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.
Solita Queso al Forno
- Shredded cheese blend of choice
- Green onion
- Serrano pepper
- Chopped chilis
- Pork belly
- Flour or corn tortillas
- Heat an iron cazuela, a shallow casserole dish, over flame.
- Once heated all the way through, add 1 minced garlic clove and chopped green onions to taste.
- Add 8 ounces of the shredded cheese blend of your choice. Chef used a mixture of Mexican cheeses and cubed cream cheese.
- Once the cheese is melted, add chopped chilis and toppings of choice. Top with cilantro and green onion.
- Broil for 5 minutes.
- If you desire, top with smoked pork belly and cilantro.
- Chefs recommend serving with warm corn tortillas or chips.
Solita Grilled Corn Elote
- Sweet corn on the cob
- Chipotle sauce
- Cotija cheese
- Chile powder
- Green onions
- Roast the corn on the cob over a grill.
- Brush with butter on all sides throughout the cooking process.
- Once finished and nicely charred, brush with chipotle mayo.
- 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
- Shake all ingredients in a shaker with ice.
- Strain into a glass, and garnish with a fresh slice of watermelon.