Tag Archives: sol cocina


SOL Cocina teams up with Nekter Juice Bar

Need a refreshing drink for those hot summer afternoons? SOL Cocina and Nekter Juice Bar have teamed up to make that a reality! Known for its fresh juices, Nekter Juice Bar has introduced Nekter on the Rocks, a collection of three low-calorie, premium cold-pressed mixers that transform ordinary spirits into vibrant, flavorful cocktails.

Visit SOL Cocina at Scottsdale Quarter and enjoy the SOL Sunset—created by Sol’s Beverage Director, Colin Pflugradt, using the Arizona Sunset flavor from the Nekter on The Rocks line. The SOL Sunset, made with grapefruit, orange, blood orange, peach and agave is available there until mid-August. Order this refreshing cocktail at SOL and you will also receive a recipe card with instructions on how to make your own drink at home. The cards can also be used at Nekter for $2 off a mixer. Below are instructions on how to make your own SOL Sunset:

Fill a martini shaker with ice
Add 1-1/2 oz premium blue agave tequila
½ oz St. Germain Liqueur
4 oz Arizona Sunset Mixer
Shake well and strain over fresh ice

Courtesy of SOL Cocina

The Dish: National Guacamole Day

It’s no secret that Americans love their food. Following suit of our country’s beloved foodstuffs, the Mexican cuisine-inspired green mash known as guacamole has its own day — September 16.  If this isn’t the best excuse to eat guac on a spoon, we don’t know what is.

If you’re anything like us, guacamole is a dinner staple. Whether it’s slathered on a burger or piled on a mountain of tortilla chips, we’ll eat it in a box, with a fox, etc. From Barrio Queen’s pomegranate or craisin guacamole to Sumomaya’s cherry gauc, Arizona’s chefs have taken the avocado dip to whole new levels. One of our favorites is from Scottsdale Quarter’s SOL Mexican Cocina. The restaurant was kind enough to share a recipe for its Guacamole Verano.

Notes: This light guacamole tastes just like summer. It contains no onions, tomato or cilantro.
Serves: 2 to 4

What you need:
Juice of half a fresh lime (about 1 tablespoon)
1/4- 1/2 teaspoon sea salt (to taste)
1 tablespoon sliced almonds, lightly toasted
8-10 ripe raspberries
1 teaspoon minced seeded serrano chiles
1 tablespoon cotixa cheese, feta cheese or goat cheese
1/2 teaspoon ‘Tajine’ brand chile con limon
Peel and seed the avocado and mash it with the fresh-squeezed lime juice and salt to taste in a molcajete or small bowl. Arrange the almonds, raspberries, serrano chiles and crumbled cheese in neat rows on top. Spinkle the chile con limon on the raspberries to bring out their sweetness. Stir everything together before enjoying with tostadas and an ice-cold margarita!

Thirsty Thursday: SOL Cocina

If you are looking for an authentic Mexican restaurant, look no further than SOL Cocina. The restaurant’s food and drinks are inspired by traditional Baja cuisine and are simply delicious. Pair the carne asada tacos, xolo tacos, or ceviche with a fruity watermelon margarita (my favorite), a classic SOL Granda Casa Noble Reposado Margarita, or the sparkling pomegranate cocktail. All of these are perfect for a late-spring night on the town!

Watermelon Margarita, SOL CocinaWatermelon Margarita


  • 5 watermelon chunks about half inch each
  • 2 oz Corralejo Blanco tequila
  • 1 ½ oz simple syrup
  • 1 oz fresh-squeezed lime juice


  • In a cocktail mixing tin, muddle watermelon
  • Add remaining ingredients and shake
  • Strain over ice into a glass


Casa Noble, SOL CocinaSOL Casa Noble Single Barrel Reposado Skinny Margarita


  • 3 oz Casa Noble Single Barrel Reposado
  • 2 ½ oz lime juice
  • 1 ½ oz agave nectar
  • 1 oz soda water


  • Shake and strain over fresh ice


Sparkling Pomegranate, SOL CocinaSparkling Pomegranate


  • 1 ½ oz Grey Goose vodka
  • ½ oz St. Germaine Elderflower liqueur
  • 1 ½ oz pomegranate juice
  • ½ oz sparkling wine
SOL Cocina

Mimosas & Mexican Food: Brunch At SOL Cocina

On June 23rd, SOL Cocina began serving brunch with a south-of-the-border, Baja twist.

When I think brunch, I picture myself, mimosa in hand, mingling and schmoozing with socialites donned in their Sunday best — nay, more like their Kentucky Derby attire (floppy hats, sun dresses, the whole shebang).

But, in reality, brunch is nothing like that. Well, the mimosa is still in the picture, of course; those are always involved.

For this particular Sunday morning/afternoon, we decided on SOL Cocina, which had a newly added brunch menu. Now, I had only ever ventured to Olive & Ivy for brunch, and its menu consisted of dishes with typical items, including potatoes, eggs, toast, bacon, etc. So when I asked myself if Mexican food at 11 a.m. was a good idea, I had no idea what to expect. My stomach wasn’t used to digesting south-of-the-border food before the dinner (or fourth meal) hour.

After roaming the Scottsdale Quarter, we finally found SOL Cocina, and I’m still not sure how we missed it with its bright, bold-red awning. Here’s one thing to note: There is, in fact, a parking garage located right next to the restaurant.

While waiting for our other two guests, we were greeted by our spunky waitress, who informed us that the limes, hot sauce and salt on the table were considered in Mexico the “salt and pepper of the table.” Thank goodness because I was starting to worry I wasn’t wild enough for this place, thinking margaritas were in store.

If you’re a wimp like me and can’t handle spicy or hot food, go easy on the “mild” salsa when tostada dipping. Considered an eight (out of 10) by the restaurant, the waitress swore it was more of a two. No, that salsa had a spicy kick when I least expected it. Looks like I have at least one thing in common with the one who gave the salsa that eight rating — we’re salsa soul mates.

So as I washed down the salsa with my mimosa — which, by the way ladies and the only 20-something male in the restaurant that day daintily sipping on one, SOL offers $1 refills, after paying the initial $7; what a deal! — I skimmed the menu, looking over the brunch options, and this caught every one of our eyes: “Enough to feed the whole family — ”. We scoffed. Papas ‘Papi’, challenge accepted. We also ordered the Machaca Wrap Ahogado, the Breakfast Torta and the Souffle Carlotta.

Rounds of coffee, orange juice and water later, our food — or shall I say, “feast” — arrived.

Two things: One, they weren’t kidding about the Papas ‘Papi’ feeding the entire family; and two, just how big of a family are they referring to anyway?

The Papas ‘Papi’ was a heart-stopping heap of food, with potatoes, onions, melted cheese, pork chorizo, bacon, serrano chiles, green onions and pice de gallo — all smothered with crema. It made the rest of our dishes look like amuse-bouches. Surprisingly, the Papas ‘Papi’ was my favorite of the four dishes.

The Souffle Carlotta came in second, with its soft and sweet Mexican kick. Considered SOL’s version of the French toast, the Souffle Carlotta had a hint of Patron Citronage and lemon zest in the bread pudding, which, for a slight moment, brought back memories of my grandmother’s flan. (The language isn’t the only thing the Mexican and Filipino cultures have in common, even if just slightly.) Topped and drizzled with organic agave syrup, mango, berries, vanilla whipped cream, almonds and powdered sugar, this dish quickly became a favorite.

As for the Machaca Wrap Ahogado, who doesn’t love machaca? Growing up in Yuma, Ariz., I had yet to find a Mexican food restaurant in the Valley that ever came close to the authentic food found in the town bordered by both Mexico and California; but with this machaca dish, SOL Cocina is now the closest thing.

Cooked with ancho chile, onion, cumin and oregano, the shredded beef concoction folded in a flour tortilla with eggs, cheese, refried beans, all topped with red salsa and pico de gallo, had “great flavor composition,” according to one of my brunch companions. The layers of ingredients complemented one another and wasn’t as overwhelming as I thought it would be.

The Breakfast Torta, on the other hand, was a more traditional brunch entree, compared to the flavor combinations of the other three dishes. The telera roll stuffed with eggs, cheese, bacon, avocado and pickled jalapenos, however, was still a delicious treat. Compared to other greasy, messy tortas I’ve had in the past, this one tasted fresh and didn’t weigh me down. (And this is probably due to the fact that SOL Cocina works with fresh, seasonal ingredients.)

With its old world charm, SOL Cocina not only offers a comfortable, cozy environment to gather with friends and family on an early Sunday afternoon, it also offers authentic Mexican, Baja California inspired cuisine and authentic flavors.

In hindsight, I’m glad we parked on the other side of the Quarter; I definitely needed to walk off all of that food — and window shop, of course.

For more information about SOL Cocina, visit solcocina.com.

SOL Mexican Cocina
15323 N. Scottsdale Rd.
(480) 245-6708

Date Night: Scottsdale Living Magazine

Date Night: SOL Cocina, ZuZu Lounge And More

Looking for a date that goes beyond the basic dinner and a movie?

Here are five ways to create a date night to remember:

Last-chance workout

Sometimes a workout is just what you need to boost your confidence before date night. Mountainside Fitness offers more than 80 group fitness classes each week, stadium-style cardio equipment with personal TVs, certified personal trainers for personalized butt kicking, and Mountainside even offers “Parents Night Out” because parents need date nights, too.

N.E. corner of 116th St. and Shea Blvd.
E. Sahuaro Dr.
(480) 889-8889

Date Night: Make MeaningShow your creative side

Make Meaning, which recently opened at the Shops at Scottsdale Quarter, offers visitors the opportunity to get their art on with opportunities to create and customize soap, candles, jewelry, design glassware, and even decorate cakes. Make Meaning also offers “Make It After Dark,” a schedule of programs and specials exclusively for adults. It’s the perfect unconventional date or after work happy hour with a twist.

15257 N. Scottsdale Rd.
(480) 845-0000

Date Night: SOL CocinaGet your Baja on

SOL Cocina bring authentic Baja California cuisine — which originated from the fishing families and ranchers who came from mainland Mexico — to Scottsdale. Look for staples like beer-battered mushroom tacos ($6), peanut-crusted goat cheese in chipotle syrup ($11.50), fish pibil ($25.50), build-your-own guacamole with a add-ins like bacon, pineapple, strawberry, tequila, chicharrón, sugar walnuts and cheese ($12-plus).

15279 N. Scottsdale Rd.
(480) 245-6708


Date Night: ZuZu Lounge

If you’ve got a mid-week date to plan, ZuZu Lounge offers its Ho Wine Experience every Wednesday from 5-7 p.m. Sip wine, meet representatives from top wineries, and learn about how the wine is made. If it’s a weekend date, ZuZu offers sHOwdown from  5-7p.m. on Saturday nights. A different drink is featured each night, all created by ZuZu’s expert mixologists. The featured wines and drinks also remain on special all night.

6850 E. Main St.
(480) 421-7997

Scottsdale Living Magazine Spring 2012