Welcome to Sol de México
Where world-class cuisine meets the heart and soul of tradition.
For the past 15 years, Sol de México has been a place where elegance meets ease, and where every plate tells a story. Founded by Chef Juan Carlos Tello, our family-owned restaurant celebrates the vibrant spirit, bold flavors, and rich culinary heritage of Mexico. From the moment you walk through our doors, you're surrounded by sun-washed walls, vivid artwork, classic Mexican music, and the warmth of hospitality that feels like home.
Carlos's journey began in the bustling Emiliano Zapata market of Ciudad Hidalgo, Michoacán, where his family ran a humble breakfast stall. Raised by resilient women and shaped by early lessons in love, food, and perseverance, Carlos immigrated to Chicago with no English, no formal training—but a burning desire to build something lasting. From dishwasher to chef, his path led him through some of the city's most respected kitchens, including Coco Pazzo, Rustic Scupper, Mike Ditka's, and Chilpancingo, where he trained under master chef Geno Bahena and met his future wife and muse, Anabelia Bahena.
Inspired by the wisdom of his mother-in-law, Chef Clementina Flores—a guardian of traditional Mexican cooking—Carlos learned not only the techniques of regional cuisine, but the heart behind it. She taught him how to make mole from scratch, one of Mexico's most iconic and labor-intensive sauces. Traditionally prepared only for special occasions due to the time, skill, and care required, mole is a true expression of Mexican culinary artistry. Today, Carlos carries on that tradition by preparing his mole by hand, using deeply layered, authentic recipes. At Sol de México, mole is not reserved for holidays—it is honored year-round, featured in a variety of dishes that showcase its richness and complexity.
Our menu rotates every three months to spotlight different states from across Mexico's 32 regions, allowing us to celebrate the incredible diversity of flavors and traditions that define our culture. Each season brings new inspiration, while guest favorites—like our handmade mole—remain.
Each dish draws from the vibrant kitchens of Oaxaca, Michoacán, Puebla, Guerrero, and the Yucatán, using exceptional, often organic ingredients like chile manzano, epazote, hoja santa, and habanero. With every plate, we aim to offer a culinary experience that's both rooted in tradition and elevated in execution.
Our dedication to authenticity and consistency has earned us the Michelin Bib Gourmand for consecutive years, as well as recognition from the Chicago Sun-Times, Zagat, Eater, Chicago's Best, and more. But beyond the accolades, what we cherish most is the opportunity to share our family's passion with yours—to bring people together through food, culture, and connection.
At Sol de México, Chef Carlos leads with humility and heart, guided by the quiet mantra: “Come on, Charlie, come on, Charlie.” It's a reminder to persevere with faith, cook with love, and stay grounded in the values that started it all.
Thank you for being part of our story. Buen provecho.