Sol Agave, Mexican restaurant in American Fork and Salt Lake City: All of Mexico, on one plate.

Our award-winning creamy jalapeño soup with spinach and roasted corn.

Vegetable soup with chicken tinga, pico de gallo, tortilla strips and queso fresco.

Organic mixed greens, sautéed peppers and onions, roasted corn, jícama, avocado, pico de gallo and queso fresco. Tossed in champagne vinaigrette or cilantro dressing.

Center-cut wild salmon, organic mixed greens, fresh berries, candied pecans, queso fresco and mango relish in champagne vinaigrette.

Organic mixed greens, olla beans, Veracruz white rice, chipotle aioli, guacamole, pico de gallo and queso fresco.

Grilled romaine heart with cilantro pepita dressing, roasted pepitas, corn, pico de gallo and queso fresco.

Fresh Bosc pears over spinach with candied pecans, queso fresco and dried cranberries in a honey olive oil vinaigrette.

Four mini street-style tacos with onion-cilantro mix and green or red salsa.

Mahi-mahi on mini yellow corn tortillas with chipotle aioli, cabbage and avocado. Paired with Veracruz white rice and olla beans.

Cheese-crusted corn tortilla with blackened shrimp, cabbage slaw, chipotle aioli and avocado.

Corn tortilla with sautéed portobello and onions, topped with pico de gallo and avocado. Paired with salsa morita.

Our gourmet prime skirt steak taco on a cheese-crusted blue corn tortilla with chipotle cream, cilantro-onion mix, crispy bacon, avocado and salsa cruda.

Two bone marrow bones a las brasas paired with two ribeye bistec tacos on blue corn tortillas, cilantro-onion mix and salsa cruda.

Pork al pastor served bubbling in a cast iron cazuela.

All-natural braised pork with rice, beans, sour cream, guacamole, salsa cruda and your choice of tortillas.

Slow-cooked pork in our chef's tomatillo sauce with Veracruz white rice, onion-cilantro mix and your choice of tortillas.

Slow-braised prime short rib in our roasted red chile sauce with onion-cilantro mix, Veracruz white rice and your choice of tortillas.

Prime NY steak, portobello mushrooms, grilled onions and Monterey Jack on a hot skillet with salsa morita, rice, black refried beans and your choice of tortillas.

Prime rib slices marinated in achiote with sautéed onions, guacamole, grilled pineapple, pickled onions and a side of avocado sauce.

Prime NY steak and grilled onions with a red cheese enchilada, served with our famous jalapeño cream soup.

Slow-cooked short rib in consomé with cilantro-onion mix and three mini quesadillas.

Three center-cut filet medallions over Veracruz white rice, topped with mango relish, tamarindo glaze and chile de árbol cream.

A patty of filet mignon, NY steak and ribeye with romaine, tomato, sautéed onions, chorizo, chipotle aioli, bacon, Monterey Jack and grilled pineapple.

Chicken breast with a cheese chile relleno, Veracruz white rice and avocado, topped with your choice of sauce.

Chicken breast over sweet potato purée, topped with raspberry sauce and paired with asparagus.

Two citrus-marinated chicken breasts topped with mango salad, with Veracruz white rice and grilled pineapple.

Wild Mexican prawns sautéed in your choice of sauce. Served with avocado, charro beans and Veracruz white rice.

Sautéed peppers and onions in our roasted red sauce with sour cream, guacamole, rice, beans and your choice of tortillas.

Two corn tortillas filled with Monterey Jack and shrimp, topped with your choice of sauce, greens, pico de gallo, sour cream and queso fresco.

Fall-off-the-bone ribs glazed with our housemade BBQ sauce, with street-style corn on the cob and fries.

New Zealand rack of lamb over chorizo mashed potatoes with sautéed vegetables and our mole sauce.

Pan-seared Chilean sea bass with chile de árbol cream over Veracruz white rice, sautéed vegetables and baby spinach.

Two filet mignon enchiladas with Monterey Jack and onions in a creamy sherry wine sauce, with greens, pickled onion, queso fresco, wild prawns and Veracruz white rice.

Lobster claw and knuckle meat sautéed with onions, peppers, garlic and butter, topped with serrano tomatillo cream, avocado, sour cream, pico de gallo and queso fresco. With Veracruz white rice.

Shrimp chile relleno, taco de pulpo and a mahi-mahi enchilada.

An 8 oz lobster tail over mango purée with the chef's rich butter sauce.

An 8 oz center-cut filet mignon over homemade mashed potatoes with Veracruz white rice and wild Mexican prawns, paired with chile de árbol cream and serrano tomatillo sauce.

An 8 oz salmon over mango purée with asparagus and Veracruz white rice.

Butterflied wild prawns and pulpo marinated in our chef's special paste, with Veracruz white rice, side salad, orange slices and avocado.

Frenched bone-in prime ribeye grilled to perfection and finished with rosemary and butter.

Hand-cut prime ribeye seasoned with salt and pepper and finished with rosemary and butter.

Prime NY strip grilled over an open flame and finished with rosemary butter.

Slow-roasted prime rib with rosemary, chipotle horseradish cream and au jus on the side.

Citrus-marinated skirt steak grilled to a beautiful char, tender and full of flavor.

Pan-seared porterhouse pork chop with mango purée, honey serrano sauce and crispy parsley.

Wild Mexican butterflied prawns in garlic sauce, chicken fajitas, taco de hongo, sautéed veggies, our carnitas and cazuela de queso.

A tour of our appetizers: taquitos al gusto, shrimp taquitos, calamari, pork belly and our award-winning cazuela de queso.

Made fresh daily and served with plantain chips.

Three mini corn tortillas layered with olla beans, sautéed spinach, Hass avocado, raspberry and pickled onions. With Veracruz white rice.

Two cheese chiles rellenos topped with roasted red salsa and pico de gallo. With olla beans and Veracruz white rice.

Two enchiladas filled with sautéed spinach and veggies, topped with chile de árbol cream, avocado, pico de gallo and sour cream.

Organic mixed greens, olla beans, Veracruz white rice, chipotle aioli, guacamole, pico de gallo and queso fresco, topped with zucchini, squash and grilled peppers.

Sautéed peppers and onions with sour cream, guacamole, Veracruz white rice, olla beans and handmade tortillas.

Two handmade corn tortillas with Monterey Jack and sautéed veggies, with olla beans, Veracruz white rice and red and green salsa.

A large flour tortilla with sautéed bell peppers, cheese, guacamole, pico de gallo, Veracruz white rice and olla beans.

Two portobellos filled with Monterey Jack and diced bell peppers, paired with olla beans.

Corn tortillas with Monterey Jack, portobello, onions and epazote, with guacamole, sour cream, pico de gallo and salsa morita.

Two roasted cauliflower tacos on soft blue corn tortillas with purple cabbage and avocado sauce, paired with olla beans.

A chile relleno rolled in a corn tortilla with Monterey Jack, topped with our famous serrano cream sauce, pico de gallo and queso fresco.

Romaine leaves filled with potato salad of potatoes, green beans and carrots.

Grilled romaine heart with cilantro pepita dressing, roasted pepitas, corn, pico de gallo and queso fresco.

Fresh Bosc pears over spinach with candied pecans, queso fresco and dried cranberries in a honey olive oil vinaigrette.

Our award-winning jalapeño cream soup.

Monterey Jack on a crusted corn tortilla with sautéed portobello and onions, pico de gallo and avocado, with salsa morita on the side.

A 2 oz filet mignon burger with cheese, fries, ketchup and ranch.

Served with rice, beans or fries.

A 5 oz prime NY steak with fries.

A 6 oz salmon with fries.

Jumbo chicken tenders, grilled or breaded, with rice, beans or fries.

Flour tortilla with Monterey Jack and black refried beans, served with fries.

Two mini tacos with cheese, rice and beans.

Our signature butter cake, original or chocolate.

Creamy cheesecake with a warm berry sauce.