LUNCH $15

Appetizer

Corn & Poblano Soup Taster
OR
Single Panucho

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Entrée
(choose one)

One-of-each Taco Combo (no subs) with 1 side

Half Avocado with Shrimp Ceviche with small salad

Single Beef Enchilada ‘Gringa’ with Black Beans

Grilled Fish Torta (no sub)

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Dessert

Mini Dulce de Leche Flan

DINNER $30

Appetizer

Corn & Poblano Soup
OR
Arugula, Cherry Tomato & Cotixa Salad with Fresh Lime
OR
Ceviche SOL Tostada served on a lettuce leaf with Guacamole

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Entrée
(choose one)

Pork Pibil in Banana Leaf

Pan-Roasted Fish ‘Veracruz’

Chicken Breast Relleno in Green Chile Cream Sauce

Carne Colorado – Beef Slow-Cooked with Red Chiles, Chorizo and Potatoes

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Dessert

Mini Dulce de Leche Flan

Chef Octavio Flores

Question: How long have you been a chef?
Answer: I've been in the restaurant industry since I was 14 years old and really worked to hone my cooking skills for a number of years before taking on the responsibility of Chef at any restaurant. I've been a Chef in restaurants for 7 years now, and been with SOL Cocina since it opened in the summer of 2009.

Question: How long have you been at this restaurant?
Answer: I've been at SOL Cocina since the very beginning. I met Chef Deb in January 2009, and we opened the restaurant six months later! I consider SOL my home away from home.

Question: Who or what inspired you to become a chef?
Answer: Two of my uncles are Chefs, and I found myself following in their footsteps as I took the lead at our family barbeques growing up. As a teenager, one of my uncles gave me a job as a potwasher, which quickly led to dishwashing. Very soon after I got my feet wet in the restaurant, I was given an opportunity to try my hand at breakfast! I was given two shifts a week and when I showed I could do the job, they increased my shifts and I have worked my way up since. Even though I can utilize classic French techniques, my heart lies in Mexican cuisine, so I'm glad to have found my home at SOL Cocina.

Question: What do you enjoy most about your profession?
Answer:  What I love about being a Chef is that each day is different and that keeps things interesting! What I do is directly related to customer satisfaction and I really love seeing smiles on faces as they are dining.

Question: When you’re not in the kitchen what are you doing?
Answer: When I'm not in the kitchen I'm spending time with my family. My wife and children love to go to the movies and spend time at theme parks.

Question: What is your most popular dish?
Answer: I love our wood-grilled kobe skirt steak. It's a wagyu-style skirt steak that we wood-grill and serve with cilantro sauce, tomatillo salsa, grilled cebollitas and avocado. I recommend adding grilled agave-chile shrimp to it!

Question: Your last meal on Earth would be??
Answer: Surf 'n Turf! Filet mignon and lobster, please! I'm a meat-lover to the bone -- a sucker for a good steak -- and add Lobster... I'm all set.

Question: What's your favorite item on the Restaurant Week Menu?
Answer:  Garlic & Pepper Marinated Grilled Skirt Steak, with Salsa Borracha and Fried Plantains. Guests can select that item, along with a starter and dessert for $30 during the week. It's an unbelievable deal!