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Taqueria Del Sol
Chopped smoked pork with a spicy jalapenos, coleslaw and tequila BBQ sauce.
Shredded beef brisket with pico de gallo.
Fried chicken strips, with lime jalapeno mayonnaise, lettuce and tomato.
Twice cooked tender pork with salsa frita, cilantro and onions.
Tilapia dipped in an egg wash rolled in corn masa and bread crumbs and deep-fried. Served with poblano tartar sauce and pickled jalapenos.
Veggie jalapeno refried beans, queso blanco and roasted tomatillo salsa.
Nutty shrimp: Fried shrimp are nut crusted and served with honey-habanero mayonnaise in a flour tortilla.
Green chile pot pie: A puffed flour tortilla is filled with a chicken pot pie mixture, topped with roasted new green chiles, and served on Mexican rice.
Tilapia with macaroni: A fillet of tilapia is coated with black pepper, sauteed, and served with an artichoke dressing and feta-jalapeno macaroni and cheese.
Al Pastor: Eddie's version of a traditional favorite. Pork is roasted in a pastor sauce and served with an avocado salsa in a flour tortilla.
Tex Mex Chimichanga: Chimichanga filled with ground pork, rice and vegetables is topped with cheddar cheese, and served on chile con queso with a guacamole salad.
Menu for Taqueria Del Sol provided by Allmenus.com
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