Sol Agave SLC

Jack cheese rolled in corn tortillas served crispy over shredded greens, pico, topped with sour cream, guacamole & "troka" salsa Pork Chile Verde or Prime Short Rib Taquitos Gusto Protein Choice:Pork Chile Verde Prime Short Rib

Lobster, carnitas, classico

Center-cut tenderloin medallions marinated with Tamarindo glaze sauce. Served over chile de arbol crema sauce, Veracruz white rice, topped with mango relish

Four of our famous mini street-style tacos (NY steak, chicken, Birria, carnitas) served with green & red salsa. Taquiza Protein Choice:NY Steak Chicken Shrimp Carnitas

Spanish grilled octopus sautèed in guajillo oil sauce, served over baby organic greens, tossed with champagne vinaigrette, cucumbers, cherry tomatoes & aioli.

Light breaded calamari steak strips. Topped with jalapeño wheels, queso fresco, and chipotle aioli

Jumbo Mexican prawns stuffed with a creamy crab filling, wrapped on a crispy corn tortilla. Topped with cilantro and chipotle aioli, shredded greens, pico & queso fresco

Slow-roasted pork belly, honey-serrano, green tomatillo salsa, and mini corn tortillas.

Award-winning cheese fondue with roasted bell peppers & onions, guacamole, pico de gallo, and homemade chorizo. Served with choice of tortillas

Choice of fresh seafood marinated in fresh lime-juice and served with fresh plantain chips and agua chile salsa.

Freshly made 8 oz guacamole, prepared with fresh avocado. Topped with fresh pico de gallo and crumbled queso fresco, served with chipotle paste on the side for a smoky, mildly spicy touch. Finished with crispy fried plantains placed on top of the guacamole, adding a sweet and crunchy contrast.

Crispy shrimp tossed with chef's spicy butter sauce & cut limes

Traditional Mexican soup with tender chicken in a rich tomato-chile broth, topped with crispy tortilla strips, avocado, and fresh cheese.

Creamy, smooth soup made with roasted jalapeños, onions, and spices, offering a mild heat and rich, comforting flavor.

Fresh-grilled romaine heart. Served with cilantro pepita dressing, roasted pepitas, corn, pico, and queso fresco

Atlantic center-cut wild salmon, organic mixed greens, fresh berries, candied pecans, queso, mango-pico, Tossed in champagne vinaigrette.

Organic mixed greens, frijoles de la olla, white rice, chipotle aioli, guacamole, pico, and queso fresco.

Organic mixed greens, sautéed peppers, onions, roasted corn, jicama, avocado, pico & queso fresco. Tossed in champagne vinaigrette or cilantro dressing

fall o the bone" baby back ribs, glazed in our house-made bbq sauce. Served with street-style corn on the cob & fries

Pan-seared caribbean sea bass with chef's chile de arbol crema sauce. Served over Veracruz white rice and sautèed vegetables & baby spinach

Wild Mexican prawns, roasted red pepper sauce, pico, queso fresco, avocado, and sour cream. Served with Veracruz white rice

New Zealand rack of lamb, served over chorizo mashed potatoes, roasted vegetables & Mexico City spicy mole sauce.

Two let mignon enchiladas filled with cheese and onions, topped with a creamy sherry wine sauce and served with grilled Mexican prawns and Veracruz white rice

Fresh blackened Mahi-Mahi in yellow corn tortillas, chipotle aioli, mango relish, shredded greens & avocado. Served with Veracruz white rice and frijoles de la olla

Sautèed peppers and onions in our roasted red pepper sauce, sour cream, guacamole, rice, refried beans & choice of tortillas

Lobster meat, sautèed with roasted onions & peppers, garlic butter sauce. Topped with serrano tomatillo cream sauce, avocado, sc & pico. Served with Veracruz white rice.

Shrimp Chile relleno, Pulpo taco, mahi -mahi enchilada.

8 oz center-cut filet mignon sat over a bed of home-made mashed potatoes topped with Veracruz white rice, wild Mexican prawns & paired with chile de arbol cream sauce. and serrano tomatillo sauce.

Filet mignon, romaine lettuce, tomato, sautéed onions, chorizo, chipotle aioli, bacon, Monterrey jack cheese, grilled pineapple, paired with potato fries.

Marinated in Achiote paste Prime Rib slices, sautéed onions with avocado sauce, grilled pineapple, pickled onions & guacamole

Wild Mexican prawns in a buttery-garlic sauce, outside skirt steak with portobello mushrooms, chicken fajitas, our "famous" carnitas, sautéed vegetables, cheese fondue, rice, refried beans, and salsa trio. Served with a choice of warm tortillas

All-natural chicken breast served with grilled cheese chile relleno, white rice, avocado fan, topped with a with choice of sauce: Serrano, Chipotle, or Mole

Prime skirt steak, portobello mushrooms, grilled onions, cheese on a hot skillet Served with salsa morita, rice, refried beans, and choice of warm tortillas.

Atlantic Wild Salmon, served with Veracruz white rice & sautéed veggies. Topped with serrano tomatillo crema salsa.

Slow-cooked pork in our chef's special tomatillo sauce. Served with Veracruz white rice, onion-cilantro, and a choice of tortillas

NY steak, grilled onions, served with a red cheese enchilada and a cup of chef's famous jalapeño cream soup

Chef's famous Mexican braised pork, served with rice, refried beans, sour cream, guacamole, salsa cruda and choice of tortilla

Slow-braised prime short ribs in our red roasted chile and beer sauce, onion-cilantro. Served with Veracruz white rice and a choice of tortillas.

Short rib slow cooked meat served in consome, cilantro-onion & a side of three melted cheese mini Yellow corn tortillas.

8 oz. Caribbean lobster tail served with chef's rich butter sauce.

A bone-in, juicy, and richly marbled Cowboy Ribeye—flame-grilled for a bold, smoky sear and deep beef flavor in every bite. Served over a fresh banana leaf with a sprig of rosemary to elevate its natural aromas. Paired with two choice sides to complete this indulgent steakhouse experience. Finished with an edible blossom for a refined presentation.

A premium hand-cut steak, grilled to perfection for a rich char and juicy tenderness. Presented over a fresh banana leaf with aromatic rosemary. Served with two choice sides

Tender, citrus-marinated Prime steak, grilled over open flame for a bold and smoky flavor. Served over a fresh banana leaf with two choice sides, and finished with a vibrant edible blossom for an elevated presentation.

Oven-baked fresh salmon, perfectly cooked for a tender and flaky finish. Glazed with a light citrus-herb butter to enhance its natural richness. Served over a fresh banana leaf with two choice sides, and finished with an edible blossom for a refined and colorful presentation.

A richly marbled 16 oz Prime Ribeye, expertly grilled for a bold char and melt-in-your-mouth tenderness. Served over a fresh banana leaf with aromatic rosemary, and paired with two choice sides. Finished with an edible blossom for a refined and vibrant presentation.

Grilled prime ribeye, richly marbled and seared to perfection, served on a banana leaf with 2 choices Sides

"Chef" warm butter cake served with Häagen-Daaz vanilla ice cream & chocolate Abuelita mousse

Sponge wet cake made with three different types of milk, drenched with Gran Marnier liqueur and roasted marshmallows

Cajeta filled churros served with vanilla ice cream

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

PIÑA COLADA MIX, PINEAPPLE JUICE

TAMARINDO, SPARKLING WATER, FRESH LIME

SPARKING WATER, GUAVA, FRESH LIME

SPARKLING WATER, MANGO, FRESH LIME

MINT, SODA, SPRITE, LEMON-LIME, AGAVE

umbo Mexican wild prawns, sautèed with your choice of sauce. Served with avocado, charro beans, & Veracruz white rice. (Choice of sauce: Mojo or Diabla)

A quickly fried poblano chile filled with a savory beef-and-pork picadillo, balance with fruit, nuts and warm spices, then covered in a rich walnut and goat cheese nogada cream. Garnished with almonds, and pomegranate.

Three mini corn tortillas filled with a layer of black bean pureé, sauteêd spinach-epazote, hass avocado, raspberry, pickled onion. Served with white rice.

Poblano pepper filled with jack cheese, red roasted enchilada sauce. Topped with pico, and queso fresco.

TWO ENCHILADAS FILLED WITH SAUTÉED SPINACH-VEGGIES. TOPPED WITH CHILE DE ARBOL CREAMA SAUCE, HASS AVOCADO FAN, PICO DE GALLO & SOUR CREAM. SERVED WITH WHOLE PINTO BEANS, AND VERACRUZ WHITE RICE.

ORGANIC MIXED GREENS, WHOLE BEANS, VERACRUZ WHITE RICE, CHIPOTLE AIOLI, GUACAMOLE, PICO DE GALLO, QUESO FRESCO. TOPPED WITH ORGANIC ZUCCHINI, SQUASH & GRILLED BELL PEPPERS.

TWO HAND-MADE CORN TORTILLAS FILLED WITH CRISPY MELTED MONTERREY JACK CHEESE, RED & GREEN SALSA, SAUTÉED VEGGIES. SERVED WITH WHOLE PINTO BEANS & VERACRUZ WHITE RICE.

LARGE FLOUR TORTILLA FILLED WITH SAUTÉED VEGGIES, MONTERREY JACK CHEESE, GUACAMOLE, PICO DE GALLO, SALSA VERDE, WHOLE PINTO BEANS & WHITE VERACRUZ RICE.

MADE FRESH DAILY USING AVOCADO HASS! SERVED WITH PLANTAIN CHIPS.

AWARD WINNING JALAPEÑO CREAM SOUP.

TWO PORTOBELLO MUSHROOMS FILLED WITH MONTERREY JACK CHEESE & DICED BELL PEPPERS. PAIRED WITH WHOLE PINTO BEANS.

ROMAINE LEAF FILLED WITH POTATO SALAD WHICH IS MADE WITH POTATOES, GREEN BEANS, CARROT, CELERY, MAYO, SALT & PEPPER

FRESH BOSC PEARS OVER A BED OF SPINACH SALAD MIXED IN HONEY AND VIRGIN OLIVE OIL VINAIGRETTE DRESSING, CANDIED PECANS, QUESO FRESCO & DRIED CRANBERRIES.

CORN TORTILLAS, MONTERREY JACK CHEESE, SAUTÉED DICED PORTOBELLO MUSHROOMS, ONIONS & EPAZOTE HERBS. PAIRED WITH GUACAMOLE, SOUR CREAM, PICO DE GALLO AND SALSA MORITA.

A LA CARTEMONTERREY JACK CHEESE CRUSTED CORN TORTILLA, SAUTÉED PORTOBELLO MUSHROOMS & ONIONS, SALT & PEPPER MIX. TOPPED WITH PICO DE GALLO, AVOCADO SLICE SERVED WITH SALSA MORITA ON THE SIDE.

TWO ROASTED CAULIFLOWER TACOS SERVED IN CORN TORTILLAS, PURPLE CABBAGE, GUACAMOLE CREAM SAUCE & PAIRED WITH PINTO WHOLE BEANS.