What’s better than brunch? Baja Brunch at SOL Mexican Cocina

Starting on June 23rd, SOL Mexican Cocina will begin offering weekend brunch from 10am-3pm on Saturday and Sunday. Chef Deborah Schneider has created a unique twist on your typical brunch fare, offering sweet and savory dishes.

The brunch menu will be featured alongside the regular lunch menu as well as some great specialty cocktails – think ‘build your own margarita’ and ‘mimosas with $1 refills.’ You can enjoy your leisurely meal and relax to beach-inspired acoustic music played by Javier Garcia (starting at noon, offered on Sundays only). Sip on some of Sol’s premium handcrafted cocktails like a Bloody Mary with house made mix and Ketel One Citron ($8) or a Fresco Greyhound with fresh-squeezed grapefruit and Ketel One ($8). How about a refreshing mimosa SOL makes with fresh orange juice and sparkling wine ($7 with $1 refills with an entree purchase).

Some of the delicious dishes created for their new brunch menu include:

SOL Chilaquiles Verde | Corn tortillas sautéed in medium-spicy tomatillo salsa with queso fresco, topped with Huevos Mexicanos, crema, cotixa cheese and onions ($11.75, or add choice of chorizo, bacon, carne asada, grilled chicken, carnitas or  mushrooms & chile rajas $14.75).

Machaca Wrap Ahogado

Machaca Wrap Ahogado | Shredded beef cooked with ancho chile, onion, cumin and oregano, folded in a large flour tortilla with Huevos Mexicanos, cheese and refried black beans, all ‘drowned‘ in salsa roja and topped with pico and avocado ($12.50).

Crab & Shrimp Cakes ‘Benedicto’

Crab & Shrimp Cakes ‘Benedicto’ | Two crisp-fried crab and shrimp cakes topped with poached eggs and chipotle-orange hollandaise sauce, double-smoked bacon, avocado and refried black beans ($17.50).

Papas ‘Papi’

Papas ‘Papi’ | A heap of fried breakfast potatoes and onions smothered in melted cheese, crema, pork chorizo, bacon, serrano chiles, green onions, and pico ($10), add three butter-fried over easy eggs ($12.50).

Souffle Carlotta | SOL’s version of French toast – rich and creamy bread pudding spiked with Patron Citronage and lemon zest, butter-sautéed and drizzled with organic agave syrup, topped with mango, berries, vanilla whipped cream, almonds and powdered sugar ($11.75, with meat $13.25).

Check them out on your next brunch outing and let us know what you think! The complete brunch menu can be found here.

For more information, call 480-245-6708 or visit SOLcocina.com. Follow SOL on Facebook at facebook.com/SolCocina and on Twitter at @SOL_COCINA.

SOL Mexican Cocina at Scottsdale Quarter | 15323 N. Scottsdale Rd | Scottsdale, AZ