112670 Sun Apr 27 22:42:43 -0700 2003 9 7 Chicago Area 0 612125 I paid a visit to Mayan Sol hoping they might serve some Yucatan specialties. It turns out that Mayan Sol is really not a Yucatan restaurant at all but is still a somewhat interesting place (mainly for reasons other than food). It's not your typical storefront Mexican restaurant on Lawrence. Nicely designed awnings advertise it as a "latin grill" (in hip lower case). Inside it's rather upscale with nice tile floors, exposed brick walls, ceiling fans, and high tech lighting. There's a good sound system, video monitors, and a little stage in the corner of the moderately sized dining room. Up the stairs, toward the back is a small bar but they have no liquor license yet. A coat check room and DJ booth make it seem they intend to make a nightclub out of it. Clearly a good deal of thought and money have gone into this place. I was there on a Saturday afternoon when it was about one-third full with well-dressed Mexican couples and families. The several people working there were very welcoming and helpful. The menu seems pretty much generic Mexican with just a few Guatemalan and other touches. I specifically asked if any specials or items not listed were available (none were). Quesadillas, flautas, nachos to start. Some tacos, burritos, and tortas. Four shrimp dishes and about ten dinner plates. From what I could see the most popular was their version of churrasco, a T-bone steak with grilled spring onions, a steamed ear of corn, guacamole, plantains, garlic bread, and a baked potato with a giant pat of butter. I must say that plate looked awfully good and seemed fairly priced at $14.95. There's a so-called parrillada ($35 for 2) that sounds even better. Breakfasts (every day until 1pm) sound relatively standard except one: huevos con longaniza (Guatemalan sausage). I tried a few small things. Chuchitos (Guatemalan "tamale style empanada") was a large lump of masa, encasing two tiny nuggets of chicken, served on its corn husk wrapper. It was fine but nothing to write home about. Likewise, a taco al pastor was okay. The fairly chewy meat and soft onions were pretty good but there are far superior versions around. A torta milanesa was better. The soft, buttered and grilled bolillo was nice but the rest of the fixin's were ordinary. Except the milanesa which was expertly done. Pretty good quality meat cooked with great care. Lots of nice crispy edges yet not overdone. Clearly someone in the kitchen was paying attention. I haven't yet been by at night. I would be curious to see what sort of crowd it draws. I think they currently have a solo guitarist during dinner. I just might get a few friends together, bring a few bottles, order a T-bone, and listen to some music. Mayan Sol was something of a disappointment to me. On a more positive note, while wandering around on Lawrence, I found two new sources for tamales oaxaquenas (one mentioned here before). Mayan Sol - latin grill 3830 W Lawrence Av Chicago 773-539-4398 Tue-Sun 9am-10pm Sun Apr 27 22:42:43 -0700 2003 0 Rene G 1 612131 Too bad it's hit or miss, I had hopes that it would achieve quality and authenticity despite yuppiness, like Ixcapuzalco. By the way, I was just in the Yucatan, Playa del Carmen specifically, and ate at lots of places (report to follow), but I can't say I'm still very clear on what makes Yucatan food Yucatan food except maybe a reliance on seafood and lime in everything (which is fine by me). Any idea beyond that-- and any idea where to find it in Chicago, more to the point? Mon Apr 28 00:52:03 -0700 2003 612125 0 Mike G 2 612139 Food from the Yucatan penisula (states Campeche, Quintana Roo and Yucatan) is distinct yet similiar. Distinct from a lot of other Mexican food, but similiar in some ways to other cuisines of the Caribean. It is the only part of Mexico where the black bean dominates over the red bean. Another dish that is shared with Caribean cuisines is escabiche, fried fish dressed with vinager. Finally, this is the zone of the habenero, a/k/a scotch bonnet and the sour orange, ingredients shared with other Caribean foods. I think, maybe, the most noted dishes are pit cooked or in these days faux pit cooked (i.e., chicken pibil or cochinita pibil). These dishes are marinated in a spicy spread called a recado before the pit cook. Turkey and deer are also popular meats in the Yucatan. Great soups include sopa de lima (which is basically a chicken soup) and sopa de queso, a chicken soup with tons of cheese. There is a fantastic beer of the Yucatan, Negra Leon, but I have never seen it in the states (Rene?). I've linked to a few recipes. Rob Link: http://www.cleverclickster.com/mayatime/yucrec.htm Mon Apr 28 10:05:11 -0700 2003 612131 0 Vital Information 3 612145 Interesting. Apart from the black beans I didn't see a lot of what you talked about in Playa del Carmen-- maybe the fact that it's flooding with people from all over looking for work means that the commercial menus (even at little taco stands in front yards) seem more generically Mexican rather than specifically Yucatanese. (There's also the fact that it serves mostly tourists, but it's not a Cancun, so you'd expect to see some authentic tendencies.) The beer was Corona or Superior (occasionally Negro Modelo or Victoria). Can't vouch for the peppers. I did not see pibil as a word on menus, there was a lot of rotisserie chicken but it was not marinated in much besides salt. But then it might be hard to dig a pit to cook in in the middle of town. I did sense the Guatemalan similarities, chopped cabbage as a topping on many things (at the stands). Oh well, anyway, report to come (I will post one on the Intl. board and link with any Chi-specific comments). Speaking of Chi specific, you say you have not really seen this kind of food in town? Mon Apr 28 11:37:00 -0700 2003 612139 0 Mike G 4 612165 So if anyone is interested, here's the link to my report on my trip to Playa del Carmen, over on the international board. To sum up, I wouldn't say I had anything that made me wish I lived there instead of here. If anything it confirmed for me how wonderful Chicago's Mexican scene can be. But I certainly enjoyed walking around with a plate sampling the stands and little restaurants in peoples' front parlors, much like walking Maxwell Street trying all the places, and even when the food was borderline-ordinary there was usually a salsa to be put on it that made all the difference in the world. Link: http://www.chowhound.com/topics/show/262658#1387880 Mon Apr 28 22:27:17 -0700 2003 612145 0 Mike G 5 612170 Nice little report on your vacation. It reads like one derived from carrying around one of those reporter's steno pads, getting down all the key facts (one won't get lost from your report!). I especially like this line: "it was authentic in the style of the village of Boboli." You may not have had cochinita pibil, but you approached a few Yucatan specialities. First, those pink onions, (cebollas escabiche) are very Yucatan, and served all over the place (and surely with anthing pibiled). Second, those panucho and salbute are the Yucateaco way with the tortilla, stuffed with beans. Rob Tue Apr 29 09:40:52 -0700 2003 612165 0 Vital Information 6 612173 So what's the pink, then, vinegar? That was my best guess but I didn't taste enough vinegar to know for sure. Tue Apr 29 10:51:28 -0700 2003 612170 0 Mike G 7 612178 Mike, Thanks for the pointer to your Yucatan post, enjoyable reading. I've made the following pickled red onion recipe a few dozen times. The onions turn a light shade of pink, nice to look at, better to eat. Enjoy, Gary == Pickled Red Onions 2 cups apple cider vinegar 1/2 cup sugar 2 teaspoons salt 1 whole clove 3 whole allspice 3 large red onion -- very thinly sliced Put vinegar, sugar, salt, clove, and allspice in a large nonreactive saucepan. Place over high heat and bring to boil. Put the onions in a large, nonreactive bowl and pour the boiling pickling liquid over them. Toss well. Allow to sit, tossing occasionally, until cool. Onions will wilt and turn pink. Let sit for 3-4 hours before using or refrigerate for up to 5 days. Tue Apr 29 12:33:19 -0700 2003 612173 0 G Wiv 1 616080 As a frequent visitor to new North Side establishments I was pleased to see that there finally exists a latin restaurant worthwhile visiting in my backyard, Albany Park. The cuisine seems to be a blend of Mexican, Central and South American with the owners making sure that it keeps it's unique Guatemalan touch. Not really knowing what I was getting myself into I ordered a "Parrillada" with a couple of friends - Oh my what a feast! The waiter was quick to point out the cuts of the 4 pounds of sizzling meat that lay before us. If that wasn't enough each of us also received a side plate of guacamol, Corn on the cob, Plantains and a baked Potato along with garlic bread. Not only are you barraged by the amount of meat but the owners also stuff you with deliciously prepared sides to go with your meal. My only dissapointment was not bringing along one more person to help us finish this massive plate of meat. As a recommendation stay away from the typical mexican fair (i.e. tacos and tortas) and go for the dinner plates your return on investment will be well worth it! Seeing that I work from home I have recently been visiting for their lunch special - Carne Asada or Grilled Chicken Platter only $6.99 before 5pm - it's a steal! On my last visit with a few buddies I noticed that they are still a BYO establishment - so feel free to bring a red merlot or stronger lager like Kirin or OB to wash down all the meat. A nice little touch they've recently added was putting your six pack into convenient metal ice buckets and placing it at the side of your table - I like.... Good Eatin! Tue Aug 12 11:18:23 -0700 2003 612125 0 Will.Work4Food 2 616081 Thanks for the report; glad my earlier review didn’t scare you off. I really had been meaning to return to Mayan Sol. Even though I wasn’t thrilled with what I ordered, I wanted to try those plates of meat that looked so good. It’s a nice room and I’m happy to hear it’s still BYO. Do you happen to know if they still have live music these days? Tue Aug 12 19:56:03 -0700 2003 616080 0 Rene G