Located on the top floor of Hotel del Sol in Cerro Colorado, staff at the front desk have to open the elevator for guests to go to the restaurant. Entering the restaurant, the whole right side is open with a view of the Sea of Cortez and the Cerro Colorado neighborhood. The long room has a long bar at the back on the left side with seats at the bar, high and low tables and a big screen television to watch sports. Just before the bar on the right side is the grill and an entry to the kitchen. The gas grill and prep area have everything that the chef needs to prepare their items for the grill.

David, one of the partners greeted us as we arrived and asked where we would like to sit. We had arrived early – before most people dine – and so had our choice. David provided us with the menus and asked what we would like to have to drink. Beth asked for a limonadaminerale and I asked for a glass of chardonnay. As we reviewed the menu, we were given a plate of tortilla chips and salsa to nibble. The menu is fairly simple including a number of different starters – melted cheese, guacamole, grilled corn on the cob, salad with mixed greens and fruits. If you are interested in a bar style meal, the menu offers hamburgers, a chicken sandwich, chicken fingers, and chicken or skirt steak tacos. For those who want a bigger meal there is a flank steak, pork ribs or a combination plate with chicken breast, arrachera, chistorra sausage from Argentina, grilled cheese, spring onions, rice, beans and corn tortillas.

Beth and I decided to share two appetizers to start. We ordered guacamole and the grilled corn ribs. The corn ribs was a cob of corn grilled with spices and a garlic, lemon pepper sauce. The flavor was amazing. While we started trying to remove the corn with a knife and fork, ultimately, we just picked them up and ate from the cob. Great starter. The guacamole came with tortilla chips and Pico de Gallo. Good but it did not stand out like the grilled corn on the cob.

For our main courses, I chose the marinated flank steak with grilled panela cheese, spring onions, red rice crispy taquitos, refried beans, Pico de Gallo, and roasted chile salsa. Beth ordered the pork ribs with mashed potatoes and vegetables. The presentation of both items was excellent. My meal was served on a wooden platter. The large leeks from the grill were delicious. The steak was cooked perfectly to my preferred temperature, was juicy and had great flavor. The pork ribs were also served on the wooden platter with a large pile of grilled vegetables – zucchini, asparagus, peppers and more. Beth was very happy with the flavor and the portion sizes.

For dessert, we shared a New York- style cheese cake with strawberries and blueberries on top. Very good.

The owner, Celia came out to ask us how we liked our meal. It was great – flavor, presentation, and service. The chef does a great job on the grill. I asked how business was and she said that they were very busy on the weekends with live music on Friday and sports on Sunday.

The biggest challenge is some of the road noise coming from the highway during its busiest time. It is drowned out in part by the excellent selection of classic rock playing on the speakers in the restaurant.