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fresh and chunky guacamole made to order with hass avocados, diced tomatoes, cilantro, chile serrano, lime juice, deflamed white onions, served with totopos and tomatillo salsa.
crisp little tortilla piled with lime-marinated marlin, manzanillo olives, tomato, serrano 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 plantain with sour cream, black beans with chorizo and guacamole.
chile-pink shrimp, marinated in citrus juices (serrano chiles, lime, fresh cilantro and kosher salt served with pickled red onions and cucumber wheels)
fresh corn tamales drizzled with roasted chialac cream, under a crust of two cheeses and a garden chialaca cream sauce.
dark broth with chile pasilla, garnished with chicken breast, avocado, sour cream, cheese and crispy tortilla strips.
flaky doug turnovers stuffed with inky huitlacoche, and fresh squash blossoms, with texas jack cheese, epazote and mole amarillo thickened with masa, with hoja santa leaves gives a delicately flavor
oaxacan snack of crispy artisanal fresh corn masa layered with refried black beans topped with carne chamuscada heirloom tomato-habanero salsa, lettuce, onions, cilantro and queso anejo.
classic mexican salad of baby rouse potatoes, grilled chicken breast, wood-fire roasted green beans, roasted garlic-chipotle dressing garnished with avocado and onions rings
small home made tortillas topped with savory shredded pork, shredded cabbage and salsa de molcajete ( roasted tomato sauce flavor with chile habanero and sour orange juice)
with selected wines
celebrating mexican independence day, poblano peppers stuffed with fruty pork picadillo, with fresh creamy walnut sauce, crimson pomegranate seeds, served served with a freze salad in honey-lime dressing
garlic-marinated grilled amish quail semi boneless in white mole of pinenuts, almonds, peanuts, ixcatic peppers, plantains and sweet spice; served with mexican rice
just made tortillas doused with manchamanteles sauce one of our signature moles, shredded pork, mexican chorizo sausage, sampler of fruit fillings, (sweet potato, grilled pineapple, fried plantains served with rustic mashed potatoes)
fresh florida pink shrimp stuffed with chihuahua cheese and chile jalapeno, wrapped in jalapeno-bacon. served with smooth sauce of roasted tomato, smoky chipotle and pueblan rice.
vegetarian tostada of grilled woodland mushroom and zucchini, with roasted tomato sauce (naranja agria, habanero, epazote) black bean, peas, oranges and plantains
day-boat catch with aromatic sauce of tomatillo, grilled pineapple, sesame seeds, peanut and pumpkinseeds; served with pineapple tamal
new zealand rack of lamb in classic oaxacan black mole (made with chilhuacle chiles and 28 other ingredients); served with mashed potatoes. inspired by a oaxacan specialty.
slow roasted pork shoulder, marinated in achiote, sour orange juice, wrapped in banana leaves served with classic spicy habanero salsa, pickled red onions, refried black bean for making tacos
charcoal-grilled, butterflied, coleman natural rib eye, marinated in red-chile, served with rustic molcajete salsa, black beans, and guacamole. (guerrero)
black beans fried with garlic, onion and epazote, topped with mexican fresh cheese.
roasted jalapenos with slice white onions and sour orange juice
traditional mexican rice with veggies.
black beans with queso fresco and mexican rice.
all you can eat! very spicy roasted habanero salsa with garlic and lime.
rustic mashed yukon gold potatoes.
sweet fried plantains with homemade sour cream and fresh cheese.
roasted tomatillo-serrano and roasted tomatoes-chile de arbol.
Menu for Sol de Mexico provided by Allmenus.com
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