Our Story
Three generations, one comal
Sol Tacos started in 1998 as a folding table and a borrowed grill outside our family's house on the South Side. Our grandmother Rosa cooked the barbacoa; our father Beto ran the trompo and argued with anyone who said pastor needed pineapple juice from a can.
We opened the S Flores storefront so people could sit down. Almost nothing else changed. The masa is still pressed by hand every morning. The salsas are still ground in the same molcajetes. The barbacoa still goes in the pit the night before, and it still sells out on Sundays.
Our recipes come from three regions — Puebla, Michoacán and the ranchos outside Monterrey — because that is where our family comes from. When you order lengua here, you are eating what we eat at home on a Sunday.
"If it isn't good enough for my mother's table, it does not leave the kitchen."
- Tortillas pressed and griddled to order, never held under a lamp.
- Salsas made fresh each morning — never from a jar, never yesterday's.
- Mesquite grill for asada and pollo, trompo for the pastor.
- Barbacoa goes in the pit at 10pm, comes out at 7am, Saturdays and Sundays.
- Family owned since day one. You will usually meet one of us at the register.
