Sol de Mexico

Fresh and chunky guacamole made to order with hass avocados, diced tomatoes, cilantro, chile Serrano, lime juice, deflamed white onions, served with totopos

Corn masa crepe filled with rich-flavored huitlacoche, braised Mexican greens and a thick cream; served with baby lettuces

Crisp little tostaditas piled with lime-marinated marlin, manzanillo olives, tomato, chile serrano, tomatillo salsa, avocado and cilantro

Appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, queso fresco, tangy ceviche tostadas, and guacamole; Price is per person

Corn masa boats with a sampler of fillings: chicken in red mole, sweet plantains with sour cream, black beans with chorizo and guacamole

Fresh corn tamales drizzled with roasted chilaca cream, under a crust of two cheeses and a garden chilaca cream sauce. Michoacan

Dark broth flavored with chile pasilla, garnished with chicken breast, avocado, sour cream, cheese and crispy tortilla strips

Chile-spiked corn-masa turnovers stuffed with hass avocados, diced tomatoes, cilantro chile Serrano, lime juice, deflamed white onions, served with totopos

Central-style tamales filled with homemade queso fresco; roasted pepper rajas and our traditional creamy tomatillo sauce

A variety of young organic lettuces tossed with lime dressing, cilantro, tortilla strips and dry JackCheese

En Hidalgo todo lo que camina, arrastra, nada, corre y vuela va pa la Cazuela (In Hidalgo everything that walks, crawls, swims, runs and flys goes to the casserole) seared slow cooked Florida Alligator meat, has a delicate flavor; some describe it as a cross between chicken and crab. In a creamy sauce of roasted peanuts, chile de arbol, garcil, served with cheese green chilaquiles flavored with epazote

Free-range grilled chicken breast, with just made corn tortillas doused with a smooth sauce of Mole rojo sweet spices, drizzled with home-made sour cream; served with Mexican rice, Guerrero

Grilled rack of Australian baby lamb in inky black mole with chile Chihuacle, and 28 other ingredients, served with classic Mexican rice. Oaxaca specialty

Charcoal-grilled, butterflied, red-chile marinated Coleman natural rib eye, served with fried plantains sour cream, black beans, cheese, guacamole and rustic molcajete salsa. (Oaxaca specialty)

Fresh Florida pink shrimp with sweet toasted garlic, avocado, grilled green onions, diced tomatoes, cilantro, lime juice and Pueblan white rice

Cow beef tonge with a garlicky guajillo sauce, served with roasted chayote, and white rice

Grilled salmon marinated with guajillo, served with a sweet potato sauce and manzano pepper

Poblanos sfuffed with roasted veggies, woodland mushroom, cheese served with green mole, Mexican rice

Grilled pork tenderloin in a fruity red-chile sauce with grilled pineapple, ripe plantain, caramelized apple and mashed rustic potatoes

Braised subcculent beef short ribs in a tangy chile cascabel sauce served with black beans, grilled Mexican calabacita