SOL heats up Scottsdale Quarter

Last Tuesday, SOL Mexican Cocina opened its second location (the original is appointed in Newport Beach, CA, opened in 2009) at Scottsdale Quarter in the old Parc Central space and it’s already received some positive buzz. The restaurant offers Executive Chef Deborah Schneider’s fresh, modern interpretation of authentic coastal cuisine and strives to keep the vibe sophisticated, but still casual. I had the chance to attend one of their pre-opening events to get a glance at the space and try a few of their signature bites. I loved the Parc Central space when it was open, but SOL has really put their mark on the décor and made it their own (i.e. completely different) and not in a bad way. Lively and energetic!

Their Baja style of cooking offers dishes like Carne Asada Street Tacos, Ensenada Beer-Battered Fish Tacos, Hot & Raw Ceviche and a selection of originative guacamoles. At this particular event, I sampled the Coconut Calamari with sesame, dried orange peel and spicy sauce, the Pork Carnitas, and the Peel & Eat Shrimp ‘Cucarachas’ pan-roasted in the shell with garlic, cotija cheese, lemon and chile. However, I’d have to say the standouts were the Ceviche Sol with sashimi-grade fish, lime juice, pico and Serrano, sliced avocado and tostadas, the fresh/spicy Hot & Raw Tropical Ceviche, raw fish ceviche with fresh lime and orange, habanero chiles and tropical fruit, avocado, cucumber and pico, and the Strawberry & Serrano Guacamole with cucumber and candy walnuits (fantastic).

I was pleased to learn that the restaurant offers a menu of vegetarian, vegan and gluten-free options too, something my cohort Taryn would really appreciate. Since my visit, I’m looking forward to heading back in for dinner soon for a taste of the other menu items that caught my eye. The staff was incredibly friendly and accommodating, especially the night’s bartenders. The bar menu features over 60 artisan tequilas and a vast selection of hand-crafted margaritas. A favorite seems to be the Cucumber Jalapeno Margarita and the Frozen Beer.

The ‘Bulldog.’

On good behavior, I asked the bartender to craft me a non-alcoholic sip… he surprised me with a delicious Strawberry-Basil ‘Mocktini.’ Yum.

For more information, visit SOLcocina.com.

SOL Mexican Cocina | 15323 N. Scottsdale Rd. | Scottsdale, AZ | 480-245-6708

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.