SOL Cocina presents 3rd Annual MOLES & MEZCAL Festival


Attend the 3rd annual Mole Festival, MOLES & MEZCAL at Sol Cocina during the month of March. Executive Chef Debora Schneider will be presenting mole specials for guests and hand-made artisan mezcal cocktails will be created by Beverage Director Colin Pflugradt.

“We introduced this mole festival two years ago and it was met with rave reviews, so we had no choice but to follow it up with a month-long event that allows our guests to try unique moles and mezcal-based cocktails,” says Chef Schneider, who is a James Beard Award-nominated cookbook author whose next book, Williams Sonoma Rustic Mexican Cooking will be coming out in May 2017, and whose most recent cookbook, Salsas and Moles, a collection of 60 authentic salsa and mole recipes, inspired the inception of the festival.

For the month of March, all SOL Cocina locations nationwide will feature four mole specials, as well as two inspired mezcal cocktails designed to give guests a smooth introduction to the unique flavors of the spirit and show how it can be utilized to create interesting cocktails.

“While all tequilas are a type of mezcal, not all mezcals are tequila,” explained Pflugradt, who has overseen the beverage program at SOL Cocina since its first location opened in 2009. “Tequila can only be made from Blue Weber agave, while mezcal can be made with several types of agave, some of them wild. Mezcal agave are typically cooked in underground pits, giving the distinctive smokiness that sets mezcal apart.”

During the month-long celebration, guests will be able to enjoy the following moles from 5 p.m. to 10 p.m. as part of the MOLES & MEZCAL special menu:

served as entrees during dinner hours

mole verde with shrimp-stu­ffed California squid – fresh Monterey Bay squid stu­ed with shrimp, arroz verde, herbs & lemon on Mole Verde, with edamame & achiote oil.
*mole verde – tomatillo, poblano chile, jalapeno chile, garlic, onion, epazote, parsley, cilantro, marjoram, chicken stock, corn masa

duck mole manchamanteles and a corn poblano tamale – red chile mole made with ancho chiles, and fresh and dried fruit. The combination is excellent with our slow-cooked duck!
*mole manchamanteles – ancho chile, pineapple, apple, almonds, raisins, garlic, onion, tomato, spices, chicken stock, corn masa

border chile colorado con carne – Chihuahua-style adobo of chile colorado cooked with diced beef shortrib – spicy! Topped with Mexican crema
*adobo colorado – New Mexico dry chile colorado, guajillo chiles, garlic, spices

mole negro on stu­ffed chicken breast – our house mole negro, chicken breast stu­ed with nopales and cheese, agave-roasted kabocha squash, crema, peanuts
*mole negro – chile negro, chile pasilla, chile ancho, chile chipotle,onion,garlic, tomato, tomatillo, banana, almonds, peanuts, sesame seed, raisins, spices, chocolate


blackberry basil – featuring vida mezcal muddled fresh berries and basil with fresh lime juice and agave nectar

pomegranate cinnamon – featuring kimo blanco mezcal pomegranate juice, lime, agave nectar, blanco mezcal & tequila in a cinnamon rimmed glass

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