Campo del Sol, a new Mexican restaurant concept from the chef and partnership team behind Coast Range & Vaquero Bar, opened on September 9th in the former Succulent Café space in the heart of downtown Solvang at 1555 Mission Drive.

Campo del Sol offers contemporary and traditional Mexican food with an emphasis on locally-sourced, fresh and artisanal ingredients. The restaurant brings Coast Range and California Central Coast nods to an all-day dining menu featuring brunch, lunch, and dinner items comprising time-tested fan favorites and updated plates.

Enchiladas, fajitas and other menu items feature Coast Range touches, like the eponymous Campo del Sol Sizzling Fajitas with a protein option of Wagyu skirt steak, the Mar Y Tierra enchilada with filet mignon and lobster, grilled ribeye asada tacos, and whole grilled fish “sarandeado” bathed in red and green salsa. House specials round out the menu, such as Duck en Mole Coloradito (with crispy duck thigh and grilled-to-order-duck breast), Carne en su Jugo (tender chopped beef in a broth of bacon, tomatillos, cilantro, onions, and serrano), and a combination trio which includes one enchilada, one enfrijolada, and one enmoleada.

Brunch items include the likes of sweet corn pancakes served with maple syrup and butter, a breakfast torta featuring house-made chorizo and avocado on a bolillo roll, chilaquiles, or huevos divorciados. Campo del Sol offers a handful of desserts such as churros with spiced chocolate, dulce de leche, and vanilla sauce; a tres leches cake (coconut soaked chiffon, cajeta, vanilla Bavarian cream); and, flan de café (coffee-infused baked custard topped with caramel sauce).

Campo del Sol features a bar program crafted by the restaurant group’s partner and bar director, Joseph Sabato, with an extensive mezcal and tequila list as well as creative top-shelf margaritas. Hour are Thursday – Monday noon-9 p.m. Visit www.campodelsol.restaurant.

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