Soledad opened on January 18 at 1825 Second Avenue, from co-owners Julian Medina (Chef and Owner of El Fish Marisqueria, Coppelia, Toloache, and Tacuba) and Meghan Manzi – the same duo behind the three New York locations of La Chula and the summer debut of El Verano in Southampton. Medina named the restaurant after his grandmother – Soledad Diaz – in tribute to the family matriarch and the dishes she began cooking while growing up in Michoacan, Mexico. She later passed these culinary traditions on to her seven children, including Medina’s mother, Bertha.
The menu is largely inspired by Soledad’s handwritten recipe book – an heirloom that dates back to the 1950s – featuring many of the dishes that defined Medina’s upbringing in Mexico City and were often found at the family’s table each night. Soledad’s original recipes for these dishes are framed and displayed on the walls throughout the space. While the menu is rooted in tradition and heritage, Chef Medina puts a modern, personal touch on signature dishes.
Appetizers and sharing plates include Albondigas (Iberico Pork Meatballs) with spicy tomato-almond salsa and crispy potatoes; Corunda (Michoacan corn tamal) filled with mushrooms, black bean puree, creamy habanero tomato salsa, and crumbled bacon; Quesadilla de Mortadela with chipotles in piloncillo, heirloom tomato, smashed avocado, and queso Oaxaca and Chihuahua; and Taquitos de Kipe featuring beef short ribs kipe, roasted poblano pepper, yerba buena, cilantro, green onion, avocado salsa verde, and homemade pan arabe. For entrees, guests can enjoy signature dishes like Enchiladas Soledad made with chicken and topped with Chef Medina’s mother’s signature salsa verde, crema, queso fresco, and served with butterhead lettuce; Pato con Mole featuring duck carnitas, served alongside sweet plantains, Mexican rice, Soledad’s mole, and topped with a sunny side up duck egg; and Carnitas Estilo Michoacan with Berkshire pork carnitas, chocolate habanero-tamarind salsa, marinated smashed cucumbers-jicama, and butterhead lettuce for tacos. Side dishes include Chilaquiles-style Smashed Pee Wee Potatoes and Vegetarian Dan Dan Noodles. The menu’s “Postres” section offers sweet desserts, like Borrachito de Piña (Pineapple Upside Down Cake) with a rum glaze and topped with amarena cherries; Pastel de Zanahoria Tres Leches, a carrot cake complimented by parsnip frosting; Strudel de Manzana (Honey Crisp Apple Strudel) served with pecans and canela (Mexican cinnamon) ice cream.
Guests can enjoy drinks off of a bespoke cocktail menu, including options like Chef’s Margarita, Casa Dragones blanco tequila, Casa Lotos Sotol, tangerine, Aperol, chiltepin, lime, and tajin; Mezcalita de Cereza, pistachio-infused Amaras Verde, Cointreau, amarena cherries, lime, and aquafaba; and La Chica, Lalo blanco, cucumber, jalapeño, mint, and lime, with a tajin rim. The beverage selection also features an extensive tequila and mezcal list, as well as a variety of beer and wines.
Pablo Castellenos designed the 1,700 square foot space to embody contemporary Mexican culture, mirroring the colors and architecture found throughout Mexico City’s vibrant cityscape. The 14-seat bar is framed by arches, similar to those seen in traditional haciendas, and takes center stage, anchoring the space like a hacienda’s captivating central garden. With 15 tables and a total of 57 seats (including the bar), the dining room is washed with energetic spring shades of pink and lavender, inspired by the Jacaranda flower, native to South America. Botanical wallpaper and wall sconces which emulate the shape of a tree leaf evoke the feeling of being engulfed by nature. Indirect lighting softly illuminates the space, with accents of white oak wood incorporating warmth and juxtaposing the bright hues.
Soledad is located at 1825 Second Avenue, between 94th and 95th Streets, in Manhattan. The restaurant is open Monday through Sunday from 4:00 pm to 11:00 pm, with plans to eventually offer lunch service in the future.
