From the Yucatán Peninsula of Mexico. Tortillas stuffed with refried beans, then topped with shredded chicken, lettuce, tomato, avocado, pickled onions. Choice of Cochinita Pibil or Pollo Pibil.

Small, thick corn tortillas that are filled with a savory mixture, then folded and fried until crispy. Filled with Oaxacan cheese, epazote, and mushrooms, garnishes such as salsa, crema, shredded lettuce, diced tomatoes, and crumbled cheese.

3 rolled-up corn tortillas individually filled with potato, chicken and plantain fried until they are crispy and golden brown. Garnished with shredded lettuce, diced tomatoes, crumbled cheese, sour cream, and salsa.

Fresh avocados mixed with fresh lime juice, chopped cilantro, diced onions, diced tomatoes, minced garlic, salt and jalapeño peppers. Served with fried plantains and chips.

Originating from the Yucatán Peninsula, thick corn tortilla that's deep-fried until crispy. Topped with lettuce, tomato, pickled onions, avocado, and salsa on the side. Choice of Cochinita Pibil or Pollo Pibil.

Traditional Mayan dip from the Yucatán Peninsula made from toasted pumpkin seeds (pepitas), combined with roasted tomatoes, chilies, garlic, and cilantro. Served with tostadas.

Thick corn cakes topped with refried beans, Oaxacan cheese, salsa, chopped onions, cilantro.

Thick corn tortillas made from masa that are stuffed refried beans, cheese, lettuce, tomato, and avocado. Topped with salsa, sour cream, and crumbled cheese.

Mole Coloradito is a traditional Mexican mole sauce that is rich, flavorful, and slightly spicy. It is made with a combination of dried chili peppers (such as ancho, pasilla, and mulato), tomatoes, garlic, onions, spices, nuts (often almonds or peanuts), and chocolate

This dish involves chicken that is marinated and cooked in a tangy, vinegar-based sauce typically flavored with herbs, spices, and sometimes vegetables like onions, carrots, and bell peppers.

Originating from Motul in the Yucatán Peninsula. It consists of fried eggs served on tortillas and topped with black beans, ham, peas, plantains, and a tomato-chili sauce. Garnished with cheese and served with corn tortillas on the side.

Slow-cooked lamb (borrego), wrapped in agave leaves and cooked until tender. Seasoned with garlic, onion, cumin, and dried chili peppers. Served with warm tortillas, diced onions, chopped cilantro, lime wedges, and salsa for garnish.

Large, thin corn tortilla that is toasted or grilled until it is crispy. Spread with refried beans and then topped with shredded lettuce or cabbage, sliced tomatoes, avocado, Oaxacan cheese. Garnished with salsa, cilantro, onions. Choice of Tasajo, Recina and Chorizo, or all three.

Queso Relleno is a dish commonly found in Yucatán cuisine where a large Edam or Gouda cheese wheel is hollowed out and filled with a savory mixture usually containing ground meat, spices, onions, tomatoes, and other ingredients. It's then baked until the cheese is melted and the filling is cooked through.

Severed with vanilla bean ice cream and a raspberry reduction drizzel

Homemade corn tortilla quesadilla, served with rice and beans

Homemade corn tortillas, served with rice and beans

Homemade butter cake with warm caramel drizzle

Originating from the Yucatán Peninsula, pork is marinated in achiote paste and citrus juice, wrapped in banana leaves and slow-cooked until tender. Served with pickled onions and homemade tortillas.

Marinating skirt steak, in a mixture of citrus, garlic, herbs, and spices. Served with rice, beans and a plantain taquito topped mole.

Pipian sauce, traditional Southern Mexican mole made from pumpkin seeds (pepitas) and chili peppers, tomatoes, garlic, onions, and spices.

Mole Negro is one of the most iconic and complex dishes in Mexican cuisine. It is a rich, dark sauce that originates from the state of Oaxaca, Mexico. Mole Negro is made with a wide variety of ingredients, including dried chili peppers, nuts,, seeds, spices, chocolate, plantains, onions, garlic, and tomatoes.

*Includes Beverage

Tequila, orange liqueur, fresh lime, lemon and orange juice, with fresh passion fruit puree and basil

Tequila, orange liquor, organic agave nectar, fresh lime, lemon and orange juice

Tequila, orange liquor, organic agave nectar, fresh lime, lemon and orange juice

Tequila, orange liqueur, Squirt, fresh lime juice

Tequila, orange liqueur, fresh lime, lemon and orange juice, with raspberries, thyme

Coconut Ron, pineapple juice & organic agave nectar

Fresh Tamarind Puree, Tequila, orange liquor, organic agave nectar, lime, lemon and

orange juice

Ron, homemade Oaxacan horchata blend, cantaloupe juice, prickly pear juice

Tequila, orange liqueur, fresh lime, lemon and orange juice with guava puree

Homemade rice water and cinnamon. Garnished with pecan crumbles, diced cantaloupe and prickly pear puree.

Made from fresh dried hibiscus flowers, lime juice and sugar creating a tart and slightly tangy flavor, with floral and citrus notes.

Fresh Maracuyá blended with natural sugar producing a sweet and tart refreshing flavor.

Our kitchen speaks about time. Our kitchen travels to the past, it searches in distant and ancestral customs, in personal and collective memory; it partakes in the general knowledge of our ancestors. Our Kitchen gazes to the sky and the waters, it learns from the countless species that inhabit them and the recipes that nourish them. Our kitchen inhales the deep smell of the streaming comal, of the ember that cooks with patients; our kitchen strengthens its touch with the magic volcanic rock, where corn is given shape, the grain turns into dough and fruits transform into magnificent salsas, the origin of pure and total flavor. This is how the culinary memory that Mexico represents links together. We arrive at the stoves and tables of Sol 626 Latin Kitchen in such a manner. Our kitchen wants to give this cuisine another image, a new twist; to breathe fresh air into it, with a refined technique, ancestral or current. Our kitchen is hospitable: it is made of affection, care, rigor and kindness.