SOL Mexican Cocina has introduced new winter favorites to their Baja-inspired menu. As the weather cools, our palates crave heartier food that warm our bellies and please our tastebuds- and if Mexican is what you crave then look no further. SOL offers a menu that changes seasonally to reflect the freshest ingredients available.
The new menu offers dishes such as ‘Firing Squad’ Mezcal Shrimp, an exceptional interpretation of sauteed shrimp with mezcal, chipotle, pineapple, and fresh tomato fired up in an iron cazuela and served with butter lettuce leaf wraps. Sweet Corn and Crab Soup, ‘Charro’ Bone-In Ribeye Steak, and the Puerto Nuevo Lobster Tacos are also among the flavorful new offerings presented on SOL’s new menu.
POMEGRANATE GUACAMOLE ‘EN NOGADA’
This seasonal guacamole references a famous traditional Mexican dish for fall called chiles en nogada. It begins with our basic guacamole (avocado, lime juice, salt) and is topped with pomegranate seeds, candied toasted walnuts, mild, creamy goat cheese and red onions, with strips of our house-made, tequila-pickled jalapeno on top.
Stuffed small peppers are a classic Mexican antojito. Colorful and sweet, our Toritos are packed full of shrimp and cheese. They’re roasted and then topped with a mango salsa which has both sweetness and pronounced heat from habaneros. This is a perfect sharable starter or bar nibble.
‘FIRING SQUAD’ MEZCAL SHRIMP
Fired up in an iron cazuela, this dish begins with quickly sauteed shrimp, chipotle, pineapple, fresh tomato, mezcal and lime. This antojito is fun to share, with hot, spicy sauteed shrimp served with butter lettuce leaves for wrapping. Named ‘firing squad’ for its quick hear, this dish both potent and flavorful.
SWEET CORN & CRAB SOUP
This creamy Baja-style corn chowder is garnished with a generous lump of buttered crab meat from Baja California. This dish is inspired by the Valle de Gauadule in Baja, where small farms and vineyards fill the valleys all the way to the Pacific. The soup is based on lobster/ shrimp stock, simmered with fresh corn, roasted poblanos and vegetables sauteed in butter and wine, then finished with heavy cream.
‘CANARDITAS’ DUCK TACOS
Our deep-fried duck leg confit served with a tequila-laced blackberry serrano salsa envinada, avocado, cilantro and onion, and corn tortillas to build your own tacos. Fruit sauces pair wonderfully with duck. This spicy fruit salsa is slow-cooked with red wine and a dash of tequila.
GRILLED GIANT SHRIMP
These huge sweet prawns are butterflied in the shell, skewered and quickly grilled. They’re then served atop rick and a rich, traditional mojo de ajo butter sauce with white wine and lemon.
LONGANIZA WITH TORTA DE ELOTE
Our locally made grilled longaniza sausages are served with a creamy corn bread pudding, grilled jalapeno toreado and slow-roasted tomatoes and garlic.
FREE RANGE HALF CHICKEN WITH CHILE CON LIMON
Back by popular demand, these tacos feature succulent lobster meat sauteed with garlic and butter (mojo de ajo style) and are topped with three signature salsas: mango habanero, raw tomatillo, pico de gallo and ripe avocado.
“CHARRO’ BONE-IN RIBEYE STEAK
Top-quality Angus beef ribeye steak is grilled on the bone and then finished with an herbed garlic butter.
Our popular bufalada taco is now available as a torta. This lunch-only item features chicken, carne asada, carnitas, guacamole, cheese and pickled jalapenos.
Our creamy flan is flavored with vanilla and a touch of Ibarra chocolate, served in a deep dish with caramel sauce on the bottom and Mexican chocolate-pistachio crisps. This delicate flan is ultra-creamy and delicious, with just a hint of Mexican spices in each bite and a pool of golden caramel swirled at the bottom of the dish.