When the food on a plate is so seductive that it’s devoured before it can be photographed and shared with the social media stratosphere, you know it’s something special.
SOL Mexican Cocina in the Scottsdale Quarter is something special.
Executive Chef Deborah Schneider has created bold, modern interpretations of traditional coastal Mexican cuisine with a focus on fresh, sustainable ingredients.
SOL does an impeccable job of matching the mood with the menu, creating an environment that is the perfect juxtaposition of Old World charm and hip, urban comfort. Located at the Scottsdale Quarter, SOL is the ideal place to sit back, relax and sip on a margarita with friends. The perfectly shaded patio features plush seating, an outdoor bar and a view overlooking the heart of Scottsdale.
SOL does something else most restaurants don’t do: It features an open kitchen with seating so guests can see their dinners being created.
“I insist on cooking in an open kitchen (for) two reasons,” Schneider says. “One: The kitchen is the heart of the restaurant. Two: Because they can see us and we can see them. I am cooking for a real person, and I think it creates a deeper connection in each direction.”
Scheider, author of “Baja! Cooking on the Edge,” has created a menu that offers an alternative to the Mexican food we are used to eating. SOL’s chefs focus on flavorful cuisine in smaller, healthier portions. Don’t think that healthy translates to boring and tasteless. SOL’s dishes are as vibrant and dynamic as you will find anywhere. Some of the dishes that stood out during a recent visit:
“Naked Guacamole,” made with ripe avocados, cilantro, lime, onions, serrano chiles, tomatoes and served with tostadas. It’s in the running for the best guacamole in the Valley.
“Coconut Calamari,” deep-fried calamari steak dusted with dried orange peel and sesame seeds, with spicy lime dipping sauce.
“Grilled Fish Taco Zarandeado Taco Plate,” adobo-marinated and grilled, with pineapple-cucumber salsa, salsa quemada, cabbage and avocado sauce. My mouth is watering at the memory.
“Pork Carnitas,” premium pork slow-roasted and shredded, served en cazuela with diced avocado, onion and cilantro, tomatillo salsa and chicharron. So perfectly cooked, it melts in your mouth like cotton candy.
“Carne Estofado,” angus skirt steak grilled and sliced, tossed with pan-seared peppers and onions, garlic and cilantro and served with chimichurri sauce, avocado and a grilled jalapeno. This may be the most flavorful mouthful of red meat we’ve ever experienced.
To complement the amazing dishes, SOL’s dynamic bar offers inventive hand-made cocktails, featuring more than 60 artisan tequilas and the best margaritas in Scottsdale.
Make sure to take your friends when you visit SOL, because words won’t be able to capture the deliciousness of the dishes. And your Facebook friends won’t get to see pictures because the plates will be empty before you can say “click.”
CHECK IT OUT
SOL Mexican Cocina
15323 N. Scottsdale Rd.
Scottsdale, AZ 85254
(480) 245-6708
