Sol de Mexico
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Regional Mexican Cuisine in Logan Square
valutazione
Recensioni
fotografia
menù
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
Crispy taquitos stuffed with potatoes and chorizo sausage served with salsa Duranguense (tomatillo, poblano, roasted garlic, onions). Drizzled with sour cream and queso fresco
Corn masa boats with a sampler of fillings: chicken doused in red mole, sweet plantains with sour cream, black beans with chorizo, and guacamole
Fresh and chunky guacamole made to order with hass avocados, diced tomatoes, cilantro, chile Serrano, lime juice, deflamed white onions, served with totopos
Woodland mushrooms braised with thick cream, chipotle peppers and Mexican herbs
Crisp little tortillas piled with lime-marinated tilapia, manzanillo olives, tomato, chile serrano, tomatillo salsa, avocado and cilantro
Mexico city style cheesy quesadillas with salsa de molcajete, sour cream, and queso fresco
Fresh corn tamales drizzled with roasted chilaca cream, under a crust of two cheeses and a garden chilaca cream sauce. Michoacan
Fresh cactus salad with shrimp, tomato, cilantro, serrano peppers and Mexican cheese
Tostada smeared with black beans, flavored with avocado leaf and chile de arbol, chicken, hearts of romaine lettuce tossed with garlic dressing, grilled red onions, avocado, crema, queso with tomatillo salsa
Dark broth flavored with chile pasilla, garnished with chicken breast, avocado, sour cream, cheese and crispy tortilla strips
Crispy chicken milanesa served with, artisan Jack cheese, pickled jalapeños with chile manzano, red onions, Napa cabbage, tomatillo avocado salsa huevona, black beans
Vegetarian tostada of grilled woodland mushrooms and zucchini, with roasted tomato sauce (naranja agria, habanero, epazote), black beans, peas, oranges and plantains
Seafood Stuffed Poblano peppers with roasted tomato-chile chipotle sauce (El vajio style) Served with classic Mexican rice
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)
Grilled chicken breast in classic Oaxacan black mole (made with chilhuacle chiles and 28 other Ingredients); served with mashed potatoes. Inspired by a Oaxacan specialty
Adobo-marinated pork tenderloin slow-roasted in banana leaves, served with chile pasilla sauce, verdolagas and black beans
Chile-marinated, pan seared mahi-mahi slow-cooked with roasted tomato sauce, garlic, onions, green beans and served with white rice
Choose from Natural skirt steak grilled over a wood fire, thinly sliced, served with roasted pepper rajas, tomatillo salsa, classic Mexican rice, guacamole and freshly homemade tortillas
All you can eat! Very spicy roasted habanero salsa with garlic and lime
Fried plantains with home-made sour cream and queso fresco