Far more authentic than the average chips-and-salsa joint, Sol de Mexico brightens the scene and palate with a lively atmosphere (cue the mariachi music) and delectable house specialties. Walls painted in tropical pinks, blues and oranges are a cheerful canvas for Dia de los Muertos artifacts. To sample the kitchen’s skill, start with sopes surtidos “xilonen”—four molded masa cups with a variety of fillings like caramelized plantains doused in sour cream, or tender black beans topped with crumbly house-made chorizo. Then, move on to the pollo en mole manchamanteles, which translates to “tablecloth stainer.” Rich and slightly bitter with a comforting nuttiness, the aptly named mahogany sauce begs to be sopped up with freshly made tortillas.
- MICHELIN guide inspectors
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