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WEEK OF SEPTEMBER 17TH

 
 
 
 
 
BLUE PLATE
CRAB CAKE SANDWICH - A delicious combination of crab meat, shrimp, and red and green bell peppers, sautéed and served with chipotle mayonnaise, lettuce and tomato on a sandwich roll with a side of jalapeno cole slaw.
 
 
TACO
CHICKEN VERDE - Breast of chicken is lime marinated, grilled and served with Tijuana green sauce, cilantro and onion in a flour tortilla.
 
 

 

DINNER SPECIALS

 
 
CHEF'S
PICADILLO RELLENOS – Two New Mexico green chiles are filled with beef picadillo, topped with cheese sauce and served with Mexican rice and salad mix garnish.
 
 
SEAFOOD

CRAB CAKE SANDWICH - A delicious combination of crab meat, shrimp, and red and green bell peppers, sautéed and served with chipotle mayonnaise, lettuce and tomato on a sandwich roll with a side of jalapeno cole slaw.

 
 
TACO
CHICKEN VERDE - Breast of chicken is lime marinated, grilled and served with Tijuana green sauce, cilantro and onion in a flour tortilla.
 
 
 
 
 
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