CHARLOTTE, N.C. -- 37sol is serving Southwest tastes on Carolina plates -- big portions, with big flavor! 

“Obviously, ‘sol’ stands for sun in Spanish. Thirty-seven is the degrees latitude where the four corners of the Southwest meet,” said David Clark, co-owner.  

 

 

Everything is made from scratch, from the sides to the sauce. “Fresh ingredients made every day. But the big thing is flavor. When everybody eats our food they say it's so much flavor. Everything is so fresh," Clark adds.

Some of the best dishes are seared on a 500-degree wood grill.

“The wood fire gill is the center and the heart of our kitchen. We actually named her. Her name is Lola,” said Clark.

And to taste the potential of wood-fired food, order the skirt steak, which has 9 ounces of citrus-soy marinated beef and seasoned grilled vegetables. You can pair it with any of the house margaritas -- including the fan favorite, sol-a-Rita.

Clark says “only 100 percent blue agave tequila” is all they have in the restaurant --  “on the rocks, hand shaken [and] never frozen.”

It all comes together to create the biggest flavors north of the border, in North Carolina.