photo from Un Solo Sol

Inspired by reverence for the earth, sustainability, and health, Un Solo Sol creatively blends Latin American, Indian, Mexican, Middle Eastern, and Chinese cuisines. Small Courses/Appetizers include Bowls like organic quinoa, buckwheat, and millet House Porridge with almond milk, and maple or agave syrup, or Kheer (organic brown rice almond milk pudding with raisins, green cardamom, cinnamon, and vanilla). Both come with fresh fruit mix, seeds, and nuts. There’s also Pupusa, organic corn tortilla stuffed with various options including organic black beans and loroco, (an edible flower bud) with curtido (pickled cabbage) and choice of house salsa, Lebanese-style Tabboule with parsley, organic quinoa-millet-buckwheat mix, tomatoes, cucumbers, green onions, lemon juice, and fresh spearmint as well as many Soft Taco choices such as Al pastor made with Shiitake mushroom. Two of several Main Courses are Ghormeh Sabzi Persian herb stew with sautéed parsley, green onions, cilantro, spinach, fenugreek greens, kidney beans, and dried lemon, or Cholay North Indian curried organic chickpeas with tomatoes, onions, cilantro, and various herbs. Both incorporate Portobello mushrooms or organic tofu. Choose from several Salads and Soups such as Nopalitos Salad of pear cactus, tomatoes, onions, and cilantro, Bok Choy Soup, and Pozole soup with hominy (dried corn with a bean-like texture), green leafy vegetables or dried peppers, salsa, spices, and white mushrooms or organic tofu. Sides offer Baked Plantains and many other choices. For Dessert there’s Steamed Sweet Potato with dark brown sugar, Kheer Indian organic brown rice pudding made with almond milk, and Stuffed Baked Plantain with brown sugar or mango jam. There are some herbal teas, coffee and a few fresh fruit drinks too.

They are located at 1818 E. 1st St, Los Angeles, CA 90033. For more information, visit: www.unsolosol.net