Pueblo Solis

Freshly mixed margaritas, adventuresome entrées and a friendly setting: What more do you want from a Mexican meal? Owner Al Solis' mother's mole recipe makes ample use of ground squash seeds, and its mellow earthiness is a perfect foil for steak, chicken or shrimp. Salmon is grilled and served with a corn salsa; swordfish comes topped with a salsa of capers, green olives, tomatoes, cilantro and olive oil. For traditionalists, there's the fajita/tamale/taco gamut and great guacamole to boot. If there's room for dessert, mango cheesecake is a must.

Restaurant Details

Freshly mixed margaritas, adventuresome entrées and a friendly setting: What more do you want from a Mexican meal? Owner Al Solis' mother's mole recipe makes ample use of ground squash seeds, and its mellow earthiness is a perfect foil for steak, chicken or shrimp. Salmon is grilled and served with a corn salsa; swordfish comes topped with a salsa of capers, green olives, tomatoes, cilantro and olive oil. For traditionalists, there's the fajita/tamale/taco gamut and great guacamole to boot. If there's room for dessert, mango cheesecake is a must.

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