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Unpretentious, long-running restaurant preparing an assortment of familiar Mexican & Tex-Mex dishes.
Address and Contact Information
Address: 871 N Main St, Logan, UT 84321
Phone: (435) 752-5743
Website: http://www.elsollogan.com/
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Reviews
Wade n Dianne Campbell
We’ve been coming here for 30+ years of my life. It’s Tex-Mex and you don’t come here for authentic Mexican style food. It’s always been reliably good and while other reviews have complaints we only have good to say. It’s long running and dependable. Miss the old Virgin daiquiris they used to make. Definitely an old favorite we enjoy
… moreHalle Steadman
The only good thing about this place was the nice server. The food was awful. The rice tasted and looked like it came from a box. The beans tasted like they came from a can. The chicken looked and tasted like canned chicken. The shredded beef was dry and had no flavor. The “salsa” is literally like tomato paste. The food is way overpriced for the quality of food. I wanted to like this place but the only thing I could think of to compare the food to was something you would get for $2 at a school cafeteria. I wish I could have a refund because we spent $40 for two meals and the food was disgusting. Literally anywhere else in Logan is better than El Sol. :/ I’m sorry I just have to be honest. I hope you guys can match the quality to the price and vice versa in the future.
… moreLoganUT FoodReviews
There’s a pathos in El Sol’s approach to Mexican cuisine. It isn’t reminiscent of authenticity, nor cultural tradition. However, it lends itself to nostalgia, marked with resentment and a fading of local restaurant ecosystems. The green, purple, and yellow walls illustrate a disjoint between narrative and need. Carpet is seldom used in restaurants and is a performance of coziness, moderated by fractured tortilla chips, ubiquitous across the earth. Chipped paint speaks to contempt, as the building itself seems disillusioned with its proposition.
El Sol is a fascinating case study in late 20th century restaurant design. It echoes amusement, adorning a multitude of colors. However, it feels like a performance of heritage and an attempt at affluence. The carpet runs near black where a plethora of customers have reigned in, speaking to the glory days that once were. The seats have tears, the paintings and decorations remain dusty, and the tables wobble with antiquated grace. At its best it is a time capsule and at its worst it is avoidance.
Does the menu honor Mexican heritage or is it a symptom of creative bankruptcy? El Sol translates to “the Sun” in Spanish, however, this moniker lends itself neither to brightness nor clarity. On the eastside of the restaurant, mounted high above the eyeline, rests three windows. It is not the architecture itself that demands our attention but its lack of spatial awareness and subtle ignorance of the restaurant’s title. It speaks to the exhaustion of middle-class America and the polarization of the restaurant scene in Logan. Is this an ephemeral flop or does it reflect a lack of sustainability?
Disregarding the interior, the food itself is a co-opting of Mexican culture. What’s most striking though is the menu’s sense of neutrality, its absence of accountability, a failed pastiche—a travesty of the highest order. To call something “supreme” is to stake a claim. However, nothing reigns “supreme”—it is a false idol, a pitiful deity. This is important; it is assertive rather than aspirational, it suggests urgency not delicacy.
If freshness is God, then El Sol’s salsa is the antichrist and like the antichrist, people flock to it in droves; as said in Revelation, “all the world marveled and followed the beast.” The salsa’s paradoxical sensations are overshadowed by its jarring texture. It is completely smooth with the exception of the occasional white onion and green bell pepper—now nearly gray after being continuously submerged in acid. It is seasoned well, subtly spiced and splashed with what seems to be vinegar. Surprisingly, it is enjoyable, especially if you disregard its echo of ketchup.
The enchilada sauce lacks depth and integrity, yet fills plates unapologetically. The chile verde—while one of their more favorable protein options—is red. This flatulating disregard of the language this food seeks as its heritage is irresponsible at best. It is a straight arming of culture. The absence of “authentic” in the restaurant’s name reveals what words fail to express. In this way, the restaurant functions not only as an appropriation but as an index of narrative strain.
The transcendence of vulnerability and flagrant interior leaves much to be desired. This is not a subversion of a genre nor does it honor Mexican culture. There is no irony performed, only an unsettling sincerity. A veneer of hospitality is placed over a spatial confusion—indeed, the service is performed well. But what El Sol provides in comfort is performative in nature. There’s a tacit agreement that if you don’t mention it, then they won’t as well.
… moreEl Sol is a fascinating case study in late 20th century restaurant design. It echoes amusement, adorning a multitude of colors. However, it feels like a performance of heritage and an attempt at affluence. The carpet runs near black where a plethora of customers have reigned in, speaking to the glory days that once were. The seats have tears, the paintings and decorations remain dusty, and the tables wobble with antiquated grace. At its best it is a time capsule and at its worst it is avoidance.
Does the menu honor Mexican heritage or is it a symptom of creative bankruptcy? El Sol translates to “the Sun” in Spanish, however, this moniker lends itself neither to brightness nor clarity. On the eastside of the restaurant, mounted high above the eyeline, rests three windows. It is not the architecture itself that demands our attention but its lack of spatial awareness and subtle ignorance of the restaurant’s title. It speaks to the exhaustion of middle-class America and the polarization of the restaurant scene in Logan. Is this an ephemeral flop or does it reflect a lack of sustainability?
Disregarding the interior, the food itself is a co-opting of Mexican culture. What’s most striking though is the menu’s sense of neutrality, its absence of accountability, a failed pastiche—a travesty of the highest order. To call something “supreme” is to stake a claim. However, nothing reigns “supreme”—it is a false idol, a pitiful deity. This is important; it is assertive rather than aspirational, it suggests urgency not delicacy.
If freshness is God, then El Sol’s salsa is the antichrist and like the antichrist, people flock to it in droves; as said in Revelation, “all the world marveled and followed the beast.” The salsa’s paradoxical sensations are overshadowed by its jarring texture. It is completely smooth with the exception of the occasional white onion and green bell pepper—now nearly gray after being continuously submerged in acid. It is seasoned well, subtly spiced and splashed with what seems to be vinegar. Surprisingly, it is enjoyable, especially if you disregard its echo of ketchup.
The enchilada sauce lacks depth and integrity, yet fills plates unapologetically. The chile verde—while one of their more favorable protein options—is red. This flatulating disregard of the language this food seeks as its heritage is irresponsible at best. It is a straight arming of culture. The absence of “authentic” in the restaurant’s name reveals what words fail to express. In this way, the restaurant functions not only as an appropriation but as an index of narrative strain.
The transcendence of vulnerability and flagrant interior leaves much to be desired. This is not a subversion of a genre nor does it honor Mexican culture. There is no irony performed, only an unsettling sincerity. A veneer of hospitality is placed over a spatial confusion—indeed, the service is performed well. But what El Sol provides in comfort is performative in nature. There’s a tacit agreement that if you don’t mention it, then they won’t as well.
Marie Case
We used to love this place. Went for dinner and were completely disappointed. Only 2 other tables there at 5pm. My chicken quesadilla was so dry and super hard I couldn’t even eat it. I don’t know what happened to the food but it was that bad.
… moreStephanie Chavira
We had the nicest server, Sam, great personality and made sure we had everything we needed. Our food was delicious portions are huge and the price was very reasonable.
… moreAmber Phillips
More than disappointing. I have been coming to El Sol for 25+ years and this last experience has left me wondering if I will ever go back.
I ordered a chicken fajita and when our waitress brought it out, I couldn’t believe how little food there was! This meal cost me $20.00 and I got MAYBE half a skillet. It was the skimpiest portion I have ever seen! What few pieces of chicken I had were gristly and barely chewable. The side of black beans looked old and dried out to where I didn’t dare eat them.
I have loved eating at El Sol, but after this experience I doubt I will be back any time soon!
… moreI ordered a chicken fajita and when our waitress brought it out, I couldn’t believe how little food there was! This meal cost me $20.00 and I got MAYBE half a skillet. It was the skimpiest portion I have ever seen! What few pieces of chicken I had were gristly and barely chewable. The side of black beans looked old and dried out to where I didn’t dare eat them.
I have loved eating at El Sol, but after this experience I doubt I will be back any time soon!
Cam N530
Oldie but goodie. Lunch special is amazing and cost friendly. Service is fast and attentive. Their frozen drinks are yummy. Love the warm chips.
… moreD Maughan
We always get the Chile Verde plate, Everytime. No one has it like theirs. Always plenty to eat. Always satisfied.
… moreBecky Christiansen
I’ve never gone to a restaurant that the floors look like they had a lunch rush .There was only two people in the restaurant and no one else. The floor should have been swept up I made the surface look clean. Wasn’t really impressed with the food it tasted like it was renewed and out of a can. I’m usually not too Pacific on my reviews but when I didn’t want to eat the rest of my food and wanted to leave. I think we should warn other people. They’re waiter that we had was very nice and accommodating. She did look a little embarrassed when she was helping us with our food order.
… moreTrevor Steadman
The server that we had was really nice but the food was very bad. I had the shredded beef burrito and the beef was very dry and tasteless, the beans tasted like they got them from a can and microwaved them really fast before sending the food out. I can usually eat the whole plate when I got to a Mexican restaurant but I barely ate half of this and felt sick for a while afterwards. I wish I could give this place a good review and recommend it to others but I had a terrible experience so I have to be honest. I came here a couple years ago and it was really good and I wish I could say the same about this visit but it wasn’t even close.
… more