Sol Cocina has recently introduced new seasonal lunch and dinner menu items. All of the dishes at Sol Cocina are made using the freshest seasonal produce. Guests can request menu items to be made vegetarian or vegan, with many items already 100% wheat free. Executive Chef Deborah Schneider is proud to announce these healthy new menu items to Sol Cocina:
Tacones (Lunch & Dinner)
A Tacone is a healthy, light ‘burrito’ made with salad instead of rice and beans inside. Ours is made with our mix of organic baby lettuce, Napa cabbage, and radicchio tossed with avocado Caesar dressing, Cotixa cheese, shredded carrots, radish slices, pico de gallo, creamy spicy salsa and sliced avocado, as well as your choice of delicious meat (or vegetarian options), all rolled up in a giant chipotle-flour tortilla.
Ultimate Burrito ‘Mar y Tierra’ (Lunch & Dinner)
The most amazing burrito EVER – this one can serve up to 4 guests! A large grilled chipotle-flour tortilla, with melted Jack & Oaxacan cheeses and black beans all topped with grilled filet medallions, agave shrimp, crisp bacon, sliced buttery avocado, diced tomatoes, onions, and a spicy salsa. Served open-faced with a steak knife, this is a surf & turf to remember.
Shrimp Salad ‘Esquites’ (Lunch & Dinner)
Juicy shrimp sautéed with extra virgin olive oil on baby wild arugula, tossed with warm grilled corn kernels (‘esquites’), fresh-squeezed lemon juice and pico de gallo, pickled jalapeno strips, cotixa cheese, and ground guajillo chiles.
Note: this is Wheat-Free
Mexican Onion Soup (Lunch & Dinner)
Sliced onions slowly caramelized with cumin, ancho chile and oregano and simmered with vegetarian stock, tomatoes and chipotle chiles. This moderately spicy soup is ladled hot over crisp-fried tortilla strips, and scattered with jack cheese, crumbled queso fresco cheese and chopped cilantro.
Note: this is Vegetarian and Wheat-Free; Vegan without cheese
Beer Battered Shrimp Tacos (Lunch & Dinner)
Shrimp in our house-made beer batter, deep-fried until crisp, served on a corn tortilla with avocado-cilantro sauce, lime crema, pico de gallo, and cabbage.
Sweet Potato & Black Bean Taco (Lunch & Dinner)
One of Chef Deb’s featured recipes from Oprah’s O Magazine! A delicious tangle of caramelized onion, roasted poblano chile, roasted sweet potato and black beans served on a corn tortilla with melted Oaxacan cheese, a drizzle of spicy chipotle salsa and pico de gallo.
Note: this is Vegetarian and Wheat-Free; Vegan without cheese and chipotle salsa
Mexx Chopp Big Salad (Lunch & Dinner)
A mix of organic baby lettuce, Napa cabbage, and radicchio tossed with avocado Caesar dressing, pico de gallo, cotixa cheese, black beans, diced nopales, grilled corn and sauteed almonds, topped with fried tortilla strips and diced avocado.
Note: this is Vegetarian and Wheat-Free; Vegan without cheese. Guests may top their salad with their choice of grilled lemon-mezcal chicken, carne asada, beer-battered or chipotle shrimp or vegetarian/vegan options.
Chipotle Chicken ‘Desmadres’ (Dinner)
The translation of ‘Desmadres’ is “a big mess” – and this is one delicious mess. Thinly-pounded boneless chicken breast grilled with chipotles and fresh garlic, olive oil and chopped cilantro. Topped with wild baby arugula leaves and a big spoonful of chunky avocado-tomato salad.
Note: this is Wheat-Free
Guava Crème Brulee
Rich, luscious crème brulee spiked with tart pink guava and fresh raspberries, a burnt-sugar crust and powdered sugar.
251 PCH Newport Beach, CA 92660