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SOL Mexican Cocina > Day 2 > Flashcards

Day 2 Flashcards

1
Q

Warmed goat cheese

A 
Goat cheese
Salted peanuts
Chipotle-Piloncillo syrup (piloncillo: unrefined sugar; cane syrup boiled until dark brown)
Cilantro 
Tostadas
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2
Q

Grilled corn elote

A 
Corn on the cob
Melted butter
Creamy chipotle sauce
Guajillo chiles
Cotixa cheese
Green onions
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3
Q

Coconut calamari

A 
Strips of calamari steak
Panko
Coconut 
Sesame seeds
Ground dried orange peel
Spicy lime dipping sauce

Garnished with orange, lime wedges, cilantro

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4
Q

Spicy lime dipping sauce

A 
Minced habanero
Lemon and lime juice
Sambal sauce
Garlic
Shallots
Mayo
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5
Q

Peel and eat shrimp “cucarachas”

A 
Shrimp w/ head and shells on
Olive oil
Salt
Grated cotixa cheese
Scallions
Served with whole chiles de arbol and lemon wedges
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6
Q

Chorizo and Mushroom con queso

A 
Cotixa
Jack
Menonito 
Pork chorizo
Mixed mushrooms (shiitake, crimini, oyster)
Garlic
Epazote
Topped with Serrano slivers and scallions
Served with warm corn tortillas
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7
Q

Epazote

A

An herb that has the slight taste of mint and oregano, widely used in Mexican cooking

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8
Q

Sweet corn and crab soup

A 
House made lobster stock
Lump of buttered crab meat
Slice of toasted telera bread
Fresh corn
Roasted poblano chiles
Onion
Garlic
Red bell pepper
Potato
Heavy cream
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9
Q

Tortilla soup with chicken, lime, and epazote

A 
Chicken broth from scratch
Epazote
Tomato
Tomatillo
Chicken meat
Melted cheese (jack and menonito)
Carrot
Lime slice
Chipotle
Fried tortilla chips
Garnished with diced avocado, onion, and cilantro
Pinch of mild ground chile
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10
Q

House margarita

A

House made sour mix of freshly squeezed juices and other secret ingredients
Agavales blanco tequila
Splash of patron citronge and O.J.

Garnished w. Lime

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11
Q

House skinny margarita

A

Agavales blanco tequila
Fresh lime juice
Agave nectar
Soda water

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12
Q

Cadillac margarita

A

Partisan Blanco
SOL sour mix
Orange juice
Topped with floater of Grand Marnier

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13
Q

Organic slim margarita

A

Case Noble certified organic blanco
Fresh lime juice
Agave nectar
Soda

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14
Q

SOL grande casa noble single barrel margarita

A 
Grande only (plus shaker) (3oz tequila pour)
House or skinny style
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15
Q

Grande clase azul margarita

A 
Grande only plus shaker (3oz tequila pour)
Clase azul reposado (usually 18 a shot)
Cointreau
Agave nectar
Fresh lime juice
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16
Q

Margarita sizes

A 
Regular 12oz (2oz tequila pour) 
Grande 16oz pint (2 1/2 oz tequila pour)
17
Q

Michael David “7 Heavenly Chards”

A

Lodi
Nose dominated by mango, pineapple, and vanilla
Creamy and balanced with nice acidity
Flavor profile is a light lime and a touch of butter and oak
Pairs well with chorizo mushroom queso & beet and watermelon salad

18
Q

Bernardus Chardonnay

A

Monterey county
Aromas of peach, tropical fruits, vanilla, and subtle toasty oak
Rich, full bodied, flavor of fig, baked apple, and mineral notes.
Soft, smooth texture
Crisp acidity

Pair with richer dish ( warmed goat cheese)

19
Q

Mannequin by Orin Smith White Blend

A

Napa Valley
Blend of Chardonnay, Viognier Semillon, Muscat, and Marsanne
Notes of honeysuckle, pear, orange peel, green apple, roasted fig, and a touch of French oak
Ripe, round, and exotic
Melon, fresh pineapple, and citrus flavors
Nice acidity

20
Q

Meomi Pinot Noir by Belle Glos

A

Santa Barbara, Sonoma, and Monterey counties
Meomi means “coast” in the language of the native Wappo and Yuki tribes
Fruit sourced from 3 counties and when married together the wine becomes a vibrant, food friendly blend
Aromas of cola, blackberries, and a sweet cedar note
Flavors of bright cherry and cola undertones with vanilla and leather
Supple tannins, long finish

Pairs well with cucarachas

21
Q

Bernardus Pinot Noir

A

Monterey County
Nose of brambles and wild berries
Intense, full bodied
Flavors of black cherry and spice

Pairs with beet salad

22
Q

Belle Glos ‘Los Alturus’ Pinot Noir

A

Monterey County
Aromatic mix of sun baked blackberry, bright cranberry, ripe plum, black licorice and hints of candy apple.
Red and black fruits on the palate; blackberries, raspberries, and warm cherry pie filling, hints of dark chocolate. Cedar oak and vanilla undertones
Rich, silky, firm acidity, explosive layers of ripe fruit

Pairs with goat cheese, rich dishes, red meat

SOL Mexican Cocina (2 decks)

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