Baja Mexico-inspired menus at Solita Huntington Beach
Executive Chef Deborah Schneider introduces solita Tacos and Margaritas for her new weekend brunch menus. The popular Huntington Beach restaurant adds delicious brunch items with a Baja-style twist.
On the menu, Brunch Potato “Nachos,” Machaca & Eggs, and a Mad Scramble. Offered Saturdays and Sundays, 11am to 3pm, Chef Deborah shares, “The success of our weekend brunches here at solita has inspired us to dig deeper into Baja cuisine.” Having recently published her sixth cookbook, Salsas and Moles, Chef adds, “We’re excited to introduce Machaca to our brunch menu – our unique dish that is oak-smoked, cooked in a rich sauce, and then shredded.”
Among other new menu items:
solita Mad Scramble – grilled chicken or chorizo, scrambled with eggs, spinach, onions & cheese, topped with crema & salsa fresca, served with one side & warm tortillas (optional: sub carne or machaca)
brunch potato ‘nachos’ – platter of fried breakfast potatoes, onions & ranchera salsa topped with melted cheeses, chopped bacon or chorizo, scrambled eggs, crema & salsa
machaca & eggs – slow-cooked & smoked shredded beef sautéed with onions, fresh tomatoes & scrambled eggs, topped with melted mexican cheeses, cilantro & avocado, served with one side & warm corn & flour tortillas
kids breakfast burrito – kid-sized flour tortilla stuffed with melted cheese & scrambled eggs, served with ketchup
The new additions will be offered alongside solita’s regular brunch menu which includes favorites like the Breakfast Burrito and Berry Cinnamon Bread Pudding. Those looking to liven up their brunch experience will enjoy Mixologist Colin Pflugradt’s lineup of specialty brunch cocktails including Fresh Fruit Mimosas, Frozen Sangrias and Bucket Service on beverages including Rainbow Fruit or Regular Mimosas, Ice-Cold Beer, and Micheladas, allowing guests to customize their brunch beverage experience.
solita Huntington Beach
in Huntington Beach’s Bella Terra Center
7631 Edinger Avenue, Suite 1508
Huntington Beach, CA
Brunch: 11am to 3pm, Saturday and Sunday
Open: Sunday through Thursday, 11am to 10pm; Friday and Saturday, 11am to 11pm
Happy Hour: Monday through Friday, 3pm to 6pm
With solita, Partners Matt Baumayr, Rich Howland and Executive Chef Deborah Schneider, the restaurateurs behind the SOL Cocina brand, have created yet another unique interpretation of contemporary Mexican food, with its own personality, look and distinctive menu. Similar to SOL, solita builds on an appreciation for fresh ingredients, big flavors, and seasonally changing menus. They deliver a Mexican food experience in a way that represents the soul of coastal Baja California.
At the heart of the restaurant and the menu is a wood-fired open grill and oak smoker, the inspiration for Executive Chef Deborah Schneider’s unique takes on familiar Mexican favorites such as tacos, carne asada, skirt steak asada, ancho chile chicken, oak–roasted chipotle chicken, house carnitas, red chile borracho beef and wood-grilled wild fish – all created with premium fresh ingredients and served with delicious hand-made salsas.
The bar menu at solita takes an equally fresh approach to traditional Mexican cocktails, featuring fresh fruit-based and agave-sweetened margaritas made with 100% blue agave tequilas. Margaritas focus on vibrant and immediate flavors, and all recipes are made in-house with fresh citrus juices and sugar, and contain no HFCS, preservatives or coloring. solita offers an extensive selection of artisan, premium and ultra premium tequilas.
In addition to highlighting the true flavors of Baja, the setting of solita Tacos & Margaritas invites diners to experience the simplicity, ruggedness, timelessness and warmth of the region. Much of the interior detail and furnishings were hand-made by Mexican artisans and craftsmen, and the space reflects the charm, sophistication and hospitality of modern Mexico, but also to represent some of the overlooked sophistication that is evident in the country. The airy 150-seat space offers 80 seats indoors and 70 seats in a covered, all-weather patio, with 20 of those seats shared in a unique indoor/outdoor bar.