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WEEK OF JULY 16TH

 
 
 
 
 
BLUE PLATE
CARNITA TOSTADAS– Two crispy corn tortillas are topped with shredded carnitas, red jalapeno mayonnaise, refried beans, lettuce, tomato and cheese. Served with Mexican rice.
 
 
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
CARNITA TOSTADAS– Two crispy corn tortillas are topped with shredded carnitas, red jalapeno mayonnaise, refried beans, lettuce, tomato and cheese. Served with Mexican rice.
 
 
SEAFOOD

PESCADO SUNDOWN – A fillet of tilapia is blue corn meal battered, fried and topped with a ribbon of poblano tartar sauce. Served with herbal rice and jalapeno cole slaw.

 
 
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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