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.