Burrito

Baja Mexico-inspired Menus at Solita Huntington Beach

Posted on by Bikini Lifestyles in Food

Solita Huntington BeachBaja 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
www.solitatacos.com
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

ABOUT SOLITA
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.


Tortilla Republic Laguna Beach Opens…

Posted on by Bikini Lifestyles in Food

Ceviche

Fast becoming a restaurant scene to contend with, Laguna Beach welcomes Tortilla Republic’s newest location. In an inviting, luxuriously comfortable beach style, Tortilla Republic Laguna Beach celebrates its highly recognized contemporary Mexican fare with the culinary team of Executive Chef Chris Tzorin and consulting Chef Cathy Shyne.
Emapanadas
Having known Chef Tzorin’s uniquely delicious culinary style, you can imagine my delight when I discovered he was on board. I have been a fan of his signature mole’ creations since first meeting him while judging the chef competition at The Chocolate Event about four or five years ago. Since then, Chef Tzorin has been succeeding in the kitchen and on the television airwaves. It comes as no surprise that Tortilla Republic Laguna Beach draws inspiration from the coastal community as well as beautiful Southern California.
Chicken Mole
Utilizing seasonal fresh ingredients and often organic ingredients, signature dishes include Sweet Potato and Beef Empanadas with chimichurri sauce, and cilantro; Shrimp Zarandeado Salad with sautéed shrimp zarandeado style, mixed greens, romaine, melon, jicama, tomato, roasted almonds, queso fresco, and kiwi vinaigrette; Torta de Carnitas with pulled pork, cabbage, candied oranges, pickled jalapeños, black beans, monterey jack cheese, tomatoes, guacamole, and torta bun, with your choice of soup or mixed green salad; Pescado a la Parrilla Taco with tequila passion fruit slaw, pico de gallo, avocado, salsa de mesa, and cilantro crema; and Short Rib Chile Verde Burrito with prime all natural short rib, slow roasted tomatillo & jalapeño chile verde sauce, monterey jack cheese, house rice, and black beans.
Shrimp Salad
The restaurant also features imaginative brunch dishes, such as Huevos Rancheros with two eggs sunny side up, roasted peppers, onions, cherry tomatoes, Monterey jack cheese, black been purée, ranchero sauce, crema, and avocado; Egg White Mole Burrito with egg whites, spinach, cheddar cheese, mole de poblano, pico de gallo, and avocado; Seared Albacore Tuna & Sweet Potato Hash with two poached eggs, wilted micro greens, caramelized onions, and jalapeños; and Fresh Roasted Corn & Blueberry Pancakes with whipped salted butter, and maple syrup.
Tacos
From the bar, guest can enjoy Prickly Pear Bellini, Spicy Bloody Mary, Michelada, and Tomato Fresca, while taking in the unobstructed beach views. Open-air dining is a highlight here with two outdoor open-air dining terraces and a courtyard patio boasting a retractable roof.

Tortilla Republic Laguna Beach officially opens Wednesday, October 8, 2014 with a special open-to-the-public ribbon cutting ceremony beginning at 5pm.

Tortilla Republic
480 S. Coast Highway
Laguna Beach, CA 92651
949.393.4888
www.tortillarepublic.com

www.facebook.com/TortillaRepublicLagunaBeach
www.twitter.com/iloveTRLB

Open for lunch: 11am to 3pm Tuesday-Friday
Brunch: 10am to 3pm Saturday-Sunday

Beef Rib Burrito

ABOUT TORTILLA REPUBLIC
Tortilla Republic in Laguna Beach features modern Mexican cuisine in a sophisticated setting. From the owners of Taste on Melrose and Taste in Pacific Palisades, John Halter, Morten Kaag and Mina Azami, the Laguna Beach location is the newest Tortilla Republic in the portfolio for the restaurant group—the first opened in August 2011 in Poipu, Kauai, and the second location opened in West Hollywood, CA in March 2012. In conjunction with renowned interior designer Kirk Pereira, Halter, Kaag and Azami designed Tortilla Republic to reflect a polished aesthetic including custom furniture inspired by their travels to Mexico. Consulting Chef Cathy Shyne and Executive Chef Brandon Warren have created a farm-to-table menu using fresh ingredients and organic produce.