As temperatures begin to fall and the days get shorter, SOL Cocina Executive Chef Deborah Schneider introduces new items to her already celebrated menu of Coastal Mexican cuisine. While eight new dishes have been added to the menu, many of the Newport Beach’s popular dishes will see the addition of the season’s freshest, most flavorful ingredients, from pomegranate seeds and roasted pears, to seasonal fish.
“This is a great time of year to really showcase the season’s offerings and get creative with dishes. My winter menu uses the season’s freshest offerings to ensure that we are serving the best tasting, most flavorful dishes,” commented Chef Deb, who revealed that all menu items at SOL focuses on sustainable ingredients. “I feel a responsibility and commitment to our guests to make sure that they are eating quality ingredients, and I know that many appreciate that practice.”
New items featured on the dinner menu include:
Shrimp & Bacon Guacamole with Chicharron and Green Apple
Signature Naked Guacamole (avocado, tomato, Serrano chiles, cilantro, and onion) topped with four chipotle-sauteed shrimp, crumbled bacon, chicharron and diced green apple. If you’re looking for the ultimate guacamole experience, this is it. It’s smoky, a little bit spicy and very rich.
Strawberry, Serrano & Cucumber Guacamole with Candied Walnuts
Basic Guacamole topped with fresh strawberries, diced cucumbers, candied walnuts, and Serrano chiles. Fruit guacamoles are very popular in Mexico. This is not sweet – a great option for diners who do not want onion or cilantro, but still crave great flavor.
Grilled Sweet Corn with Butter, Cotixa, Lime & Guajillo Chiles, Chipotle Sauce
Two ears of corn, roasted then grilled, cut into pieces, drizzled with melted butter, cotixa cheese, guajillo chiles, green onions and a squeeze of chipotle-lime sauce. This is the ultimate “street food” with a SOL twist, of course.
Yellowtail Aguachiles Verde with Volcano Salsa
Raw, fresh yellowtail cut in strips, with fresh-squeezed lemons & lime juice, extra-virgin olive oil, finely cut red onions and cucumbers. The Volcano Salsa is chopped jalapenos, tomatillos, and cilantro. This is a variation of a ceviche – aguachiles can be found on every beach in Mexico. Our “verde” comes from jalapenos, and on a heat scale of 1-10, it’s a 7.
Grilled ‘Al Pastor’ Taco
Boneless pork loin pounded out thin & rubbed with an adobo (a marinade of chiles and garlic which is not spicy), then flash-grilled, and served on a large corn tortilla with melted cheese, diced grilled pineapple and onion-cilantro mix. “Al Pastor” tacos are the iconic Mexico City taco cooked on every street corner (think: hot dogs in New York City).
Chicken ‘Tinga Entrée
Shredded boneless chicken quickly sautéed with red onions, red peppers, jalapeno strips, and chipotles in adobo & cilantro, served with tostadas, crema, shredded lettuce. A ‘tinga is a term used to describe simple home cooking.
Boneless shredded chicken meat rolled in corn tortillas, topped with melted cheese, house-made Mole Negro, queso fresco, lettuce, pico de gallo & crema. These are served three per dish with two sides at dinner, and one side at lunch. These are similar to enchiladas, but possess a rich and unusual flavor.
“Three Sins” Dulce de Leche Flan
The flan made of dulce de leche, a sweet, caramel dessert with dark caramel sauce, (Sin #1), topped with Whipped Cream (Sin #2) & Chocolate-Almond-Chipotle Bark (Sin #3). This is an amazing dessert to enjoy with one of our great Anejo or Reposada tequilas. Truly sinful.
Full menus can be found online at http://www.solcocina.com/menu.html