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WEEK OF DECEMBER 15TH

 
 
 
 
 
TACO
HOT CHICKEN: Eddie’s twist on Nashville hot chicken is served with pickled jalapeño mayonnaise and lettuce in a flour tortilla. It is spicy. — $2.79
 
 
BLUE PLATE
BLACK BEAN ENCHILADAS: Two corn tortillas are filled with refried black beans and topped with cheese sauce and avocado-jalapeño drizzle. Served with Mexican rice and salad mix garnish. — $7.99
 
 

 

DINNER SPECIALS

 
 
TACO
HOT CHICKEN: Eddie’s twist on Nashville hot chicken is served with pickled jalapeño mayonnaise and lettuce in a flour tortilla. It is spicy. — $2.79
 
 
CHEF'S
BLACK BEAN ENCHILADAS: Two corn tortillas are filled with refried black beans and topped with cheese sauce and avocado-jalapeño drizzle. Served with Mexican rice and salad mix garnish. — $8.99
 
 
SEAFOOD
SHRIMP & GRITS: Shrimp are sautéed in Eddie’s jalapeño-tomato salsa and served around delicious creamy grits. — $10.99
 
 
 
 
 
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