mexican rice. (Oaxacan specialty).
Assorted tender grilled pieces of top sirloin, cactus paddles, queso fresco, chicken, chorizo, and shrimp roasted tomato sauce served in a molcajete.
Red-chile marinated charcoal-grilled, Crekstone natural Black Angus rib-eye steak, black beans, guacamole, fried plaintains homemade cream, and queso fresco (Oaxacan specialty).
Just made tortillas filled with garlicky ricotta cheese, mushrooms, poblanos and fresh herbs with roasted tomato serrano sauce topped with Chihuahua cheese and baby mixed green salad.
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