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Taqueria del Sol Restaurant Review: Here’s how it works: Step up to the bar, order, pay for your basic home-style Mexican food and find a table; your selections arrive promptly, almost as soon as you sit down. Start with the guacamole, fresh tasting and with the proper chunky texture. Salsas are substantial with chopped fresh tomatoes and vigorous applications of peppers and herbs. The beef brisket enchilada is moist and tender; lemon cream sauce to top it is a good idea. This menu includes the well-known just-spicy-enough turnip greens. For vegetarians, who will like those greens, the refried bean enchilada is a great option, but other change-ups can be constructed. If natilla is offered for dessert, have it, or opt for chef-owner Eddie Hernandez’ chocolate chimichanga. Oh, and this is a great spot for tequila fans. Other locations.