Sol De Mexico

218 Brynn Marr Rd, Jacksonville, NC 28546

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)

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.

Tostaditas De Ceviche Guerrerense

crisp little tortilla piled with lime-marinated marlin, manzanillo olives, tomato, serrano and cilandro.

Entremes Variado Y Surtido

appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, queso fresco, tangy ceviche tostadas, and guacamole; prise is per person.

Sopes Surtidos "xilonen"

corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain with sour cream, black beans with chorizo and guacamole.

Enchiladas Potosinas

chile-spiked corn-masa turnovers stuffed with chilorio, garnish with tangy tamasula salsa, sour cream and avocado. (san luis potosi )

Uchepos Gratinados

fresh corn tamales drizzled with roasted chialac cream, under a crust of two cheeses and a garden chialaca cream sauce.

Sopa Azteca

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

Gazpacho Poblano

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

Tlacoyos De Elote Con Requeson

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

Tamales Oaxaquenos De Puerco-

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

Campechana Sol De Mexico

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

Ensalada Mixta

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.

Estelar Chefs Tasting Dinner

5 courses $40 with selected wines

Chuleta De Puerco En Salsa De Huitlacoche

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)

Mar Cielo Y Tierra Azteca

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.

Salmon Con Aselgas Al Ajillo

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

Camarones A La Momia De Lujo

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.

Calabacitas Rellenas Vegetarianas

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

Pescado En Guasmolel

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

Borrego En Mole Negro

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.

Venado En Mole Verde

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.

Carne Asada

charcoal-grilled, butterflied, coleman natural rib eye, marinated in red-chile, served with rustic molcajete salsa, black beans, and guacamole. (guerrero)

Frijoles Refritos

black beans fried with garlic, onion and epazote, topped with mexican fresh cheese.

Frijoles Charros

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

Arroz A La Mexicana

traditional mexican rice with veggies.

Arroz Y Frijoles

black beans with queso fresco and mexican rice.

Salsa Habanera

all you can eat! very spicy roasted habanero salsa with garlic and lime.

Pure De Papas

rustic mashed yukon gold potatoes.

Platanos Con Crema

sweet fried plantains with homemade sour cream and fresh cheese.

Dos Salsas

roasted tomatillo-serrano and roasted tomatoes-chile de arbo


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