SOL Cocina: Inaugural Moles & Mezcal Festival April 22nd to April 30th, 2015

Whatever you do, don’t miss the inaugural Moles & Mezcal Festival at SOL Cocina at the Scottsdale Quarter. It starts Wednesday April 22nd and goes through Thursday April 30th. The festival takes place with the release of SOL Cocina Executive Chef Deborah Schneider’s newest cookbook, Salsas and Moles. From 5 pm to 10 pm guests can try four mind blowing moles, a sweet dessert mole and a mole-inspired cocktail. The cookbook is for sale at the restaurant for $16.99 and includes a collection of 60 authentic salsa and mole recipes.

And if you are at all adventuresome, get the cook book and get cooking!!

The Bites

 I had a chance to sample the moles prior to the festival and all I can say is “holey moley” (yes, I know, so   trite, but I couldn’t resist)! But that really tells the connoisseurs and foodies who worship salsas and moles that I am a total neophyte when it comes to this cuisine. And I have to admit I’ve lived in Phoenix for over 30 years. I have a LOT of catching up to do!! The festival moles include: Mole Poblano with Tequila Chicken, Mole Verde with Grilled Shrimp and Red Chile Mole with Sweet Potato Enchiladas. In thinking one would be a favorite, there was no way that was possible. The freshness, the spices that hit you at the beginning of the bite to those that kicked up at the back of the throat:; it was totally delightful while my eyes watered and I hunted for my glass of water. My dinner guest, who travels for miles for her moles, was in awe.

You should leave room for the Deep-Fried Ice Cream over a Sweet Almond Mole Sauce. Chef  Deborah came up with this as a side note, and boy, I’m glad she did. While the recipe is not in the current book, I’ve been told it will make it into a future book.

The Booze

The mole-inspired cocktail for the festival is the Molerita, a mescal-based margarita. Wow!! I don’t think I’ve ever had mescal this one surely got my attention. The chile powder on the rim (only half of the rim, thank goodness) burned my lips and then the smokiness of the mescal tamed them. Whew!! The drink went well with the moles and salsas and one was definitely my limit.

The Bucks

Prices will vary depending on what mole dish you order and while I don’t have specific costs, they are comparable to SOL Cocina’s other fare.

SOL Cocina has locations in Newport Beach, CA (251 E. Pacific Coast Highway) and Scottsdale, AZ (15323 North Scottsdale Rd). For more information visit them online.

*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.