We were headed to Todd English’s latest restaurant in West Palm Beach for brunch, and even though the website noted that his place was open, it wasn’t. (Not good, Todd!)
As were driving aimlessly along “Antique Row,” a friend suggested that we visit “Cholo Soy Cocina,” at 3715 South Dixie Highway, a short distance away from Todd’s place.
“Cholo,” which is Ecuadorian slang, refers to the country’s indigenous people, and also supposedly means “mixed or ghetto.” According to the restaurant’s website, “It’s a name that reflects an authentic Andean-American food experience that begins before your first delicious bite.”
Our first bite was of the “Short Rib” tacos — which consisted of “braised beef, spicy mayo, green papaya, queso fresco” ($11).
We were pleased with the freshness and overall quality of the ingredients, which included house-made corn tortillas, a hearty, smoky beef, crunchy green papaya strips, and, a salty-sour cheese (that didn’t overwhelm). It was truly delicious.
While some would have preferred the shell to have been crispy (rather than soft), and others took issue with the $11 price-tag for just 2 tacos, this offering still scored a highly respectable B+.
Be forewarned: This is an informal place. The indoor dining area is extremely tight — about 600 square feet (seats about 12?) — so if the weather is right, shoot for one of the picnic tables in the backyard area and have an enjoyable meal with friends and family.
Follow Lucas on Instagram: #lucasaferrara
