A ray of sunshine is heating up the culinary scene of Myrtle Beach’s south end by way of Sol Cocina Mexicana.

The new intimate, family-owned restaurant is an easy standout amidst the ordinary Mexican cantinas in the area. It’s next-level, and I’m eating (and drinking) it up—especially since Sol is only a couple of blocks away from my neighborhood. This eatery used to be a beloved spot in Pawleys Island, but husband-and-wife owners Armando and Esmeralda Cobian had to close up shop because the rent was too high. The couple always had plans to find a new space for Sol and, lucky for me, they chose to be my neighbor.

Seat yourself at one of the nearly dozen wooden tables handcrafted by Armando, each one garnished with a terracotta vase of fresh flowers. Tables are either free-standing to accommodate varying party sizes or laid out to face the side wall’s banquette seating. Bright, festive flags hang from the ceiling, and colorful artwork accent the bright walls. 

On any given visit, you’ll find Armando manning the open kitchen alongside his line, which also at times includes his wife, Esmeralda, who does double-duty by shaking up any of their margaritas at the L-shaped bar with a smile. And on any given visit, you will be amazed by what this power team produces.

My husband and I have made the short drive to Sol several times, and a must-starter is the fresh guacamole mixed tableside by your server, who folds in mashed avocados, diced onions and tomatoes, cilantro, and lime juice to perfection. Every dip of the hand-cut tortilla chips is so good. Other starters we’ve tried (and loved) are the Tres Taquitos, with green and red tomatillo salsa and queso fresca crumbles, and topped with sour cream and shredded red cabbage, and the bowl of delicious creamy, charred street corn topped with microgreens. 

Entrees that we have had the pleasure of trying include the Puntas De Filete, grilled beef tenderloin tips, sweet plantains, fire-roasted tomato chipotle, Oaxaca cheese, and black beans, and the Camarones a La Diabla, sauteed shrimp blended with garlic, oil, onions, tomatoes, spicy 3 chile-roasted tomato sauce over Mexican white rice. The layered flavors, sauce pairings, seasonings, textures, and fresh ingredients used are impeccable. (We witnessed during one of our visits a delivery of bunches of fresh cilantro from Outside Alive Farms, a local nursery).

More menu items worth mentioning are any of the Enchiladas, the Pollo Asado en Mole Negro (grilled all-natural chicken breast, sweet plantains, toasted sesame seeds, an Oaxaca-style mole negro sauce, and black beans), the Carnitas de Cerdo (traditional slow-braised pork, salsa fresca, homemade pickled veggies and jalapeno chiles, and black beans), and Salmon ala Crema (pan-roasted salmon filet, mixed veggies, and a sweet corn poblano chile cream sauce). Trust me, you cannot go wrong. 

Rounding out Sol’s offerings are the fresh sides, like the plantains (a big basket of plantains sits on the counter before they are peeled, sliced, and grilled), homemade desserts, and any of their handcrafted margaritas and tequila cocktails. I love the Blood Orange marg (Herradura Silver Tequila, Gran Gala, agave nectar fresh blood orange juice, and fresh lime juice served in an artistic glass rimmed with salt).

Sol Cocina Mexicana is a much-needed elevated restaurant option in Myrtle Beach—especially in my neck of the woods. It’s not pretentious, as you realize as soon as you walk in the front door and get a warm hello and smile from behind the bar and kitchen counter. It’s a welcoming community that serves up high-quality Mexican food and service—and one you will want to return to time and again.