We’ve always been fans of this place that hides under the long line of buildings covering Beacon St. right near the St. Mary’s T stop in Brookline, MA. There are a few reasons why we really dig this post, but one of them has to be the authentic, rustic Oaxacan sauces and cabbage slaw – both the mole and mole verde are out of this world. The portions are also humongous, they provide you with ample (and free) fresh chips and restaurant style salsa. The service is good, never rushed but attentive. I’ve heard really good things about other Mexican restaurants in Boston, some of which I haven’t tried, but I’ll tell you that they will be hard pressed to top Sol Azteca in my book.
Aimee decided to hit up the old haunt on somewhat of a whim last week and were thoroughly rewarded. We started out with a couple drinks – A nice 1800 Silver Margarita on the Rocks, exceptional as always (and not too sweet) which is how I like them, more on the tart side. Aimee had a classic Dos Eqis (because she doesn’t usually drink beer, but when she does, she makes it a Dos Eqis, heh heh). Out came the drinks along with the limitless and awesome fresh tortilla chips and fresh restaurant style salsa, which really are delicious.
We were hungry, but with the chips and salsa and knowing the our entree portions were going to be large and in charge, we opted only to share a soup for an appetizer. One of the things that I would criticize Sol Azteca for is the rather crazy price for their guacamole, which at around $8 seems excessive. I’ve actually ordered this before and the portion isn’t amazing either. It’s barely enough for 4 to share.
Our soup though was really good – the Sopa De Nopal. Made from a chicken broth with tomatillos or green tomatoes, the flavor was spot on. The soup also included big chunks of cactus and avocado and the kicker? Melted but intact medium chunks of cheese (likely queso fresco or jack). Really hearty and a good way to start the meal on a cold day.
Next the main event – our ‘Combinacions Sol’, a great way to order, because the restaurant let’s you pick two of your favorite items (or 3 if you haven’t eaten for a week) off of the ‘Traditional Plats’ menu and pair them together. I opted for the Enchiladas De Mole Verde (I opted for the cheese variety), which was excellent, though a little bit too cheesy. The mole verde sauce was dynamite, using a combination of poblano peppers, pumpkin seeds and almonds. I almost went with the traditional mole sauce, but Aimee ordered it so I was covered. The mole verde was really, really good. Better then I remembered.
Aimee and I both opted for Tostada’s in our combinacions. Mine with beef and Aimee’s with Chicken. If you have never experienced a really good tostada, I’d recommend it for sure. Mine had ground beef mixed with a few small pieces of potato, topped with a crispy tortilla, beans, cheese lettuce and a few avocado slices. Woah, damn good. Mine was really tasty, though it tasted like it sat around for a few minutes, as the tortilla could have been a bit crispier.
The other piece of Aimee’s plate was her divine as always Enchiladas De Mole Poblanas – delicious rolled corn tortillas filled with chicken, topped with the traditional somewhat spicy and savory Mexican sauce made with bitter chocolate. The dish is really excellent and tastes traditional. A must if you haven’t had a good mole before. Paired with the cabbage slaw, beans and rice, it’s an excellent dinner. We rolled out literally stuffed, not able to finish our meals there was so much food.
We’re big fans of Sol Azteca and will definitely head back when our stomachs rumble enough to warrant it. We recommend you do the same!
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