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
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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