I cannot believe that I am writing about my last meal as a resident of the big city. While looking for a permanent home in the suburbs, an opportunity in Miami, FL has come up that has our taste buds moving south. Not the place for discussion, our moving day left an hour and a half between the last boxes being taken out and needing to get to the airport. Whether or not it seems authentic to having lived 9 years in NYC, a Mexican restaurant right outside our home in Madison Square Park was my last meal as a resident in Manhattan. El Sol Mexican Cocina opened recently and had been on our to try list since; so, we figured we would check one more off before heading out.
Every meal at El Sol starts with complimentary chips, dip, and accompaniments. Not like your ordinary chips and salsa, the chips are more of a tostada size and shape. They could have held up more than the salsa served with their thickness, but could still be cut up into smaller pieces for the spicy bean-like dip they came with. This is the worst picture possible to show of the dip, all gone. Not sure if that shows just how hungry we were or how delicious the dip was, either way, gone in seconds.
I only remembered to take a picture when the accompaniments came to the table. Lime, hot sauce, and salt. Serving these alongside Mexican meals is rooted in enhancing the flavor and dining experience. Lime provides a tangy and citrusy flavor that can complement the savory and spicy elements of Mexican cuisine. Hot sauce adds heat and additional flavor options, depending on your spice preferences. Salt enhances taste and can help balance flavors. Loved to see this come to the table, I immediately assumed this place knew what it was doing.
This suspicion was 100% confirmed when the chosen entree arrived at the table. Grilled Chicken Street Tacos with avocado sauce, lemon-mezcal sauce, cilantro, and onions. Served with a side of red rice and beans, this traditional-style taco plate was just perfect. Not complicated, with simple ingredients (really just 2: chicken and onions if you don’t include the sauces), what’s impressive is how great something without all the fuss can taste.
By using strong and flavorful sauce to go with the taco, El Sol has showcased how delicious Baja cooking is. Creamy, velvety, and rich, the avocado sauce has the buttery smooth texture you expect in avocados and gives off the taste without being too overbearing. Then the lemon-mezcal adds a citrusy flavor with a touch of smokiness from that earthy Mezcal. Not being a tequila lover, I was surprised I wanted more of this sauces flavor to come through. Mix in the tender chicken and quality tortilla, and you have a little fiesta on your plate!
Of course, the aforementioned salt and lime were added with just a couple of dips in the hot sauce. Again, a really nice touch to have those.
Unfortunately for the experience of trying new things, we stayed away from the delicious-sounding burritos and passed on the short rib barbacoa for the healthier side of the menu to round out the meal: an ensalata. Finally tired of Beet Salads (but never forgotten), we opted for the Mexx Chop Big Salad with cheese, pico de gallo, nopales, sautéed almonds, black beans, grilled corn, fried tortillas, avocado and an avocado-caesar dressing. On top of all that, add chicken.
This is the kind of salad I make at home. Loaded with the best of veggies, topped with cheese, and a big gallop of guacamole on the side- I have some sort of variation once a week. That said, and repeated again, this is the type of salad I make at home about once a week. Nothing to complain about but nothing to fawn over either, it is a safe choice for anyone coming to the restaurant that does not want to explore flavors and spices.
There were a couple of standout additions. Nopales, commonly served in Mexican salads, are the pads or paddles of the prickly pear cactus (Opuntia). These pads are flat, oval-shaped, and have a slightly tart and crisp texture when cooked. Nopales are a staple in Mexican cuisine and are typically boiled or grilled before being diced and added to salads, tacos, or other dishes. They contribute a unique flavor and a slightly chewy texture to the salad. Sautéed almonds are also an underrated ingredient in salads. They provide a pleasing crunch and a contrasting texture to the salad’s greens and vegetables, making it more interesting to eat. Note to self to add to mine at home.
Considering this was the last meal, a total miss in terms of ordering and trying something with that NYC flair to the traditional. But on the bright side of things, the ingredients were fresh, fully loaded and incredibly filling while being healthy too. A perfectly fine option just, not on your last day living in NYC.
That marks the end of a personal era. To be honest, I am not mad it’s a Mark Wahlberg approved spot. But with one amazing food city door closing, another opens.. Coming soon: Miami Food Diary!
