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
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 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.