Travelers Culinary Adventure: Louisville, Nebraska; Casa del Sol Azteca

A thoughtful nod to tradition.

Tucked in the heart of Louisville, casa Del Sol offers warm welcome and colorful plate. I stopped in and ordered the enchiladas – i dish i have come to judge with a cautious eye and hopeful palate.

Flavor wise, they hit a several right notes. The chicken was tender, and the overall profile was comforting. However, I could not help but wonder how this dish might sing if served a’la carte and baked in the traditional fashion. As it stood the filling had not seen the inside of a oven post assembly – missing the crucial step where protein meets sauce and fuse into something greater that the sum of their parts.

It’s in this detail that Casa Del Sol’s enchilada fall just shy of the gold standard. Diana Kennedy, in The Art of Mexican Cooking, reminds us that enchilada isn’t a vehicle for sauce – its a slow baked promise of depth and patience.

That said, what was served earned enough points to warrant a return. Next time I will continue working my way around the menu –