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Dining Guide for Families in Orange County

Sol Cocina New Baja-Inspired Menu

SOL Cocina introduces a new menu of Baja-inspired cuisine. The new menu features the season’s freshest ingredients artfully presented in dishes such as ‘Firing Squad’ Mezcal Shrimp, a unique interpretation of sautéed shrimp with mezcal, chipotle, pineapple, and fresh tomato fired up in an iron cazuela and served with butter lettuce leaf wraps. Sweet Corn and Baja Stone Crab Soup, ‘Charro’ Bone-In Ribeye Steak, and Puerto Nuevo Lobster Tacos are also among the flavorful new offerings presented on SOL’s new menu.

Among the new items featured on the SOL Winter Menu:

Photo courtesy of Sol Cocina

Photo courtesy of Sol Cocina

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.

SHRIMP TORITOS
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 sautéed shrimp, chipotle, pineapple, fresh tomato, mezcal and lime. This antojito is fun to share, with hot, spicy sautéed shrimp served with butter lettuce leaves for wrapping. Named ‘firing squad’ for it’s quick heat, this dish is both potent and flavorful.

Photo courtesy of Sol Cocina

Photo courtesy of Sol Cocina

SWEET CORN & CRAB SOUP
This creamy Baja-style corn chowder is garnished with 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 sautéed in butter and wine, then finished with heavy cream.

Photo courtesy of Sol Cocina

Photo courtesy of Sol Cocina

‘CANARDITAS’ DUCK TACOS
Our deep-fried duck leg confit served with a tequila-laced blackberry serrano salsa envinada, avocado, cilantro & 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.

Photo courtesy of Sol Cocina

Photo courtesy of Sol Cocina

GRILLED GIANT SHRIMP
These huge sweet prawns are butterflied in the shell, skewered and quickly grilled. They’re then served atop rice 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
Our naturally and humanely raised chicken is now served with a delicious Torta de Elote (corn bread pudding) as well as our Avocado Arugula Salad.

PUERTO NUEVO LOBSTER TACOS
Back by popular demand, these tacos feature succulent lobster meat sautéed 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.

TORTA BUFALADA
Our popular bufalada taco is now available as a torta. This lunch-only item features chicken, carne asada, carnitas, guacamole, cheese, and pickled jalapenos.

SOL’S FLAN
Our creamy flan is flavored with vanilla & 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.

Sol Cocina is located at 251 East Coast Highway in Newport Beach. Reservations are available by calling (949) 675-9800.

Facts, photos and information provided on behalf of Sol Cocina

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