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Deborah Schneider

Deborah Schneider
Did you know?

Deborah travels in Mexico whenever her restaurant schedule allows and is pretty certain she is a reincarnated Aztec princess.... Many of her recipes are gluten free, and are easy to modify for vegetarians and vegans.

 

Deborah Schneider
Deborah's Featured Recipe
Carne Asada Taco Vampiro

Click here for recipe

Deborah M. Schneider is executive chef and partner of SOL Cocina restaurants in Newport Beach, California, and Scottsdale, Arizona.

She also is a cookbook author and teacher.

 

Her most recent book is Salsas & Moles. Other books are The Mexican Slow CookerAmor y Tacos, and Cooking with the Seasons at Rancho La Puerta. Recipes from the World Famous Spa was nominated for a James Beard Award. The book celebrates the spa's organic gardens. Her first book, ¡Baja! Cooking On the Edge, was chosen by Food & Wine Magazine as one of the best books of 2006. 

  

Deborah supports local farm-to-table movements, as well as promoting sustainable fisheries in California and Baja. She has mentored many young chefs and supported community groups and culinary fund-raising efforts.

 

She received her CEC ranking (Certified Executive Chef) in 2001 from the American Culinary Federation and from 2005 through 2008, she was executive chef of the Turf Club at Del Mar Fairgrounds and Race Track. Prior to that Deborah opened the popular Jsix/Jbar and Hotel Solamar, located in San Diego’s Gaslamp District. For six years she was executive chef of the four-star Hilton La Jolla Torrey Pines, the first (and so far only) woman to hold an executive chef position with the hotelier. Other stops in her 28-year career include the venerable Grant Grill (where she was first female chef), Dobson’s Restaurant, and La Gran Tapa, all in San Diego.

 

While living in Athens in the 1980s, Deborah spent a year working as chef on a succession of luxurious charter yachts. She later worked as a yacht chef in Florida and the Caribbean before switching coasts and settling in San Diego in 1983.

 

Before cooking overtook her imagination, Deborah was executive editor of a specialty publishing house in Toronto where she designed magazines, wrote and edited copy, and oversaw production of souvenir books for clients as diverse as the Toronto Blue Jays, Canadian Opera Company, Stratford Shakespearean Festival and Winnipeg Jets hockey team.

 

Deborah lives in the San Diego, California, region. She recently celebrated her 25th wedding anniversary with the surfer of her dreams. Her website is 

chefdeborahschneider.com/ She blogs at 1000tacos.com .

Latest Recipes

Iced Mexican Coffee

Looking for that next great coffee buzz to keep you going throughout your busy day. You can do this Mexican-style with incredible coffee over ice in very stimulating flavors. Traditionally, this popular drink that contains many spices, is paired with sweet rolls for breakfast and cookies or pastry as an afternoon snack for many. You can also get your caffeine boost with iced coffee that has some refreshing vanilla ice cream floating on top. This cool treat will not diminish the potent caffeine blast that Cafe de olla lovers count on each time they partake.

(1 Votes)

Little Peppers Stuffed with Garlic, Shrimp, and Oaxaca Cheese

Test the collective machismo of your gathering with these delicious little peppers oozing with cheese, garlic, and sweet shrimp. I like t...

(1 Votes)

Carne Asada Taco Vampiro

Carne asada is really the street taco. Smoky meat, fresh salsas, crunchy onionsit just doesnt get any better. Unless, of course, you ta...

(1 Votes)

Hibiscus Margarita

This is a perfectly beautiful drink, made with or without alcohol. Mexican aguas frescas are drinks made of fresh fruit and water, sweete...

(1 Votes)

Mushroom, Rajas, and Corn Tacos with Queso Fresco

The earliest Mexican cuisine was vegetable-based, so in times past, before Spanish beef, chicken, and pork worked their way into every ta...

(1 Votes)

Mixed Seafood Steamed in Parchment with Shallots and White Wine

DEBORAH REMEMBERS… Ah, this dish triggers a memory of embarrassment. There was a time when I didn’t know that parchment was also the cook...

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Heirloom Apple and Smoked Gouda Salad with Honey Walnut Dressing

Fall and winter are cold enough in the Tecate mountains to keep apple trees happy, which is very chilly indeed. Heirloom apples are usual...

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Chocolate Chip-Cranberry Cookies

Friday is eagerly anticipated Cookie Day at the Ranch. The lucky staff member who walks around with the basket, handing out cookie bliss,...

(1 Votes)

Mexican Mojito

The mojito is so sexy and light that it would be a shame not to adapt the Cuban original to the Mexican model. Tequila is a more versatil...

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Sangrita

Don’t confuse sangrita with the Spanish-style wine punch sangria—it’s completely different. All sangrita recipes—and there are many—inclu...

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Margarita Sol

Merry companionship is practically guaranteed at the legendary Hussong's bar in Ensenada, especially after a couple of these tart (and ve...

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Michelada

On a hot day, the michelada is the most refreshing drink ever, though the combination of bitter beer, Clamato, spice, chiles, and lime mi...

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Shrimp Taco Dorado

The dorado taco is a supertaco—a new trend in which the basic taco is elaborated upon by adding more salsas, cheese, and garnishes; addin...

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Tacos of Carnitas Roasted with Orange, Milk, and Pepper

Many years ago, I worked with a cook who introduced me to this method of roasting pork with milk and fresh orange. Jose has long since re...

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THREE CHILE SALSA BORRACHA

Borracha means "drunk,"and sometimes refers to food that contains a small amount of alcohol, in this case mezcal or tequila, which are na...

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SALSA CASERA (Simmered Fresh Tomato Salsa)

Quick to make and infinitely useful, this very typical salsa is made in every home in every region of Mexico in some form or another. You...

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MANGO-HABANERO SALSA

The sweeter the fruit in a salsa, the hotter the chile has to be, and honey-sweet ripe mango is best matched with searing-hot habanero. B...

(1 Votes)
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