If you love diversity in your food choices, you undoubtedly enjoy dining out in Philly. We’re lucky to pretty much have something for everyone. Traditional and authentic? Check. Stylized and polished? Check. In opening Sor Ynez on American Street in the New Kensington neighborhood, Lucio Palazzo and the Sojourn team are looking to marry the two ideologies while delivering food inspired by Mexican history. Lucio stopped by Wednesday to give a preview of what can be expected when this Cafe Ynez sibling opens for its projected late 2020 launch.

No stranger to running a kitchen that puts out amazing Mexican, Lucio has sharpened his knife in La Calaca Feliz, Loco Pez and Xochitl. It’s only natural that Sojourn would tap him to assist in opening this endeavor. What will set this menu apart from others is that it will be mostly plant-based. Not that meat will have no place on the menu, but it will be used more as an accent according to Lucio and Jill Weber, Sojourn’s co-owner.

For starters, we were treated to a tarty, smoky aguachile negro. Prepared with charred peppers that give the black color to dish, Lucio added in poached shrimp and octopus. Tiny diced tomatoes (seriously, tomato season is so lovely), corn and red onion bring some acidity and brightness.

Moving along, Lucio brought out freshly made corn tortillas and adorned them with huitlacoche (basically, a mushroom that grows on corn), squash blossoms and fresh oaxaca cheese. After searing them on the plancha, they hit the plate with guacamole.

Barbacoa is a style of cooking typically reserved for beef or lamb. Instead, eggplant was utilized as the protein element in this traditionally braised dish. Blistered tomato salsa and sautéed nopales (cactus) finish off these tacos. It’s Lucio’s hope that this could be a true standout once the menu goes live.

Folding food in leaves is a pretty fun way to infuse flavor and also makes for a tidy cooking vessel. The tilefish for the next course came wrapped neatly in a fig leaf. Having been steamed in the leaves, the flaky sea dweller came out with coconut rice and red onions. Great flavors and great presentation, this one might be another signature dish in time.

One customary Mexican recipe that also incorporates the previous method is tamales. Seeing as we’re coming into the dessert course, expect a sweeter rendition. The sweet corn played well with the pineapple sorbet, macadamia nuts and hibiscus caramel sauce.

Keep your eye out for when Sor Ynez opens. You can follow them on Instagram @sojournphilly.