Show 122, May 16, 2015: Executive Chef Deborah Schneider, SOL Mexican Cocina and solita Tacos & Margaritas

Deborah SchneiderExecutive Chef Deborah Schneider’s new cookbook is Salsas and Moles – Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More. Dubbed “the reigning queen of San Diego chefs” by Bon Appetit, Chef Schneider brings three decades of professional cooking experience and deep knowledge of Mexican cuisine to Salsa and Moles.

“It can be argued that salsa has surpassed ketchup as America’s favorite condiment, and my latest book, Salsa and Moles, presents authentic salsa and mole recipes that showcase the unique flavors of Mexico and beyond,” says Chef Schneider, who is a James Beard Award-nominated cookbook author. “We make more than 20 salsas fresh daily in our kitchen.”

Chef Deborah is the executive chef/partner of SOL Cocina in Newport Beach and Scottsdale, Arizona (and soon to be in Playa Vista), and solita in Huntington Beach and Santa Clarita. Chef Deb is our guest talking about America’s new favorite condiment, salsa.

Play

Show 122, May 16, 2015: Executive Chef Deborah Schneider, SOL Mexican Cocina and solita Tacos & Margaritas Continues…

Deborah SchneiderExecutive Chef Deborah Schneider’s new cookbook is Salsas and Moles – Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More.

Chef Deborah Schneider is the Executive Chef/Partner of SOL Cocina in Newport Beach, CA and Scottsdale, AZ, as well as solita in Huntington Beach and Santa Clarita. She is the author of The Mexican Slow Cooker; The James Beard Award-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006. She is also the co-author of Williams-Sonoma’s Essentials of Latin Cooking.

We’re now talking about mole. Chef Deb points out that all moles don’t have chocolate as their base. She also shares her recipe for a “quick mole” that’s great in a pinch. In her extensive research for the book Chef Deb developed a new-found appreciation for the depth of moles.

Play