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Tuesday, August 10, 2010

SOL Cocina Introduces A Midsummer Night’s Dream Menu

Executive Chef Deborah Schneider add new menu items

New bar offerings with grande-sized SOL Signature Cocktails

Newport Beach, AUGUST 2010 – SOL Cocina’s Executive Chef Deborah Schneider has added new items to SOL’s already expansive menu of eclectic twists on traditional Baja cuisine. Also, the restaurant’s bar menu sees the addition of a new size: Grande. Guests will now have the option of two sizes when ordering SOL Signature Cocktails, including its many specialty margaritas, from the classic House Margarita to the more exotic Raspberry-Serrano and Cucumber-Jalapeno varieties. A full list of SOL’s uniquely refreshing cocktails can be found here:

New menu items added this month include:

TACO BUFALADA – The taquero’s favorite, a heap of mixed meats (chicken, carne asada & carnitas) on melted Oaxaca & cotixa cheeses with onion, guacamole, pico de gallo and radish.

CRISPY CHIPOTLE CHICKEN TACO – Black beans, grilled chicken, squeeze of chipotle-garlic salsa, pineapple salsa and avocado sauce layered in a crisp 6” corn tortilla and topped with pickled red onions.

WOOD-GRILLED 16-OZ RIBEYE ‘CHARRO’ STEAK – A Charro is a Mexican cowboy and SOL’s Angus 16-ounce bone-in ribeye steak, is usually called a “cowboy.” This perfectly seasoned mesquite-grilled steak is served with avocado-garlic butter and oven-roasted potatoes.

LOBSTER & SHRIMP TACOS – Chunks of spiny lobster meat and shrimp are sautéed and served in three five-inch corn tortillas. Each of the three tacos is served with a different salsa: mango habanero, pico de gallo and tomatillo (guests may request all three with one salsa).

SHRIMP & JALAPENO MOLCAJETE – In Baja, lava rock molcajetes – serving dishes that cook foods – are a restaurant fixture. Once cooked in the molcajetes, the dish is then served smokin’ hot at the table. Due to health department regulations, SOL has custom-made ‘faux-cajete’ dishes in which it serves the sautéed shrimp with jalapeno, red onion, nopales, garlic, tomato, white wine and manchego cheese. The dish is served topped with crumbled cotixa cheese and green onions, and served with warm corn tortillas.

CARNE ASADA GRILLED BURRITO – a 12-inch flour tortilla is filled with carne asada, combination of cheeses, black beans, guacamole, carne asada, onions and cilantro before it is grilled to perfection.

CHICKEN ENCHILADAS with CORN & BLACK BEAN SALSA – Grilled chicken and calabasa (zucchini) mixed with sautéed spinach, garlic, creamy bechamel sauce, with jack and manchego cheeses. Rolled up in corn tortillas and baked with guajillo chile salsa roja (SOL’s version of enchilada sauce) and more cheese, then topped with crema and a simple corn and black bean salsa.

DOS SOPES – According to Chef Deb, “just great authentic flavors, very filling and delicious!” This dish features two handmade corn sopes (fresh corn masa patted into thick rounds, toasted and deep-fried – yum!), spiced with minced garlic and jalapenos, and served with one of each: #1: black beans, Kurobuta pork carnitas, spicy cabbage slaw and pickled red onions; or #2: housemade chorizo sautéed with onions, black beans with crema, fresh onions and cilantro. Served with grilled corn, cotixa cheese, chiles, and a half-pickled jalapeno.

CAFÉ CON LECHE FLAN – A mouthwatering dessert made with vanilla, coffee and cinnamon, with a layer of chocolate crumbs. Topped with rich Kahlua-chocolate sauce and dark caramel, the dessert is served with fresh fruit.

Full menus can be found online at

SOL Cocina is a unique restaurant and bar celebrating traditional Baja cuisine with a fresh, modern interpretation. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. SOL offers a decadent menu of the freshest seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with artisan tequilas and mezcals.

Located at 251 E. Coast Highway at the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.), Dinner (Mon-Wed 4:30 p.m. – 10 p.m.; Thurs-Sun 4:30 p.m. – 11 p.m.), Happy Hour (3 p.m. – 6 p.m. daily; bar open till 2 a.m. daily), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). Private Room available.

For more information, call 949.675.9800 or visit

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