Get ready for Fullerton Restaurant Week which will be taking place August 1st through 7th. The three Mexican restaurants participating are:
- Cantina Lounge
- Matador Cantina
- Revolucion Mexican Grill & Cantina
Q. What combines soft and crunchy textures with plenty of El Pollo Loco’s flame-grilled deliciousness throughout?
A. El Pollo Loco’s NEW QUESO CRUNCH BURRITO!
Yep-- this crunchy taste sensation returns to El Pollo Loco restaurants on Saturday, July 24th with a new twist-- the opportunity to enjoy it with El Pollo Loco’s citrus-marinated, flame-grilled chicken or Carne Asada.
Available through the end of September, 2010, the QUESO CRUNCH BURRITO combines El Pollo Loco’s citrus-marinated, flame-grilled chicken or Carne Asada with Jack cheese & poblano queso, fresh Pico de Gallo salsa, crispy tortilla strips and optional jalapeno slices. Wrapped in a large flour tortilla, the burrito is grilled to mouthwatering perfection.
To make it easy for you to share this new taste sensation with a friend, check out the below printable coupon for a FREE (you heard us right!) Queso Crunch Burrito with the purchase of a Queso Crunch Burrito of equal or lesser value AND any size drink.
|Amorelia Mexican Cafe|
220 Harbor Blvd C 110
Costa Mesa, CA 92627
Listing on Yahoo! Local
Listing on ezLocal
Official Site Coming Soon
251 Pacific Coast Highway
Newport Beach, CA 92660
(949) 675-9801 FAX
On Thursday, August 14th, 2014, Sol Cocina will be hosting a charity event set to benefit the Great Strides Cystic Fibrosis Foundation (CFF). The 'Great Bites' event, taking place from 6:30-9:00pm, will be an evening filled with live music, Partida Tequila and hand-crafted cocktails along with delicious bites from Chef Deb's kitchen.
Additional details for the Great Bites event are as follows:
Thanks to Christian and his very spontaneous invitation, I was able to enjoy the newly opened Sol Cocina (not Sol Cucina). The food, service and atmosphere were impressive.
In a nutshell, Sol Cocina is an upscale yet all-inviting dining experience that has been created and presented through the eyes of a few gringo surfers who have fallen in love with Baja. The desire to capture the laid back vacation-like experience is heightened by the culinary talents of Executive Chef Deborah Schneider, a 2009 James Beard Foundation Book Award Nominee and who, by the way, is from north of the border in Toronto, Canada. Having fallen prey to the paradise that is Baja—thanks to her husband who surfs—Chef Deb eventually adopted the local cuisine into her repertory.
Amid elegant decor that offers a charming view of the Newport Harbor, one can enjoy contemporary and gourmet interpretations of Baja street cuisine. Homemade tostadas, each bearing what seems like their own personality, in Christian's words, are crispy, hearty and rich with toasty spice. Break those apart and dip them into your version of a rainbow guacamole or the black bean dip with pumpkin seeds and your taste buds will be most grateful. Both of these dips are creamy to the tee, with the black bean dip offering a surprising kick that is almost the basis for an addiction.
The seafood is stupendous. We enjoyed the seafood cocktail ($12), which was refreshing and satisfying. The squid and shrimp are succulent and a nice balance to Chef's signature spicy cocktail sauce. We then moved on to the melt-in-your mouth ceviche that will no doubt leave raw fish lovers wanting more. Interesting tidbit: a couple of the restaurant's owners have a background in sushi restaurants, and it shows in their commitment to quality when it comes to their seafood.
Just when we thought we couldn't eat another bite, Christian and I moved on to our tacos. Street taco dishes are offered for as low as $6 for two. This concept celebrates the Baja travelers' desire for low-key and scrumptious. Reminiscent of a sushi bar or taco stand, Sol Cocina features a seating area alongside the kitchen, enabling you to sit side-by-side, hovered over your meals and, all the while, getting a glimpse of what Chef Deb and team are doing.
I had the lamb taco borracha ($4.75)--lamb sirloin grilled with garlic, blending chiles, chocolate and tequila. Interesting? No doubt. Delectable? Without a doubt. The taco represents the daring-for-Newport-Beach that is the Sol Cocina cuisine: sweet, savory and spicy as an all-in-one for any course. The chipotle-piloncillo goat cheese ($11), which we enjoyed as an appetizer, boasted a drizzle of spicy, sweet syrup, and the only nachos you will find on the menu are desert nachos--flour tortillas, deep fried, sprinkled with cinnamon, drizzled with chocolate and topped with whip cream.
As for the bar. Yes. Double yes. Wide open, plasma monitors, attractive. And the margaritas are fantastic. The house and traditional margarita was perfectly mixed but I was entertained by the pineapple-serrano margarita, which is exactly what it sounds like. Yes, you will sip chunks of both as you enjoy this cocktail. There is also a cucumber-jalapeño margarita, which I will definitely order another time.
As for upscale, hotspot and gourmet Mexican along PCH and throughout the county, one of the most striking elements of the Sol Cocina experience is the service. Our server, Lorn, knew the menu like the back of his hand and our table was well-cared for. Thumbs up for Sol Cocina. It may have been day two when we visited, but I predict it won't be long before the lines will be out the door. Prices range from about $5 - $22, with steak and carnitas entrees landing on the high end of the menu.