Sol De Mexico - Citrus Heights, CA

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 cilandro.

appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, queso fresco, tangy ceviche tostadas, and guacamole; prise 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-spiked corn-masa turnovers stuffed with chilorio, garnish with tangy tamasula salsa, sour cream and avocado. (san luis potosi )

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.

the perfect way to cool off during the summer, vine-ripe tomatoes, poblano peppers, cucumber, garlic croutons, hard boiled egg and olive oil.

corn masa cakes stuffed with mushrooms and tomatillo-chipotle sauce and queso fresco.

fresh masa tamal wrapped in banana leaves, filled with shredded pork in rich black mole sauce. served steaming hot

fresh bay scallops with blue marlin citrus-marinated, manzanillo olives, tomato, chile serrano, tomatillo salsa, avocado and cilantro. served with salting 9.00

classic mexican salad of heirloom tomatoes, grilled tatume squash, wood-fire roasted green, baby beets, and red dragon carrots; cilandro dressing and sprinkling of hardboiled egg.

5 courses $40 with selected wines

grilled pork chop in classic earthy huitlacoche sauce of inky corn mushroom, chile pasilla and sweet roasted garlic; served with rustic mashed potatoes and green beans ( guerrero)

just made tortillas doused with trio of moles rolled with sampler of fillings, the sea green mole with shrimp, the sky chicken in white mole, the land skirt steak in red mole, patriotic sun baked colors that represent the mexican flag. served with mexican rice.

farm-raised atlantic salmon, sauteed in classic sweet toasted garlic, fresh and dried chiles, epazote, verdolagas and tomato; servedwith classic mexican rice (central)

fresh florida pink shrimp stuffed with chihuahua cheeseand chile jalapeno, wrapped in jalapeno-bacon. served with smooth sauce of roasted tomato, smoky chipotle and pueblan rice.

roasted tatume calabacitas stuffed with wooland mushrooms, homemade hominy, chihuahua cheese, piquillo peppers and fresh thyme served with orange tomatillo and chipotle sauce.

day-boat catch in guasmole sauce ( roasted tomatoes, green chile, juage seeds ) served with black beans

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.

the classic green mole, which gets its color from an assortment of herbs and seeds from central and southern mexico; this is a complex sauce made from tomatillo, cilantro, epazote, and pumpkingseeds. this is one of the subtle most elegant dish on the manu. served with mexican rice and grilled vegetables.

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.

pinto beans simmered with bacon, poblanos, tomato and cilantro.

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 arbo