Fused Latin Flavors

Written by Cheryl Estrada | 09 December 2008

There’s a restaurant in Oak Park that offers a touch of spice to the Western suburbs and beyond with its unique and vibrant Pan-Latin cuisine. Maya Del Sol, which opened on October 2007, combines fresh ingredients to create bold combinations of flavor in dishes that hail from Mexico, Cuba, Central and South America.

Executive Chef Ruben Beltran, who sharpened his culinary skills during his more than 10-year tenure at Rick Bayless’ Frontera Grill in Chicago, decided to expand beyond his experience with Mexican cuisine to create a menu that showcases an array of Latin American flavors.

Beltran combines high-quality ingredients to present a savory selection of appetizers, ceviches, salads, entrees and desserts.

The Baja California quesadillas, one of the most creative appetizers on the menu, are served with house-made tortillas filled with shrimp and blue crab meat, alongside roasted poblano chiles, guacamole and a cheddar jack mix. One of the recent additions to the appetizer menu is the chicken empanada, filled with Cuban-style stewed chicken and topped with a celery root slaw.

As far as ceviches go, the piña colada ceviche, with Ahi tuna, calamari, grilled pineapple and red onions tossed with coconut milk and cilantro, stands out from the rest.

The menu not only offers a variety of hearty and satisfying Latin American dishes, but also attempts to blend the flavors of traditional favorites without being pretentious. One example is the chipotle marinated carne asada steak served with a chimichurri sauce. It combines the Mexican smoky flavor of chipotle chiles with an Argentinean blend of herbs and spices.

On the other hand, the arepa de ropa vieja brings together the popular Cuban dish with a Colombian staple, the arepa or corn cake. The combination of the seasonings in the beef with the sweetness of the corn cake creates a surprisingly well-rounded blend of flavors.

To compliment the variety of flavors in the dishes, Maya Del Sol offers an assortment of cocktails and wines, including some not-so-typical-flavored margaritas and Cuban mojitos, as well as Spanish sangria, Peruvian pisco sour and Brazilian caipirinha.

For those with a sweet tooth, there is a unique selection of desserts. Amongst the most innovative options is a candied pear with pear ice cream topped with a red wine reduction sauce. A coconut brownie with a subtle beet reduction sauce, although an odd combination, is another example of a dessert that brings together different flavors quite nicely.

The décor consists of warm earth-tone colors, dark woods and exposed brick walls. Dim lighting provides the perfect atmosphere for any occasion, from a casual dinner date to a special family event. The staff is very accommodating and inviting and is always on hand to answer any questions about the menu or restaurant.

Aside from dinner, the restaurant also offers a Sunday brunch with some of their regular menu items, as well as a couple of added items such as tomatillo chilaquiles, enchiladas, huevos a la mexicana and baked cinnamon french toast, among other classics.

Maya Del Sol Deets
Address: 144 S. Oak Park Ave.,
Oak Park, IL 60302
Telephone: (708) 358-9800
Web site: mayadelsol.com
Cuisine: Pan-Latin
Prices: Average entree, less than $25
Dress code: Casual
Reservations: phone, This e-mail address is being protected from spambots. You need JavaScript enabled to view it This e-mail address is being protected from spambots. You need JavaScript enabled to view it or online
Alcohol: Full bar
Additional features: Live entertainment, outdoor seating, private room
Wheelchair access: Yes
Parking: Street parking