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THIS RESTAURANT IS CLOSED Sol y Lago Restaurant Review: The chef here once owned Alma, a pioneer of Nuevo Latino cuisine in San Francisco, and he brings that sensibility to the mountains with dishes that unite the ingredients of the Latin world. Bubbling slices of grilled provolone consort with a zesty escabeche of sweet onions and carrots. Empanaditas---pastry lunettes---are filled with butternut squash and queso fresco. Pan-seared striped bass appears, mantled with Peruvian onions. Ground achiote seed, a Mayan ingredient, adds gentle bitterness and russet color to a sofrito of guajillo chilies. Sol y Lago’s bar snacks include yucca fries dusted with cumin and sea salt, and rich, creamy quinoa gratin that could convert carnivores to grains. Blown-glass lamps that once graced Alma now grace the restaurant, which also features panoramic lake views, a pine bar faced in glowing resin and niches cradling Mexican masks. The wine list offers South American bottles you won’t find elsewhere in Tahoe.