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Style Magazine

Dining Out at the Limon È Sal Taqueria & Bar in Folsom

6693 Folsom-Auburn Road, Folsom, 916-294-7084, limonesalrestaurant.com

I recently went to a culinary event and was asked: “What’s your favorite local restaurant for Mexican cuisine?” I don’t play favorites when it comes to food, so I typically offer this: “Have you tried…? I really like their…!”

While pushing my standard narrative, the couple I was regaling responded in unison: “We love that place—and the dessert is amazing!”
Churro Ice Cream Sandwich


The restaurant in question was Limon È Sal in Folsom. And the dessert? Their churro ice cream sandwich. Usually I leave dessert descriptions for the end, but in this case, I defer to the time-tested mantra, “Life is short, eat (or write about) dessert first.” The first thing I noticed was its presentation; caramel swirl, rosette of whipped cream, and a sliced strawberry leading to a scoop of vanilla ice cream sandwiched in between a deep-fried cinnamon-sugar waffle. After devouring it, I decided my next T-shirt needs to say “Life is short, eat the churro ice cream sandwich first.”
Super Nachos with Carnitas


But before the sweet treat hit the table, I ventured to Limon’s savory side, starting with their complimentary handmade chips and fresh-made roasted tomato salsa. Next, I tried the aptly named super nachos with carnitas and was presented with a heaping portion of succulent roast pork on their home-style corn chips topped by the Mexican flag: thick stripes of guacamole, sour cream, and pico de gallo. Good carnitas are hard to find, and these were moist and full of flavor. The dish could’ve easily been a meal for two.
Jorge’s Especial
From the appetizer menu, I had another complete meal: jorge’s especial—a composition of chilled, south-of-the-border, palate-pleasing flavors and coastal seafood—including tender octopus, shrimp, cucumbers, tomatoes, and red onions—all marinating in lime juice and Jorge’s special sauce. Pile it on a tostada chip or dig in fork first; either way, it’ll remind you of being at a beach cantina in Cabo.
Tamales


Tamales. Everyone, including yours truly, has an aunt, mother-in-law, or some distant 12th cousin that makes the best stuffed and steamed masa tube, but I have to tip my corn husk to Limon È Sal. Between the chili-seasoned masa, correct ratio of meat (pork or chicken) to exterior, melty cheese, and tomato sauce, they were just as good, if not better, than the tamales I get (dare I say it) at home.

The fresh, vibrant flavors present in each of Limon È Sal's plates was akin to being at a coastal resort in Baja—sans passport and sand!

Hours: 8 a.m.-8 p.m. (Sunday), 10 a.m.-9 p.m. (Monday-Thursday), 10 a.m.-10 p.m. (Friday), 8 a.m.-10 p.m. (Saturday)

Try This: Jorge’s Especial, Mango Salad, Chile Relleno, Super Veggie Burrito, Tamale, Street Tacos, Mi Mazatlan Quesadilla, Churro Sandwich, Mangoneada Margarita

Drinks: Full bar; beer, wine, and cocktails

Tab: $$

Heads-Up: Patio dining; happy hour from 3-6 p.m. daily; Taco Tuesday (3 tacos for $7); event room fits up to 50 people; vegetarian options; posole and menudo available Friday-Sunday; kids’ plates, including fresh-made agua frescas in assorted flavors; all desserts (including whipped cream) made in-house; catering available


by Lorn Randall  //  photos by Menka Belgal