SOL Cocina – Newport Beach Executive Chef Deborah Schneider introduces new items to her already celebrated menu of authentic Coastal Mexican cuisine with a fresh modern interpretation. With additions to both the lunch and dinner menus, we see the season’s freshest, most flavorful ingredients in new dishes such as guacamole withpomegranate & walnuts, mushroom chicharron, pozole verde, pork pibil, and deep-fried bananas.
“My menu revolves around the philosophy that the freshest ingredients ensure the best tasting, most flavorful dishes, so I like to change things up seasonally,” said Chef Deb, whose menu at SOL focuses on flavorful dishes built around impeccably fresh seafood, premium meats, and more than a dozen fresh salsas made daily. “SOL’s menu stays true to the simple and fresh Baja style of cooking, and this menu features recipes from my latest cookbook,The Mexican Slow Cooker, which guests can purchase during their meal.”
Much of SOL’s menu can be madevegetarian and vegan-friendlyand many items are100% wheat-free.
Full menus can be found online athttp://www.solcocina.com/newport-beach/menu/.
Posted by Lauren Grelle