SOL Cocina 3rd annual Mole Festival
SOL Cocina is hosting its 3rd annual Mole Festival, MOLES & MEZCAL, during the month of March. Guests will be able to try mole specials presented by SOL Cocina Executive Chef Deborah Schneider and hand-made artisan mezcal cocktails created by SOL Beverage Director Colin Pflugradt.
For the month of March, all SOL Cocina locations nationwide will feature four mole specials, as well as two inspired mezcal cocktails designed to give guests a smooth introduction to the unique flavors of the spirit and show how it can be utilized to create interesting cocktails.
During the month-long celebration, guests will be able to enjoy the following moles from 5 p.m. to 10 p.m. as part of the MOLES & MEZCAL special menu:
FEATURED MOLE SPECIALS
served as entrees during dinner hours
mole verde with shrimp-stuffed California squid – fresh Monterey Bay squid stued with shrimp, arroz verde, herbs & lemon on Mole Verde, with edamame & achiote oil.
*mole verde – tomatillo, poblano chile, jalapeno chile, garlic, onion, epazote, parsley, cilantro, marjoram, chicken stock, corn masa
duck mole manchamanteles and a corn poblano tamale – red chile mole made with ancho chiles, and fresh and dried fruit. The combination is excellent with our slow-cooked duck!
*mole manchamanteles – ancho chile, pineapple, apple, almonds, raisins, garlic, onion, tomato, spices, chicken stock, corn masa
border chile colorado con carne – Chihuahua-style adobo of chile colorado cooked with diced beef shortrib – spicy! Topped with Mexican crema
*adobo colorado – New Mexico dry chile colorado, guajillo chiles, garlic, spices
mole negro on stuffed chicken breast – our house mole negro, chicken breast stued with nopales and cheese, agave-roasted kabocha squash, crema, peanuts
*mole negro – chile negro, chile pasilla, chile ancho, chile chipotle,onion,garlic, tomato, tomatillo, banana, almonds, peanuts, sesame seed, raisins, spices, chocolate
FEATURED MEZCAL COCKTAILS
blackberry basil – featuring vida mezcal muddled fresh berries and basil with fresh lime juice and agave nectar
pomegranate cinnamon – featuring kimo blanco mezcal pomegranate juice, lime, agave nectar, blanco mezcal & tequila in a cinnamon rimmed glass
Copies of Salsas and Moles are available for guests to purchase at SOL Cocina.