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SOL Cocina Restaurant Review: Rather than serving up free chips and salsa, SOL Cocina guests are given whole tostada rounds with a unique bean and pine nut dipping sauce. Handmade cocktails are worth imbibing, like the cucumber jalapeño margarita or the ginger tangerine martini. Many come for the customizable and fresh guacamole, but those with sensitive palates may want to steer clear of the spicy jalapeños with their guac. Four kinds of “street” tacos --- beef, pork, chicken and fish --- are satisfying enough. Chef Deborah Schneider’s small-plate appetizers are truly tiny, but the cheese-stuffed Anaheim chile and the chorizo and mushrooms con queso are rather good. Entrées such as the Kobe-style skirt steak with tomatillo and the slow-roasted and shredded pork serviceably stretch the conventions of typical Mexican food. Schneider further extends the boundaries of Mexican cuisine by featuring several vegetarian and vegan delights on her menu. The late-night bar menu after 10 p.m. attracts a good-looking crowd of Newport Beach couples and singles, and the weekend brunch provides early-risers plenty of Mexican breakfast items as well as live music on Sundays.