Today we’d like to introduce you to Playa Vista, Newport Beach, Huntington Beach, Valencia’s SOL Mexican Cocina.
So let’s start at the beginning – how’d you get into the restaurant business?
SOL Mexican Cocina partners Matt Baumayr, Richard Howland and Deborah Schneider met almost a decade ago, joining forces over their mutual love of the food, surf culture and pristine environment of Baja California. Deb had written her first cookbook, !Baja! Cooking on the Edge, and from there the concept for the first SOL Mexican Cocina in Newport Beach came to be, featuring made-from-scratch salsas (over 24) and big traditional Mexican flavors in modernized presentations, using fresh local and premium ingredients. The bar program of hand-muddled margaritas and cocktails were also made with fresh fruit, chiles and herbs, and a terrific array of small-batch tequilas and mezcals. SOL was the trend-setter in Mexican food and drink.
SOL’s first location in Newport Beach opened in 2009 – probably the worst time in many decades to launch a business, much less a concept as unique and cutting edge as SOL. Thanks to hard work and dedication on the part of opening staff (many of whom still work for SOL) and the support of the local community, we survived to open SOLs in Scottsdale, Cherry Creek Denver and Playa Vista, as well as a sister concept – solita Tacos & Margaritas in Huntington Beach and Valencia, California. Through the years and adding new locations, we have never forgotten our roots or our inspiration – to bring the best coastal Mexican food and drinks to our guests and our friends, and to celebrate the heart and soul of Mexico in everything we do.
What have been the biggest challenges you’ve faced over the years?
First, we opened our doors in September 2009 – a dark time in the restaurant business, but we made it through with the hard work and dedication of everyone on the team. Our next biggest challenge was communicating our style of authentic Mexican coastal cooking to customers whose expectations may have been shaped by old-school Sonoran style Mexican, which is much heavier. Our food is made fresh every day. It’s light, flavorful and often based on wood-grill cooking, which is a departure from what many people expected. But our customers ‘got us’ right away and enjoy what we do.
What stands out about SOL Mexican Cocina?
So many things! First of all our cocktails are all hand-muddled and based on fresh ingredients. We were trendsetters with our mezcal and tequila program, which features many hard-to-find brands.
Most Popular Items
Taco Vampiro
Double corn tortilla stuffed with cheese and serrano chiles, topped with guacamole and carne aside, fresh salsas and cotixa cheese – a cult favorite!
Hot & Raw Ceviche
fresh local wild fish ceviche with tropical fruit and habanero chiles – a wild combo of heat and crunch and fruit.
Shrimp Chili Relleno
Our Chile relleno exemplifies our food philosophy
. It’s grilled, not fried (light) stuffed with flavorful green rice (made with cilantro and more chiles) and topped with garlic shrimp, Mexican cheese and a fresh tomato-chipotle sauce.
“La Guera” Blondie
White chocolate – pecan ‘blondie’ served warm with a brandied dulce de leche sauced vanilla bean ice cream.
Farmers Market Margarita
Every month our beverage director comes up with a fantastic fresh-muddled margarita made with the best seasonal fruits and herbs, shaken with premium tequila and served in a tall, cool glass.
Grilled Kobe Skirt Steak
American wagyu skirt steak grilled, served on garlic-sauteed spinach with cilantro sauce, grilled jalapeños and green onions
Parking Advice:
Happy Hour:
Yes! SOL Mexican Cocina happy hour varies per location.
Average Entre Cost:$20
Address:
Phone:
Website: https://www.solcocina.com
Social Media links
- Facebook: https://www.facebook.com/SolCocinaRestaurants/
- Twitter: https://twitter.com/SOL_COCINA
- Instagram: https://www.instagram.com/solcocina/
