SOL TACO
An outdoor casual concept, Sol Taco transports guests on a culinary journey through Latin America. Drawing inspiration from the bold, vibrant flavors of Mexico, Honduras, and Peru, the menu celebrates the taco in all its forms—traditional, contemporary, and unapologetically fresh. Guests can enjoy classics like Baja fish tacos and ceviche tostadas, all paired perfectly with mashed-to-order guacamole and signature margaritas made with personally sourced blue agave mezcal.
Whether it’s key lime, Brazilian sour orange, or hand-picked pomegranate, each margarita is a burst of sunshine in a glass—mirroring the soulful, sun-drenched spirit of the concept.
Sol Taco is more than a taco joint—it’s a radiant escape. A ray of sunshine for your soul.
CULINARY CONCEPT
At the heart of Sol Taco is a deep respect for the simplicity and soul of Latin cuisine—celebrating heritage, seasonality, and craft. Chef Todd English draws from Mexican, Honduran, and Peruvian influences, fusing traditional street food with modern flair. The kitchen leans into bold chiles, citrus-bright marinades, and wood-grilled proteins, balanced with farm-fresh vegetables and housemade salsas. Each dish is a layered story—marrying coastal authenticity with chef-driven innovation, always rooted in flavor and fire.
AMBIANCE AND DESIGN
Sol Taco’s atmosphere is breezy, playful, and effortlessly chic. Inspired by a barefoot walk through a tropical market, the design blends earth-toned textures, natural wood, colorful tilework, and sun-faded textiles. String lights twinkle above a lush patio, while hand-painted signage and artisanal pottery evoke a timeless sense of place. The soundtrack? A sun-drenched mix of Latin beats and laid-back coastal rhythms. It’s the kind of space where margaritas last for hours and golden hour never quite ends.
SIGNATURE DISHES
Baja Fish Taco – Beer-battered white fish, shredded cabbage, avocado crema, pickled red onion, and chipotle aioli on a warm corn tortilla. A crispy, creamy, coastal classic.
Ceviche Tostada – Citrus-marinated snapper with shaved fennel, mango, and serrano chiles atop a crunchy tostada, finished with a drizzle of lime-coconut leche de tigre.
Pork al Pastor Taco – House-marinated heritage pork, fire-roasted pineapple, charred onions, and salsa morita, served street-style.
Yuca Fries – Crispy golden yuca with cilantro-lime salt and side of habanero aioli.
Guacamole de la Casa – Smashed tableside with heirloom avocados, grilled jalapeño, pomegranate seeds, and cotija.
Sol Margarita – Todd’s personal mezcal blend with key lime juice, orange liqueur, and a pink salt rim. Available in seasonal flavors like sour orange and hand-picked pomegranate.