Sol de Mexico

The story

Sol de Mexico: Michelin Bib Gourmand Mexican in Belmont Cragin, Chicago

A Chef’s Journey

Sol de Mexico is the realization of Chef Juan Carlos Tello’s decades-long journey. Born in Ciudad Hidalgo, Michoacán, Tello grew up in the Emiliano Zapata market, where his family ran a breakfast stall. After immigrating to Chicago with no English and no formal training, he worked his way up from dishwasher to chef, passing through kitchens like Coco Pazzo, Mike Ditka’s, and Chilpancingo. At Chilpancingo he met his future wife, Anabelia Bahena, and trained under master chef Geno Bahena. His mother-in-law, Chef Clementina Flores, taught him to make mole from scratch—a labor-intensive sauce traditionally reserved for special occasions. At Sol de Mexico, that mole is honored year-round.

A Menu Rooted in Tradition

The restaurant’s menu rotates every three months to spotlight different states from Mexico’s 32 regions—Oaxaca, Michoacán, Puebla, Guerrero, and Yucatán among them. Even as the seasons change, handmade mole remains a constant. Diners can order Pollo en Mole Rojo: grilled chicken breast served over that traditional red mole, with rice and sweet plantains. The Borrego en Mole Negro features grilled New Zealand rack of lamb over a Oaxacan black mole made with chihuacle chiles and 28 spices. Handmade tortillas appear throughout, and the Guacamole is made fresh with ripe Hass avocados from Michoacán.

Guest favorites, as noted by reviewers, include the tamale de elote and chiles en nogadas. The menu also offers vegetarian options like Chiles Rellenos Vegetarianos and Tacos Vegetarianos, and seafood dishes such as Trucha Rellena de Flor de Calabaza.

The Atmosphere and Recognition

Sol de Mexico describes itself as “where elegance meets ease.” The space features sun-washed walls, vivid artwork, and classic Mexican music. The dedication to authenticity has earned the restaurant a Michelin Bib Gourmand for consecutive years, recognizing its good quality, good value cooking—making it a standout for Mexican cuisine in Chicago’s Belmont Cragin neighborhood.

Tello leads with humility, guided by a personal mantra: “Come on, Charlie, come on, Charlie.” For him, it is a reminder to persevere with faith and cook with love. That spirit, paired with fresh ingredients and time-honored techniques, defines every dish at Sol de Mexico.