Anyone who shares my love of Mexican-inspired beverages and food will love SOL Cocina’s Moles & Mezcal tasting event happening now through April 13. For the next week, guests can try a few of the most noted dishes from SOL Cocina Executive Chef Deborah Schneider’s most recent cookbook, “Salsas and Moles,” a collection of 60 authentic salsa and mole recipes. Beverage Director Colin Pflugradt will feature mezcal specials to give guests a smooth introduction to its unique flavors and show how the create interesting cocktails using the spirit.
“We introduced this mole festival last year to rave reviews, so we had no choice but to follow it up this year with a week-long event that allows our guests to try unique moles and mezcal-based cocktails,” says Schneider, a James Beard Award-nominated cookbook author.
Guests can enjoy the following moles and mezcals from 5 to 10 p.m. as part of the special menu.
Shrimp in Green Mole with Pepitas & Cilantro
Grilled Chicken Breast with Mole Poblano
Machaca Taquitos enmolada with Red Mole Sauce, Crema, Lettuce, Pico de Gallo & Mexican Cheese
Mezcal Cocktail Specials
Vino Sangre – Red wine, ginger beer with Kemo Sabe reposado mezcal
Sabe Fuerte – Pineapple mint with chile con lime
SOL Cocina, 251 E. Pacific Coast Highway, Newport Beach, 949-675-9800, solcocina.com