The Tequila Factory more than lives up to its name with more than 120 varieties of fiery flavor gracing its shelves. This is an authentic cantina experience. Great food, fun people, and a rustic feel of old Mexico are all mixed together at Casino Del Sol. Order signature, family recipes and homemade soups and salads. Traditional and unique entrees served fresh and enticing. Go ahead, order another margarita, no one’s counting.
Monday 4PM – 10PM
Thursday 4PM – 10PM
Friday 4PM – 11PM
Saturday 4PM – 11PM
Sunday 4PM – 10PM
The Tequila Bar is open Friday and Saturday until 1AM.
A Pascua Yaqui Tribal member, Chef Salazar has 15 years of experience in the kitchen. He worked his way up from a dishwasher to running his own kitchen as Chef de Cuisine. He credits his development to the Food and Beverage Tribal Development Program at Casino Del Sol. Chef Salazar is also a proud member of the American Culinary Federation.
Chef Salazar says, “I have worked under many great chefs that have groomed me for my current position. My vision is to not be afraid to make a mistake; the mistake is not attempting.”
Tucson native and Casino Del Sol Executive Chef, Ryan Clark has a wealth of experience in the food and beverage industry. He graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and was named one of the Top Sixteen Junior Chefs in the U.S. by the American Culinary Foundation. Clark has been nominated for Tucson Weekly’s Best Chef and holds the rare distinction of being named Iron Chef Tucson for three consecutive years. Chef Clark has also been nominated by Food and Wine Magazine as one of the Best New Chefs in the Southwest. He’s a Certified Executive Chef and member of the American Culinary Federation. Chef Clark is the author of Modern Southwest Cooking, a cookbook that showcases his passion for regional cooking and local ingredients.