Please Visit Our New Website for SOL News and Events

We will no longer be maintaining this website, so please visit www.solcocina.com to stay up to date on all news and events for SOL Cocina Newport Beach and our new location in Scottsdale, Arizona.

We hope to see you soon!

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All in a Day’s Work for Chef Deb Schneider ~ Orange Coast Magazine

She has a new restaurant opening in Scottsdale soon. She’s just coming down from her multi-page spread in O Magazine. And she’s working on a new cookbook. We must be talking about SOL Cocina’s Deborah Schneider. For her, this is just business as usual.

The February issue of Oprah Winfrey’s massive-circulation mag showcases 10 of Schneider’s modern-Baja tacos and salsas, from vegetarian sweet potato-black bean with chipotle sauce to pork tenderloin with pineapple and red onion. The accompanying story was written by the infamous Julie Powell (of the “Julie and Julia” blog, book, and movie), who turns out to be a Texan—with a Southwest native’s taste for tacos. You can read the article and get the recipes here. In Southern California, we’re used to great Mexican food—I love the idea that O is providing the rest of the nation with such high-quality inspiration.

Read more by Priscilla Mayfield on Orange Coast Magazine’s Taste of OC Blog HERE!

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Contemporary Mexican Cuisine ~ OC Menus Cover Story

OC Menus Sneak Peek at the upcoming issue featuring SOL Cocina, layout by Luke Hodsdon and photo by Brandon Jaime. This is Chef Deborah Schneider’s Filet & shrimp ‘El Jefe’ and our hot & raw ceviche! Make sure you pick up the latest issue of OC METRO when it hits stands in March!

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One of the 10 Best Margaritas! | The OC Register

Newport Beach’s SOL Cocina offers one of the tastiest versions of an increasingly popular variant, the cucumber jalapeno margarita. I love the balance of coolness and heat. It’s the perfect beverage to sip while watching the yachts drift by the window.

 

TEXT BY PAUL HODGINS, PHOTO BY CINDY YAMANAKA
From The Orange County Register10 best O.C. margaritas

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Closed for Private Event | 3-9:30p | Thurs, Feb 16

A note to all guests: SOL Cocina will be closed this Thursday, February 16th from 3 – 9:30 p.m., but we will be reopening the bar at 9:30 p.m. for all you late-nighters! Thank you for your understanding!

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Amor y Tequila | Cocktail Tribute to St. Valentine

Amor y Tequila

Frozen Margarita Made for 2 with Premium Clase Azul La Pinta Pomegranate-Infused Tequila

Made with love, in honor of St. Valentine
Available Friday, February 10 – Friday, February 17

www.SOLCocina.com

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SOL’s Chef Deb in O, The Oprah Magazine!

Great news! Our Chef Deborah Schneider is in O, The Oprah Magazine’s February issue with FIVE RECIPES featured in a SIX-PAGE SPREAD! If you pick up a copy, look for this page displayed in the photo — and then keep reading to spot her recipes!  Click the linked text below to view online and download her recipes!

Taco Fiesta: The Easiest Dinner Party You’ll Ever Throw
Serve a buffet of tortillas with fillings and toppings that please every palate.
Text: Julie Powell, Recipes by Deborah Schneider
O, The Oprah Magazine

…These days I still serve tacos when I’ve got a big group to feed, but I’ve had to develop a more adaptable menu—what with vegetarians, vegans, and so on, I never know what people will eat. Instead of the Tex-Mex version from my childhood, I start with soft corn tortillas and offer a range of fillings and toppings, like the ones chef Deborah Schneider of SOL Cocina in Newport Beach, California, shares on these pages—roasted sweet potatoes and black beans with spicy chipotle sauce, tomato-braised chicken and avocado salsa, or grilled skirt steak and pico de gallo.

I recently hosted a party smack in the middle of one of those months that had become unexpectedly hectic. (We’ve all been there.) I had planned on making Schneider’s chili-rubbed pork tenderloin with pineapple and Baja-style fried-fish tacos, along with homemade corn tortillas, which require just masa harina (limed cornmeal, available in many grocery stores), water, and salt and are well worth the extra effort. A few hours before everyone was scheduled to arrive, however, I learned that one of my guests abhorred fish, another had recently gone vegetarian, and a third was “allergic” to spicy foods. Had I planned another crowd-friendly dish—lasagna, say, or gumbo—I’d have been up a creek. But tacos allow for improvisation. After a quick dash to the store, I added the roasted sweet potatoes and black beans to the menu….

Read more: http://www.oprah.com/food/How-to-Make-Tacos-Taco-Dinner-Easy-Party-Planning

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