SOL CANTINA
Hot colour.
Hot plates.
Mexican kitchen in a warehouse on Al Serkal. Masa, fire, lime — breakfast through late dessert.
The kitchen
We cook like it is still a backyard in Oaxaca, just with a hoist door and a better playlist. Breakfast chilaquiles, lunch tacos, dinner mole, churros whenever the room is still going.
Tomatillo on the flattop. Pastor on the spit. Corn charred until it smells like a street stall. The paint is loud on purpose.
See what is on
Masa, fire, lime
Elote off the grill, salsa that actually bites, and a dining room that feels like a warehouse party that never quite ended.
Come for pastor. Stay because someone ordered a second plate of churros and the lights are still pink.
How the day runs
Breakfast, lunch, dinner, dessert. Each plate has a window. If it is not that service, it is not on the table.
From the board
Swipe the row. Click a card. Then move left and right — or use the keyboard arrows.
Fiesta prices
Event nights drop a few plates. Live from the board — not a fake sticker.
The crew
The GM holds the room. The kitchen holds the mole.
Meet everyone
Write us
Bookings, salsa heat complaints, or a note for Diego. Replies go out by email.
