I was recently invited down to the launch party for happy hour week at SOL Cocina in Newport Beach. There was a VIP Media tasting of food and tequila before the public was let in. During the tasting, we got to taste three different Peligroso Tequilas paired with food. The three food items we got were:
HOT & RAW CEVICHE paired with Peligroso Blanco:
Fresh albacore, kosher salt, fresh squeezed lime juice, tomato, white onion, mango, pineapple, fresh orange bits, cucumber, habanero chiles, cilantro & avocado
CHIPOTLE CHICKEN SOPE paired with Peligroso Reposado:
Fresh corn masa flavored with garlic & ancho chile, formed into sopes and toasted, then fried. Topped with oaxacan cheese, poblano chiles & onions cooked with cream, epazote leaf, black pepper, salt, roasted chicken with chipotles in adobo & garlic; spicy cabbage slaw and habanero-pickled red onion on top
CORN, SHRIMP & BLACK BEAN CAKE, Tomatillo Salsa & Queso Fresco paired with Peligroso Anejo:
Fresh white corn, shrimp, garlic, black beans, white onions, jalapeno , salt; bound with panko, egg & mayonnaise. Salsa: tomatillos, onion, serrano, cilantro, salt. Queso Fresco made by Los Altos Cheeses in LA.
Each item was pretty tasty. I really liked the ceviche, but I think the corn and shrimp cake was my favorite. I am not sure if these items are available on SOL's everyday menu, but they show that chef Deborah Schneider is able to make tasty, upscale Mexican food that I believe is better than Taleo and rivals the food at Gabbi's. Her use of habanero proves that she isn't trying to cater to the bland palate of the masses, but is truly dedicated to putting her own spin on authentic Mexican food.
In addition to participating in Happy Hour Week, SOL Cocina will now be hosting a weekly taco and tequila Tuesday with street tacos 2 for $2.50, $5 Margaritas and $3 Mexican beers.
Carne Asada Street Taco
Carnitas Street Taco