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Pueblo Solis

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Pueblo Solis
Jennifer++Silverberg 

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5127 Hampton Ave. St. Louis, MO 63109

314-351-9000 

http://www.pueblosolisstl.com  

3 User reviews Write A Review
5127 Hampton Ave. St. Louis MO 63109

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  • Mexican
    Sun 5pm-9pm, Mon-Thu 5pm-10:30pm, Fri-Sat 5pm-11pm
    $$ $$
  • All Major Credit Cards, cash
    Delivery, Patio/Sidewalk Dining, Private Party, Takeout
    Dinner
  • Accepted
    Lot Available, Street
Description

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.








Back to TopRiverfront Times Critic News & Reviews | Write a Review
  • The Five Best Margaritas in St. Louis

    The Five Best Margaritas in St. Louis

    By Gut Check | Thu, February 21, 2013

    Gut Check has been looking back on the Riverfront Times Best of St. Louis 2012, but we're also keeping an eye on the Best of St. Louis 2013 by nominating finalists for our awards this fall. Bust out ... More »

  • Green and Horny Margarita

    Green and Horny Margarita

    By Randall Roberts | Wed, May 19, 2004

    It will mess you up if you're not careful, and your mind, once a pure, streamlined machine, will start skittering. Do not -- we repeat, do not -- waltz into Pueblo Solis, arguably the city's best Mexican restaurant, on an empty stomach after a... More »

  • \'Cue, Too

    'Cue, Too

    By Michael Renner | Wed, April 23, 2003

    Owning one restaurant is exhausting enough. Owning two is downright masochistic. But Pueblo Solis proprietor Al Solis grew up in North St. Louis (and San Antonio, Texas, before that), and he loves barbecue as much as he loves Mexican food. What... More »

  • More Than Mean Margaritas

    More Than Mean Margaritas

    By Michael Renner | Wed, April 23, 2003

    Veer left, then swerve right," said the guy standing outside Pueblo Solis, shouting directions on his cell phone to his friends en route. They'd better hurry, because the place is filling up fast, as it usually does on a weekend night. If only he... More »

  • 1998: The Year in Dining

    1998: The Year in Dining

    By Joe Bonwich | Wed, January 06, 1999

    Mark down 1998 as the year that Jim Fiala came back to town. In a year of many positive changes on the local restaurant scene, the opening of Fiala's new Clayton restaurant, The Crossing, was a watershed event. My first visit there reminded... More »

Back to Top Riverfront Times Awards | Visit the Best Of Website

  • 2011 | Best Margarita

    The "Cadillac" margaritas at this friendly family-run eatery are, simply, divine. There's none of that treacly too-sweet crap you get at lesser Mexican places, just good, tart lime juice, Sauza Gold, Grand Marnier and a little splash of sour mix. They would knock you on your ass if not for the bounty of chips and salsa brought to your table: With chipotle and verde salsas in addition to a just-hot-enough red salsa, you'll scarf down enough to get you through to a second pitcher. Did we say... More »

  • 2010 | Best Guacamole

    When you sit down at south-city Mexican mainstay Pueblo Solis, you'll be offered guacamole before your drink order is taken. That's how good it is: Patrons come to the restaurant with avocados on the brain, and everything else takes a back seat to the chunky, salty, slightly tart green stuff. The guac goes best with Pueblo's housemade chips (served complimentary, along with a trio of salsas), but you'll be forgiven for scooping out some to top your enchiladas or chiles rellenos. But that's... More »

  • 2006 | Best Salsa

    With its airy, year-old addition and charming covered patio, Pueblo Solis isn't quite the elbow-your-way-to-the bar, sit-in-the-laps-of-your-dining-companions affair that it once was. But this authentic Mexican restaurant still packs em in, and deservedly so (cf. "Best Mexican Restaurant" 2005, "Best Guacamole" 2003 and 2004, "Best Margarita" 2004). On a recent Saturday night our affable waitress is visibly in the weeds. "I'll bring your drinks in just a second," she says breathlessly. Then,... More »

  • 2005 | Best Mexican Restaurant

    Um, hi, Pueblo Solis. Look, there's something we have to tell you. Remember last year, when we gave you Best Guacamole and Best Margarita? We were trying to get our nerve up to say that we really like you. A lot. Maybe you've caught us doodling RFT + PS on our napkins, and maybe you want to know what's going on. Let's begin at the beginning: We adore all three of your salsas (mild tomatillo, smoky chile de arbol and a red-and-green chile mix that burns like our love for you). Then there are... More »

  • 2004 | Best Guacamole

    Don't call the guacamole at Pueblo Solis a "dip." That would imply that this otherworldly guac is merely something to liven up tortilla chips. Instead, refer to the restaurant's warm, delicious chips as "guacamole spoons." Al Solis' convivial Mexican eatery does right by the avocado, mashing it just slightly, leaving the pieces plump and firm rather than blending them into a homogenized puddle of green. In this, the finest guacamole in town, avocados commingle with the freshest tomatoes,... More »

  • 2004 | Best Margarita

    They kick your ass, but the process is a delicious one. One of them'll give you 180s, two'll give you 270s, and three'll give you full-on whirlpool bed spins. And you'll love them. Pueblo Solis makes the finest margaritas in town. There are other good ones, yes, but none will consistently kick your ass so wonderfully. First -- and most important in any margarita worth its salt -- is the use of lime juice as the primary sour ingredient. Pity the pourer who relies on sour mix; he knows not... More »

  • 2003 | Best Guacamole

    So important was the small but mighty protein-packed avocado that the Aztecs called it ahuacatl, or "testicle." And when they mashed it to make guacamole, they did it right, tossing in tomatoes, onions, chiles and maybe some coriander leaves. At the court of Montezuma, agave worms were included. Today Mexican restaurants add all sorts of other nonessentials, from sour cream to taco seasoning to -- Sun King forbid! -- grated cheese. Pueblo Solis takes a simpler route: Mashed ripe avocados... More »

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People Who Like Pueblo Solis

Back to TopMenu
Main Menu
Botanas Appetizers
$6.95
Guacomole
$7.50
Queso Fundido
melted chihuahua cheese & mexican sausage
$10.50
Coctel De Camaron
four pieces of jumbo shrimp with mexican style cocktail sauce
$7.50
Sopes
mini cornmeal pizza, topped with spicy salsa & chihuahua cheese, served with fresh guacomole
$7.50
Quesadillas
homemade-flour tortilla stuffed with chihuahua cheese
$8.95
Quesadillas Del Mar
flour tortillas stuffed with an array of fresh seafood
Beef $8.95
Papa $7.95
Quesadillas De Polo
flour tortillas stuffed with chihuahua cheese and your choice of chicken, beef or potato
$12.95
Botana Platter
flautas, sopes, tamale, quesadilla & tostadas
$6.95
Add For Fajitas Beef Or Chicken $1.25
Nachos
homade nachos with refried beans, cheese, tomatoes, onions & jalapenos
Caldos Soups
Cup $3.50
Bowl $3.95
Caldo Del Dia
soup of the day
Cup $3.50
Bowl $3.95
Frijoles Charros
pinto bean soup with bacon, tomatoes, onions, cilantro & jalapenos
Ensalads Salads
$3.95
Ensaladas De La Casa
mixed greens, cilantro vinaigrette
$4.50
Ensaladas De Espinaca
spinach salad with sliced avocados, bacon & crumbled asadero cheese
$7.95
Ensaladas De Polo
griiled chicken over mixed greens
Platillos Mexicanos Mexican Specialties
$8.95
Chile Rellenos
stuffed pepper, ground beef or cheese
Beef $8.25
Chicken $8.25
Bean $8.25
Veggie $6.95
Lettuce $0.50
Tomato $0.50
Sour Cream $0.95
Cheese $0.95
Burritos
$8.50
Add Beef $1.25
Mexican (chihauhua Cheese, Onion With Red Sauce) Add Beef $1.25
Enchiladas (2)
tex mex (corn rolled tortillas with long horn cheese, onion with red sauce).swissa (chicken, chihuahua cheese, with green salsa)
Bean $6.95
Beef Or Chicken $8.50
Tostadas
$11.95
Mole Poblano
chicken served with classic coca enhanced mexican sauce
$11.95
Roasted Chicken Achote
traditional multi-peppers sauce
$9.95
Menudo
tripe, hominy stew served with onion & jalapenos, cilantro & lime
$8.95
Tamales (4)
bean, pork or cheese & jalapeno
$14.95
Tamale Combo Platter
(4) bean, (4) pork, (4) cheese & jalapeno
Beef Or Chicken $11.99
Seafood $12.99
Lettuce $0.50
Tomato $0.50
Sour Cream $0.95
Cheese $0.95
Fajitas
$8.50
Gorditas Rellenas
three beef or cheese
$8.75
Tacos
four beef or chicken / hard or soft
Small - Any Two Of The Following $8.95
Large - Any Three Of The Following $10.25
Combinacions
create your own combination plate served with rice and beans. toastada, taco (hard or soft), enchilada, tamale, sope, flauta (chicken or beef), gordita (beef or cheese)
Carne
$22.99
Filet Solis
medallions served over mexican russet potatos with a touch of mole sauce
$20.99
Asada (strip)
ny strip served with peppers, onions and mex twice baked potatoc
Mariscos
Below Items Served With Soup Or Salad
$18.99
Mexican Salmon
grilled, over a bed of mex rice served with vegetables & corn salsa
$18.99
Tilapia
oven roasted white fish served over spinach with soy pico sauce
$19.00
Shrimp Diablo And/or Mole
(devilishly hot) served with rice and vegetables
Solos Sides
$1.75
Rice
$1.75
Beans
$2.50
Corn Salsa
$2.95
Guacamole
$1.50
Escabeche
$1.50
Pico De Callo
$0.95
Sour Cream
$0.75
Mole Sauce
$1.75
Tortillas (4)

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