By Sharon Apfelbaum
Uniquely devoted to Michoacán cuisine, this festive restaurant throbs with the heart of Mexico. Atmospheric hand-painted murals, Mayan masks, and tin art ceiling mobiles mimic a courtyard patio in Mexico, while one of the five Lua family members staffing Soul offers heartfelt greetings of hospitality.
Soul was conceived by mother Teresa Lua using family recipes that date back more than 100 years. Everything is made from scratch. The menu often notes “our version” of tortilla soup, green cream sauce, homemade BBQ sauce, chile relleno burrito, and more — lavishing traditional dishes with new culinary ideas.
Favorites include Chile Relleno en Ahogada, a flame-roasted poblano pepper stuffed with shrimp. Abundant shrimp and seafood offerings evoke the Michoacán Pacific Coast. Popular enchilada plates include the Trio, featuring three different stuffings and sauces — red, white, and green. House specialties include pork carnitas, a classic chile verde with pork, and sweet corn tamales bathed in Mexican cream sauce.
Friday and Saturday nights, morph into a swinging nightclub when Spanish rock, salsa, and merengue bands spur lively dancing. Hefty discounts at daily happy hours and on feature-food days make Soul an affordable family outing.
Expanding on their popularity, the family has made another dream a reality with Sol Sports Restaurant in Coachella. Sol boasts the largest TV screen in the Coachella Valley, over 250" and 20 other screens to view your favorite sports. Menu items include hamburgers, over 20 sushi rolls, wings and pasta.
“You don’t have to travel. We give people a slice of Mexico right here,” says Teresa, mother and mastermind of Soul of Mexico. “This was my dream, and my children have helped that dream come true.”
• Soul of Mexico
44100 Jefferson Street, Suite E502, Indio, CA 92201
760-200-8787 • www.soulofmexicocv.com
• Sol Sports Restaurant:
49291 Grapefruit Blvd., #2 Harrison Street on the Corner, Coachella, CA 92236
760-398-8538 • www.solsportsrestaurant.com
• Ceviche — red snapper or shrimp
• Grilled Vegetable Stack
• Calamari with house chipotle aioli
SOUP AND SALADS
• Azteca Soup — house version of tortilla soup
• Soul of Mexico Salad — house version of cobb salad
• Tostada Salad — chicken or beef machaca, beans, rice, lettuce, guacamole, pico de gallo, and sour cream in crispy flour tortilla
• Seafood Trio — shrimp, scallops and tilapia fillet with grilled vegetables and house salad
• Trash Burrito — beef, chicken, shrimp, tortilla chips, rice, beans, pico de gallo, lettuce, and cheese
• Chile Relleno Burrito — flour tortilla filled with chile relleno, rice, beans, lettuce and pico de gallo
• Enchiladas Michoacán — two pan-fried, potato-filled enchiladas with shaved lettuce, Cotija cheese and Michoacán salsa
• Enchiladas a la Veracruz — two enchiladas with shrimp and peppers, house green cream sauce, lettuce, and cheese
• Sweet Corn Tamales — bathed in Mexican cream sauce
• A full range of Tequilas
• House Specialty Tamarind Margarita
• Dos Equis
• Bud Lite
And many bottled beers
• Clos du Bois Chardonnay
• Arnold Palmer Chardonnay
• Assorted Clos du Bois reds
• Sycamore Lane Cabernet
• Assorted Arnold Palmer reds