Six years after opening its doors, Sol Food has become a Marin institution. I eat here several times each month (and post about it often, to the chagrin of some of my FB friends) so I've tried just about everything on the menu.
Sandwiches make for a filling, satisfying lunch or dinner. A perennial favorite is the stellar bistec sandwich, thinly-sliced steak (grass-fed beef) with sauteed onions, avocado, swiss cheese and a tangy-sweet garlic mayonnaise.
My go-to meal is pollo al horno (baked chicken) accompanied, as are all combination plates, by a side of steamed rice, black or pink beans, organic greens, and sweet, caramelized or fried, garlicky plantains. The chicken thighs are tender and juicy on their own but douse them with the vinegar-based pique sauce for another level of zest. Wash it all down with a fizzy, refreshing limeade or iced coffee, both served in oversized mason jars.
For even more authentic Puerto Rican flavors, look out for nightly and seasonal specials including bacalao (salt cod), arroz con pollo (a paella-like chicken and rice dish), perníl and arroz con gandules (roast pork with rice and pigeon peas), and meat or vegetable guisados, rich tomatoey stews served over rice. If you are a lover of all things pork and happen to be dining on a night Chuletas "Kan Kan" are served, then don't hesitate to order it. The dish features a thick-cut pork chop smothered with sautéed onions that wouldn't be out of place in a Michelin-star restaurant.