RECIPES: Celebrate National Margarita Day with SOL Mexican Cocina

Do you love lounging with a margarita? Friday is your lucky day -- National Margarita Day!

You can celebrate at SOL Mexican Cocina located at the Scottsdale Quarter.

SOL Mexican Cocina Signature Recipe
Cucumber-Jalapeno Margarita

Ingredients:
Kosher salt for rimming glass (optional)
1 slice seeded jalapeno, cut 1/8-inch thick
1 ½ slices peeled and seeded cucumber, cut ¼-inch thick
¾ ounce agave nectar
2 ounces Corralejo Blanco Tequila
1 ounce fresh-squeezed lime juice
6 ounces (3/4 cup) ice cubes
Garnish: Cucumber wheel

Preparation:
Prepare a 12-ounce rocks glass with the salt rim. In a cocktail shaker, muddle the cucumber and jalapeno slices with the agave nectar. Add the tequila and lime juice. Add one scoop (about 6 ounces) ice. Cover the shaker and shake vigorously, then pour into the prepared glass and garnish with the cucumber wheel.

SOL Mexican Cocina Signature Recipe
Shrimp Salad 'Esquites'


Original Recipe by SOL Mexican Cocina Executive Chef, Deborah M. Schneider

'Esquites' are a Mexican street treat made of roasted or grilled corn mixed with spicy sauce, salty cheese and lime juice. This light salad combines the corn with warm sautéed shrimp and pickled jalapeno for a burst of flavor. This salad is very quick to make, so have all your ingredients ready, and the table set.

Serving = 1 large entrée salad or 2 small appetizer salads

Ingredients:
8 medium shrimp
2 teaspoons olive oil
1 teaspoon chopped garlic
¼ teaspoon salt
1 teaspoon chipotle in adobo, chopped
1 teaspoon chopped cilantro
½ cup cooked corn kernels (sautéed, grilled or roasted)
4 cups chilled baby arugula (or a combination of spinach and arugula)
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher or sea salt
1 fresh lemon
2 tablespoons diced tomato
2 tablespoons diced red onion
2 tablespoons grated Cotixa cheese
8 strips pickled jalapenos

Preparation:
Heat a 10-inch sauté pan over medium heat. Add the olive oil and when it is heated, add the shrimp. Cook and stir for about 30 seconds, then add the garlic, salt and chipotle chiles. Cook another minute, stirring, until the shrimp are pink and firm. Remove from the heat, stir in the corn and set aside. Place the arugula in a mixing bowl, and toss with the extra virgin olive oil and salt. Squeeze the lemon juice over the arugula and toss again with the tomato, onion and Cotixa cheese. Mound the arugula in a tight ball in the middle of one or two plates. Arrange the shrimp and corn mixture on top of the arugula and place a few strips of pickled jalapeno on top.

SOL Mexican Cocina
Scottsdale Quarter
15323 N. Scottsdale Rd.
Scottsdale, AZ 85254
480-245-6708
http:// www.solcocina.com

About SOL Cocina:
"SOL Cocina is a unique restaurant and bar featuring Executive Chef Deborah Schneider's bold, modern interpretations of traditional Coastal Mexican cuisine with a focus on fresh, sustainable ingredients. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. To complement the dining experience, SOL's bar creates spectacular hand-crafted-to order fresh fruit margaritas and cocktails inspired by the authentic, seasonal flavors of the menu. The restaurant offers more than 70 artisan, premium and ultra premium tequilas and mezcals."

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