Inaugural Mole Festival highlights recipes from Executive Chef Deborah Schneider’s latest cookbook, Salsas and Moles
In conjunction with the release ofSOL CocinaExecutive Chef Deborah Schneider’scookbook,Salsas and Moles, the restaurant will hosts its inaugural Mole Festival,MOLES & MEZCAL,from Wednesday, April 22ndthrough Thursday, April 30th. During that time, guests will be able to try a few of the most noted dishes fromSalsas and Moles, a collection of 60 authentic salsa and mole recipes.
‘It can be argued thatsalsahas surpassedketchupas America’s favorite condiment, and my latest book,Salsas and Moles, presents authentic salsa and mole recipes that showcase the unique flavors of Mexico and beyond, says Chef Schneider, who is a James Beard Award-nominated cookbook author. ‘We make more than 20 salsas fresh daily in our kitchen, and this mole festival will now allow our guests to try four special moles, which include a sweet mole as a dessert, and there will also be a mole-inspired cocktail. There’s something for everyone.
From Wednesday, April 22ndthrough Thursday, April 30thguests will be able to enjoy the following moles from 5 p.m. to 10 p.m. as part of the MOLES & MEZCAL special menu:
Mole Poblano with Tequila Chicken
Mole Verde with Grilled Shrimp
Red Chile Mole with Sweet Potato Enchiladas
Deep-Fried Ice Cream over a Sweet Almond Mole Sauce
Taste of the Mole Festival Choice of 3 Mole Sauces
Molerita a mole-inspired mezcal-based margarita
ABOUTSALSAS AND MOLES
Dubbed “the reigning queen of San Diego chefs” byBon Appetit, Chef Schneider brings three decades of professional cooking experience and deep knowledge of Mexican cuisine toSalsas and Moles.
Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More, by Deborah Schneider; photos by Maren Caruso
Published by Ten Speed Press, an imprint of Penguin Random House, LLC.
On sale April 14, 2015 at SOL Cocina and solita locations
Available for preorder onAmazon