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Menu
Gathered by the Sea, Crafted with Heart
El Espíritu de Casa del Sol
A Reflection of Our Table
There are meals that nourish more than hunger—they connect us to place, memory, and the people who gather around the table.
This menu draws inspiration from Oaxaca's rich culinary traditions, the ancient flavors of Mayan cuisine, the enduring influence of Spanish cooking, and the bounty of the Pacific coast.
It is a celebration of heritage shaped by land and sea, where handmade tortillas, slow-simmered moles, fresh seafood, and vibrant seasonal ingredients come together with purpose and care.
Our guiding principle is simple: to cook with authenticity, generosity, and heart—offering a dining experience that feels both deeply rooted and warmly welcoming.
Welcome to Casa del Sol.
Flavors of Heritage
Para Compartir
Fresh avocado, cilantro, lime, serrano chile, warm corn tortillas.
Guacamole de la Casa
Wood-fired Oaxacan flatbread with black beans, quesillo, avocado, and seasonal vegetables.
Tlayuda Oaxaqueña
Local shrimp, cucumber, cilantro, lime, and green chile.
Aguachile Verde
Charred octopus with smoked paprika, olive oil, and citrus.
Pulpo a las Brasas
Melted Oaxaca cheese with roasted poblano peppers and handmade tortillas.
Queso Fundido
Sopas y Ensaladas
Tomato broth, avocado, queso fresco, crispy tortilla strips.
Sopa de Tortilla
Local greens, citrus, pepitas, cotija cheese, and honey-lime vinaigrette.
Ensalada del Huerto
Del Mar
Whole grilled local fish marinated in citrus, garlic, and chile.
Pescado Zarandeado
Fresh catch with tomatoes, olives, capers, and herbs—a classic Spanish-Mexican preparation.
Pescado a la Veracruzana
Garlic shrimp sautéed with olive oil, white wine, and chile guajillo.
Camarones al Ajillo
Local fish and shrimp served with traditional Oaxacan black mole.
Seafood Mole Negro
De La Tierra
Slow-roasted pork marinated in achiote and citrus, inspired by Mayan tradition.
Cochinita Pibil
Braised short rib with rich Oaxacan mole and heirloom corn tortillas.
Mole Negro Oaxaqueño
Free-range chicken marinated with dried chiles, garlic, and spices.
Pollo al Adobo
Wood-grilled steak, roasted onions, salsa tatemada.
Carne Asada a la Leña
Postres
Traditional vanilla custard with caramel.
Flan de Vainilla
Dark chocolate, cinnamon, sea salt.
Chocolate Oaxaqueño Tart
Warm churros with goat milk caramel.
Churros con Cajeta
Light sponge cake with seasonal berries.
Tres Leches de la Casa
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