Sol Cocina is your neighborhood Baja style restaurant located inside of the Scottsdale Quarter. You can find it jam packed and slinging out tacos and margaritas on any night. SOL Cocina was born out of Baja California and has continued to expand along the Cali coast and into Arizona. What can you expect when you dine here? Upscale Mexican dining that echos the sea, sky and desert from it’s Baja roots. If you’ve been following Arizona Foodie for awhile now, you’re no stranger to this restaurant and have seen it pop up on our blog here, as well as on our social media feeds on many occasions.
We were back in for a taste of some of the new menu items and a few dishes that we just hadn’t tried before. My guest and I were seated at our high-top table and it wouldn’t be a successful Friday night if one of us didn’t order a ridiculous sized margarita topped with a beer, am I right?!
While we mulled over what to order for our entree we decided to try out the new mango con chiles scallops. A pleasing portion of scallops served over fresh sweet mangoes, crunchy cucumbers and jicama, some heat from sweet and hot chiles, a little fresh lime and a drizzle of soy and chile con limon. Don’t pass up on the guacamole either. Guacamole SOL is our favorite served with a rainbow of ingredients. Ripe green creamy avocado mixed with mango, tequila, goat cheese, pepitas and cilantro and they come with fresh made tostadas. If you’re looking for another new starter, say a soup, the red pozole is now on the menu made of premium pork and simmered with red chiles, stock and seasonings, along with corn nixtamal. The soup is served in a large bowl with traditional garnishes of shredded green cabbage, diced onions and cilantro, crunchy pork chicharron and a side of corn tortillas.
Also new to the menu for an entree is the chipotle garlic ribeye steak, a plump premium 12-ounce Angus ribeye steak rubbed with garlic and a touch of chipotles in adobo. This caught my eye but lost out to the grilled Kobe skirt steak and shrimp. The steak was tender and juicy atop a bit of sauteed garlic spinach with some avocado, grilled cebollita, tomatillo salsa and I added on shrimp. Such an enjoyable dish and the shrimp made me wish I had ordered the new grilled agave-chile shrimp tacos. I’m told the agave-chile marinade enhances the natural sweetness of the shrimp, which are set on guacamole and topped with a medium-spicy, creamy green salsa, lettuce and pico de gallo.
My guest that night opted for the wild fish on esquites which came out with an almond- lemon crust, resting on grilled sweet corn esquites with tomato, basil, fresh lime, epazote-avocado butter, scallions & cotixa cheese. Looking for a vegetarian option? The new goat cheese enchiladas aim to please with three types of cheese (jack, menonito and goat cheeses) in corn tortillas, baked under Salsa Verde, then topped with queso fresco, cotixa and Mexican crema.
Another new member to the menu and one that I’m ordering next time are the shortribs barbacoa. Boneless, premium beef shortribs that are rubbed with spices and chiles, seared and slow-cooked with stock and garlic until falling-apart tender. The shortribs are served in their juices in a iron cazuela with guacamole, onions, cotixa cheese and tortillas, and a side of deep-fried sweet potato.
For dessert my guest and I couldn’t resist the la guera’ blondie with white chocolate & pecans, served warm with ice cream & cajeta envinada (caramel sauce with a touch of reposado tequila) fruit, & pecans. You could also check out their newest dessert the pastel tres leches “1921.” Soon-to-open SOL Playa Vista Head Chef Tia Baker created this delectable version of an old-fashioned Mexican dessert. House-made white cake is soaked until softened with a rich, creamy sauce of cream, evaporated milk, milk and 1921 tequila liqueur, and then spiced with cinnamon and vanilla. It is absolutely delicious, like drinking a boozy, rich horchata… with whipped cream.
15323 N Scottsdale Rd
Scottsdale, AZ 85254