El Sol Restaurant is bringing light to a new Latin fusion menu with unique creations, craft cocktails, and a new modern design. The traditional Mexican restaurant vibes have left the building and now there is new life given to the restaurant that has been part of the Jasso family business since 2001.
The team behind El Sol are Owner Mario Jasso Sr., General Manager Mario Jasso Jr., Executive Chef Manuel Avina, and General Marketing Manager Reynaldo Alfaro. They each bring something different to the table that has made this new journey a success even though it has only been a few months.
Jasso Jr. has been involved in the restaurant industry all his life and recalls washing dishes at the restaurant when he was a kid. He spent four years in the Marine Corps and when his contract was up, he returned home and got back into the restaurant industry.
The pandemic was a challenge for so many businesses and there were many casualties. The future was looking bleak for El Sol during that time as well, which led Jasso Jr. to invest in the business and bring in fresh ideas.
Chef Avina has worked with the Mina Group out of San Francisco for many years and has worked in different restaurants including a Michelin star restaurant. He is Japanese trained, which has influenced the new menu a bit creating a Latin fusion type of cuisine at El Sol.
The customer favorites include the Baja Shrimp tacos, puffy tacos, Birria Egg Rolls, Ceviche, Tierra, Mar, y El Sol, and Karaage Chicken (popcorn chicken).
The Baja Shrimp tacos are made with two hand made blue corn tortillas, tempura fried prawns and preserved lemon that is topped with goodness making this entrée a true mouth delight.
Birria has gained popularity these days and El Sol has put their own twist on the dish serving birria Eggrolls with a salsa and a broth for dipping. This unique dish is one to try for sure.
Listed on the menu as popcorn chicken is the Japanese style Karaage Chicken that has the perfect balance of crispy on the outside and juicy on the inside and all over tastiness served with a spicy mayo for dipping.
Another guest favorite is the Botana de Ceviche made with shrimp, lemon, onion, cilantro, jalapeno, cucumber and a whole lot of goodness served with corn tostadas.
The Tierra, Mar y El Sol is steak, chicken, jumbo prawns served with rice and beans making this delectable entrée one to share or not to share.
The remodel includes a new bar area where they offer craft cocktails. All juices are freshly squeezed and each cocktail is hand crafted precisely with special ingredients and garnishes making them not only very tasty but eye pleasing too.
“This is a modern take on traditional Mexican cuisine progressive trendy eatery featuring craft cocktail program. Catering to its diverse California culinary culture,” read Chef Avina off of the cocktail menu to share what they are about these days at El Sol.
The Yonaguni is a customer favorite and is made with rum, lime, coconut, and matcha which is a powdered green tea.
“It (Yonaguni) is probably one of our most unique cocktails and one of the most popular for sure,” said Jasso Jr. “We just want to bring something different and standout. We want to introduce people to different things.”
The Clover Club is another guest favorite that comes with gin or vodka, lemon, raspberries, and egg white foam as well as the El Mando that is made with Mezcal, pineapple, basil and citrus.
They also offer the classics like the Paloma, Mai Tai, Cosmopolitan and Old Fashioned.
Sunday brunch is hosted from 11 a.m. to 3 p.m.
They are open for lunch from 10 a.m. to 4 p.m. on Mondays and both lunch and dinner from 10 a.m. to 4 p.m. and 6 p.m. to 11 p.m. Tuesdays through Saturdays. El Sol is located at 500 9th St Ste. K in Modesto. For more information call (209) 526-7000 or check them out on Instagram or Facebook.