Today a bowl of guacamole and a platter of pork enchiladas simply won't do. Now savvy diners demand ceviche, pibil and Oaxacan moles in a world beyond Taco Bell and ChiChi's. These are my best picks for the dedicated Mexican food enthusiast. The exterior isn't the most inviting, but inside Rey Sol is colorfully festive. The walls are covered with photographs all regions of Mexico and the menu offers similar diversity.
Items range from Monterrey, in the north to the southernmost area of the Yucatan peninsula.
You receive a sampler plate of a Michoacan empanada, a bean gordita and a tortilla chip topped with excellent fish ceviche, the best in this area. And the salsa served with these is exquisite. After this, the Tarascan bean soup is a good choice followed by cochinita pibil, a plate of Yucatecan-style shredded pork. A frequent special is enchiladas Morelianos prepared with unusual guaguillo peppers, milder than jalapeno. Other specialties are seafood and charcoal-grilled steaks.