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WEEK OF MAY 23RD

 
 
 
 
 
TACO
PERUVIAN STEAK: Roberto’s version of a traditional favorite. Sautéed steak with red onion, tomato and cilantro, served with shoestring potatoes and Peruvian yellow chili cheese sauce in a flour tortilla. — $2.99
 
 
BLUE PLATE
GREEN CHILE POT PIE: A puffed flour tortilla is filled with a chicken pot pie mixture, topped with roasted New Mexico green chiles, and served on Mexican rice. — $7.99
 
 

 

DINNER SPECIALS

 
 
TACO
PERUVIAN STEAK: Roberto’s version of a traditional favorite. Sautéed steak with red onion, tomato and cilantro, served with shoestring potatoes and Peruvian yellow chili cheese sauce in a flour tortilla. — $2.99
 
 
CHEF'S
GREEN CHILE POT PIE: A puffed flour tortilla is filled with a chicken pot pie mixture, topped with roasted New Mexico green chiles, and served on Mexican rice. — $8.99
 
 
SEAFOOD
PESCADO SUNDOWN: A filet of tilapia is blue cornmeal battered, fried, and topped with a ribbon of poblano tartar sauce. Served with herbal rice and jalapeño coleslaw. — $11.99
 
 
 
 
 
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