Sol De Mexico

Masa base with grilled skirt steak and avocado green tomatillo salsa garnished with queso fresco.

Chile-spiked corn-masa turnovers stuffed with spicy (fresh cheese, Serrano peppers) garnished with homemade sour cream, diced avocado, radishes, crunchy garnishes and hot sauce.

Fresh and chunky guacamole made to order entirely by hand which has avocados, diced tomatoes, fresh cilantro, chile Serrano, lime juice, deflame diced white onions, served with organic crispy totopos and roasted tomatillo salsa. (Central Mexico).

Corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain with sour cream, black beans with chorizo and guacamole. (Central Mexico).

Triangles of crisp little organic tortillas piled with lime-marinated tilapia, sliced spanish manzanillo olives, diced tomato, chile serrano, diced avocado, fresh cilantro and roasted tomatillo salsa. (guerrero).

Melted chihuahua cheese with Mexican chorizo, poblano peppers and tomatillo sauce.

Spicy seafood soup (shrimp, fish, crab meat) flavored with smokey chipotle chiles, fresh epazote, potatoes (Veracruz).

Morpheus is the sleeping goddess, dark broth flavored with chile pasilla, garnished with chicken breast, avocado, sour cream, cheese and crispy tortilla strips. (Ciudad de Mexico).

Romaine lettuce with dry blueberries, slices of orange, avocado tossed with orange dressing and jack cheese.

Grilles skirt steak with onions, cilantro and salsa de molcajete.

Grilled chicken with lettuce, onions, tomatoes, cheese.

Chile-marinated, grilled chicken breast with red-chile enchiladas, browned potatoes, carrots, and cabbage. Frijoles Charros (michoacan).

Guajillo marinated skirt steak topped with Chihuahua cheese and chorizo served with a white rise, guacamole.

Pan scared-stew fresh red snapper fillet with creamy chipotle sauce. Served with white rice.

Grilled-naturally raise Black Angus beef tenderloin tips, with wood grilled red onions served with savory red chile guajillo sauce (sweet spices) and refried black beans topped with queso fresco.

Grilled maple creek farm pork chop with a classic mole oaxaqueño (chile ancho, sweet spices and pineapple), served with mashed potatoes and ripe plantains. (oaxaca).

Grilled Mexican vegetables thin sliced, and served with roasted pepper rajas, tomatillo salsa, Mexican rice, guacamole and homemade tortillas.

Maple leaf adobo-marinated duck breast in a sauce made with bacon pieces, manzano chiles, diced tomato, red onions and beef demi-glace. black beans. (Central).

Grilled skirt steak in festive mole of chilhuacle, mulatto and pasillas chiles (plus other full-flavored ingredients) served with Mexican rice and roasted ejotes (green beans).

Fresh and chunky guacamole made to order entirely by hand which has avocados, diced tomatoes, fresh cilantro, chile serrano, lime juice, deflame diced white onions, served with organic crispy totopos and roasted tomatillo salsa. (Central Mexico).

Black tiger shrimp, baby squid in spicy tomatillo sauce with fresh cilantro and avocado, diced jicama and crunchy garnishes. (Veracruz).

Masa base with grilled skirt steak and avocado green tomatillo salsa garnished with queso fresco.

Chile-spiked corn-masa turnovers stuffed with spicy (fresh cheese, serrano peppers) garnished with homemade sour cream, diced avocado, radishes, crunchy garnishes and hot sauce. (San Luis Potosí).

Corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain with sour cream, black beans with chorizo and guacamole. (Central Mexico).

Fresh corn tamales drizzled with roasted chilaca cream, under a crust of two cheeses and a garden chilaca cream sauce. (Michoacan).

Triangles of crisp little organic tortillas piled with lime-marinated tilapia, sliced spanish manzanillo olives, diced tomato, chile serrano, diced avocado, fresh cilantro and roasted tomatillo salsa. (guerrero)

Appetizer platter varied assortment of Mexico city style quesadillas, (stuffed with chihuahua cheese and fresh epazote), crispy chicken taquitos (topped with sour cream, and queso fresco), tangy ceviche tostadas, (garnished with diced avocado and cilantro), fresh guacamole (garnished with totopos) and roasted tomatillo salsa. (Central Mexico).

Spicy seafood soup (shrimp, fish, crab meat) flavored with smoky chipotle chiles, fresh epazote, potatoes. (Veracruz).

Morpheus is the sleeping goddess, dark broth flavored with chile pasilla, garnished with chicken breast, avocado, sour cream, cheese and crispy tortilla strips. (Ciudad de Mexico).

Chile-marinated, grilled chicken breast with red-Chile enchiladas, browned potatoes, carrots, and cabbage. Frijoles Charros (Michoacán).

Maple leaf adobo-marinated duck breast in a sauce made with bacon pieces, manzano chiles, diced tomato, red onions and beef demi-glace. Black beans. (Central).

Roasted poblano pepper stuffed with mussels, crab, squid, shrimp, fish in a lobster cream sauce, cheese, made with (carrots, fresh garlic, homemade sour cream, rich seafood broth). (bajio).

Freshly homemade tortillas stuffed with sauteed vegetables in creamy tomatillo sauce, roasted garlic, chile serrano, piquillo peppers. Served with white cabbage salad.

Grilled maple creek Farm pork chop with a classic mole Oaxaqueno (chile ancho, sweet spices and pineapple), served with mashed potatoes and ripe plantains. (oaxaca).

Charcoal-grilled skirt steak marinated with chile rojo served with chicken enchilada in red mole sauce, guacamole and black beans.

Pan seared-stew fresh red snapper fillet with roasted tomatillos, orange- Chile chipotle sauce. served with plantains and white rice. (Veracruz).

New Zealand rack of lamb in classic oaxacan black mole (made with chilhuacle chiles and 28 other ingredients); served with mashed potatoes. Inspired by a oaxacan specialty. (Oaxaca).

Charcoal-grilled, butterflied, Coleman natural rib eye, marinated in red-Chile, served with rustic raw tomatillo salsa, black beans, and guacamole. (Guerrero).

Choose from natural raised steak or chicken grilled over a wood fire, thinly sliced, served with roasted pepper rajas, tomatillo salsa, frijoles charros, guacamole and freshly made homemade tortillas.

Fresh and chunky guacamole made to order with hass avocados, diced tomatoes, cilantro, Chile serrano, lime juice, defamed white onions, served with totopos.

Corn masa crepe filled with rich-flavored huitlacoche, braised Mexican greens and a thick cream; served with baby lettuces.

Crisp little tostaditas piled with lime-marinated marlin, manzanillo olives, tomato, Chile serrano, tomatillo salsa, avocado and cilantro.

Appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, queso fresco, tangy ceviche tostadas and guacamole.

Corn masa boats with a sampler of fillings: chicken in red mole, sweet plantains with sour cream, black beans with chorizo and guacamole.

Fresh corn tamales drizzled with roasted chilaca cream, under a crust of two cheeses and a garden chilaca cream sauce. Michoacan.

Dark broth flavored with Chile pasilla, garnished with chicken breast, avocado, sour cream, cheese and crispy tortilla strips.

A variety of young organic lettuces tossed with lime dressing, cilantro, tortilla strips, and dry jack cheese.

Queen soup, smoked chicken, avocado, Chile serrano, squash blossom, fresh tomato, white rice, and cilantro in a rich garlicky broth flavored with mint.

Homemade tortillas filled with panella cheese and squash blossoms, in a savory smooth roasted tomato-chipotle sauce, served with our house salad.

Thick handmade tortillas smeared with a black bean puree and topped off with sprinkled chorizo, shredded cabbage, crema, queso fresco salsa verde and queso fresco.

En Hidalgo todo lo que camina, arrastra, nada, corre y vuela va pa la Cazuela (In Hidalgo everything that walks, crawls, swims, runs and flys goes to the casserole) seared slow cooked Florida Alligator meat, has a delicate flavor; some describe it as a cross between chicken and crab. In a creamy sauce of roasted peanuts, chile de arbol, garlic, served with cheese green chilaquiles flavored with epazote.

Grilled rack of australian baby lamb in inky black mole with Chile chihuacle and 28 other ingredients, served with classic Mexican rice. Oaxaca specialty.

Charcoal-grilled, butterflied, red-Chile marinated coleman natural rib eye, served with fried plantains sour cream, black beans, cheese, guacamole and rustic molcajete salsa. (oaxaca specialty).

Fresh Florida pink shrimp stuffed with jalapeño pepper and cheese, wraped in bacon, served with escuinapa sauce, roasted tomatoes, garlic, and fresh herbs. Accompanied with white rice.

Pork two ways old-fashioned stew and tenderloin, with traditional corundas, (like tamales, but they do not have fillings) roasted tomatillos, serrano peppers, garlic, and onions. Michoacan.

Just-made tortillas rolled with shredded pork and beef picadillo, almonds, pecans, cream, cheese, and savory black mole sauce. Served with classic white rice.

Shredded chicken, enchiladas of just made corn tortillas doused with a smooth sauce of tangy tomatillo, white onions, garlic, drizzled with our homemade sour cream; served with Mexican rice. Guerrero.

Grilled chicken breast stuffed with fruity pork picadillo, with creamy fresh walnut sauce and crimson pomegranate seeds. Served with a green salad roasted fingerling potatoes tossed with a honey-lime dressing.

Pan-fried halibut garlic marinated, a la mexicana sauce of plum tomatoes, rajas, onions, roasted garlic, roasted vegetables and fingerling potatoes.

Whild and woodland mushroom in creamy chipotle sauce, with vegetables like chayote, poblano peppers, fresh corn creamy chipotle served with traditional-style plantains in studded classic white rice.

Morpheus is the sleeping goddess, dark broth flavored with Chile pasilla, garnished with chicken breast, avocado, sour cream, cheese and crispy tortilla strips. (ciudad de Mexico).

Sol de Mexico chocolate tamal served warm with vanilla ice cream.

Fresh homemade baked churro sandwich, stuffed with vanilla ice cream. Served with drizzled caramel on top.

Dense and chunky fresh coconut pie and roasted almonds, accompanied with strawberry ice cream.

Classic vanilla custard.

Coconut flavored custard with coconut flakes.

Crepes with goat's milk caramel pecans and sweet plantains.

Strawberry ice cream.

Vanilla ice cream.