Since 2014
Our Story
A courtyard, six tables, one comal
Casa Sol opened with a single comal and a hand-painted sign. Elena Marín cooked; her brother Tomás ran the floor. Word travelled through the neighborhood faster than the kitchen could keep up, and by 2017 the courtyard next door became the dining room you see today.
Chef Elena Marín
Elena trained in Oaxaca and Mexico City before spending eight years in fine dining kitchens abroad. She came home to cook the food she actually eats: mole simmered for two days, tortillas pressed to order, nothing dressed up beyond its worth.
Food Philosophy
Cook the long way. Season with intent. Serve it warm and generously. Our menu changes with what our growers harvest — if the tomatillos are not right this week, the salsa verde waits.
Fresh Ingredients
Corn from a family mill in the valley, chiles from a third-generation grower, seafood delivered the morning it is served. We publish our suppliers on the wall by the host stand.
Community
Every Monday the kitchen cooks 120 meals for the neighborhood shelter, and our annual Noche de Sol dinner funds culinary scholarships for two local students each year.
Reservations
Reserve Your Table
Evenings fill quickly. Book ahead for a seat in the courtyard.
Reserve Now