SARANAC LAKE - I had been wanting to check out Sofia’s of Saranac Lake for a while now. The relatively new addition to downtown opened in February of 2026 with a menu that immediately intrigued. Aside from the expected burritos, enchiladas, and fajitas, there’s a grilled octopus starter, a nopal (aka cactus) salad, and tacos arabe, with a shawarma-like pork filling inspired by Middle Eastern immigrants who settled in Puebla, Mexico.
But I wanted to let it get any kinks out. Apparently, they’re still working on at least one kink: the wait for a table, at least on busy weekends.
The Best Mexican in Saranac Lake, Say Patrons
The small, 40-seat restaurant, which is open every day for lunch and dinner, does not take reservations, but I was told when I called that “there’s never a long wait.” When we arrived around 6:00 p.m. on a Friday in late September, there were at least three parties milling about outside the restaurant waiting for a table. (There is a small bar inside, but because it has just a few chairs and space is tight around it, no one waiting was taking advantage of it.)
A waiter took our name and said a table would be ready in just 15 minutes. Since that’s not much time to do anything, we joined the small crowd milling about on the sidewalk in front of the place. A couple leaving the restaurant announced unasked: “It’s worth the wait!”
Meanwhile, a group of two waiting couples was becoming more and more disgruntled. I overheard that they, too, were told just 15 minutes, but it had been well over a half hour for them already. As we waited, it was hard not to look longingly at the folks eating at the tables set against the streetside windows. At one point, a woman from the table closest to the door came outside and apologized to those waiting.
“We’re finished,” she cried, “we’re just trying to pay the bill!”
“Was it good?” asked a member of the aggrieved waiting party.
“It was!” came her enthusiastic reply.
Beautifully plated birria tacos, enchiladas, and chicken mole served with rice, beans, and tortillas.
After a few more parties got seated, I positioned myself in the small doorway vestibule. I hadn’t seen anyone write our name down and did not want to be forgotten as by now it had been well over 30 minutes for us, too. A woman passed closely by me to exit and whispered just one word: “Delicious.”
These spontaneous accolades kept our spirits buoyed. And it was a warm night so hanging around outside the restaurant so as to not miss being called was no hardship. But I wondered two things: Why do they tell everyone just 15 minutes when they must have known it would be longer? And, what will they do with people when winter hits and it’ll be too cold to stand around outside? If they were honest about the wait, and had a way to reach folks on the wait list, we could all happily grab a drink or do some shopping elsewhere while we waited.
Sofia’s is small but nicely appointed with painted murals and what looks like a tin ceiling.
Once we got inside, we saw that the space is lovely, with a tinned looking ceiling, vibrantly colored Mexican-inspired murals on the walls, and cozy hanging lights outlining the bar area. With the exception of the beer-based Michelada, every cocktail on the menu features tequila, which was fine with me.
There’s also soda, a few draft beers, and a couple imported cans and bottles of beer.
The Rosita, a Negroni made with tequila, was better than the margraita, which was a bit watery.
A small wine list by glass and bottle is charmingly goofy with pairings that might mention specific dishes like a quesadillas with chardonny (apparently regardless of what filling you choose), a pinto noir for “al pastor,” or prosecco for “el brindis,” which as far as I can tell means for a toast and not a specific dish. I was also stumped as to why a malbec would go with “all of above.” But points for trying, and I noticed those drinking wine enjoyed a generous pour.
We went for a classic salt-rimmed margarita and The Rosita, a Negroni made with tequila in place of the gin (both $16). I found the margarita a bit wan and watery, but the Rosita was well made, nicely bitter and refreshing.
Fortunately, the food was better than my drink. The complimentary multi-colored chips came with a roasted tomato salsa more beguiling than what most Mexican places serve, and the guacamole ($14) tasted freshly made.
Though the restaurant occasionally posts images of specials, we were not informed of any the night we were there, but there was plenty on the menu to choose from.
We were sad when our movie-star handsome waiter said they were out of birria tacos ($15 for three). But before we could even select a different dish, he came back and announced he was wrong. Hooray - because they were outstanding. Made with aromatic, tenderly braised lamb and served with a deeply flavored broth/sauce made from the braising liquid, they were the star of our table.
Chicken mole ($24) also features tender meat, a half chicken cooked on the bone. The dark Puebla-style mole sauce served with the bird was satiny smooth, deeply flavored, and a touch sweet. Chicken was also featured in the enchiladas rojo ($20); though less exciting than the other two dishes, it was eminently comforting. The enchiladas and the mole came with a side of rice and beans. The rice had a nice hit of cumin and the beans were glossy and perfectly cooked. The dishes themselves are also elegantly plated with garnishes of sliced radish or pickled onions adding a pop of color here and there.
The signature dish is the Molcajete: grilled steak, chorizo, chicken, cheese, and nopales served in, well, a molcajete.
One dish in particular is a scene stealer: the Molcajete. Because I’m not a fan of cactus, which is featured in the dish, we didn’t order it, but a man at our neighboring table did. He let me snap a picture and raved about how good it is having it had it on a few occasions already. Sometimes called molcajete mixto, it’s a mix of just about eveyrthing: grilled steak, chorizo, chicken, cheese, and that nopales plus charred scallions and jalapenos all served in a tatemada, a sauce made by pureeng charred tomatoes, chiles, onion, garlic and other ingredients. Served in a giant molcajete, a Mexican mortar and pestle made of volcanic rock, it certainly makes a statement. While I might have found it a bit over the top, he was thoroughly enjoying the extravaganza.
Though there are some complaints online of portions being small, we were stuffed. That said, we had to try the flan ($8) for dessert (tres leches cake, churros, and ice cream are other sweet options). Though it’s often a dainty dessert turned out from a small mold, ours, cut from a larger pan, was huge. The custard was cool and creamy with a slightly denser texture as is traditional in the Mexican version of the Spanish dessert. The caramel sauce had a welcome toasty flavor. Despite being full from dinner we made short work of it.
Our huge portion of flan looked slightly curdled but tasted smooth and creamy and was topped with a toasty caramel sauce plus a sweet-tart raspberry sauce.
The service was good, if a bit slow, probably because like so many places in the ADK, it may not be fully staffed.
Despite a couple kinks, I plan to go back, try more dishes, and see if my just okay margarita was a fluke. According to the restaurant’s manager, there are plans in the works to accommodate waiting patrons. I just hope they figure it out before winter.
GOOD TO KNOW
The resturant is open every day for lunch and dinner and currently does not take reservatios.
There is no children’s menu.
According to their Instagram account, the restaurant hosts taco Tuesdays with $2 off soft tacos and $10 margaritas; call to confirm before going.