SOL Cocina Executive Chef Deborah Schneider is constantly working to evolve her menu which includes changing things up with the changing of the seasons. Her new winter menu features the season’s freshest ingredients intermingled into her bold, modern interpretations of traditional Coastal Mexican cuisine. There is a hefty focus on fresh fruits and vegetables, sustainable proteins, and whole grains all packed with antioxidants, vitamins, and minerals. This approach to Mexican cuisine allows for dietary accommodations of all kinds.
“My philosophy is simple in that great flavor comes from great fresh ingredients, so we start with the best quality and build from there,” says Chef Deborah, who oversees the kitchens at four SOL Cocina locations in the country, as well as two locations for its sister concept, solita Tacos & Margaritas. “Our new Winter Menu presents the season’s best ingredients in bold and satisfying dishes, many of which come from my own cookbooks.”
What New Additions to the SOL Winter Menu Can You Look Forward To?
Shrimp Taquitos
Crab Stuffed Deep Fried Avocado
Spanish Grilled Octopus
Panuchos
Grilled Corn
Cocktel Campechana
Corn & Poblano Soup
Grilled Calamari
Mole Negro on Stuffed Chicken with Roasted Kabocha Squash
Every Winter, SOL’s menu features a mole recipe from Chef Schneider’s cookbook, Salsas & Moles. The rich flavors and spices are perfect for cooler weather. Moles are ancient traditional sauces, usually reserved for special occasions because of their complexity and long preparation. SOL’s Mole Negro is composed of almost two dozen ingredients: dry chiles (including chile negro,) spices, ground corn, fruit, nuts, and seeds. It is finished with a very small amount of Mexican chocolate. In this presentation, the mole is draped over a boneless chicken breast stuffed with Mexican cheeses and herbs, alongside wedges of roast kabocha squash seasoned with sweet agave and olive oil. The mole is finished with crushed roasted peanuts.
Lobster & Shrimp Enchiladas, Golden Tomatillo Sauce, Crema, Mole
SOL’s latest iteration of enchiladas features a combination of large shrimp and Baja spiny lobster meat sauteed with butter, white wine, and heavy cream. The unique salsa is a beautiful golden color – it is made with preserved yellow tomatoes, yellow bell peppers, and tomatillos, and topped with the golden salsa, a bit of melted Mexican cheese and a quick drizzle of our Mole Negro.
Filet Entrée on Fingerling Potatoes, Rajas, and Cream
Toffee Date Cake with Piloncillo Butterscotch & Walnuts
Want Some More Info About SOL’s Winter Menu?
- SOL is healthy and fresh! SOL’s kitchen makes more than 34 fresh salsas daily, and most items are grilled or braised, and served with these fresh salsas, rather than heavy sauces.
- Chef Deborah’s sides are all nonfat, and her salad dressings are thickened with avocado and are made with fresh fruit juices and almost no added oil.
- SOL is sustainable – Chef Deborah is also committed to using only sustainable fish, bought locally whenever possible.
- SOL is accommodating – SOL’s menu features many items that are or can be modified to be vegan, vegetarian and/or wheat-free.
- SOL’s bar menu revolves around the same philosophy our kitchen follows with a commitment to the freshest ingredients to ensure the best tasting, most flavorful cocktails, and SOL’s Farmers Market Margaritas, which change monthly, focus on the purity of fresh ingredients, including fresh juices, fruits, herbs and vegetables.
- Margarita mixes are made in-house with fresh citrus juices and sugar, and contain no HFCS, preservatives or coloring. Fresh fruit-based margaritas are often sweetened with agave and utilize tequilas that are organically produced.
Cookbooks Make Great Holiday Gifts and Chef Deborah Has A Few To Choose From
- Baja! Cooking on the Edge (a Food & Wine Magazine Best Cookbook choice)
- Cooking with the Seasons at Rancho La Puerta (James Beard Award nominee)
- Mexican Slow Cooker
- Salsas & Moles
- Amor y Tacos
- Williams Sonoma’s Essentials of Latin Cooking
- William Sonoma’s Rustic Mexican (May 2017)
Location
SOL Cocina | 15323 N. Scottsdale Road | Scottsdale | 85254 | 480.245.6708
Let us know if you’ll be headed to SOL to check out their new Winter Menu. We’d love to know what you try and what you think!
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© Taryn Jeffries 2016