ORLANDO, Fla. — Solita Tacos & Margaritas in downtown Orlando is known for its Baja-style cuisine.

Chef Samantha De Leon is the top chef, celebrating her Mexican heritage and sharing her culture with Central Floridians.

“Being 100% Mexican,” the chef said, “cheese is one of my favorite things. [We’ll] eat cheese on anything.”

Both recipes this week feature some sort of cheesy goodness, starting with a texture-rich queso dip.

Let’s cook!

Solita Queso al Forno


  • Shredded cheese blend of choice
  • Green onion
  • Garlic 
  • Serrano pepper
  • Chopped chilis
  • Cilantro
  • Pork belly
  • Flour or corn tortillas


  1. Heat an iron cazuela, a shallow casserole dish, over flame.
  2. Once heated all the way through, add 1 minced garlic clove and chopped green onions to taste.
  3. Add 8 ounces of the shredded cheese blend of your choice. Chef used a mixture of Mexican cheeses and cubed cream cheese.
  4. Once the cheese is melted, add chopped chilis and toppings of choice. Top with cilantro and green onion.
  5. Broil for 5 minutes.
  6. If you desire, top with smoked pork belly and cilantro.
  7. Chefs recommend serving with warm corn tortillas or chips.

Solita Grilled Corn Elote


  • Sweet corn on the cob
  • Butter
  • Chipotle sauce
  • Cotija cheese
  • Chile powder
  • Green onions


  1. Roast the corn on the cob over a grill.
  2. Brush with butter on all sides throughout the cooking process.
  3. Once finished and nicely charred, brush with chipotle mayo. 
  4. Top with cotija cheese, dried chile powder and green onions.

Solita Watermelon Margarita


  • Equal parts of reposado tequila and watermelon puree
  • Lime juice
  • Simple syrup


  1. Shake all ingredients in a shaker with ice.
  2. Strain into a glass, and garnish with a fresh slice of watermelon.