Sol Mexican Grill. Photo by María Helena Carey
In this second installment of TACOS, I take you to another H Street destination that started as a food truck: Sol Mexican Grill.
Note: I have been accused more than once of being one of those “obnoxious” people who “gets excited about everything,” and “squees,” but food trucks are worth the excitement. There is much culinary magic in these rolling food providers, which has in turn raised the bar in terms of what people can expect from even the simplest of meals in the District. Food trucks have challenged bricks-and-mortar establishments to be more delicious. The road to legitimacy and to the right to serve customers has been a hard-fought battle for food trucks, but it is my sincere belief that better and more delicious food standards means we are all winners. Incidentally, if you’re not at least marginally aware of Washingtonian’s Food Truck Fiesta tracker, that situation needs to be remedied on the spot.
There. We all feel better now.
Back to tacos. Sol Mexican Grill, 1251 H St NE, is aptly named: the small shop is actually two places in one. The lower floor is quick carryout-style food: a kind of homier Chipotle-style venue. The upper place is the sit-down restaurant, where you can have a plate of nachos and a cold one (the nature of the “one” is up to you). Since tacos are a fast, carryout kind of meal, I will focus on the taco experience at the downstairs restaurant. If you would like to chime in with the sit-down tacos, or elaborate on how different they are, please do so in the comments.
Caveat, taco eater. If you do not leave this place satisfied, you can blame one of these factors:
1. You picked things you do not like to eat,
or
2. The tortillas were dry. Sol does not make their own taco tortillas, but they do heat them up right in front of you. They drizzle them with a little bit of fat before placing them on the press. (I asked if it was lard and was met with a sheepish grin. Vegetarians/vegans would do well to ask beforehand, so their tortillas are not warmed with ooey, gooey, delicious animal fat.)
The three-taco special: carnitas, veggie and chicken, on corn tortilla. Photo by María Helena Carey
To the taco rubric!
Why this taco is good: You get tacos in whatever combination of veggie and protein your little heart desires. This can only be right: there is no wrong. Experiment and go crazy. I was swimming in a sea of cilantro of my own making, and it was better than walking barefoot on dewy grass.
What could be better about this taco: I admit, with great power comes great responsibility. It can be easy to be overwhelmed by the bounty of choice. Be daring, and if you want to try different combinations, I would suggest going at a time where there are bound to be less people. The tortillas are also not house-made, so you have to rely on the freshness of the bag. The decibel level in the downstairs dining room is also on the high side –over 90dB according to my phone app, and the dining room was almost completely empty. You may want to take your food to go.
Corn or flour tortilla: Both are available.
Why you should give it a try: For $7.50, you get three fully customized tacos, which is an incredible deal in addition to being A LOT of food. In addition to the taco deal, there are a few specialties such as fish tacos ($ 3.50), tacos al pastor (pork and pineapple are a truly unbeatable combination, you guys) or tacos de lengua ($3.00). Don’t focus on the fact that you’re eating a cow’s tongue. Instead, focus on that delightful al dente, slightly chewy, texture that is bursting with beefy goodness, you weenie. It’s good for you. Sol’s offerings go beyond tacos, so you can end the week with a huge platter of nachos, as nature intended. They also boast a great array of tequilas and happy hour specials, in addition to their great tacos. They are also very kid-friendly, as any dish they offer can be pared down to the essentials to keep your picky eater happy. Both of my rugrats approved heartily of their black beans, and both the white and the Mexican styles of rice.