SOL Mexican Cocina

SOL Mexican Cocina Restaurant Review:

Rather than serving up free chips and salsa, SOL Mexican Cocina guests are given whole tostada rounds with a unique bean and pine nut dipping sauce. Handmade cocktails are worth imbibing, like the cucumber jalapeño margarita or the ginger tangerine martini. Many come for the customizable and fresh guacamole, but those with sensitive palates may want to steer clear of the spicy jalapeños with their guac. Four kinds of “street” tacos --- beef, pork, chicken and fish --- are satisfying enough. Chef Deborah Schneider’s small-plate appetizers are truly tiny, but the chorizo and mushrooms con queso and the tableside-carved grilled sweet corn are rather good. Entrées such as the Kobe-style skirt steak with tomatillo and the barbacoa-style shortrib serviceably stretch the conventions of typical Mexican food. Schneider further extends the boundaries of Mexican cuisine by featuring several vegetarian and vegan delights on her menu. Weekend brunch provides early-risers plenty of Mexican breakfast items amid the sounds of live music.