Sol De Mexico - Chicago, IL

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

Crisp little tostadas 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.

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 2 cheeses and a garden chilaca cream sauce. Michoacan.

Crispy shrimp tacos with roasted tomato sauce broth, topped with crunchy pickled veggies.

Mixed mesclun lettuce, chayote, whole ayocotes, red onions, Roma tomatoes, squash, avocado, with honey-lime dressing, garnished with pecans.

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

Grilled rack of Australian baby lamb in inky black mole with Chile chihuahua, and 28 other ingredients, served with mashed potatoes. 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.

Seafood concoction salmon, bay scallops, tiger shrimp, and mussels with a creamy chipotle sauce garnished with crispy tortillita strips. Golf of Mexico.

Lomito de puerco pork tenderloin served with a spicy manzano pepper escabeche, black beans in red chile adobo sauce, and pico de gallo. (Michoacan specialty).

Just made tortillas stuffed with shoestring vegetables in creamy tomatillo sauce. Served with mix green and white cabbage salad.

Grilled pink shrimp with sweet roasted garlic, extra virgin olive oil served with rice, fried plantains garnished with toasted pecans. Puebla specialty.

Guerrero's special-occasion vegetarian hominy soup thickened with pumpkin seeds, tomatillos, epazote; served with mixed white cabbage, Mexican oregano and crunchy garnishes. Guerrero.

Roasted poblano peppers stuffed with fruity pork picadillo with a walnut sauce sprinkled with pomegranate seeds, chopped parsley, a mixgreen salad with garlic dressing.

Boneless chicken breast with Dona’s red mole sauce served with classic Mexican rice.

Classic vanilla custard.

Crepes with goat's milk caramel pecans and sweet plantains.

Dense and chunky fresh coconut pie and roasted almonds. Accompanied with strawberry Ice cream.

Sol de Mexico chocolate tamal served with vanilla ice cream.

Sweet plantains, drizzled with cajeta.

Strawberry ice cream.

Vanilla ice cream.

Fresh house-made baked churro sandwich with vanilla ice cream. Served with drizzled caramel on top.

Coffee custard.

Sol de Mexico chocolate tamal served warm with vanilla ice cream.

Dense and chunky fresh coconut pie and roasted almonds, accompanied with strawberry ice cream.

Classic vanilla custard.

Crepes with goat's milk caramel pecans and sweet plantains.

Vanilla ice cream.

Roasted sweet plantains, drizzled cajeta.

Pineapple upside down drizzled with cajeta, accompanied with vanilla ice cream.

Coffee custard.

Grapefruit soda.

Sparkling non-alcoholic sangria soda.

Apple soda.

Orange flavored soda.