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WEEK OF JANUARY 21ST

 

 
 
 
 
 
BLUE PLATE
BLACK BEAN ENCHILADAS – Two corn tortillas are filled with refried black beans and topped with cheese sauce and avocado- jalapeno drizzle. Served with Mexican rice and salad mix garnish.
 
 
TACO

NEW MEXICO CHILE – Breaded New Mexico green chiles are served with white rice, cheese dip, lime jalapeno mayonnaise, lettuce and tomato in a flour tortilla.

 
 

 

DINNER SPECIALS

 
 
CHEF'S
BLACK BEAN ENCHILADAS – Two corn tortillas are filled with refried black beans and topped with cheese sauce and avocado- jalapeno drizzle. Served with Mexican rice and salad mix garnish.
 
 
SEAFOOD

CHINO-LATINO – A fillet of tilapia is dusted with seasoned flour, sautéed and served with a mélange of snow peas, cabbage and spinach, white rice, Chino-Latino sauce and flour tortilla crispas.

 
 
TACO

NEW MEXICO CHILE – Breaded New Mexico green chiles are served with white rice, cheese dip, lime jalapeno mayonnaise, lettuce and tomato in a flour tortilla.

 
 
 
 
 
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