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San Diego, conveniently close to Mexico and Schneider’s work led her to travel extensively in Mexico where she discovered the food at street stands. Before moving to San Diego, she stayed on the water as a yacht chef in Florida and the Caribbean. “My boyfriend was a marine electrician,” Schneider recalled and he got her into cooking for owners and guests sailing around Europe where she explored France, Spain, Italy, Greece and North Africa between jobs on a BMW motorcycle. Her first cooking jobs were on luxury yachts. I had to make stock, pastry shells and more.
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One sweetbread recipe took me three days. And, “I taught myself to cook through Julia (Child). She did six months of intense hands-on training at a Cordon Bleu school in Toronto. However, “I hate office work and love food,” she said about switching to cooking. Petite in stature, author and teacher, was executive editor for a publishing house in Toronto. This long time Mexican food enthusiast has published four books on the subject and will soon begin a fifth. Her Baja-style street tacos are the biggest sellers on her menu. Although it’s become a cliché to label food freshly made, the aromas alone of the homemade tortillas is a journey to the land of corn. That’s not how they eat down there,” she said.Ĭhef describes her food at SOL Cocina – Newport Beach as Cabo or Sinaloan style. What Executive Chef/Partner Deborah Schneider calls “the death hubcap of sludge” refers to the deep-fried, cheese-covered, red sauce-loaded dishes of tacos, burritos, fajitas and enchiladas served everywhere. This should have been taken care of without us having to bring it to their attention.Authentic Mexican flavor with some twists sets SOL Cocina – Newport Beach apart from the fare served in most restaurants. Close to the time we were leaving, I told the server about this and then they brought some chips with chocolate sauce for each birthday person. We have come to that restaurant many times in the past and we've seen the restaurant declining in their service and this "took the cake!" I had also put on my reservation that there were 3 birthdays being celebrated. If my daughter had not taken charge of the situation, who knows how long we would have had to wait! This was very disappointing. After about 30 minutes, my 38 year old daughter went in and assessed the situation and suggested that two tables which were not occupied, be pushed together so we could all sit down, party of 8. They said there was nothing they could do. They said, "it could take 10 minutes or even 45 minutes, they weren't sure when this party was going to leave." I reminded them that I had these reservations for days and this wasn't acceptable. We got there and they told me, "they were getting our table ready." After 15 minutes I checked in with the hostess and they told me the table they had assigned to me was still occupied by another party that had been there for three hours. I told them yes, we would be there at 4:00 PM.
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The restaurant even called me one hour before our reservation time of 4:00 PM to make sure we were still coming.