Actually just on the other side of the bubble sits newcomer Soleo Mexican Kitchen. In space formerly occupied by Kips’ Big Boy, E-Z Burgers, and Sliders & Blues this new Mexico City eatery shines with a simple menu. You won’t find Tex-Mex combo platters here. There are some a la carte offerings like standard tacos but the real show stoppers are the things most often associated with true Mexican food.

On our visit my wife tried vegetarian gringas. Our waitress explained that gringas are similar to quesadillas. She said that in Mexico quesdillas have only cheese. She further explained that if there is a meat or vegetable along with these chesse then they are called gringas, NOT queesadillas! The vegetarian was unique. The homemade flour tortilla held oxaca cheese, quinoa, black beans, tofu, squash, and cilantro. They could have been served a bit crispier on the outside.

The stars of the show were the soups. I had a cup of the Caldo de Rez, a hearty stew like concoction in a clear broth. It was unlike anything I had ever tasted before. Next time I will order a full bowl. When I come down with a cold, I will certainly send my wife to Soleo for the Caldo de Rez instead of the chicken soup at the deli. This soup was heart-warming, full of flavor, and uniquely light.

CALDO DE REZ

My wife chose a lentil soup that made the top of her head perspire. Battling allergies, this was just what the doctor ordered. Spicy and full bodied, this healthy soup was worth every sip. Also, a more than worthy mention, are the frijoles borrachos. These were like no other. Layers and Layers of flavors had me wanting to order more.

The prices were reasonable. The dining room was immaculate and tastfully appointed without being overdone. They have a great bar and large outdoor seating area. I would be remiss if I didn’t mention the staff. They were attentive and seemed genuinely  excited about being a part of this new venture.

Make a trip to the border. You’ll be glad you did. That’s the Dallas/University Park Border, yuck yuck!