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El Sol Mexican Restaurant Restaurant Review: The flavors of chef Juan Garcia’s homeland, Guadalajara, Mexico, come to life at his and wife Lisa’s authentic south-of-the-border eatery located downtown. The traditional Mexican fare can take creative turns. Seafood-packed enchiladas are prepared with lobster tail meat, sautéed spinach and portobello mushrooms, and soft tacos ditch hamburger meat for mahi mahi marinated in adobo sauce or sautéed filet mignon showered with onions, cilantro and salsa ranchera. Piquant spices and chopped fresh herbs distinguish colorful and contrasting platters. Sizzling skillets of fajitas turn heads in the sunset-hued dining room, while inventive molcajetes (large volcanic rock bowls) erupt with steak, shrimp and chicken or opaque, tender shrimp, sea scallops and tilapia. El Sol's guacamole is the freshest around --- it’s made twice daily. All of the sauces are made in-house and adjusted to customer heat preferences, from mild to incendiary. El Sol also boasts an impressive tequila list and no one passes up the two-handed margaritas with or without salt.