home about us menus our locations catering press contact the book foxeria del sol
 
 
menus
 
 

WEEK OF JUNE 18TH

 
 
 
 
 
TACO
JICAMA FISH: Ginger and panko crusted fish fillets with jicama slaw and jalapeño mayo in a flour tortilla. — $2.99
 
 
SALAD
SOUTHWEST CHOPPED BBQ CHICKEN: Black bean & corn salsa, grated American cheese, tomatoes and roasted chicken, tossed in southwest BBQ ranch dressing, topped with BBQ sauce and crispy tortilla strips. — $9.99
 
 

 

DINNER SPECIALS

 
 
TACO
JICAMA FISH: Ginger and panko crusted fish fillets with jicama slaw and jalapeño mayo in a flour tortilla. — $2.99
 
 
CHEF'S
CHICKEN W/ BLUE CHEESE GRITS: Seasoned cutlets of chicken breast are sautéed, and served with blue cheese grits, brown mustard bar-b-que sauce and a tobacco onion garnish. — $9.99
 
 
SEAFOOD
TILAPIA VERDE: A fillet of tilapia is bronzed, and served on a spinach sauté with salsa verde, and garnished with corn gordita and sriracha. — $11.99
 
 
 
 
 
© 2010 Taqueria del Sol. All Rights Reserved. Design by Green Olive Media.