Out to eat in Sioux Falls: BibiSol offers authentic Mexican Cuisine
Nestled in the heart of downtown Sioux Falls sits BibiSol, a modern Mexican restaurant that utilizes Indigenous techniques to curate beautiful dishes. BibiSol, which opened on July 19, aims to bring a taste of Mesoamerica to Phillips Avenue.
Inside BibiSol, earthy hues, basket light fixtures and a large mural of warmly colored tropical flowers and cornstalks, painted by Alexa Liedtke of Lexa Quinn Illustration, greets customers. Founders Marcela Salas, her mother Patricia Soledad Burbine and Chris Nelson created Bibisol as a tribute to their matriarchal lineage and Indigenous Mexican heritage. The name BibiSol comes from “Bibi,” instead of “bebé” meaning baby in Spanish – from a nickname for Salas’ older sister – and “sol” meaning sun in Spanish.
The restaurant offers typical Mexican fare with an elevated twist. Meals are carefully plated with herb garnishing, drops of sour cream and side dishes of salsa to create a dedicant look.
While food is fairly affordable, portion sizes are smaller than one might be used to and chips are not free; however, high-quality ingredients and sufficient portions allow one to clean their plate and leave the meal satisfied with the delicious flavors of spicy salsa, house-butchered and locally braised beef and so much more.
At $16, tamales montadas are the most expensive meal item on the dinner menu, while a taco at $6 is the cheapest. The restaurant also offers tostadas, empanadas and sopes. There is also a “del mar” or seafood menu, where you can find a ceviche tostada or tacos gobernador.
As for appetizers, or “botanas,” BibiSol’s house-made tortilla chips come with a salsa of the day, queso or vegan queso. One could also order taquitos, nachos, or a mole side salad as a botana.
To round out the menu, BibiSol offers a few dessert options such as flan and chocolate flan, as well as a brunch menu served only on Sundays.
For my main dish, I ordered a crisp empanada that comes with pork confit, cilantro, onion and local radish microgreens. This was served atop black refried beans alongside a small salad. Upon the first bite, the empanada was an alluring mix of rich flavors. I also ordered chips and queso to share for $12, which was a bit pricey, but they paired well with the meal to add a bit of crunch.
I already have taquitos, tamales, and sopes high on my list of items to try next, as the couple seated close to me were delighted by their choices.
Interestingly, BibiSol follows the Mexican nixtamalization process of preparing maize. To do so, one first boils the kernels in an alkaline solution of water and slated lime. The mixture is then left to soak overnight and eventually softens to become easily digestible. Later, the maize is milled using a volcanic stone grinder called a molino. After the kernels are milled, they become the ingredient masa – found in almost every item on the menu.
Because the chips are made using the nixtamalization process, they were crunchier than those you may find at other Mexican restaurants, but I appreciated the heartiness of the chips – they were perfect for dipping. The nixtamalization process also guarantees that the entire menu is gluten-free, making this restaurant an allergy friendly destination. Dairy and other common allergens are limited due to BibiSol’s authentic Mexican recipes.
BibiSol does not currently offer mixed drinks and cocktails; however, beer, non-alcoholic beverages and THC drinks are available. While one might not be able to enjoy a salt-rimmed margarita, one can still enjoy a Corona with lime.
Eating at BibiSol will not only make your taste buds happy, it will also support Marcela Salas and her mother, who have long dreamed of owning their own restaurant.
