Solita Tacos & Margaritas

Name: Solita Tacos & Margaritas
Address: 222 South Orange Avenue, Orlando, FL, 32801, US
Telephone: 407-698-4161

Mexican

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222 South Orange Avenue, Orlando, FL 32801
407-698-4161
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Tacos and margarita from Solita Tacos & Margaritas

Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada Burrito.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Tofu Lazy Enchilada.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Traditional Quesadilla.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Carne Asada Burrito.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Wood-Grilled Chicken Fajita.
Margarita & paloma: The margarita combines tequila with lime and orange liqueur, with countless frozen, flavored and restaurant variations. The paloma pairs tequila with grapefruit, commonly grapefruit soda, plus lime and salt. A cantarito expands the tequila-and-citrus idea with several citrus juices and is traditionally served in a clay cup. Tequila is an agave spirit produced under its own denomination of origin primarily from blue Weber agave. Mezcal is a broader family of Mexican agave spirits made from numerous agave varieties and in several regions. Oaxaca is particularly famous for mezcal. Smoke is common in many mezcals, but "mezcal means smoky tequila" is not a definition. On this menu as: Taco & Margarita Party Pack.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Fajitastypically $15 across 175 menus
Margarita & palomatypically $12 across 71 menus

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