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WEEK OF OCTOBER 23RD

 
 
 
 
 
BLUE PLATE
JAMBALAYA - A traditional jambalaya made with rice, Andouille sausage, smoked tasso, chicken, herbs and spices with the additional twist of Hatch and chipotle peppers. Served atop a Creole sauce with toasted French bread.
 
 
TACO
HOT CHICKEN – Eddie’s twist on Nashville hot chicken is served with pickled jalapeno mayonnaise and lettuce in a flour tortilla. It is spicy.
 
 

 

DINNER SPECIALS

 
 
CHEF'S
JAMBALAYA - A traditional jambalaya made with rice, Andouille sausage, smoked tasso, chicken, herbs and spices with the additional twist of Hatch and chipotle peppers. Served atop a Creole sauce with toasted French bread.
 
 
SEAFOOD
PESCADO VERDE – A fillet of tilapia is seasoned with blue cornmeal, flat grilled, topped with fresh tomatillo-serrano salsa and served with herbal rice and salad mix garnish
 
 
TACO
HOT CHICKEN – Eddie’s twist on Nashville hot chicken is served with pickled jalapeno mayonnaise and lettuce in a flour tortilla. It is spicy.
 
 
 
 
 
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