Located in Palo Alto, Sun of Wolf is a Mexican-inspired restaurant influenced by the culinary traditions of Jalisco and Mexico City. The menu emphasizes family-style dining, featuring locally sourced ingredients, hand-pressed tortillas, and seasonal produce. The dishes are creatively plated, adding a splash of artistic design and elegance. The staff are friendly and efficient, making service quick. The restaurant offers a welcoming dining experience that emphasizes community and shared meals.
Shrimp Skewers ($18) 7/10
The shrimp skewers feature chile agave-glazed shrimp layered with a sweet sticky sauce. The shrimp themselves are firm and bouncy, coated in a glaze that leans spicy rather than sweet. A cucumber and jicama ensaladita sits on the side, dressed in a sharp, citrus-forward seasoning reminiscent of Tajín. The dish is accompanied by a small dish of onion aioli with subtle savory, nutty, and sweet notes that balance the heat of the shrimp.
Sopa de Tortilla ($18) 4/10
Served in a large bowl, the roasted tomato and chile pasilla soup is heavily dominated by onion. The tortilla strips quickly become soggy, losing their intended texture, while the diced avocado adds another layer without contributing much clarity to the flavor profile. The components don’t match well, resulting in a dish that lacks depth despite its traditional foundation.
Maja Lasagna ($25) 7/10
The vegetarian Maja lasagna is layered with a creamy chipotle and tomatillo sauce, poblano peppers, wild mushrooms, spinach, and a three cheese blend. The dish is notably rich and dense, with an abundance of melted cheese throughout. The thick strips of pasta in between are seared on the edges, providing a nice roasted flavor to the sheets themselves. The vegetable filling is substantial, making it a filling option that emphasizes bold, herbaceous flavors.
Carnitas ($26) 9/10
The carnitas arrive in a hot stone dish, featuring slow-braised pork confit that falls apart at the swipe of a fork. The meat is saturated with flavorful juices carrying a deeply herbaceous and well-seasoned profile. On the side, a roasted molcajete delivers a bold, bean-forward flavor. Two black corn tortillas are provided for building your own tacos, accompanied by pickled vegetables that include carrots, green beans, and cauliflower. The dish is generously seasoned and the perfect size to share.
Bread Pudding with Caramelized Banana Ice Cream ($16) 10/10
A thick slice of warm, spongy bread pudding sits beneath the rich ice cream, the pudding’s porous surface revealing dried fruits baked within, like hidden gems. Resting on top is a wide scoop of caramelized banana ice cream, which carries the flavor of roasted bananas, aromatic with a hint of vanilla, all blended into a creamy, decadent explosion of flavor. A thick raspberry compote is pooled at the bottom, allowing its syrupy flavor to soak into the bread. Fresh, crispy strawberries crown the dessert, adding a pop of color and a nice contrast to the warm pudding and smooth ice cream. This dessert is perfect for people of all ages who would enjoy a creamy, fruity blend.
