BY SOFIA LOPEZ and SOFIA PINEDO-PADOCH

In print | October 5, 2006

The onset of fall is a strange time at Swarthmore College, particularly the time a couple weeks before fall break. It’s too early to be excited about vacation, but late enough into the semester to feel the full impact of our masochistic life choices (read: choosing to attend Swat).

Feeling the full effect of this peculiar time of year, Sofia turned to Sofia and exclaimed “Mexican food!” Feeling an intense longing for home and her native culture, Austin Sofia didn’t really give NYC Sofia a choice, but dragged her south of the border, or maybe just to South Street. Pico de Gallo is a festive joint on the corner of 15th and South Street. ¡Ay Caramba! This place was so good.

We confidently walked into the restaurant and took a seat where we liked. We were later informed, however, that there was no self-seating policy. We quickly made amends with the gracious wait staff and ordered a round of drinks. NYC Sofia ordered lemonade that came in a small pitcher: a sizeable portion for a single person. Austin Sofia opted for a watermelon juice, which came in a regular glass, but was no less delicious. Our guests, Daniel and his friend from home, Harry (gasp! A non-Swattie) ordered an Arnold Palmer and lemonade, respectively. An Arnold Palmer, according to Harry, is a tasty blend of lemonade and iced tea named after a deceased golf legend. It is worth noting that Pico de Gallo has a one-dollar drink minimum and is B.Y.O.B. They encourage guests to bring their own tequila and offer fruit juices as mixers.

After drinks we ordered a Queso Fundido con Chorizo, a mix of melted cheese with spicy Mexican sausage. Our queso came with four of the finest tortillas man has ever crafted. Seriously. The tortillas were handmade on location, as were the delicious chips and salsa that came for free. We devoured our appetizer in seconds. As we waited for our main courses we commented on the array of piñatas adorning the ceiling. Austin Sofia sat at our table and reminisced fondly on birthdays spent mercilessly beating bunny-shaped piñatas. She was awakened from her reverie by a steaming plate of Chicken Enchiladas Verdes.

The enchiladas consisted of corn tortillas wrapped around chicken covered in tomatillo sauce, a spicy green sauce made with tomatillos, which resemble tomatoes, but are not quite. These flavors blended harmoniously into a dish the likes of which she had not tasted since days in her grandmother’s kitchen. NYC Sofia ordered a mammoth-sized Roasted Turkey Mole Burrito. Though both the turkey and mole were good, there was a bit too much turkey and too little mole. Since it was a burrito, though, it was enveloped in one of their stellar tortillas. All in all it was delicious and kept well until the next day, when NYC Sofia heated half of it up for dinner (a lovely alternative to Sharples).

Dan ordered the Chicken Fajita Plate with rice, beans, guacamole and, yes, pico de gallo. Harry ordered Chimichangas. Harry was imitating his grandfather’s practice of ordering Chimichangas at every Mexican restaurant as a means of comparison. Harry told us these were some of the best Chimichangas he had ever had. Dan enjoyed his dish as well.

Earlier in the meal Sofia and Sofia had been enticed by the possibility of having flan for dessert, but halfway through their main courses they decided it was time to throw in the towel. Full, happy and in love with the restaurant and el mundo, the party made its way back to Suburban Station through the crisp, almost-autumn air.

Sophia and Sophia are sophomores. You can reach them at slopez1@swarthmore.edu and spinedo1@swarthmore.edu.

WHERE TO GO

Pico de Gallo
1501 South Street
(215) 772-1119

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