In conjunction with the release of SOL Cocina Executive Chef Deborah Schneider’s cookbook, Salsas and Moles, the restaurant will hosts its inaugural Mole Festival, MOLES & MEZCAL, from Wednesday, April 22nd through Thursday, April 30th. During that time, guests will be able to try a few of the most noted dishes from Salsas and Moles, a collection of 60 authentic salsa and mole recipes.

From Wednesday, April 22nd through Thursday, April 30th guests will be able to enjoy the following moles from 5 p.m. to 10 p.m. as part of the MOLES & MEZCAL special menu:

• Mole Poblano with Tequila Chicken
• Mole Verde with Grilled Shrimp
• Red Chile Mole with Sweet Potato Enchiladas
• Deep-Fried Ice Cream over a Sweet Almond Mole Sauce
• Taste of the Mole Festival – Choice of 3 Mole Sauces
• Molerita – a mole-inspired mezcal-based margarita

SOL Cocina has locations in Newport Beach, CA (251 E. Pacific Coast Highway) and Scottsdale, AZ (15323 North Scottsdale Road)