Orange County Mexican Restaurants

Tacos el Rancho

2012-01-23T18:49:00.000-08:00

Tacos el Rancho
17945 Magnolia St.
Fountain Valley, CA 92708
(714) 841-8797

Facebook Page

Listing on Yelp

No known official website.

Authentic Mexican tacos and more right in the heart of Fountain Valley with Mexican meats that maybe most FV residents wouldn't jump at. Meats such as buche, cabeza and lengua.. That about says it all. When I went there were several crews of Mexican construction workers heartily enjoying the food. so if that's your determinant for what makes a great Mexican place then Tacos el Rancho is it.

Click on any photo above to be taken to the complete flickr photo album for Tacos el Rancho.

Three Kings Day Celebration

2012-01-06T14:12:00.000-08:00

Starting today and going through January 8th, Disneyland is celebrating Three Kings Day or Día de Reyes at its Zocalo Park in Frontierland. According to Disney, "This weekend, we'll be celebrating Three Kings Day at Disneyland park, and in addition to special décor, entertainment and children's activities, guests will also experience the Latin American holiday tradition with special treats served just for this celebration."

More info at the Disney Parks blog here and here.

Created with Admarket's flickrSLiDR.

Click here if you are unable to see the slideshow above.

How Mexican Food Has Been Americanized

2011-12-28T13:46:00.000-08:00

As a partial answer to what makes Mexican food authentic here's a guest post by Susan T. about how Mexican food has been Americanized here in the States:

Think Taco Bell qualifies as Mexican food? Think again. While the menu may have some traditional Mexican favorites, they've been changed quite a bit over the years to appeal to the American palate. This is true of nearly every Mexican restaurant in the country. Fast food joints and Americanized Mexican restaurants are the only exposure many Americans have had to Mexican cuisine. Even those who don't speak Spanish know what tacos, enchiladas, and chimichangas are. But Mexican food didn't start out that way. Here are a few ways it's changed, and why.

Mexican food uses three basic staples—corn, beans, and rice. While it's sometimes eaten fresh, corn is most often used to make other things such as tortillas and tamales. Beans are cooked many different ways, and accompany nearly every meal. After corn, rice is the second-most-used grain, and is also a frequent side dish. These three items were the most abundantly available in Mexico, and formed the basis of the cuisine prior to the 16th century when Spanish settlers landed.

Spaniards brought many changes to Mexico, and the cuisine was not exempt. At that time, pastries with either sweet or savory fillings called empanadas were—and still are—very popular in Spain. The settlers also introduced chicken to the Mexican inhabitants, and soon a combination of traditional Mexican ingredients, chicken, cheese, and a tortilla was formed. It became the quesadilla, which still exists today, and can be found across the United States filled with all kind of ingredients.

Perhaps the single most important influence on Mexican cuisine has been the country's proximity to Texas. This is how the term Tex-Mex originated, and is used by many purists to describe any and all "Mexican" food in the United States to differentiate it from true Mexican fare. As Texas grew and developed, it became known for its meat. Cowboys on cattle drives needed simple foods that could be cooked fireside while on the trail. A pot of beans cooked in tomato sauce, a traditional Mexican dish called chili, could be satisfying, but it wasn't enough for Texas natives. They added meat and spices, and the dish became chili con carne, or chili with meat, which remains one of the most popular dishes in Texas to this day.

Through the years, Americans have added their own touches to Mexican food, either to make it more interesting, more flavorful, or just more palatable as true Mexican food can sometimes be bland. One example of this is the use of cheese not just as an ingredient, but as a food topping. Go to any Mexican restaurant in the United States, and you'll find tacos, enchiladas, beans, just about everything covered with mounds of melted, cheesy goo. Even salads get a healthy dose of shredded cheese sprinkled on top. While Mexicans will add cheese to some dishes, it's not used nearly as much in authentic fare as it is in Americanized dishes.

Probably no food served in Mexican restaurants is as American as the fajita. In fact, it's usually difficult to find it described in print as being Mexican, and is instead labeled as Tex-Mex. The dish's name is derived from the Spanish word faja, which loosely translates to skirt or strip, and describes the cut of meat usually used—skirt steak. Fajitas are also often made with chicken or even shrimp. The meat is marinated, grilled, then cut into strips and served on tortillas with grilled vegetables and salsa, another American invention. Fajitas first began showing up on menus in the early 1970s, and grew so popular so fast that they are now a staple on every Tex-Mex restaurant menu in the country.

There's no reason why you shouldn't enjoy fajitas, chili con carne, or any of the many other Mexican foods that have been Americanized in the United States. After all, they wouldn't have become so popular if they weren't so delicious. But if you ever travel to Mexico and have the opportunity to try some traditional Mexican food, don't pass it up. You may find you like it even more than the Mexican food you're used to.

Mexican Restaurants Open Christmas Day 2011

2011-12-22T14:11:00.000-08:00

2011

Here's the places that I know of that will be open on Christmas Day 2011:

Las Brisas • More Info at Greer's OC
Cha Cha's Latin Kitchen • More Info Here
Del Taco
El Torito Grill
Rockin' Baja at Bella Terra in Huntington Beach: 11am - 7pm

Leave a comment if you know of other places that will be open. Anything listed below here was confirmed in those years and may still be true for the current year but they just haven't been re-confirmed for the current year yet:

2010

Kabuki (not Mexican but I still got an e-mail from them saying they will be open)
Cantina Lounge: Opens at 8pm
Acapulco: Noon - 8pm
Don Jacinto Pollo Grill near Fairview and Warner in Santa Ana

2009

The Fast Food Maven has posted some info for 2009. Click here to read it.

2008

Have been getting a lot of people doing Internet searches lately for "orange county restaurants open Christmas day 2008." As far as Mexican restaurants go the only one I personally know of right now that will be open that day is Tortilla Jo's at Downtown Disney. Tortilla Jo's does not have a special holiday menu for Christmas day but they do have an interesting one for Christmas Eve. If anybody (customers or restaurant owners) knows of any other Mexican restaurant that will be open Christmas Day in Orange County please e-mail the info to reviews@ocmexfood.com or leave a comment in this thread and the information will be added to this entry.

UPDATE

~~Somebody has just left a comment that the Chevy's in Anaheim Hills is open Christmas Day from Noon - 8pm.~~Chevy's has closed.

December 25, 2008:

Just went out looking for some lunch. Saw that the Taqueria Don Victor in Huntington Beach on the east side of Beach Boulevard between Talbert and Slater was open. I actually got some food at Jack in the Box at Beach and Ellis before going to Tortilla Jo's later tonight.

Mexican restaurant

Pablo's Cantina, RIP?

2011-12-13T09:39:00.000-08:00

This has happened before where I go a number of times to a restaurant and get a bunch of pictures and just as I'm getting ready to post about them I hear they have closed. Pablo's was an oddball concept that started in Hawaii and then opened up a restaurant in Tustin that they planned on calling Pablo McGinty's to show that it would be part Mexican and part Irish (interesting to me since I have lived in both Hawaii and Ireland). Then as they were building they decided to change the name to Pablo's Cantina. Then after they opened they changed the name to just Pablo's. I went several times and they were always making tweaks to their menu. At first they had meats available on the menu that you wouldn't expect from an ostensibly El Torito-like place, such as lengua and other "authentic" Mexican items, but my guess is the clientele didn't order this stuff so much and probably just ordered typical combo plates. I tend to eat at places when their crowd will be small so I don't know what their busy times were like but I did see enough people there to make me slightly surprised that they were closing. Maybe even trying to put your place at the Tustin District, with its poorly planned parking, was the death knell from the beginning. If anyone else has anything to say about Pablo's please leave a comment.
Created with Admarket's flickrSLiDR. Click here if you can't see the slideshow above.

Tamales in Orange County for the Holidays

2011-12-11T00:09:00.000-08:00

2011

We're coming up on Christmastime 2011 and people already want to know where to get tamales from for the holidays. If you know of a place in Orange County that is selling tamales please leave a comment or e-mail reviews@ocmexfood.com and I will add the information in here. Here's what we know so far.

Tamarindo Truck

Read Our Interview w/ Tamarindo Truck • Call (714) 640-9371 to order

ADDITIONAL NOTE: The Bernardo Yorba Middle School is hosting a Food Truck Festival on 11/25 and TAMARINDO TRUCK will be there pre-selling holiday tamales. Best part is every purchase will help to support the award winning music program at the school. Please tell your readers to come to 5350 Fairmont Blvd in Yorba linda 4PM-9PM on Friday 11/25 and they can get some world class tamales along with all of Tamarindo's GREAT Mexican delights.

Reyna Market

Will have four different kinds of tamales. 12 for $20.

Reyna Market
902 W McFadden Ave Santa Ana CA 92707
(714) 549-1558
Yellowbot Listing

Rancho del Zocalo

Rancho del Zocalo in Disneyland is serving tamales during the holiday season. They just serve them at the restaurant, not as bulk orders, but it's a good thing to keep in mind if you are at Disneyland this time of the year. The picture above is from 2010 so the price might've changed.

Here's a video of one of the chefs at Disneyland showing how to make tamales:

And one by a Disney fan about how to make Rancho del Zocalo-style tamales:

Mi Casa

Also to eat in only Mi Casa in Costa Mesa is offering the following fall entree:

Chicken Tamale - $8.95

Fresh masa stuffed with shredded chicken and Pasilla Chiles covered with salsa verde; served with beans and rice.

Matador Cantina

"Our house-made Holiday Tamales are back! Beef or chicken take-out orders only. $30 doz. Order 2 days prior to pick up. 714.871.8226" There will also be tamale entrees available to enjoy at the restaurant during the holiday season.

Sandoval Family

Not from a restaurant but straight from a Mexican family: Chicken, red or green chile, and rajas (jalapenos, cheese, tomatoes) tamales for $13.50 a dozen. Call (909) 988-9650 to order and arrange pickups.

La Reina Markets

Pork, chicken, and cheese/jalapeño Single tamale $1.39 + tax or a Dozen $14.00 + tax

Official Site

Cafe Maiz

Cafe Maiz in Mission Viejo is selling three different types of yummy tamales for $36 a dozen.

Click for larger image

Everything below is from prior years but there is a good chance that these same places have the same or similar deals this year. When we confirm what deal a place has we move it up to the spot that the current year covers.

2010

According to callmemochelle on Twitter: "The tamale lady at Sugar Plums festival at the buena park mall has them.-- pretty good size tamales!"
Rockin' Baja at Bella Terra in Huntington Beach says: FOR DINE IN: "Celebrate the Holidays, Baja style, and enjoy our Holiday Tamal Special, which includes a chicken tamal in red sauce and jalapeno and cheese tamal, drizzled with a tomatillo sauce and Mexican crema, served with rice and beans for $10.99. Sweet lovers can finish-off their Rockin holiday dinner with our pineapple and raisin sweet tamal a la mode for $5.99. Only available until 12/30! Every Tuesday in December, you are invited to enjoy our Holiday tamale dinner special or dessert for half the price!" AND FOR TAKEOUT: "We offer delicious tamales for this holiday season. $24/ dozen: 4 Chicken Rojas (chicken in red sauce), 4 (Jalapeno Cheese), 4 Pino Pasas" (Pineapple and raisin sweet tamales). Place order 24 hours before pickup. To place an order call us at 714.892.3852."
George's Mexican Food in Huntington Beach - Call (714) 892-5775 for details
Cancun Fresh in Fountain Valley - Call (714) 427-0008

Azteca's Details:

Read more about Azteca's by clicking here.

2008

Durango Mexican Grill

Chicken, beef, pork or vegetarian tamales for $20 a dozen. Call (714) 255-5660 to order or for more info. Read more about Durango Mexican Grill in Brea by clicking here.

Esther's Taco House

Frequent blog reader Kelly has e-mailed saying that Esther's Taco House in Yorba Linda and Placentia has tamales, speaking of which I went to the Placentia Tamale Fest tonight (Dec. 9, 2008) and finally tried some of Esther's food at the booth they had set up there:

The phone number for their Placentia location is (714) 996-2397.

Las Golondrinas

Frequent blog commenter and sometimes guest writer Captain Jack left the following comment about Las Golondrinas: "Las Golondrinas has both savory and tamales dulces. They have 5 stores in South County. For the locations, go to lasgolondrinas.biz."

2007

Pepe's

Johnny Automatic has e-mailed that Pepe's has tamales too. Order them at their Brea location: 655 S Brea Blvd Brea, CA 92821 (714) 257-7373.

Moreno's

Johnny Automatic also mentioned Moreno's in Orange, "or specifically the little panaderia located in a little building on the property just west of the restaurant." Click here to read the LA Times Calendar Live article about the tamales at Moreno's.

El Camino Real

(From ElmoMonster's comment below) El Camino Real Mexican Food 303 N Euclid St Fullerton, CA 92832 (714) 447-3962.

Super Antojitos

(From an anonymous comment below) Super Antojitos 341 E 1st St Tustin, CA 92780 (714) 832-2252

Taco Rosa December 2011 Monthly Specials

2011-12-01T10:18:00.001-08:00

Click for larger image

Created with Admarket's flickrSLiDR.

"Mi Casa Cares" Drive to Support Our Troops Abroad

2011-11-23T00:12:00.000-08:00

Mi Casa
296 E 17th St
Costa Mesa, CA 92627
(949) 645-7626

Listing on Google Places

Listing on Citysearch

Official Site

2011

Click the image to see it bigger.

2010

Mi Casa Mexican Restaurant & Bar is excited to announce its 3rd Annual "Mi Casa Cares" Drive to Support Our Troops Abroad. This is our way of saying THANKS to our troops. They need to know that we support and appreciate the sacrifices they make for us, our families, and our future. This Saturday, November 27th is about giving back to those who give it all! Along with collecting items to send to the troops we will have raffle baskets and free appetizers in the bar for all of those to enjoy that participate. Please spread the word to your social network, website, friends and family that would like to support this great cause.

Date: Saturday, November 27th

Time: 1:00 - 4:00 pm (free appetizers in the bar)

Items to donate:

Toiletries (no liquids)
Shelf-stable Snacks
Reading material (softbound books and magazines)
New, never worn warm clothing (thermals, hand warmers, jackets, etc…)
Batteries AA
CD's and DVD's

Taco Maria

2011-11-09T21:36:00.000-08:00

Taco Maria
Various OC Locations

Facebook

Twitter

Official Site

Here's an interview with Carlos Salgado from the new Taco Maria truck, which has been causing many positive waves in the OC food community recently. It was originally meant to be published along with the Tamarindo Truck piece from a couple weeks ago but they ended up each getting their own separate one. You may see that some of the questions are the same but the answers are very different:

How and when did you first get the concept for the truck?: My parents, Carlos and Maria, have owned a Mexican restaurant in Orange for the last 25 years. I grew up there, went to work in the tech industry for a while, and somehow came back to the idea of cooking for a living. After several years in the Bay Area working for some great restaurants and a simultaneous decline in my parents’ business, I decided to come home and work alongside them rather than letting them sell the restaurant at a loss. We looked at several different options, from re-conceptualizing the existing space to moving to a new location with a new menu. In the end we realized that if we were going to make any kind of impact, we would need the ability to reach all of OC’s foodie communities and not be locked down to one spot. Coming from a community of chefs who live and breathe farmers' markets and local foods, I was inspired by what I saw happening in Old Town Orange with the Orange Homegrown Market, at SoCo in Costa Mesa and at The Great Park in Irvine. Mexican food on wheels. It was immediately obvious the route we would take.
How long from conception to reality?: From initial concept to opening day was about six months.
Have you been pretty successful in finding local, organic and sustainable food to use on your truck?: Coming from the San Francisco, where we were spoiled in terms of access to local produce, fresh seafood, pastured meats and unique varieties, it took some time to find our suppliers here in OC. But things have changed a lot, for the better, since I moved away from Orange about eight years ago. We buy out of the Orange Homegrown market in Old Town, from vendors at the Great Park in Irvine, and from the farmers at SoCo. We’ve been lucky in achieving near fixture status in Costa Mesa. There are some great vendors there and we buy as much as we can. Nicholas Family Farms, Gaytan Farms, and others have provided us with some great stuff while cutting us a deal on volumes. Many of these farms haven’t done much direct sales to restaurants yet, so we’re proud to form these relationships and close the gap with them. We also have a great relationship with Melissa’s Produce out of LA. They take good care of us and help us find the best products coming out of California. Seafood has been a challenge; the market for sustainable fish is very different here. Most vendors sell fresh only to high-‐end restaurants, at higher volumes than our little taco truck can manage. For meats, we’re working with Daniel’s Meatpackers, the same purveyor that serves Haven, Lime Truck, and a lot of other great restaurants in OC and LA.
Any story behind the name Taco Maria?: María is the first name of virtually every woman in my family. As a kid, I would sometimes walk into a room at a family gathering, and yell, “María!” just to see all the heads turn. As a chef, after a while you feel compelled to drop the ego, to let go of modernism and cook food that has meaning to you and the people around you. My best food memories are ones created by these ladies, the Marias. Grandma’s mole dulce, my mom’s birthday sopes, birria slow-cooked by aunts for celebrations. I grew into wanting to cook food that was recognizable to my family, that I could share with them and not just with the affluent. I don’t think we spent any time at all questioning or debating the name. It was Taco María from day one.
Plans for additional trucks? Brick and mortar?: Sometimes, on a food truck speeding down the 55, pots and pans rattling and vegetables tumbling, you get this feeling of commanding a pirate ship headed into turbulent waters. I don’t know that we’ll add to our fleet anytime soon, but we are definitely considering a physical location for the future. When the time comes, it will be in a slightly different concept. Something in between a taqueria and a sit-down restaurant, and it will remain honest and affordable.
Are there certain items proving to be popular?: I could not believe how popular our Bone Marrow Quesadilla became once we opened. We all have cuts on our hands from pushing marrow every day for the two and a half months we’ve been open. The dish was something that we literally pulled out of nowhere, one night. I was talking to my mom about bone marrow, trying to find the translation in Spanish. She said something like, “I think we used to put that in quesadillas.” My jaw dropped and I couldn’t get the image and taste out of my mind for days.
For years there were Mexican lunch trucks and not much else in the way of other food trucks. When the gourmet food truck craze started the only way you could find Mexican food was if it was fused with another cuisine. But your truck is straight up Mexican while bordering on gourmet. Are people grasping this concept?: I had a Latino customer ask me the other day, “What kind of food is this? Because, it’s not Mexican. It’s good, but it’s definitely not Mexican. Where is your family from?” This is a true story. I really struggled with that comment. I am US-born Mexican, my parents are both Mexican immigrants, and we’ve been cooking together my entire life. We just cook -‐-‐ using corn, chiles, rice, and beans as the core -‐-‐ same as any other Mexican family. Mostly people digest the concept easily, but a few have tried to force regionalism or even politics into describing what we’re doing. It’s not an attempt to change notions or rewrite Mexican food. I’m just connecting the experiences I’ve had as a chef and as a Mexican kid growing up with two cultures. Another big challenge for us is the inevitable comparison to the ubiquitous 99-‐cent taco. Worse is the claim that that our food is inauthentic because it’s not the cheapest ethnic cuisine a dollar can buy. But, let’s face it: we all know that we can’t keep cooking and eating the lowest-‐cost foods available. A lot of customers have trouble seeing the true cost of those cheap, factory-farmed meats and long-‐stored, world-travelled vegetables. We can’t serve all organic, all local, all sustainable food, just yet. Otherwise, our tacos would be $10 a piece and we’d have no customers. But we can and should make better choices about the kinds of food production we support, and that’s what we aspire to do. We believe that it’s not expensive products or luxury ingredients that make food better. It just takes care, something that costs nothing but is invaluable. So we put as much as we can into our craft, charge what is fair for our labor of love, and put ourselves out there for anyone who’s willing to try.

Thank you to Carlos for graciously and thoroughly answering our interview questions. Here are some other pieces online about Taco Maria:

Whoa! New taco truck will blow your mind - OC Register: Food Frenzy
Taco Maria Signals El Return of El Native - OC Weekly
Irvine: Taco Maria - Looking for Food Trucks
Maria (Shut Up and Kiss Me) - Chronicles of a Charmed Life
Taco Maria & The SoCo Farm To Food Truck Challenge - The Hessian Chef

Created with Admarket's flickrSLiDR.

Farm II Food Truck Challenge

This is video from South Coast Collection's Farm II Food Truck Challenge held on November 19, 2011. It mostly focuses on Taco Maria's participation in the contest but shows some stuff from other trucks as well.

International Taco Festival

2011-11-08T17:41:00.000-08:00

Thursday, November 10; 6–8pm
$1 Tacos

Swedish meatball tacos? Alaskan smoked salmon tacos? Curry goat tacos? Smells like a good time is just around the corner. The Fullerton Sister City Association and The Muckenthaler present a night of international nibbles, live music by rock’n blues favorites The PleasureTones, lawn sports, gallery tours, a fun kids area, and chefs “from around the world.”

Make sure to save the date and help raise money for Fullerton Sister City exchanges!

Muckenthaler Cultural Center
1201 West Malvern Avenue
Fullerton, California 92833
Phone: (714) 738-6595

Taco Rosa November 2011 Specials

2011-11-02T12:28:00.000-07:00

Created with Admarket's flickrSLiDR.

Both Taco Rosa locations this month are offering Fall-oriented dishes such as a zucchini flower quesadilla appetizer, served with Brie cheese and Fuji apples; the Chile Relleno Pie entree wrapped in a flaky puff pastry and stuffed with chicken, mushrooms, peas and carrots; and their first offering ever of savory pumpkin flan for dessert. They also have a Steak Picado entree on special this month that I don't have a picture of yet.

Click here if you are unable to view the slideshow above.

Chicken Carnitas back at El Pollo Loco

2011-10-28T17:22:00.000-07:00

Press release from El Pollo Loco:

We’re inviting carnitas connoisseurs to ¡Feel the Mexcellence!℠ and enjoy a mouthwatering variation of a regional favorite—with an El Pollo Loco twist!

The season to celebrate is upon us and El Pollo Loco is gearing up to do just that! Back by popular demand and available through the New Year are the flame-grilled chicken leader’s Chicken Carnitas and much anticipated Chicken Tamales! Always indulging the taste buds of its loyal chicken lovers, the culinary experts at El Pollo Loco have re-introduced this traditional Mexican dish--It’s carnitas with an El Pollo Loco twist. Namely, pollo! El Pollo Loco guests can now enjoy Chicken Carnitas, prepared the traditional way with citrus juices and spices for authentic carnitas flavor and is available four different ways:

Carnitas Taco combines El Pollo Loco’s tasty new Chicken Carnitas with diced onion, wedge of lemon and fresh cilantro piled in warm corn tortillas.
Carnitas Bowl is a tasty twist on El Pollo Loco’s Pollo Bowl® with plenty of Chicken Carnitas served with diced onion, wedge of lemon, fresh cilantro and Pico de Gallo salsa atop Spanish rice and pinto beans.
Carnitas Burrito combines Chicken Carnitas with diced onion, fresh cilantro, Spanish rice, pinto beans, melted Jack cheese and a mild salsa prepared with Poblano chilies and wrapped in a warm flour tortilla.
Carnitas Meal features a generous portion of Chicken Carnitas accompanied by Spanish rice, pinto beans, wedge of lemon, warm tortillas and freshly prepared salsa.

In addition to Chicken Carnitas, Chicken Tamales are back at El Pollo Loco! Inspired by the time-honored kitchens of Mexico, El Pollo Loco’s Chicken Tamales are made the traditional way with authentic corn masa, filled with delicately spiced chicken simmered in a rich Colorado chile sauce infused with Mexican herbs and spices, hand-wrapped in cornhusks, and then cooked to perfection. Our tamales are sold individually and in bundles of four served with a choice of our delicious fresh made salsas.Click here for a printable coupon valid for a FREE Chicken Carnitas Taco with minimum $5 purchase: http://www.elpolloloco.com/Coupons/FreeCarnitasTaco.aspx

Click here for printable image

ABOUT EL POLLO LOCO

Headquartered in Costa Mesa, California, El Pollo Loco, Inc. currently operates nearly 400 restaurants located primarily in California, with additional restaurants in Arizona, Connecticut, Illinois, Nevada, Oregon, Texas and Utah. El Pollo Loco’s menu features its signature citrus-marinated, flame-grilled chicken in individual and family-sized meals served with warm tortillas, freshly prepared salsas and an assortment of sides.

El Pollo Loco also serves a variety of Mexican-inspired entrees featuring the chain’s citrus-marinated, flame-grilled chicken, including Pollo Bowl® entrees, grilled chicken salads, grilled burritos, tacos and more. For more information, visit www.elpolloloco.com.

Follow El Pollo Loco on Twitter: http://twitter.com/ElPolloLoco

Like El Pollo Loco on Facebook: http://www.facebook.com/ElPolloLoco

Tamarindo Truck

2011-10-20T21:18:00.000-07:00

Tamarindo Truck
Various OC Locations
(714) 640-9371

Facebook

Twitter

Official Site

The food truck craze is starting to come full circle now. For years there were the dime-a-dozen taco trucks that would show up at construction sites, warehouses, some office buildings, etc. When Kogi started a little over three years ago they were Korean food fused with Mexican but still mostly Korean. Then other "gourmet" trucks (at least more "gourmet" than the roach coaches) started up and many of them had nothing to do with Mexican food apart from the odd taco and burrito here and there, usually with non-traditional fillings. Now, in just the last couple months a couple trucks have started up that feature what is pretty much straight up Mexican food but operating at a level with the so-called gourmet trucks out there that attract rabid foodies from miles around. A shining example of just such a truck is Tamarindo Truck, who recently agreed to the following interview with us:

How and when did you first get the concept for the truck?: We were traveling in Mexico for the better part of last year and no matter how many delicious acclaimed Mexican restaurants we ate at (and enjoyed) we always found ourselves coming back to street food. It didn't matter if it was a stand selling tacos, mariscos or tortas, there was something very true about them all. It wasn't fancy or a "reinvention of the wheel" but it was damn good. Real food for real people made with generations of care. You could taste it and you could feel it. That's what inspired us to get back to basics, bring some delicious food to the streets of Orange County and serve it up with a little love. To this day the compliments that stick in our minds the most are the ones that revolve around home, people saying that eating our food reminds them of their childhood or makes them remember their mothers, grandfathers, sisters, etc. As a cook there is nothing better than that.
How long from conception to reality?: The hardest part for us was finding a truck that suited our needs. We take pride in buying fresh and cooking everything from scratch, that requires a certain type of kitchen.
Have you been successful finding local, organic, sustainable food onyour truck?: We do our best to source locally; I would say this is our number one priority. We are hoping that the trend catches on and it becomes easier for everyone to do so. We love working at Farmers Markets, its great to be able to walk a few feet off our truck and pick up some amazing ingredients. It's even better to be able to talk to the people who had a hand in growing it. That's the culture behind food that inspires us to cook.
Any story behind the name Tamarindo?: We love Tamarindo, plain and simple. When we are in Mexicowe buy it raw, peel it and eat it. My mouth is watering nowtalking about it. I don't know who came up with the saying“raisins are natures candy”… they obviously neverencountered tamarindo. The natural combination of sweetand sour is just delicious and doesn't require any altering.Look out for Tamarindo shrimp in the upcoming weeks, weknow its gonna be a hit!
Are tamales working for you?: Everyone is really enjoying the tamales. We wish we couldkeep up with the demand but as you know, they go quick andare incredibly time consuming to make from scratch. We aregoing to be selling them in bulk for the holiday season.Tamales are very traditional in Mexico around Christmas andPosadas. We hope they bring something special to those whomight not be able make it home this season.
For years there were Mexican lunch trucks and not much else in theway of other food trucks. When the gourmet food truck craze startedthe only way you could find Mexican food was if it was fused withanother cuisine. But your truck is straight up Mexican whilebordering on gourmet. Are people grasping this concept?: The only thing we are concerned about people grasping is thatwe are passionate about cooking fresh and delicious food.Food can evoke so many feelings and it's our hope that ourfood does that for people. The word gourmet has gotten a lotof hype lately and it's hard to grasp. We use fresh products,clean flavors and cook everything you are eating from our littletruck. It's what we are passionate about, eating real food fromthe earth with as little processing as possible. If that makes usa gourmet food truck, lunch truck or anything else for thatmatter, we will take it. Mexican food really can push theenvelope and make you think, “Hmmm, what is that flavor I amtasting?” We choose to use traditional, fresh and at timesdeliciously simple touches to evoke that in the TamarindoTruck experience. That's what we want people to grasp andwe definitely think our customers are.
Will there be any dessert items?: We will have dessert items in the very near future. We want tocarry our theme of clean and authentic flavor profilesthroughout our desserts, highlighting freshness of course.Some of our favorites include churros with a tamarindo carameldipping sauce and delicious fruit popsicles just like all the onesyou can find all over the streets of Mexico. We are partial toflan and buñuelos as well… But who isn't!

Created with Admarket's flickrSLiDR.

Thank you to Sarah Resendiz for graciously answering our interview questions. We'll be highlighting other "Gour-Mex" trucks soon…

October 4th is National Taco Day

2011-10-03T23:09:00.000-07:00

SOL COCINA: Battle of the Tacos | OCT 4
Guests to choose the winner of Chef Deborah Schneider’s dueling tacos!

NEWPORT BEACH, October 2011 – In conjunction with National Taco Day on Tuesday, October 4^th, two of SOL Cocina’s latest signature tacos -- Grilled Taco “Al Pastor” and Crispy Crab 'Tinga Taco – will go head-to-head in competition to be named SOL National Taco Day Champion. Guests will have the opportunity to cast their votes at the restaurant during lunch and dinner hours (11:30 a.m. to 10 p.m.). There is no purchase necessary to participate in voting, and after final votes are tallied and a taco champion has been determined 10 guests will be selected at random from the winning submissions. Each of the 10 lucky individuals will receive a complimentary SOL House Margarita.

MEET THE COMPETITORS:

Grilled Taco “Al Pastor”Thinly Pounded Pork Loin in Ancho Chile-Garlic Recado,

Flash-grilled and served on corn tortilla with Oaxaca Cheese and Fresh Pineapple

$4.50 each

Spicy Crab ‘Tinga Taco

Two Crispy Tacos filled with Sautéed Crabmeat, Smoky Chipotles, Onion and Red Peppers

2 for $6.

“We have always looked to our guests for inspiration,” said Matt Baumayr, Managing Partner of SOL Cocina. "I am confident that everyone will enjoy both of the two tacos ‘competing’ in this challenge!”

Read OC Mex Food's coverage of Sol Cocina.

Sprechen Sie Espanol?

Del Taco Celebrates 'Tacoberfest' Featuring Taco Deluxe

(Lake Forest, CA) Oct. 3, 2011 – Del Taco restaurants across the country are putting a spin on one of Germany’s most famous events – Oktoberfest. Beginning on National Taco Day – October 4^th and lasting until October 31st, Del Taco will offer taco specials all day, every day for a month-long “celebration worthy of tacos” called Tacoberfest.

At the center of Del Taco’s Tacoberfest is the Taco Deluxe with five layers of fresh flavor including seasoned beef, freshly grated cheddar cheese, crisp lettuce, sour cream and pico de gallo. Combining great taste and big value, Taco Deluxe delivers the best tasting taco for under a dollar.

For Tacoberfest, Del Taco restaurants will feature the Taco Deluxe for 89-cents, along with other great values like two Crispy Fish Tacos for $3, two Big Fat Crispy Chicken Tacos for $4, and two Big Fat Grilled Chicken or Steak Tacos for $4.

“Why should German foods have all the fun this month? Our tacos are worthy of a celebration, too. Our full line of tacos are made with fresh ingredients, deliver great taste and bold value,” said John Cappasola, Chief Brand Officer at Del Taco. “We’re proud to feature the Taco Deluxe as part of Tacoberfest. It’s loaded with five fresh flavors for under a buck which is a price that is sure to delight our customers.”

Consumers can “like” Del Taco and receive a coupon for a free Taco Deluxe with any purchase on Del Taco’s Facebook fan page – http://www.facebook.com/deltaco.

Read OC Mex Food's coverage of Del Taco.

Adolfo's (Laguna Beach)

2011-10-01T21:22:00.000-07:00

Adolfo's
998 S Coast Hwy
Laguna Beach, CA 92651-2727
(949) 497-2023

Listing on Trip Advisor

Listing on Menuism

No known official website.

Created with Admarket's flickrSLiDR.

Taqueria La Bamba

2011-09-13T18:24:00.000-07:00

Taqueria La Bamba
446 S Harbor Blvd
Fullerton, CA 92832
(714) 871-2636

Review at OC Weekly

Listing on Urbanspoon

Official Site

Taqueria La Bamba (yes, I think it's named after the song) is a humble little place hiding away on a small corner in Fullerton and was recommended to me by Gustavo Arellano (I think - actually, now that I think about it more it was recommended to me by somebody that Gustavo had introduced me to). It's a pretty good representation of a mom-and-pop hole-in-the-wall joint and anyone looking for an authentic Mexican food experience in Orange County could find one here. Chips and salsa here aren't just chips and salsa but chips strewn with beans and cheese and served with robustly flavored red and green hot sauces:

The crispy cubed carnitas that had been recommended to me lived up to their recommendation and make a great example of Mexican food. And they get bonus points for the yummy avocado salsa (it was too chunky and unblended to be called guacamole). And more points for serving freshly made fruit and vegetable juices.

Four Speedy Gonzaleses:

Jugos Acapulco Followup

2011-08-25T22:29:00.000-07:00

Jugos Acapulco
745 W 19th St
Costa Mesa, CA 92627
(949) 722-8513

Listing on Local.com

Listing on Urbanspoon

No known official website.

This is embarrassing to admit but since starting this blog I have packed on 40 pounds. For about 15 years before starting the blog I was holding at an incredibly steady 175 lbs. But then the weight started piling on and I eventually topped out at around 219 lbs. The funny thing is I don't think my eating habits changed once the blog started; I was eating about the same only now I was taking pictures of the food and reporting on it. But I couldn't deny the increase in weight. Maybe it was simply a slowing metabolism due to age. Whatever the cause I needed to do something about it.

Now I don't do diets. I believe in making lifelong changes to eating habits. My simple approach was going to be: lower sugar intake, eat less processed foods, increase fresh fruit and vegetable intake. I then remembered that a Mexican place I went to over five years ago served fresh vegetable juice. Why hadn't I been back there? On my one prior visit I had a papaya drink. This time I had to get the vegetable juice. They have several varieties to choose from or you can tell them exactly what vegetables you want in your blend. I went for their version that closely mimics V8. You get a big styrofoam cup full of it and they give you the blender too with all the juice that wouldn't fit in the cup and there's probably more in the blender than in the cup. When you're done you feel like your body has loaded up on nutrients.

They have tacos and other food items too but the tacos were, uh, pretty standard, nothing to write home about:

Next time I'm in the area I'll probably be getting my food from El Toro Bravo and my vegetable juice from Jugos Acapulco. They also have mixed fruit bowls too called "pico de gallo:"

I got one of these and enjoyed at home later (no, I didn't use all that chili pepper). A little extra dose of sunshine for the day. I can now report that my weight is down to 210 and hopefully I can get it to keep dropping down to that optimal 175.

Get Ready for the Great Food Truck Race

2011-08-11T13:33:00.000-07:00

Season 2 of the Food Network's Great Food Truck Race will be beginning on August 14th. Two of our favorite OC food trucks are in it, Seabirds Truck and The Lime Truck. Seabirds Truck serves vegan cuisine (though many non-vegans such as myself love their food) and The Lime Truck serves what could be called California Coastal cuisine. Both trucks regularly serve Mexican-inspired items. Here's a look at just some of them:

Seabirds Truck

Potato Taquitos

Breakfast Quesadilla

Nacho Mama's Nachos

The popular Seabirds sauce for sale

Jack Asado Taco and Beer-battered Avocado Taco

Official Site

Seabirds on Twitter

The Lime Truck

Carnitas Fries and a Taco

Blue Crab Ceviche

Jane's Addiction Quesadilla

Official Site

The Lime Truck on Twitter

The Orange County Register's Fast Food Maven has the details on reuniting of the two trucks at a viewing of the premiere episode of this season's Great Food Truck Race and even more info here.

Mexican Coke at Ralphs

2011-08-08T08:47:00.000-07:00

Noticed recently that the Ralphs supermarket chain is carrying Coca-Cola imported from Mexico. Never thought Ralphs would do something like this when they have regular old American Coke to sell. The good thing about the Mexican variety is that it uses real cane sugar rather than high fructose corn syrup. They also have Sprite and Orange Fanta.

Two New Del Taco Burritos

2011-07-28T23:30:00.000-07:00

(Lake Forest, CA) July 28, 2011 – Today Del Taco is adding two new burritos to its popular menu with the introduction of the 59¢ Chipotle Value Bean & Cheese Burrito and the Nacho Crunch Burrito. Both burritos reinforce the chain’s reputation as the go-to place for the best tasting burritos at a great price.

“These days, when folks go out for food, they’re looking for deals,” said John Cappasola, Del Taco’s Chief Brand Officer. “And while they know they can get a great fast food deal at just about anywhere, real fans know where to go for the highest quality food at the best price. Del Taco cannot be beat for value and taste.”

The 59¢ Chipotle Value Bean & Cheese Burrito delivers the smoked chili pepper flavor distinctive to chipotle and includes slow cooked beans made from scratch, freshly grated cheddar cheese and Del Taco’s new, creamy chipotle sauce all wrapped in a warm flour tortilla.

The Nacho Crunch Burrito is made with seasoned beef, slow-cooked beans, nacho cheese sauce, sour cream and tortilla chips wrapped in a warm flour tortilla. Del Taco is also offering a Nacho Crunch Burrito Meal for $5 that includes the new burrito, two regular tacos, small fries and a small drink.

“The 59¢ Chipotle Value Bean & Cheese Burrito and Nacho Crunch Burrito prove once again: All burritos are not created equal,” Cappasola said. “Ours are craveable.”

Del Taco’s Facebook fans can download a coupon on the “Free Food Coupons” tab at http://www.facebook.com/deltaco for a free Nacho Crunch Burrito with any purchase at participating locations.

Doritos Tacos at Taco Bell (now with "Cool Ranch")

2011-07-25T22:37:00.000-07:00

UPDATE: The Taco Bell near me that tries out test items is now selling Doritos Locos tacos again, this time with the much-fantasized about "Cool Ranch" version (seriously, do a search and you'll see a bunch of sites where people talk about how they heard Taco Bell was trying out a taco with a shell made out of Nacho Cheese Doritos and then they go on to talk about how awesome it'd be if they made a Cooler Ranch version . . . but then they also go on to talk about how that will probably never happen; well, it's happened):

You might ask if they are good. The answer to that is: yes, if you like eating Taco Bell tacos and then munching on Doritos right after that. Now your eating habits will be more efficient. It's like when Will Ferrell was asked at the beginning of "Land of the Lost" why he was eating a doughnut with M&M's on it. His reply? "This way I don't have to eat M&M's when I'm done with my doughnut." So, you see, it all makes perfect sense. My prediction is that Taco Bell's next taco will already have the Pepsi or the Mountain Dew in it.

Minor Update: Since posting this and tweeting it Taco Bell themselves have responded with a tweet, a very quick reply. This is interesting because Taco Bell typically doesn't acknowledge mentions of test items, so I don't know if they are being serious or humorous. When they test an item they try to be very strict about their testing procedures. For instance, with this item they are likely trying to find out how well it does when people see the sign for it in the drive thru. Then they test it to see if walk-in customers will order it. But if people find out about it on the Internet then it could sully their testing. At least that's how I think it works. So, honestly, I don't know if my mention here messes up their testing or not but the fact that about a hundred people clicked on their retweet of my link in about ten minutes after they posted it (and late at night too) should show that this will be a popular item for them. Another thing about Taco Bell and Twitter: they are actually very good about running their Twitter account and responding to almost everyone that mentions them, even late at night as we have seen.

Here's the original entry from April 14, 2011:

Soooo... back in September 2010 I'm driving by a Taco Bell and see a poster at their drive-thru menu board for Doritos Locos Tacos. I pull in, take a picture of the poster, try one of the tacos, mention it on Twitter and then never hear about the item again. Now in April 2011 the web is abuzz with everyone talking about these crazy things as though it's a brand new thing. Apparently somebody else even mentioned it a couple months before I did so I wasn't the first one but now these things are appearing at Taco Bells in Ohio and people are making videos of it and creating Facebook fan pages for it, etc. I guess when an item goes this viral then it's time for Taco Bell to put it in all their stores. But the way Taco Bell does testing they don't take the word-of-mouth effect into account. They don't want a test item known beyond the test store(s) it's in and they just want to see if people will arrive at that location not knowing about the item and then see posters for the item and want to buy it based off of that alone.

And what's my verdict on the Doritos taco shell at Taco Bell? If I remember it correctly from eight months ago I think I kind of liked it. It makes Taco Bell even less authentically Mexican but most people won't care. This is not super likely to gain Taco Bell new fans (I could be wrong though) and may just be an extra option for current fans. If you want powdery, spicy stuff all over the outside of your taco and all over your fingers then track this puppy down. And for now that could mean going to Ohio (unless somebody can point out where it can be found behind the Orange Curtain). And, yes, it'd be interesting to see them do this with other Doritos flavors, such as "new" taco flavor in the retro bag:

Jose McCoy's, RIP/Sammy's Burgers Subs & Tacos

2011-07-19T23:15:00.000-07:00

There's a restaurant that opened recently in Tustin that for a time was going to be called Pablo McGinty's, a sort of Irish/Mexican fusion place (it ended up being called Pablo's Cantina and we will have a review of them) which seemed like a unique idea but it had actually been done before. The place was called Jose McCoy's and the one I remember going to was in Seacliff Village in Huntington Beach. Oddly enough, I went with a friend who was of Irish/Mexican heritage. The first time I went was as a teenager and this friend's mom took us there because she loved the seasoning they used on the fries. I went a few more times and then I don't think it lasted there much longer but moved to near Warner and Bolsa Chica and then that location closed down a couple years ago.

Sooooo.... earlier today I'm driving with my boss to go get some lunch and he directs me to that same shopping center. When we pulled in I asked, "Do you remember Jose McCoy's being here?" He didn't answer my question directly but pointed me to Sammy's Burgers Subs & Tacos (listing on Yelp):

I was hungry so at that point I was more focused on eating than nostalgia but when I got inside I found that there was a Jose McCoy's mural on the wall:

What a surprise. Turns out Sammy's is in the same spot that Jose McCoy's was in. I quickly ordered a chipotle chicken avocado quesadilla as evidenced by this rather mundane photo:

I then asked the owner, Sammy, if any items were held over from when it had been Jose McCoy's and he mentioned the strips and cheese as the only item. I also found out during this visit that this was also Sammy's second location and it came back to me that I had gone to his prior one at Beach and Talbert in the 1980s. Then I found out while typing this up and doing further research that Jeff Overley had written up the strips and cheese before at the Orange County Register's Food Frenzy blog. Does anyone else remember Jose McCoy's and the seasoning on their fries and the strips and cheese? Of course the other place to get strips at cheese at is at Zack's at the Beach. And before the link goes dead you can check out the full Jose McCoy's menu here.

Munchathon July 16th

2011-07-08T16:55:00.000-07:00

Coming up next week is Munchathon, "A unique festival that combines a 5K-obstacle course with a food truck festival featuring your favorite food truck in OC & LA, entertainment and more!" It's like a way to work off calories as you eat.

Here's one of the press releases:

Register or Purchase Tickets NOW at munchathon.com

ORANGE COUNTY, Calif. – The first-ever Munchathon, featuring a 5K fun run and obstacle course with food/beverage stops and a festival of munchies has announced a few of the food and beverage sponsors to be part of the race PLUS new gourmet food trucks added to the lineup!

The following beverages will be on the course AND more are to be announced soon:

Kern's Nectar

From their sweet tasting juices like strawberry banana, guava, banana blueberry and many other fruitful flavors, Kern’s Nectar also offers iced tea (mango, lemon, raspberry) horchata and aguas frescas (in Limon, Tamarindo, Jamaica). Get ready to whet your palate with something so flavorful after munching on delicious eats!

8th Continent Soymilk

The ever-so-delicious soy milk comes in sweet flavors vanilla, chocolate and original. Get ready to quench your thirst with this superb drink. Might go well with a chunky chocolate chip cookie (*wink*).

So far the following local food vendors will be on the course and more to be announced soon:

Meringue Bake Shop

Oh, do we have something sweeter than ever planned for all you Munchathon race participants! The scrumptious delicacies of Meringue Bake Shop of North OC will be one of the food stops on the 5K course. Known for their Push Cakes, Whoopie Pies, Cookies & Cream Brownies and exquisite cupcakes, Meringue will be offering a taste of what’s cook’n in their kitchen and after the race, they will be selling all sorts of delicious goodies.

Front Porch Pops

Welcome the soon-to-launch and cart newbie Front Porch Pops to the Munchathon course! Chill out with samples of artisans popsicles in mouth-watering flavors like Syrah Poached Pear, Strawberry Rhubarb, Creamy Lemon Buttermilk, Mango Lassi, Blueberry Lime and many more. And after the race, Front Porch Pops will have items for sale at the festival portion of the event.

*MORE food sponsors to be announced soon!

As for the festival of gourmet food trucks after the race, see our updated list below:

THE GRILLED CHEESE TRUCK (comfort cuisine)

DOSATRUCK (Indian cuisine)

AHN-JOO (Korean cuisine)

SLAPFISH (sustainable seafood)

SHORTSTOP BBQ (Texan-style BBQ)

DOS CHINOS (Latin Asian fusion)

ORGANIC OASIS (smoothies)

LOUKS TO GO (Greek cuisine)

RAGIN CAJUN (Creole and Cajun cuisine)

NO JODAS KITCHEN (Cuban cuisine)

TROPICAL SHAVE ICE (Hawaiian shave ice)

CHUNK-N-CHIP (artisanal cookie ice cream sandwich)

SEABIRDS (vegan friendly cuisine)

TORNADO POTATO (a twist on the average fries)

GO COUNTRY 105 CHUCK WAGON (Southern, Country and Tex-Mex)

COOLHAUS (cookie ice cream sandwiches)

PIAGGIO ON WHEELS (Argentinean cuisine)

THE OC FOOD TRUCK (innovative sandwiches and burgers)

SPUDRUNNERS (gourmet potato-inspired creations)

WHITE RABBIT TRUCK (Filipino fusion)

And more announcements daily on munchathon.com!

Also, ticket giveaways for the run and festival have begun on the Munchathon Facebook and Twitter pages. Registration (includes festival admission) now through 6/30 for runners is $49 and for a team is $189. General Admission Tickets are $12 and Early Admission Festival Tickets (10 a.m. entry time) are $22. Children ages 6 and under are free. Register for the Race HERE! or Buy Festival tickets HERE!

Do you have questions for us? Well, check out our FAQ.

ABOUT MUNCHATHON

Eat your way through the first-ever Munchathon, a food-themed fun run and obstacle course featuring local food and beverage vendors, which takes place at Oak Canyon Park, near Irvine Lake, on July 16. The event will have two major elements: the 5K run/walk with food/beverage stops and food-themed challenges, and a festival of dozens of gourmet food trucks.

This event was designed for those of you who love food, follow more gourmet food trucks than actual people on Twitter, dash to your favorite restaurant despite your non-existent lunch break, devour whatever might be in arms reach at that very moment and consider yourself the ultimate foodie.

Run, walk, skip and munch your way through the scenic course overlooking Irvine Lake. You will encounter obstacles and have several stops where you will have the opportunity to eat sample-size food items from gourmet food trucks and other vendors. You can also expect beverage stops along the course as well. Get a team together or go solo, dress up as bananas or hot dogs or piggies--whatever gets you pumped--and bring your appetite. After the run, participants will have access to a festival of gourmet food trucks, beverages, entertainment, vendors and lots more.

We only have TWO RULES for all attendees and they are…

DASH & DEVOUR.

Only the ones with the strongest appetites will survive.

Munchathon is open to all ages. The 5K fun run goes from 9 a.m. to 11 a.m. Early admission to the festival is from 10 a.m. to 11 a.m. and general admission starts at 11 a.m. The event ends at 5 p.m.

To register for the 5K fun run/obstacle course (which allows access to the festival portion of the event) or to purchase tickets for the festival, go to munchathon.com.

Twitter: @Munchathon
Facebook: Munchathon

Chipotle Opening in Newport Beach

2011-06-27T14:57:00.000-07:00

Click for bigger image.

Roundup #21

2011-06-23T15:44:00.000-07:00

Here's another entry where I cover some stuff that doesn't fit neatly into a standard restaurant review. If this is your first time here don't let this entry throw you off; we really do have tons of reviews of Mexican restaurants, in fact over 250, so just keep scrolling down.

Mexican restaurants I've reviewed before that I've visited since the last roundup entry for non-review purposes include: Rubio's, Del Taco, Amorelia Mexican Cafe, Tacos el Chavito, Gabbi's Mexican Kitchen, The Chili Pepper, La Salsa, El Fortin (Stanton), Rancho del Zocalo, Alebrijes, El Pollo Loco, Taco Rosa, Las Fajitas, Matador Cantina, Soho Taco, Sol Cocina, Olamendi's Deli (formerly Olamendi's Pop's Tacos & Sandwiches), Gammy's Cafe, Azteca's, Sharky's, Tacos & Co., Baja Fish Tacos, Cafe Maiz, Tortilla Jo's, On the Border, Taleo, Taco Mesa, Tacos Jerez, Chronic Tacos, Cancun Fresh, Fresca's Mexican Grill, Taco Adobe, El Mejor Taco, and El Gallo Giro.

Non-Mexican restaurants that I've visited since the last roundup entry include: Market Broiler, Da Luau, Bread Crumb 'Ohana Cafe, Athens West, King's Hawaiian, Deli-licious, Funashin, Silky Sullivan's, Cafe Grill, In-N-Out, The Counter Burger, Sandy's Beach Grill, Break of Dawn, Jerry's Woodfired Dogs, Genghis Khan Mongolian BBQ, Clearman's Steak 'N Stein, Gyro King, Prego Ristorante, Mrs. Knott's Chicken-To-Go, Mugen Japanese Cuisine, 50 Forks, Lucci's, Lee's Sandwiches, Fatburger, Mad Greek, Daily Grill, Nalu's Island Grill, Rumbi Island Grill, India Palace, and Eat Chow.

Barret-Jackson Car Show Promo at Mi Casa

Show your ticket stub to the car show at Mi Casa in Costa Mesa and get 25% OFF your total bill!! Click the image to see a much bigger one with all the details. Goes from June 4th to 26th, 2011.

Del Taco Ultimate Grilled Chicken Burrito

Fans of Del Taco’s fresh-cooked, grilled marinated chicken will find a special treat – times 8 -- in the new Ultimate Grilled Chicken Burrito, which makes its debut this week.

Ingredients include grilled chicken that has been marinated in a special recipe of spices and seasonings, zesty red sauce, seasoned rice, crisp lettuce, freshly grated cheddar cheese, fresh tomatoes, cool sour cream and tangy guacamole all wrapped in a warm flour tortilla.

“Our grilled marinated chicken has been a fan favorite for a long time because it's cooked fresh in our kitchens,” said John Cappasola, Del Taco’s Chief Brand Officer. “This freshness, of course, means better quality and lots more flavor. Now, in the new Ultimate Grilled Chicken Burrito, we’ve packed the best of Del Taco into one menu item.”

The Ultimate Grilled Chicken Burrito is offered at $2.99 and a meal for $5.79 that includes a small drink and crinkle-cut fries. With a spotlight on its grilled marinated chicken, Del Taco is also offering 2 for $5 Del Classic Chicken Burritos and 5 Chicken Soft Tacos for $4.95.

Jarritos

Faithful readers of the blog know that I mention Jarritos every once in a while. I've long been a fan of them and last year they wrote me asking if I wanted some samples sent. I told them that I already liked them but to go ahead and send the samples because I was pretty sure I hadn't tried all their flavors yet. Most places just have 2 or 3 of the eleven flavors then available. So I got the package (seen above with the cool t-shirt) and it had the following flavors in it:

Mandarin
Fruit Punch
Lime
Jamaica
Mango
Strawberry
Pineapple
Tamarind
Guava
Grapefruit
Tutti Frutti (I think this flavor my have been dropped - too similar to Fruit Punch?)

Now they have come out with a new flavor, Mexican Cola, which, like their other flavors, is sweetened with natural sugar, not high fructose corn syrup. Before my samples of Mexican Cola arrived I asked a a couple taquerias and taco trucks in the area if they had seen the new flavor and some of them said that they had already been selling it but that it kept selling out. The wide variety of Jarritos flavor makes a welcome break from the typical "Coke, Diet Coke, Sprite" choice you get at most places.

Follow Jarritos on Facebook (has apps, contests, etc.) or Twitter.

Angels Viewing Party at Mi Casa

2011-06-22T09:56:00.000-07:00

Catch this one before it goes away. Just wear Angels Red to Mi Casa in Costa Mesa tonight and receive a pair of tickets to the June 29th Angels game. (While supplies last.)

Click the image for a much bigger version which gives all the details.

Taqueria Zamora

2011-06-11T09:21:00.000-07:00

Taqueria Zamora
3121 S Main St
Santa Ana, CA 92707
(714) 557-0907

Listing on Local.com

Listing on Urbanspoon

Official Site

If you look up at the top of this blog it says that the number of restaurants reviewed so far at this blog is 262. That number is only going to go up. Some of those reviews are guest reviews of places I haven't personally been to yet but most of them are ones I wrote. How many have of those have I been to? I'd say a good guess is 230. Plus there's all the ones I'd been to in the county before starting this blog that haven't been written up yet and a small handful that I've been to since starting this blog where I just wasn't in the mode for doing a review. If you take all those places and rule out half or three-quarters of them or maybe even more than that as too Americanized I still think I've been to some pretty darn Mexican places. I mean places where only Spanish is spoken, where they laugh at you for ordering a burrito (even when you actually said "Jarritos"), where at least one kind of meat is served that gives gabachos second thoughts about eating there. So, yes, I think I've had a pretty good breadth of experience, notwithstanding the fact that my quest is still under way and there's still untamed horizons out there.

So imagine my surprise when Gustavo Arellano recently mentioned at the OC Weekly that the two most Mexican restaurants in Orange County were Taqueria Zamora and La Raza, two spots I had never been to. I had to get to one of them and soon and find out what was so Mexican about them.

A week or so later I made it to Taqueria Zamora on Main St. in Santa Ana. When I pulled in the parking was so crowded that I figured I'd have to come back another day but I waited a little bit and somebody finally pulled their car out from a spot right in front of the restaurant.

I walked in only to find that it's like many other Mexican restaurants I've been to, same kind of menu, same kind of clientele, same kind of interior with the Budweiser sign on the wall, pictures of youth soccer teams, etc. I tried to hard to find something that made it even more Mexican than "already very Mexican" and was hard pressed to do so until . . . until the mariachis came. One by one they filed in. But they didn't necessarily play to the crowd. They went over to one guy's table, played two songs for him . . . and left. And I thought, "Maybe that's what makes this one of the most Mexican places round."

In addition to starting you out with free chips and salsa you also get a little plate of beans with some cotija cheese sprinkled on top:

When I ordered I asked for a bowl of pozole and a birria taco. Somehow it came back as two tacos, one birria and one something else, possibly lengua. The tortillas are so large and they give you such a mound of meat on each that I decided to save the pozole for my next visit. Both meats were very moist and tender with flavors rounded out by onions and cilantro (lots of cilantro), radish and limes. The photo doesn't quite convey that these were BIG tacos:

When I made it back a few days later to claim my bowl of pozole I grabbed a Sidral Mundet apple soda from their fridge and took it to my table before ordering. The next thing I know a guy with a bottle opener came right over and popped the lid off the bottle for me without me even asking for help. This was an employee taking a break at a nearby table and he saw the need and he addressed it. Now that's what I call service.

The pozole was very standard, not bad but not at the level of some others I've had. It had chunks of bone in it that were easy to pick out and for some reason they served shredded lettuce on the side with it rather than cabbage. Maybe I caught them at a cabbage-less moment?

On the third visit I found the front dining area full so I went into the back dining area for the first time. On my prior two visits I had peeked into the back dining area and saw it full and festive each time. This time it was empty and cavernous and lonely but there was nowhere else to sit so in I went. But before my food was ready a table up front opened up and one of the employees found me and asked if I wanted to take it. They are anticipating my needs without me even expressing my needs. Now that's what I call service.

I tried the chilaquiles that Gustavo had called the second-best chilaquiles in the county. With so many choices second-best still isn't bad. Next time I'll get it without the steak, which was unfortunately too tough. But there was nice fluffy rice and eggs and chips that soaked up all their spicy, spicy sauce until they maybe weren't even chips anymore but triangular pieces of hot sauce. And I also got a salsa verde this time that I hope they bottle because it had possibly the most full-bodied and satisfactory flavor I've ever had in a salsa. I couldn't finish the whole chilaquiles dish there (my bad for having had more cereal beforehand at my place than I should've) so they gave me one of the typical styrofoam to-go containers but untypically included a baggie of fresh chips and a clean, plastic cup of fresh hot sauce. Now that's what I call service.

When I saw Gustavo giving a lecture at the Fullerton Public Library later I asked him what he thought made it the most Mexican place and confirmed that even more than the food it's the service and hospitality and overall vibe there. Agreed. Forget Olive Garden; when you're at Taqueria Zamora you're family. Four Speedy Gonzaleses:

The complete photo album (16 photos so far) can be viewed at flickr.

OC Weekly entries on Taqueria Zamora:

Del Taco Testing Carnitas

2011-06-08T23:46:00.000-07:00

First Taco Bell tried introducing carnitas meat and now Del Taco is testing (at least I think it's just a test item for now). Posters in the windows show the burritos but when you go in you see they also have a carnitas torta and carnitas big fat tacos:

I tried it in the torta and the carnitas meat was pretty good, certainly less processed over all than the Taco Bell attempt was.

The location I got it at was here, and I think I also saw a poster for it here. Click any of the three images here to be taken to the complete Del Taco flickr album.

UPDATE Del Taco has moved these items from testing to being regular items in all their stores. Here's the press release:

Del Taco Adds Shredded Pork Carnitas:Menu Items Include Combo Burrito, Taco al CarbonAnd Macho Nachos Free Carnitas Taco Al Carbon Coupon on Facebook

(Lake Forest, CA) Sept. 14, 2011 – Shredded Pork Carnitas is available now for a limited time at Del Taco, offering fans the savory taste of tender, slow-braised, pork that is simmered in small batch kettles as found in the cooking methods of the traditional Mexican kitchen.

Shredded Pork Carnitas menu items include Carnitas Combo Burrito, Carnitas Taco al Carbon and Carnitas Macho Nachos – as a la carte items and meals.

The Carnitas Combo Burrito, features slow cooked beans, tender braised pork, grated cheddar cheese and green sauce wrapped in a warm flour tortilla. The Carnitas Taco al Carbon features shredded pork, California Chili sauce, diced onions and chopped cilantro wrapped in two warm corn tortillas. The Carnitas Macho Nachos start with fresh tortilla chips, loaded with slow-cooked beans, carnitas, nacho cheese sauce, diced tomatoes, sour cream and topped with sliced jalapeno peppers.

Consumers can receive a coupon for a free Carnitas Taco al Carbon with any purchase at Del Taco’s Facebook fan page – www.facebook.com/deltaco.

“Shredded Pork Carnitas reinforces once again that Del Taco is the destination for more flavor, more variety and great value,” said John Cappasola, Del Taco’s Chief Brand Officer. “Fans will find the delicious flavor unlike anything available in the quick-service category. And we’ve got it for a limited time. So, we’re encouraging anyone looking for a fresh taste to come and try our new Carnitas.”

At Del Taco, all menu items are made to order using fresh ingredients including freshly grated cheddar cheese, hand-made salsa, slow-cooked lard-free beans and marinated chicken grilled fresh every hour. The menu includes Mexican offerings of tacos, burritos, quesadillas and nachos as well as American favorites like hamburgers, fries and milk shakes. Del Taco also serves breakfast and most restaurants are open 24 hours with a drive thru. Del Taco restaurants serve more than three million customers each week.

Del Taco has more than 525 restaurants in 17 states.

Taco Mesa Going to a New Level

2011-05-27T14:54:00.000-07:00

COSTA MESA, CALIFORNIA - May 23, 2011

TACO MESA Healthy and Authentic debuts 20th Anniversary Menu and gears up for a year of celebration!

The new 20th Anniversary Menu features changes and updates that enhance their original intention and highlight their consistent commitment to outstanding quality coupled with an unbeatable value to their consumer. Founder Ivan Calderon is proud to announce a year of celebration at Taco Mesa.

"Staying true to our philosophy of Healthy & Authentic we've developed a new menu with the help of our executive chef, Javier Zambrano which truly reflects our original intention. Ingredients that are organic, wild caught fish, and natural chicken and beef (free of steroids, hormones and antibiotics) as well as identifying gluten free options within our menu. We use recipes that have been passed down from our ancestors, the Mayan, Aztec and Spanish ~ fused with contemporary technique and innovation. We prepare food in small batches daily to assure quality and freshness."

Taco Mesa has an ongoing committed to a 'green' environmental approach and is excited to embrace the new areas of opportunity to create an ecologically mindful dining experience which carries through to the back of the house. Changes and updates are in process and will be part of the year of celebration at all Taco Mesa locations. "It's a time of positive energy and appreciation for the past 20 years of growing our family business in Orange County. Our true partnership has been with the community and we feel deep gratitude for the steadfast support we have received throughout the last 20 years. We remain faithful to our original vision, commitment and to our community."

Ivan Calderon has continued to step beyond his role as restaurateur throughout the last 20 years, maintaining a standard of excellence in business as well as a gracious and generous spirit of giving and community involvement.

Est 1991

Taco Mesa originally opened on 19th Street in Costa Mesa, CA and still remains a local favorite at this original location. Since opening in 1991, Taco Mesa has grown to have 4 locations throughout Orange County: Costa Mesa, Mission Viejo, Ladera Ranch and Orange. Taco Rosa Mexico City Cuisine was founded by Ivan Calderon as the 'full-service' concept with 2 locations, Newport Beach and Irvine - www.tacorosa.com.

Royal Hawaiian Goes a Little Mexican

2011-05-19T00:21:00.000-07:00

Breakfast at Fresca's

2011-05-14T13:52:00.000-07:00

Just found out from Twitter recently that three locations of Fresca's Mexican Grill (Brea, Huntington Beach, Tustin) are now serving breakfast. I tried it this morning in Tustin and got the "Huevos McFresca's" (hmm, now that name sounds familiar) which is basically a breakfast torta with "scrambled eggs, grilled ham, melted cheese, lettuce, tomato and mayonnaise on a fresh Mexican roll," with potatoes, onions and peppers on the side. Other options are huevos rancheros, chorizo con huevos, chorizo burrito and chilaquiles. Each selection comes with a glass of orange juice.

New Green Burrito Menu at Carl's Jr.

2011-05-06T01:40:00.000-07:00

Cinco de Mayo 2011

2011-05-05T10:23:00.000-07:00

Will be posting info for Cinco de Mayo 2011 here as I get it. If you know of a Mexican restaurant in Orange County that is holding a Cinco de Mayo event (it's even okay if you work for that restaurant) please forward the information to me by leaving a comment here or e-mailing me at reviews@ocmexfood.com.

Matador Cantina

Matador Cantina to Host Fullerton's Premier Cinco de Mayo Celebration

Fullerton, CA (April 14, 2011)—Matador Cantina will once again host the biggest Cinco de Mayo celebration in downtown Fullerton, Thursday May 5th. The festivities will kick off at 11 a.m. with $3 Mexican beers, including a full range on draft. The festivities will include live mariachis throughout the day and night. Evening guests will also be treated to a special menu of $5 appetizers including Matador favorites such as Cantina Rolls, Tres Tacos Mariscos, and roasted corn on the cob.

“It will be an all-day-and-night celebration centered around live entertainment, and great food and drink.” Said David Dennis, Matador Cantina executive chef and general manager. “Cinco de Mayo is obviously our biggest day of the year, and the buzz and anticipation starts to build several months prior.”

As now tradition, in addition to a festive mariachi band and live DJ, guests will enjoy a chance to win a number of raffled prizes, including an LCD TV, beach cruiser, Matador gift cards and merchandise, as well as other great items.

Along with 14 beers on tap, including many craft beers, Matador offers a wide range of premium Tequilas and Mezcal. The popular signature cocktail menu, comprised of inventive handcrafted cocktails such as the Jalapeño Martini and Mango Dulce, have become staples, while a rotating menu of equally creative and delicious cocktails changes by the season.

Since opening in April 2009, Matador has become one of the most celebrated Mexican restaurants in Orange County. The menu has won the hearts and appetites of many with its unique blend of traditional and contemporary Mexican-inspired dishes, which helped earn Matador a spot among Orange County’s Best Mexican Restaurants in MyFoxLA’s 2011 Hot List two years running. Other honors by the Orange County Register and OC Weekly include being voted Best Happy Hour, Best Bloody Mary, and Best Margarita for its specialty handcrafted margaritas.

Housed within the oldest building in historic downtown Fullerton (circa 1899), Matador offers guests an extraordinary dining experience with a warmly lit dining area, and lounge featuring century-old brick walls, intimate booths and banquets, and the longest bar in the city at 55 feet.

Matador Cantina is at 111 N. Harbor Blvd. Lunch is served Monday through Friday from 11am-2pm, dinner from 2pm-10pm daily, and brunch Saturday and Sunday from 9am-2pm. Happy Hour from 2pm-7pm, and Late Night Menu from 10pm-Midnight. Open daily until 2am. For reservations call 714.871.8226 or visit www.thematador.com for more info.

Cha Cha's Tacos and Tequila

BREA, Calif. (April 19, 2011) – Cha Cha’s Tacos & Tequila, the fresh innovative Latin restaurant located in Brea Downtown, is excited to announce that it will be throwing an exciting Cinco de Mayo Fiesta on Thursday, May 5 starting at 11:30 a.m., featuring two live bands, food and drink specials and punctuated with spontaneous dancing throughout the night.

Already well known for their high-energy atmosphere, fresh and flavorful food and award winning margaritas, Cha Cha’s is spicing up this Cinco de Mayo with hourly food and cocktail specials, exciting giveaways and a Live Mariachi band (5:00 -7:00 p.m.), followed by dancing to the Latin sounds of Rumba Menco, a Flamenco-Latin- Jazz band, famous in Orange County for their electrifying live performances (8:00 p.m. to 11:00 p.m.).

“Cha Cha’s Cinco de Mayo fiesta is the best party of the year,” said Don Myers, co-founder of Cha Cha’s Tacos and Tequila. “Last year was an incredible, marked by lots of excitement and spontaneous dancing. This year is going to be even better, you need to come in and see for yourself.”

All of Cha Cha’s cocktails are made with fresh-squeezed juices, homemade infusions, and seasonal fruits, incorporating the festive flavors and spirit of Cinco de Mayo.

"We throw a party every night at Cha Cha’s, but Cinco de Mayo has become known as New Year’s Eve on steroids," said Peter Serantoni, co-founder of Cha Cha’s. "A fun and flavorful time is guaranteed to be had by all."

Mi Casa (Costa Mesa)

Sol Cocina

NEWPORT BEACH, April 2011 – It’s a little more sophisticated than the typical tequila-slinging, beer-guzzling party that Orange County has come to know as Cinco de Mayo. SOL Cocina in Newport Beach is hosting a celebration beginning at 11 a.m. on Thursday, May 5th that will draw fun-loving local foodies and margarita connoisseurs who are looking for a lively party with style. In addition, the event will serve as the one-year anniversary party for Peligroso Tequila, complete with a fresh fruit margarita bar set up on SOL’s patio overlooking the Balboa Marina.

“The restaurant’s location at the Balboa Marina induces the perfect ambiance for those daring enough to play hooky on a sunny afternoon -- and for those who aren’t, the celebration will continue into the night with SOL’s eclectic twist on traditional Mexican cuisine offered till 1 a.m., along with cocktails and beers,” commented General Manager Matt Baumayr. “Cinco de Mayo is the perfect day for us to showcase how SOL is different than other Mexican restaurants. Our customers are looking for a fun night out, and to us, that includes good music, great food and drinks along with a little elbow room!”

To view menus or make reservations, guests may call 949-675-9800 or visit www.solcocina.com.

Rockin' Baja HB

Click here for their Cinco de Mayo page (celebrating here all week long).

Cafe Maiz

Taco Rosa

Cantina Lounge

$20 Dos Equis & Tecate beer buckets
$5 margaritas
$7 Fiesta pizzas

Official Site

The above deals are all day. Also $3.50 beers & $4.50 wells from 3-7pm. More info here.

Our Cantina Lounge Review

Pablo's Cantina

Fred's Mexican Cafe

Facebook Event Page

Clancy's Clubhouse

Click for a bigger image.

Surf City Hydroponics

Quite possibly our strangest entry (hey, we round everything up) but even Surf City Hydroponics is observing Cinco de Mayo.

Tortilla Jo's

Tortilla Jo's even has salsa dancing lessons:

More info at The Orange County Register's OC Latino Link and a 2011 slideshow here of restaurant recommendations by Nancy Luna, Jeff Overley and Paul Hodgkins.

El Torito Grill info here. They are celebrating from May 2nd to May 5th, with different deals each day.

El Pollo Loco info here.

Everything below is information from prior years. It may be that the info for a particular restaurant listed below is the same for the current year but I can't vouch for the accuracy of the information.

Taco Mesa

More OC Cinco de Mayo info here and here.
Cinco de Mayo 2010 Page at Yahoo!

Del Taco Big Fat Crispy Chicken Tacos . . . and More

2011-05-02T12:28:00.000-07:00

Del Taco's PR has just sent me the above image of their new Big Fat Crispy Chicken Tacos. Will be giving these a try sometime but coincidentally I went through one of their drive-thrus this morning and got a breakfast burrito and one of their new root beer float shakes. Normally I wouldn't have a shake at breakfast but I wanted to try this and I justified it by telling myself it was a late breakfast. They also have new Mac & Cheese Crunch Bites.

(Lake Forest, CA) May 2, 2011 – Del Taco’s Big Fat Crispy Chicken Tacos will have bigger taste than ever with the introduction of two new flavors - Creamy Chipotle, with a bold kick, and Bacon Ranch, an American classic made with ranch sauce and real bacon.

At $2.29, the Big Fat Crispy Chicken Tacos feature a crispy, golden chicken strip, crisp lettuce, fresh tomatoes, and grated cheddar cheese wrapped in warm flatbread with a choice of Creamy Chipotle sauce or Bacon with Ranch sauce. Del Taco will also be offering a popular "2 for" promotion with two Big Fat Crispy Chicken Tacos for $4.

This week, Del Taco is also introducing Crispy Chicken Burritos with a choice of Creamy Chipotle sauce or Bacon with Ranch sauce. Offered at $2.99, the Crispy Chicken Burritos include two crispy, golden chicken strips, crisp lettuce, fresh tomatoes, grated cheddar cheese, and a choice of Creamy Chipotle sauce or Bacon with Ranch sauce wrapped in a warm flour tortilla.

"Our fans know and love how Del Taco delivers great flavor combinations that fill them up at unbeatable prices. Our new Crispy Chicken menu items are a great example of that and besides, Crispy Chicken just tastes better in tacos and burritos," said John Cappasola, Chief Brand Officer at Del Taco.

Del Taco fans can receive a coupon for a free Big Fat Crispy Chicken Taco with any purchase when they “like” Del Taco on Facebook at http://www.facebook.com/deltaco. Fans can also join Del Taco's Raving Fan eClub at http://www.deltaco.com/ravingfan for free food and exclusive offers.

At Del Taco, all menu items are made to order using fresh ingredients including freshly grated cheddar cheese, hand-made salsa, slow-cooked lard-free beans and marinated chicken grilled fresh every hour. The menu includes Mexican offerings of tacos, burritos, quesadillas and nachos as well as American favorites like hamburgers, fries and milk shakes. Del Taco also serves breakfast and most restaurants are open 24 hours with a drive thru. Del Taco restaurants serve more than three million customers each week.

I should say I love root beer shakes. Used to make them when I worked at Jack in the Box as a teenager by getting root beer syrup (minus the typically accompanying soda water) from the soda fountain and mixing it in with the shake mix. Now that I don't work at Jack in the Box anymore it's hard for me to get my root beer shake fix. So, thanks, Del Taco.

Cha Cha's Gift Card Contest

2011-04-08T10:54:00.000-07:00

Congratulations to the following three winners of the Cha Cha's Gift Card Contest:

Norma L.
Lloyd L.
Johan M.

Also, click here to find out about Cha Cha's 50% Off for Tax Relief Monday on April 11th.

Cha Cha's Tacos and Tequila in Brea has given me three $20 gift cards to give out to three lucky winners. To enter the contest answer the following three questions correctly to be placed in a drawing for one of the cards. Entries need to be in by 11:59:59pm Pacific Time on April 7th. The drawing will then take place on Friday, April 8th, and winners will be announced later that day.

What is one menu item that is only on Cha Cha's brunch menu?
What is the name of one of the owners at Cha Cha's?
What event occurs every Thursday at Cha Cha's?

E-mail your answers to reviews@ocmexfood.com. Entrants will only be asked for their mailing address if they are identified as a winner.

Following are press releases about events occurring at Cha Cha's on March 21st and March 23rd:

Cha Cha's Tacos & Tequila in Brea Downtown Celebrates Spring Break With a 50 percent Discount on Entrees

BREA, Calif. (March 11, 2011) – Cha Cha's Tacos & Tequila, the fresh innovative Latin restaurant located in Brea Downtown, is offering guests a 50 percent discount on all of their delicious entrees on March 21 to celebrate Spring Break.

Guests need to present the savings certificate, which can be printed from Cha Cha's Web site. The certificate can be seen here.

"Our 50 percent off promotion is one of our guest's favorites," said Don Myers co-partner of Cha Cha's Taco & Tequila. "Guests can come in and try something new, or get one of their favorites for an amazing price. The restaurant fills quickly, so we recommend making a reservation."

Cha Cha's Tacos & Tequila offers an alternative to traditional Mexican cuisine. Using quality seasonal and organic ingredients, the Latin-inspired menu features spectacular Latin food prepared in a wood-fired oven, and a variety of fresh house made fire-roasted salsas, which hint to the natural and abundant flavor profiles found in every dish.

That same attention to detail carries on to their hand-crafted cocktails, where they use only fresh-squeezed juices, house-made sour mixes, 100 percent Blue Agave Tequilas for their Margaritas and fresh fruit garnishes.

"We want our guests to be able to enjoy new menu items without thinking about the price," said Peter Serantoni, co-partner of Cha Cha's Taco & Tequila. "Once guests try our food, we know they won't be disappointed and we will see them again."

Cha Cha's Tacos & Tequila Invites You To Celebrate Erendida Day on March 23

BREA, Calif. (March 15, 2011) – Cha Cha's Tacos & Tequila, the fresh innovative Latin restaurant located in Brea Downtown, is sponsoring Erendida Day on Wednesday, March 23 to help and honor Erendida Jacobo, one of their opening bartenders who is currently undergoing chemotherapy for breast cancer.

During Erendida Day, 25 percent of all bar sales will be given directly to Erendida to cover a portion of her missed tips and medical expenses.

Last September, Erendida was diagnosed with an incredibly aggressive Stage-1 breast cancer and had surgery last October to remove the cancer. Recently, Erendida's doctors told her that she needs to have chemotherapy to drastically reduce the chances of the cancer returning.

"Erendida has been with us since we opened and has grown to be one of our favorites due to her upbeat attitude no matter what life throws her way," said Don Myers, co-partner of Cha Cha's Tacos and Tequila. "When we heard what Erendida was going through we knew we needed to do something to help her."

In addition, Dwight Manley, local philanthropist and community activist will be matching the funds Cha Cha's is giving to Erendida. "Erendida is the epitome of Cha Cha's - sweet, friendly, smiling, and a quality person." said Manley. "Brea Downtown is really a 'family' of unique and quality establishments, and she is part of that family. I invite everyone else to help Erendida and show your Brea pride."

Cha Cha's Tacos & Tequilas is located in Brea Downtown at 110 W. Birch St, Brea, CA 92821.

Pedro's Tacos (San Clemente)

2011-03-31T00:01:00.000-07:00

Date of Visit: March 12, 2011

Pedro's Tacos
550 N El Camino Real
San Clemente, CA 92672
(949) 498-5908

Listing on Citysearch

Listing on Urbanspoon

Official Site

Shortly after starting this blog I was told by some friends that had moved out of state years earlier that they really liked a place in South Orange County called Pedro's Tacos. Not long after that I went to the Pedro's in San Juan Capistrano and figured I had found their prized food stop only to have it dawn on me that it wasn't the Pedro's I had been referred to. The Pedro's in San Juan Capistrano fits with the nearby mission theme while the Pedro's in San Clemente fits in with the surrounding surfer theme. In fact Pedro's surfer mascot looks like it could be buds with the Kanvas by Katin mascot.

Now, there are two Pedro's in San Clemente (and one or two in San Diego County) and they are both on El Camino Real. One is considered the south one and one is considered the north one. I tried the north one first and was dismayed to find out that it's a drive thru and a walkup window only with no seating to be found. A lot of people were ordering their food at the window and taking it back to their car to eat it. But the food is messy so I ate mine on the hood of my car.

It was also discouraging that the employees acted very disinterested and slightly annoyed that customers were showing up. Maybe I caught them at the wrong time. I try to give people the benefit of the doubt and try not to assume that their behavior in one encounter is what they are always like. And I tend to be more concerned about food quality than service so no biggie.

On this visit I got a fish taco, a carne asada taco, and their much lauded potato taco which is literally a taco with a fried hash brown in it, just like the kind I used to fry up when I worked at Jack in the Box before the clown was put back in charge, the kind that's shaped like a rectangle with slightly rounded corners. The fish taco and the potato taco come with cabbage and salsa and their dressing, similar to Del Taco's secret sauce. The carne asada taco comes with salsa and guacamole. All are served on a thick corn tortilla stuffed to the gills and almost overflowing then sort of wrapped and rolled into foil. I think I would've been fine with just two tacos. All were at least serviceable; none were too memorable. Oh, and their Heinz hot sauce packets tasted just like old school Taco Bell hot sauce. Kind of nostalgic.

Verdict: This is beach food, pure and simple. It is not meant to have the flavors too deeply analyzed. You go to Pedro's to load up on some sustenance so that you can concentrate on more important things in life: like enjoying the surf and the sand. Three Speedy Gonzaleses:

Date of Visit: March 14, 2011

Pedro's Tacos
2313 S El Camino Real
San Clemente, CA 92672
(949) 498-5904

Listing on Local.com

Listing on Google Places

Official Site

Two days later I decided to try their south location. This spot actually has several outside tables, and employees that are slightly less blasé . . . but not much.

This time I got their chicken quesadilla, which was more like a cross between a quesadilla and a burrito (going off of the unique way it was folded) and their taquitos, which they list on their menu as "rolled tacos" but all the customers just call them taquitos. Again I ordered too much food; the quesadilla is a meal in itself and the chicken chunks inside are huge. Oh, and there's some cheese (American?) and guacamole in there too. The three taquitos (might've come from Costco) had coagulated into one solid shape with their grated cheese and guacamole toppings gladly joining the party.

My take on Pedro's is: don't go out of your way to get there but if you're nearby and you're hungry then give it a shot. It's also pretty cool just to watch all the surf mobiles going through the drive thru for some grub. And if you try that fried chicken taco on their menu leave a comment and let me know what it was like.

For having tables and somewhat more enthusiastic employees this Pedro's location gets 3.25 Speedy Gonzaleses:

View the complete photo album (17 photos so far) at flickr.

Chipotle Opens in Brea Today

2011-03-29T01:07:00.000-07:00

But wait, there's more, and it's not just for Brea:

SOS Wild & Crazy Taco Night 2011

2011-03-16T22:58:00.000-07:00

UPDATED (May 1, 2011) Here's a slideshow of the event:

Created with Admarket's flickrSLiDR.

FOR IMMEDIATE RELEASE

Elizabeth Evans
Marketing & Communications Manager
949-270-2137
efevans@shareourselves.org

SHARE OUR SELVES ANNOUNCES CHEF LINEUP FOR 18th ANNUAL WILD & CRAZY TACO NIGHT

Share Our Selves has confirmed the date and chef lineup for the 18th Annual Wild & Crazy Taco Night, April 28th at Halecrest Swim & Tennis Club in Costa Mesa. Twenty three of Orange County's most prominent and innovative chefs will join an expected 600+ supporters of SOS for an evening of fun, friendship, and exotic tacos.

In the spirit of good-natured competition and to support a great cause, these generous chefs will be whipping up delicious and unique tacos. Last year's selections included lobster, Peking duck, pork, meatball, and s'mores style chocolate & marshmallow cream tacos.

Back by popular demand is the pre-event VIP Party, but we've made some exciting changes! Participating guests will enjoy early admission into the event and will have the opportunity to meet all of the chefs and sample their tacos before the general event begins. VIP guests will also be served Patrón margaritas.

Proceeds from the event benefit the SOS Orange Aid Project which collects retrievable food from restaurants, grocery stores, bakeries, and caterers to distribute to low income Orange County residents. Six mornings a week, volunteer and staff drivers collect food from throughout the county and deliver it to SOS. Five days a week, SOS distributes approximately 300 bags of groceries a day to individuals and families in need.

WHEN: Thursday, April 28, 2010, 5:30 p.m. – 7:30 p.m., VIP Pre-Party 4:30 p.m. – 5:30 p.m.

WHERE: Halecrest Swim & Tennis Club – 3107 Killybrooke Lane, Costa Mesa, 92626

COST: General Admission $60, VIP Admission $150 ADVANCE SALE ONLY

CONTACT: To purchase tickets, please contact SOS at 949-270-2134 or sos@shareourselves.org.

ORANGE COUNTY'S PREMIERE PARTICIPATING CHEFS:

Bert Agor: TAPS Fish House & Brewery
Nelson Barillas: The Catch Restaurant
Franco Barone: Il Barone
Bill Bracken: The Island Hotel
Paul Buchanan: Primal Alchemy
Victor Cabral: Orange Hill Restaurant
Ivan Calderon: Taco Mesa/Taco Rosa
Mark Cleveland & Tanya Fuqua: Avanti Café
David Coplin: Chef David's Catering
Yves Fournier: Andrei's Conscious Cuisine
Mark Gagnon: Newport Beach Plaza Retirement Community
Alan Greeley: The Golden Truffle
Scott Green: Salt Creek Grille
Carlito Jocson: Yard House
Louie Jocson: F & f Concepts/Red Table Restaurants LLC
Rachel Klemek: Blackmarket Bakery
Jason Kordas: Jason's Catered Events
Rich Mead: Canyon & Sage Restaurant
Alessandro Pirozzi: Cucina Alessá
Ted Rodriguez: Flavor Rush Food Truck
Deborah Schneider: SOL Cocina
Paul Squicciarini: Fujisan
Marco Zapien: Melissa's Produce

SHARE OUR SELVES is one of the largest, most comprehensive, voluntary support agencies providing for the needs of those living in poverty in Orange County. All services are free and include medical and dental care, counseling, case management, food, clothing, financial assistance, legal aid and special holiday programs. In these difficult economic times, the integral safety net services that SOS provides to the community are more important than ever.

###

www.shareourselves.org

St. Patrick's Day 2011

2011-03-12T11:57:00.000-08:00

St. Patrick's Day is coming up and people love blending Irish and Mexican things together. If you know of any St. Patrick's Day specials at any Mexican restaurants in the county please e-mail me at reviews@ocmexfood.com. So far I know that the Matador Cantina in Fullerton is going to be very ready for the occasion:

Mexican Cooking Class and Demo Coming Up

2011-03-09T11:50:00.000-08:00

Just found out that two of the best Mexican chefs in the county, Deborah Schneider of Sol Cocina and Gabbi Patrick of Gabbi's Mexican Kitchen, will be doing cooking classes or demos this coming Saturday and Tuesday.

SOL COCINA CHEF DEBORAH SCHNEIDER SHOWS NEWPORT BEACH "WHAT'S COOKING AT THE LIBRARY"

Newport Beach Public Library offers unique cooking experience with class on traditional Mexican cuisine – MARCH 15, 2011

NEWPORT BEACH, CA (MARCH 2011) – Chef Deborah Schneider of SOL Cocina in Newport Beach will share some of her secrets for creating authentic Mexican cuisine at "What's Cooking at the Library" on Tuesday, March 15th at 7 p.m. at the Newport Beach Central Library (1000 Avocado Avenue in Newport Beach). The cost of the class is $20 per person and guests may register online at www.newportbeachlibrary.org.

The menu for the evening includes SOL House Margaritas, Pico de Gallo, Naked Guacamole, Avocado Caesar Salad, Chicken & Cheese Enchiladas, Salsa Ahogada and Warm Chocolate-Banana Bread Pudding with Cinnamon Crème Anglaise. In addition to enjoying a talk and demonstration of the menu items, guests will have the opportunity to purchase complete recipes in her most recent cookbook, the SOL-inspried Amor y Tacos. Chef Deb will be able to sign the copies of Amor y Tacos, which puts an exciting spin on modern Mexican food and cocktails.

To register for the event, the public may pick up a "What's Cooking" Registration Form at any of the Newport Beach Public Library locations or register online at www.newportbeachlibrary.org or the City's Recreation Class sign-up under Library Programs at www.newportbeachca.gov.

ABOUT THE NB PUBLIC LIBRARY "WHAT'S COOKING AT THE LIBRARY" SERIES

The "What's Cooking at the Library" series offers food lovers the unique opportunity to participate in an up-close cooking experience with some of Orange County's most talented culinary masters at an affordable price. Many top chefs in the Newport Beach area have participated since the series began in 2010. For more information, call (949) 717-3800, extension 2 or visit the website at www.newportbeachlibrary.org.

ABOUT CHEF DEBORAH SCHNEIDER

Executive Chef/Partner of SOL Cocina in Newport Beach, Deborah Schneider has introduced a fresh and different approach to Mexican cuisine, gathering inspiration from taco bars and roadside stalls in Baja and street-side trucks in Tijuana. In Orange County, she has revamped traditional Mexican flavors, delivering fresh, new ways to "do" Mexican in an upscale/fine-dining setting.

Dubbed by Bon Appetit Magazine, "The reigning queen of San Diego chefs," Chef Schneider is a published author of four cookbooks, including SOL-inspired Amor y Tacos (Stewart, Tabori & Chang), award-winning Baja! Cooking on the Edge (Rodale) and Cooking with the Seasons at Rancho La Puerta (STC), which was nominated for a 2009 James Beard Award. Chef Deborah Schneider began her culinary career in the early 1980s, while living in Athens, Greece, where she worked as a chef on a succession of luxury charter yachts and later, as a yacht chef in Florida and the Caribbean. In 1983, Schneider settled in San Diego, where she made a culinary name for herself as the creative force behind the area's best-known restaurants and hotels, including the acclaimed Jsix/Jbar, Hilton Torrey Pines, Dobson's, Grant Grill and La Gran Tapa. Schneider received her Certified Executive Chef ranking in 2001 from the American Culinary Federation. In mid-2009, Schneider, with two Partners, opened her own restaurant, SOL Cocina, where she currently serves as Executive Chef.

About the books…

Chef Deborah Schneider's first cookbook, ¡Baja! Cooking on the Edge, was published in Spring of 2006 and chosen one of "The Best of the Best" of 2006 by Food & Wine Magazine. Through her restaurant work and writings, Deborah Schneider was an early advocate of the local farm-to-table movement and in supporting sustainable fisheries in California and Baja.

Her second book, Cooking with the Seasons at Rancho La Puerta: Recipes from the World Famous Spa, published in September 2008, was nominated for a James Beard Foundation Award. This gorgeous cookbook celebrates the organic gardens and cooking school of Rancho La Puerta, one of the world's most famous fitness resorts, where Schneider is a frequent guest teacher.

Chef Schneider's third book, which she co-authored, is Williams-Sonoma's Essentials of Latin Cooking, published in 2010.

Her SOL-inspired fourth book, Amor y Tacos, debuted in early 2010 as a fresh and different approach to Mexican cuisine, gathering inspiration from taco bars and roadside stalls in Baja and street-side trucks in Tijuana. The book shakes up and revamps traditional Mexican flavors, delivering fresh, new ways to "do" Mexican. The recipes are quick and easy-to-make and, in addition to tacos, include antojitos (the "little bites" that are Mexico's variation on tapas), salsas, tequila and mescal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas.

ABOUT SOL COCINA

SOL Cocina is a unique restaurant and bar celebrating traditional Baja cuisine with a fresh, modern interpretation. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. SOL offers a decadent menu of the freshest seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with artisan tequilas and mezcals.

Located at 251 E. Pacific Coast Highway at Bayside Drive, on the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.; TOUR de SOL tasting menu offered Mon-Fri 11:30 a.m. – 3 p.m.), Dinner (Sun-Wed 4:30 p.m. – 10 p.m.; Thurs-Sat 4:30 p.m. – 11 p.m.), Happy Hour (4 p.m. – 7 p.m. daily in the bar and patio), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). In addition, guests may take advantage of Taco & Tequila Tuesday specials every week (Tues 4 p.m. – 10 p.m.), and Industry Hours with 50% off cocktails, beer and wine to those with proper ID working in the hospitality industry (Sun-Weds 9 p.m.-midnight; Thurs-Sat 11 p.m.-close). Private Room available.

For more information, call 949-675-9800 or visit http://www.solcocina.com/.

*****

For more information, contact: Mona Shah, Moxxe PR at +1 818 749 1931 or mona@moxxepr.com

Click flyer image to view larger. Read Gabbi's blog entry here.

Wahoo's relocating at Fashion Island

2011-03-07T10:40:00.000-08:00

Image used with permission from Belinda Dao

Pretty sure I recently read that Wahoo's Fish Tacos was closing at Fashion Island but I just got this press release saying they are coming back, or, more accurately, just moving to a bigger spot there (UPDATE: found out it was never anything but a relocation and rumors that Wahoo's there was "closing down" were unfounded):

FIVE RESTAURANTS OPENING IN FASHION ISLAND’S ATRIUM CAFES

New Wahoo's Flagship Will Feature First Bar in California

Newport Beach, California, March 4, 2011 – Fashion Island has announced that five casual restaurants will open or relocate to the Atrium Cafés this spring and summer. The new eateries will include a flagship location for the popular Wahoo’s Fish Taco, which will become the company's largest restaurant and feature a full bar.

The new Wahoo's, which will occupy a 4,500 sq. ft. space with indoor and outdoor seating, is fifty percent larger than its existing location upstairs near the Edwards Island Cinemas. The restaurant, which opens this summer, will also boast a patio overlooking the beautiful Atrium Court Garden with a 24 ft. water wall, as well as the first Wahoo's bar in California, offering favorite cocktails from Margaritas and Bloody Marys to wine and beer on tap.

Wahoo's is known for its fusion menu with Mexican, Brazilian and Asian influences. There are a variety of grilled meat, fish or veggie tacos, burritos, enchiladas and salads, all which can be accompanied with ahi rice and mild or spicy beans.

Hana Grill, featuring Japanese cuisine, recently opened in the Atrium Cafés. Hana Grill serves a variety of Teriyaki Bowls, Sushi Rolls, and Combinations served with a choice of mixed vegetables or market salad, steamed rice and miso soup. Many menu items are prepared to order on a teppan grill in front of the customer. Specialty dishes include Teriyaki Chicken Bowl and Teppan Yaki as well as sushi rolls.

Slated to open this spring is Stone Oven, which will serve gourmet sandwiches made with flatbread baked fresh on the premises, along with fresh tossed salads. An assortment of sandwiches will include Garden Vegetable, Spicy Chicken, BBQ Beef Brisket, Santa Fe Hot Ham and more. The salad selection will include Asian Chicken, Mediterranean Chicken, Walnut & Green Apple, Southwest Chicken Caesar, and others.

Also opening in the Atrium Cafés is Subway, which will relocate from its current space in the spring. Subway, the world's largest submarine sandwich franchise, has made "Eat Fresh" a way of life for millions of customers by offering submarine sandwiches made fresh to order. The casual restaurant also offers catering with Party Subs, Party Platters, Cookie Trays and Lunch Boxes. Subway, along with Wahoo's, is currently located by Edwards Island Cinemas, which recently closed for a remodel, and will reopen for the Christmas 2011 movie season.

Also opening this summer is Sbarro Fresh Italian Cooking, known for its fresh and authentic Italian fare, including homemade pizza, pasta, salads and other authentic Italian entrees. The casual restaurant uses homemade mozzarella, imported cheese, and delicious sausage and salami.

As Orange County's premier coastal shopping and dining experience, Fashion Island features specialty boutiques, world-class department stores and a wide assortment of restaurants and cafes. Visited by more than 13 million people annually, Fashion Island offers a sophisticated yet relaxed atmosphere that is distinctively Southern California.

Owned by Irvine Company, Fashion Island is home to Orange County's only Neiman Marcus, as well as Nordstrom, Bloomingdale's, Bloomingdale's Home Store and Macy's. For more information, please visit www.ShopFashionIsland.com.

March Madness at Frieda's Produce

2011-03-02T14:40:00.000-08:00

One of our favorite produce places around is ready to hook people up with some party boxes to win from their Facebook page and these party boxes have a definite Mexican influence to them. Here's the details they sent:

Wild about March Madness? Win a Free Final Four Party Box from Frieda's Specialty Produce!

Frieda's Final Four Hoops & Scoops party box includes:

Frieda's Fresh Salsa & Guacamole
Frieda's Hummus
Tostitos Corn Chips
Jicama
Sugar Cane Swizzle Sticks
… and more!

Enter to Win on Facebook:

Already a fan?

Post the following to the Frieda's Specialty Produce Facebook Wall: "I want a Frieda's Final Four Hoops & Scoops party box!"

New to Frieda's?

First, click on the "Like" button on our Facebook Welcome Page. Second, post the following to the Frieda's Specialty Produce Facebook Wall: "I want a Frieda's Final Four Hoops & Scoops party box!"

All entries must be made between March 1, 2011 and March 31, 2011. The winners will be announced on the Frieda's Specialty Produce Facebook page and will be contacted directly via Facebook email on April 1, 2011. All winners must claim gift no later than Monday, April 4, 2011. Void where prohibited. All entrants must reside in the USA and be 18 years of age or older to enter.

Frieda's Inc. will be celebrating the start of its 50th year in business this April! Based in Los Alamitos, Frieda's is the first wholesale produce company in the United States to be founded, owned, and operated by a woman and remains a family-owned and operated business today. Frieda Caplan is Chairman of the Board, while her daughters Karen and Jackie serve as President/CEO and Vice President, respectively. Learn more about Frieda's by reading CEO Karen Caplan's blog, "What's On Karen's Plate:" http://whatsonkarensplate.blogspot.com and visiting www.friedas.com.

Del Taco Crispy Shrimp Taco Returns

2011-02-22T09:08:00.000-08:00

Just a quick note that Del Taco has brought back their Crispy Shrimp Taco for a limited time. If anyone knows the price please leave a comment. Last year they were $1.89. Look for a coupon on Del Taco's Facebook page.

New for this year (2011) are the Baja style shrimp taco and burrito:

Here's the press release:

It's Shrimp Time!

Del Taco Introduces New Baja Shrimp Taco and Burrito,
Gives Facebook Fans a Free Shrimp Taco

(LAKE FOREST, CA) Feb. 22, 2011 – It's that time of year to give a shrimp at Del Taco. Del Taco will again be offering its very popular crispy golden shrimp tacos and giving a free shrimp taco coupon to Facebook fans. This year, Del Taco is adding a new twist to its shrimp line up with the introduction of a new Baja shrimp taco and burrito.

“Our flavorful shrimp is something our loyal fans look forward to,” said John Cappasola, Chief Brand Officer at Del Taco. “Our new tangy Baja sauce adds another craveable flavor option to both our taco and burrito line-up, giving our customers another reason to believe Del Taco is the place for great tasting tacos and unbeatable value.”

The new Baja shrimp taco, at $2.19, features crispy golden shrimp, crunchy cabbage, fresh salsa and a tangy Baja sauce in a warm flour tortilla with a fresh lime wedge. The new Baja shrimp burrito, at $3.69, features crispy golden shrimp, crunchy cabbage, seasoned rice, fresh salsa and tangy Baja sauce in a warm flour tortilla.

Del Taco will also continue to serve its popular shrimp and fish tacos, and shrimp or fish & fries. Del Taco first introduced seafood tacos with the launch of the Crispy Fish Taco in 2005. With a hand-breaded fish fillet, crunchy cabbage, hand-made salsa and secret sauce, Del Taco’s Fish taco remains one of the most popular tacos served at the Mexican chain.

Facebook coupon offer is good while supplies last and valid at participating Del Taco locations.

Del Taco menu items are made fresh to order, and are prepared with many quality ingredients including lard-free beans made from scratch daily, real cheddar cheese grated daily, chicken grilled fresh every hour, hand-made salsa and fresh produce.
Del Taco has more than 520 restaurants in 18 states.

# # #

Del Taco Official Site

Roundup #20

2011-02-17T00:47:00.000-08:00

I haven't done one of these roundup entries in a long time. In fact since it's been almost two years it's time again to mention some things related to Mexican food in Orange County that don't fit neatly into a traditional restaurant review.

Mexican restaurants I've been to for non-review purposes since the last roundup entry include: Sharky's, Cancun Fresh, Taleo, Del Taco, Tacos El Chavito, Rubio's, Fresca's, Azteca (Garden Grove), Cocina Cucamonga, Tacos & Co., Taco Rosa, Wahoo's, La Sirena Grill, Mario's, Little Onion, Gammy's Cafe, Taqueria el Granjenal, El Pollo Loco, Taco Bell, Jalapeno's, Rollie's, Las Barcas, Azteca's (Fountain Valley), La Sirena Grill and Cantina, Sol Cocina, Chronic Tacos, Pena's, Las Fajitas, Alberto's, Carnitas Los Reyes, Baja Fish Tacos, La Salsa, Taco Mesa, El Cholo, Alexa's, Mario's Fiesta Maya, Rancho del Zocalo, La Sirena Grill and Cantina, Los Cotijas, Rodrigo's, Pedro's Tacos, La Capilla, Tia Juana's, Las Brisas, La Cocina de Isabel, Alebrije's, La Nueva Reyna de Michoacan, Cancun Juice, Matador Cantina, Cafe Maiz, El Toro Bravo, Blue Agave, Gabbi's, Señor Campos, Amorelia Mexican Cafe, Super Mex, Taco Factory, Ostioneria Playas de Sinaloa, Tacos Jerez, Tortas Sinaloa, and Super Pollo.

Non-Mexican restaurants I've been to since the last roundup entry include: J&J's House of Subs, the deli at Gelson's, Claim Jumper, Ralph Brennan's Jazz Kitchen Express, Boudin SF, King's Hawaiian, Rockin' Crepes, Mugen Japanese Cuisine, Gyu-Kaku Japanese Barbecue, Pacific Whey Cafe, Funashin, La Palma Chicken Pie Shop, Crab Cooker, Ruby's, Sagami Tei, The Chippy, Pei Wei, Andrei's, Ruby Palace, Green Rice Kabob, Basilico's, Capital Seafood, Ameci's Pizza and Pasta, Bob's Big Boy, Cafe Hiro, The Counter, Rumbi Island Grill, Old Spaghetti Factory, The Anaheim White House, The Blue Bayou, Taste of India, Lucca Cafe, Don the Beachcomber, The Haven Gastropub, Mrs. Knott's Chicken Restaurant, Catch of the Day, Mongolian BBQ, Portillo's, Tenko Teriyaki, Mona Lisa, Capone's, Five Guys, Italy's Little Kitchen, Pinot Provence, Sushi Plus, Fu Wing Low, Clay Oven, Cafe Grill, Nalu's Island Grill, Bruxie Gourmet Waffles, Kabuki and Tokyo Table.

Rubio's

The Rubio's Beach-Mex chain is now testing hand-battered fish tacos in several OC locations: Tustin Marketplace, Costa Mesa - Newport & Harbor, Santa Ana - MacArthur & Fairview, Laguna Hills Mall & Fountain Valley. I guess this means they're going back to their roots?

Raya

Yes, that is actually soup, at least the beginning of a bowl of the ethereal huitlacoche corn soup from the new Raya at The Ritz-Carlton Laguna Niguel. When I first heard about Raya I thought it was a Mexican restaurant. Then I go there and see that it's really more of a pan-Latin/pan-Asian fusion restaurant. Still, they do have a couple Mexican items and this soup is, well, out of this world. Once they pour the soup over the toppings (bottomings?) it looks slightly less intriguing but then you get to taste it . . . and you will be glad you did. Edwin Goei at the OC Weekly wrote a whole article just about the soup. You can also click on the photo to go to the entire album of photos I took on my visit there.

Raya's Mushroom Ceviche

Seasons 52

This is the fairly new place at South Coast Plaza that serves no food item that is over 450 calories, but don't let that make you think the food is tasteless. Here's an excellent chile relleno I got from there:

6ix Park Grill

Here's a few Mexican items I got at the 6ix Park Grill restaurant at the Hyatt Regency Irvine:

Quesadillas

Carne Asada Tacos

Huevos Rancheros

Pee Wee's Famous

This is a hamburger and hot dog place near Springdale and Edinger but they have a really good bacon-wrapped Mexican hot dog. Check it out:

The press release they sent me about it said:

Regardless of the ancestry, the delicacy begins with a Bolillo, a Mexican-style French Roll bread. The all-beef hot dog is wrapped with bacon for added flavor and cooked together which allows the juiciness of the bacon to saturate the sausage. Finally, a wide array of toppings finish off the Mexican Hot Dog in just about any way the customer has a craving for.

While some may choose the traditional hot dog condiments such as pickles, ketchup and relish, the adventurous (or those looking for a truly genuine experience) will select grilled or pickled jalapeños as a base and add crema (a Mexican crème fraiche). Pinto beans, salsa, pico de gallo, cilantro, and avocado are all authentic additions. With cheese such as Mexican Cotija or shredded yellow cheese, Pee Wee’s Mexican Hot Dog is one that will send your taste buds south of the border.

Official Site

An Update About Updates

It's nothing new but I don't update the blog as much as I used to but I have by no means forgotten about it. I have also been spending plenty of time keeping the blog in good working order; there is a lot of behind-the-scenes work that goes on that isn't always readily noticeable and the bigger the blog gets the more there is to do. Part of what happened is that I started putting mini-updates on our new Twitter and Facebook pages. There are also tons of photos on the associated Flickr page. There is a little bit of overlap between the blog, the Twitter, the Facebook, and the Flickr photos, but each "channel" also has plenty of unique content.

And, yes, we still accept guest reviews and pay $10 per each published review.

Funny Search Terms

Sometimes in my roundup entries I mention funny search terms that people have searched on that have led them to this blog. These are all real and, no, I did not make them up:

"organic snowcone toppings"
"beast tacos in orange county"
"is taco bell authentic?"
"cinco de mayo week is the absolute worst"
"rastafarian last supper poster"
"preparation of orange squash by using whey"
"dexter holland salary"
"has anyone ever bought coconut at the l.a. produce market?"
"if i don't use my library card, what happens oc"
"can i have jack in the box tacos sent to me?"
"george costanza sundae"
"why isnt there a cafe rio in new mexico"
"el torito grill honey butter recipe" (isn't it just honey and butter?)

Matador Cantina

2011-02-16T00:30:00.000-08:00

Date of First Visit: June 2, 2009

Matador Cantina
111 N Harbor Blvd
Fullerton, CA 92832
(714) 871-8226

Listing on Yahoo! Local

Listing on Ask.com's Citysearch

Official Site

Interview with Chef David Dennis

Q: Best part of being a chef?: A: Creating in the kitchen, and making people happy.
Q: Name a kitchen utensil you couldn't do without.: A: A good knife.
Q: What's more important, food or service?: A: They're equal, and good food and service must go hand in hand.
Q: What Matador menu item is requested most?: A: Our specialty Chile Relleno.
Q: What is Matador known most for?: A: Great food and drinks.
Q: Name something no one knows about you.: A: I lived in Haiti.
Q: What would you be doing if not a chef?: A: I would enjoy being a SCUBA instructor.
Q: You were appointed as Matador GM, in addition to your role as head chef. How does this change your outlook of the business?: A: I've always worked both front and back of house so I would know everything about the business. I like being involved in every aspect.
Q: Favorite restaurant?: A: Changes every month, but now it's Olivia's Bistro.
Q: Favorite chef?: A: Thomas Keller.
Q: Chocolate or berry parfait?: A: Chocolate any day.
Q: Two or four wheels?: A: Two. I enjoy riding my bike every chance I get.

Thanks to Chef Dave for answering the questions and to Rob Hallstrom for facilitating the interview and helping with a couple questions. Read the other half of the interview by going to the OC Menus blog.

Matador Cantina Introduces New Signature Cocktails for the Spring Season

Fullerton, CA. (March 28, 2011) - Matador Cantina is pleased to announce today's launch of its specialty seasonal cocktail menu for spring.

Matador’s penchant for quality, handcrafted cocktails using premium liquors fused with fresh-squeezed fruits, bitters, and house-made mixers makes it a popular destination for uniquely crafted cocktails.

Designed by mixologist Ricky Yarnall, each new drink brings the freshness of spring in taste and presentation. The spring season lineup includes six new drinks such as the Alimony, made with strawberries, cucumber and Right Gin; Señor 75, a mix of Ilegal Joven Mescal, fresh house-made sweet and sour, and Champagne; and Lime & Honey, with Sagatiba Cachaça, raw sugar, limes, and Bärenjäger.

The Mañana Mañana combines Sauza Tequila, fresh grapefruit juice and Orgeat syrup to create a drink that is a unique twist on traditional Mexican Tequila. The Jack of Diamonds is made with fresh green grapes with Hendrick’s Gin and Yellow Chartreuse; and Vic’s Mai Tai is made with Trader Vic's Original Mai Tai recipe, aged rum, Orgeat, lime juice and topped with mint.

New Vegan Selections

Fullerton, CA. (February 15, 2011) - Matador Cantina, Fullerton's premier destination for authentic Mexican food and drinks, now offers vegan and vegetarian menu items.

Acknowledging the popularity in health food trends and a growing number of vegetarians, Executive Chef David Dennis has created specialty dishes with meat alternatives, like Vegetarian Fajitas, Vegan Street Tacos, and Roasted Shallot and Portobello Tacos.

The fajitas, regularly served with a choice of fresh-grilled meats, are now available with Portobello mushrooms, grilled peppers and onions, guacamole, and sour cream, with the option of house-made flour or gluten-free corn tortillas.

Roasted Shallot and Portobello Tacos are made with Pico de Gallo, Cotija Cheese and topped with lettuce with choice of soft or hard shell gluten-free tortillas.

The Vegan Street Tacos are made with seasoned soyrizo, a house-made meat alternative with sautéed Poblano peppers and grilled onions. This offering is also available as a meat substitute for any menu items at no additional cost.

Click to enlarge drink special info

If you remember Fullerton's old Rockin' Taco that was mostly a bar and a little bit of a restaurant, well, now Matador Cantina is in its place and is mostly a restaurant and a little bit of a bar.

I found out about them quite some time ago but didn't get a chance to go until last Tuesday. It is similar to Gabbi's in that it was built into an 1899 brick building then refurnished with elegant handmade decor (even the bar stools were individually handcrafted).

On this strip of Harbor Boulevard in historic Downtown Fullerton there is no parking so park behind the restaurant and enter through the back:

Or enter through the front if arriving by foot:

They still have the Fullerton's original Taco Tuesday carried over from Rockin' Taco's legacy but with their own gourmet twist:

Start with tri-colored chips and salsa:

The tri-colored chips also form the outer crust of their unique spin on the chile relleno, which is also stuffed with creamy, dreamy, steamy Oaxacan cheese:

Chile verde

Dessert platter

Click here to see the complete album (84 photos so far) at .

Here's a press release I was sent about the executive chef at Matador Cantina

The Matador Cantina Announces Appointment of Executive Chef Dave Dennis

Fullerton, CA (March 4, 2009) – The Matador Cantina, today announced the appointment of Executive Chef Dave Dennis. Dennis brings to the position over 10 years of diverse experience having led the culinary teams at such notable restaurants as Ruth's Chris in Phoenix, Arizona, Keegan's in Chandler, Ariz. and most recently King's Fish House in Orange, California, where he served as Executive Chef for five years and helped the restaurant earn "Best of" Orange County honors two years in a row.

A graduate of Scottsdale Culinary Institute in Scottsdale, Arizona, the Southern California native expanded his culinary repertoire to include a wide range of Mexican cuisines while living in Mexico near Puerto Vallarta and while working as a private chef on a chartered yacht in Panama.

"Living in Mexico afforded me the pleasure and incredible firsthand experience of authentic Mexican cooking at its best," said Dennis. "What I now apply to my own recipes was initially developed from generations of cooking methods straight out of a Mexican kitchen."

In response to his appointment, Matador managing partner Mario Marovic stated, "Chef Dennis is an extraordinary talent and we are extremely pleased to have him onboard. We believe that with his help, the Matador will raise the bar for great Mexican food in Fullerton and throughout North County."

The cuisine will be a fusion of native and contemporary Mexican favorites with a hint of other cultural flavors. The result: traditional items such as Tres Enchiladas using varied sauces made from robust peppers and garden fresh ingredients to unique and mouth-watering dishes such as Chorizo Ravioli served with a cilantro cream sauce.

The Matador Cantina is located at 111 North Harbor Blvd, Fullerton, CA. Lunch will be served daily from 11am, 365 days a year. Brunch will be served from 11am Saturday and Sunday. Dinner reservations, as well as private party information prior to opening can be obtained by calling 714.871.8226 or visit www.thematador.com for updated info.

Media Contact: Rob Hallstrom, 714.473.7033, rob@714media.com

And here's some photos they sent me:

UPDATE: And here's some photos of my own from a subsequent visit I made where I tried the excellent queso fundido and chorizo ravioli:

House salad w/ pepitas & tequila-lime dressing

Carnitas platter w/ sweet potato fries and grilled vegetables

Valentine's 2011

2011-01-24T23:04:00.000-08:00

Matador Cantina’s Chef David Dennis Offering Sultry Three-Course Valentine's Dinner

Fullerton, CA. (January 19, 2011) – Matador Cantina will once again host a memorable evening of romance with a special three-course dinner this Valentine's Day, February 14.

Matador Cantina is providing guests an affordable and romantic dinner by Executive Chef David Dennis. The special Valentine's menu offered at $35 per person features a three-course dinner, and also includes a complementary Flor de (Rose) Margarita. Guests will be served shrimp and lobster tostada appetizers, with main course choice of Shrimp Scampi, served with rice pilaf and sautéed vegetables, or Manhattan Strip steak, served with mashed potatoes and sautéed veggies. A Valentine dinner would not be complete without a mouth-watering dessert, and chef Dennis doesn’t disappoint with a decadent house-made Chocolate bread pudding with crème glace and cherry sauce. Created by mixologist Ricky Yarnall, the handcrafted Flor de Margarita is made from Grand Marnier, Gran Centenario Rosangel Tequila, house-made sweet and sour, mixed with drops of grenadine and topped with a mist of rose water.

Guests will also be able to choose from the many items featured on the main menu, such as the Chorizo Ravioli, a house-made blend of spicy chorizo-infused ravioli with beef & Cotija cheese, topped with house-made chipotle cream sauce, as well as other house favorites.

Located in the heart of Downtown Fullerton, Matador Cantina is nestled within the oldest building in Fullerton, constructed in 1899. Its rustic exposed brick walls lined with flickering candles provide a romantic setting with comfortable and intimate booths and banquettes for guests to relax and enjoy a memorable Valentine’s dining experience.

Advanced reservations are highly recommended as the restaurant sells out each year on this popular dining occasion. Matador Cantina is located at 111 N. Harbor Blvd, Fullerton, CA. Lunch is served Monday through Friday from 11am-2pm, dinner from 2pm-10pm daily, and brunch Saturday and Sunday from 9am-2pm. Open daily till 2am. For reservations call 714.871.8226 or visit www.thematador.com for more info.

HEART & SOL

SOL Cocina offers Chef Deborah Schneider’s Valentine’s specials with regular dinner and weekend brunch menu of contemporary Mexican cuisine

Friday, February 11 – Monday, February 14

NEWPORT BEACH, CA (December 2010) – SOL Cocina is inviting guests to bare their SOLs this Valentine’s weekend. In addition to Executive Chef Deborah Schneider’s award-winning regular menu, guests may enjoy Valentine’s dinner specials Friday, February 11 through Monday, February 14 and Weekend Brunch specials Saturday, February 12 and Sunday, February 13. Chef Deb’s special twists on traditional Baja cuisine, include the following:

Valentine's Dinner Specials

Served 4:30 – 11 p.m. | Fri, Feb 11 – Sat, Feb 12
Served 4:30 – 10 p.m. | Sun, Feb 13 – Mon, Feb 14

Angus Filet and Grilled Shrimp on Corn & Rajas Torta, with roasted chile cream

Mexican Baquetta Sea Bass roasted with Agave Honey and Ancho Chile, on calabasa, apple and leek sauteed with light butter sauce

Perfect for a little romance is a special on J Vineyards & Winery’s J Cuvée 20 Brut ($10 glass/$45 bottle), in addition to SOL Signature Cocktails and margaritas such as SOL’s classic House Margarita or the more exotic Raspberry-Serrano and Cucumber-Jalapeno margaritas.

Valentine’s Weekend Brunch Special

Served 10 a.m. – 3 p.m. | Sat, Feb 12 & Sun, Feb 13

Huevos Enamorados (EGGS IN LOVE) - Eggs Cooked in Black Oaxacan Mole with Queso Fresco & Crisp Tortilla Strips

In addition, Executive Chef Deborah Schneider has recently added six exciting new dishes to SOL’s already celebrated brunch menu of Coastal Mexican cuisine. Guests may enjoy a Bottomless Mimosa, an endless glass of fresh orange juice and sparkling wine, for $10 with any food purchase, and the SOL Premium Margarita Bar, where guests can create custom margaritas from fresh & premium ingredients for only $9.

Reservations are recommended by calling 949.675.9800. More information, hours, directions and full menus can be found online at http://www.solcocina.com/.

Cha Cha's Tacos and Tequila

Spice Up Your Valentine's Day at Cha Cha's Tacos & Tequila in Brea Downtown

BREA, Calif. (February 3, 2010) – Cha Cha's Tacos & Tequila, the fresh innovative Latin restaurant located in Brea Downtown, is offering guests the chance to spice up their Valentine’s Day - the entire Valentines Weekend (February 12-14).

Guests can order from Cha Cha's special four-course menu featuring a selection of Cha Cha's seasonal favorites, which will be offered all weekend and is only $24.95 per person. Guests partaking in the menu will also be treated to a special Cha Cha's Champagne Cocktail.

A few of the Cha Cha's Valentine's menu items include: Chicken Flautas, one of Cha Cha's best-selling appetizers; Crab and Shrimp Enchiladas, a flavorful blend of Crab and Shrimp sautéed with garlic, white wine, poblano peppers; served with creamy habanero pesto sauce. Guests can then finish their meals off with the Tres Leches Cake; mouth-watering layers of tres leches soaked chiffon cake and coconut pastry cream served with fruit salsa.

To see the entire Valentine's menu, please click here.

The weekend will also be highlighted by live Latin music on Saturday night and Sunday's Flamenco Champagne Brunch. Cha Cha's Lounge is proud to feature Sombra Quieta, a band that fuses traditional Rumba Flamenco with South America sounds, using these influences to create a flavorful, moving and rhythmic style of music.

While enjoying their meal, guests can treat themselves to a Cha Cha's House Margarita, which was named the Orange County Register's "Critic's Choice" for Best Margarita in Orange County.

Taco Rosa

Chipotle Opening in Seal Beach

2011-01-24T11:08:00.000-08:00

Click the 'chipotle' label below to view our complete Chipotle coverage:

Taco Nazo

2011-01-17T22:29:00.000-08:00

Taco Nazo
121 S Beach Blvd
La Habra, CA 90631
(562) 690-8078

Listing on Yahoo! Local

Listing on Local.com

Official Site

Went with Mexican food-loving friends Aaron (from Phoenix' new Phosyzzle blog) and Rico a few weeks back to Taco Nazo in La Habra. Their website says they started from a lunch truck in 1978. It doesn't say where the lunch truck was or where it roamed or if it sold fish tacos then. It does say that three years later they opened a brick-and-mortar restaurant, so they were doing the "start as a truck, then convert to a restaurant" thing long before the current craze. Anyways, if they were selling fish tacos here in 1978 then they predated Rubio's doing so by a few years.

Rico has been going to Taco Nazo for years himself and pointed out their "chile gueritos," the big chartreuse peppered pepper things you see in a number of the photos here. He said these used to be given out for free at the salsa bar but were so popular that their supply was depleted too quickly. Now they sell them at a nominal charge but they are worth it, especially if you like a good combination of heat and flavor. If they follow the recipe I have for these in a Mexican cookbook I have then they might have a secret ingredient of soy sauce in them. And sometimes you get a couple with your order.

Aaron offered these remarks on Taco Nazo: "These are the best fish tacos I've had north of the border. The fish was fresh and flakey as well as hot, crispy, and fried to order. The tortillas were very fresh as well as the pico and cabbage. The fire-roasted peppers were also delicious. I'll be heading back next time I'm in town, and bringing people with me too!"

Rico also got the campachena cocktail, which includes shrimp and octopus:

The following two photos were taken by Aaron

Taco Nazo Potato Taco

A couple weeks later I went with Rachel and we tried a few more things like their al pastor taco and albondigas soup:

Special thanks go to Rachel for letting me have her chile guerito. I think my mouth is still on fire. Oh, and Diamond Dog, their potato tacos here are freshly deep-fried.

New Years Eve

2010-12-29T11:00:00.000-08:00

Taco Rosa

Cha Cha's Tacos and Tequila

Don't miss the best New Year's Eve party in Brea Downtown and welcome in 2011 Cha Cha's style.

Our New Year's Eve Bash features amazing food and cocktails with a special 4-Course Prix-Fixe Menu, Champagne Toast & Party Favors.

Enjoy the live Latin-Jazz Rhythms of "Sombra Quieta," which will be heard throughout the night as well as performances by exciting Salsa Dancers. The music can be heard in our lounge, dining room and our newly covered and heated patio.

There is no better way to bring in the New Year than by sitting in our heated patio, featuring the best view of Brea Downtown's holiday decorations, while sipping one of our handcrafted house margaritas, which was recently named the "Critic's Choice" for Best Margarita in Orange County by the Orange County Register.

To see Cha Cha's New Year's Eve menu, please click here.

Please call 714-255-1040 or click here for reservation.

Matador Cantina

Sol Cocina

Celebrate New Year's Eve & New Year's Day in true Baja style without leaving Orange County!

On Friday, December 31st, dine on Executive Chef Deborah Schneider's regular dinner menu, along with special twists on traditional Baja cuisine, including Grilled Maine Lobster with creamy green chile mac n' cheese, and Angus Shortribs braised with red wine, buttery pureed potatoes, roasted root vegetables and crispy onions. Champagne specials include J Vineyards & Winery Brut Rose and Moet & Chandon Imperial.

On New Year's Day, start 2011 with a real south of the border spin on breakfast during our weekend brunch! Come in for bottomless mimosas and our new huevos rancheros: eggs over easy, on corn tortillas with refried black beans topped with fresh tomato salsa ranchera, roasted poblano chiles, cheese & avocado!

Be sure to try SOL Signature Cocktails, including our twist on the mojito, made with Partida Blanco Tequila! If you haven't heard, it's Oprah's favorite!

As always, dinner service begins at 4:30 p.m. on New Year's Eve and Brunch is offered Saturday and Sunday from 10 a.m. to 3 p.m. Reservations are recommended by calling 949.675.9800 or online at www.solcocina.com.

Cantina Lounge

49¢ Burritos at Del Taco

2010-12-01T13:00:00.000-08:00

About a month ago somebody told me they saw Del Taco selling 49¢ burritos down in Encinitas. Just got Del Taco's mailer today and it confirmed what I had heard. I could be wrong but I am guessing these are the small ones (smaller than half-pound) that they still sell but don't show on their menu anymore. This is one of the few burritos I actually eat . . . from anywhere. And I like the small ones the best because for some reason the tortilla/beans/cheese/sauce ratio turns out perfectly. When you get the half-pound one the beans take over too much. At least for me. If you don't specify what kind of sauce you want then you get red sauce. That's a good choice but give green sauce a try sometime too.

Native Foods Cafe

2010-11-26T13:36:00.000-08:00

Native Foods Cafe
2453 Park Ave
Tustin, CA 92782
(714) 259-0400

Listing on Local.com

Listing on Google Places

Official Site

Now this isn't a Mexican restaurant but part of my self-assigned job here at the blog is to tell people about Mexican food that exists in places they wouldn't expect and Native Foods Cafe has at least seven different Mexican dishes. This is also a vegetarian, oops, I mean vegan restaurant, but don't be turned off; as a meat-eater myself (although not the most carnivorous person ever) who tries to work vegan/vegetarian options into my diet from time to time I can tell you this place is worth a try. The only one of their dishes that seemed a little too vegan was their fajita platter (can they find a substitute for this dish's meat substitute?). I shouldn't complain since I've always been rather neutral on fajitas anyways.

Pancho's Quesa-villa

Taco platter

Ensalada Azteca

My favorite out of all the ones I tried (yes, I made seven visits for this entry) was the Ensalada Azteca ("Fresh avocado, cucumber and jicama salsa atop organic quinoa, romaine and Chef Tanya's award winning mango lime vinaigrette. Topped with currants, toasted pumpkin seeds and cilantro."). They also have other items like the "Pancho's Quesa-villa" and "En-Cha-Cha-lada Bowl." Those are admittedly silly names for a dish but they make up for it by calling their self-serve salsa "Chupacabra Hot Sauce," after the mythical (or is it?) Mexican beast that sucks blood from goats.

En-Cha-Cha-lada Bowl

Chimichurri fajita platter

The ingredients were always very fresh (some meat-loving places could take a cue from them) and service was always very friendly with employees re-filling your drinks and bringing you anything you need. Also pay attention to their daily and seasonal menus. One time I had their soup of the day, which was a yam-jalapeño soup that went great with my taco salad.

Yo Amigo Taco Salad

Nuevo Native Nachos

Drive Out Hunger

2010-11-16T12:22:00.000-08:00

Click image to view larger version

The Drive Out Hunger campaign has been going on for about a week and a half now but tomorrow night, Wednesday the 17th, will be an especially big night for it where 20 gourmet food trucks will meet in the parking lot of Irvine Meadows (now blasphemously known as Verizon Wireless Ampitheater), collect cans of food as charitable donations, and numerous celebrities will be present to sign autographs for those who donate cans of food and other goods to help the hungry, needy and homeless. Admission is free and parking is free. Click the link for more info. The drive's goal is to collect at least 1,000 pounds of food to donate to Second Harvest Food Bank Orange County. Search your cupboards and see what you can bring to donate. Maybe even buy a couple new cans of food to donate.

If you want to donate but are unable to make it to any of the trucks you can donate online here.

Breakfast at Tiffany's Wahoo's

2010-11-15T10:11:00.000-08:00

Wahoo's Fish Tacos
120 Main Street
Huntington Beach, CA 92648
(714) 536-2050

Listing on Google Maps

Listing at Local.com

Official Site

and:

Wahoo's Fish Tacos
13791 Newport Ave, #4
Tustin, CA 92780
(714) 544-1154

Listing on Yahoo! Local

Listing on Urbanspoon

Official Site

I first encountered Wahoo's Fish Tacos in 1994 when I was at Laguna Beach's Sawdust Festival to see an acoustic set by the Swamp Zombies and noticed a little taco stand with a walkup window there. I didn't realize at the time that this was part of a burgeoning Orange County-Based chain. Some people question if the food Wahoo's serves is "authentic Mexican." I simply see it as beach or surfer Mex with some Asian, some Brazilian and some Polynesian influence (it's not "Tex-Mex," a term that's applied to too many non-Tex-Mex places, since there's nothing Texan about it); or maybe that isn't a simple answer but my laissez faire attitude allows any restaurant to be whatever it wants to be without feeling like they have to pander to the many vague, often conflicting notions out there of what establishes authenticity. I've had many of Wahoo's fish tacos over the years but have lately grown partial to their Maui bowl. I also think I may have placed a few stickers on their famously bestickered walls during several visits.

I recently learned through their Twitter feed that two of their locations, Tustin and Huntington Beach, are now offering breakfast. I went the very next morning to the Tustin one only to find it closed or at least doing a very good job of seeming closed. I went a few days later and this time it appeared open so I went in, saw their breakfast menu, and ordered their huevos rancheros. When I got it this dish was immediately recognizable as a Wahoo's item, on their signature ovular white plate, their signature black beans (this time with melted cheese on the top), and the main entree served as two fried eggs over corn tortillas, topped with cheese and your choice of red or green sauce and big dollops of sour cream and guacamole on the side. Pretty good stuff but I think next time I might try it with red sauce and ask for half rice/half beans instead of all beans. An employee there was about to eat her own breakfast so she let me take a picture of her Banzai veggie omelette. Other breakfast items include a Mexican scrambled egg dish, a "Tofurrito," and a machaca burrito.

Call ahead of time to make sure they are open before you head there.

New Del Taco Fries and Tacos

2010-11-10T16:06:00.000-08:00

A couple months back I stopped by the Del Taco near Disneyland and saw that they had a couple new items that were variations on their Deluxe Chili Fries. I tried what they then called the "Loaded Backyard BBQ Fries:"

Being a fan of barbecue sauce and chili fries this made a perfect mixture. Just today (Nov. 10, 2010) Del Taco's coupon mailer came showing that these "Loaded Fries" are now available at most Del Tacos:

With the "Loaded Backyard BBQ Fries" having their name changed to "Beefy BBQ Fries" and the "Deluxe Nacho Fries" retaining their name. The mailer also showed some tacos I hadn't seen before, the Carne Asada Steak Taco and the Pollo Asado Chicken Taco:

If anyone tries these before I do please leave a comment about them here.

UPDATE: I have since tried the Nacho Fries. They're like a spicier version of the normal chili fries. My preference would be for the barbecue ones.

El Moctezuma

2010-11-03T23:09:00.000-07:00

El Moctezuma #3
1740 W Chapman Ave
Orange, CA 92868
(714) 456-0080

Listing on Google Maps

No known official website.

Bringing this entry back up to the top to remind everyone of Johnny Automatic's review and also because I added my own pictures of El Moctezuma's first location.

Moctezuma's Revenge

Heeeeere's Johnny from Orange slowly becoming our #1 guest reviewer with review #4, this time of El Moctezuma #3:

On my first visit I was a little overwhelmed by the menu and a number of regional specialties I had not encountered before (despite decades of devoted Mexican food eating). I ended up trying a Huarache con pollo. You may think of huaraches as sandals and in most of Mexico they are, but they also are an oblong slab of fried corn masa topped with refried beans, chile sauce, cheese and in this case moist grilled chicken breast meat. The lady running the front end gave me chips and salsa beforehand, the salsa being a warm cooked salsa that was very chunky. I added some of this salsa on top of the huarache. The salsa punched up the flavor on what was a mild, fresh and flavorful dish. But I liked it more with the kick of some salsa. They have agua frescas and horchata fresh each day. What's available seems to vary. I had the Jamaica or hibiscus flower agua fresca that day. In a previous review I called jamaica fruit punch. I was copying right off the menu there but hibiscus is really what jamaica is.

I went back a second time with a group of six. My friend Luis is a computer programmer who previously lived in Mexico City and is from the Sonora region of Mexico. I wanted his opinion on the food and that got others interested. Luis has also been looking for a restaurant that had food like he remembered in Mexico. He tells me it all tasted the same here and it doesn't taste like home. So I took that as a challenge.

Once again the chips and salsa came but today's salsa was different than the last time. This was a traditional salsa verde with a nice kick to it. I ordered the Burrito with Tinga filling ($4.95). Tinga is shredded beef in a chipotle sauce. This along with tasaja, cecina and tlayudas were all items I had either never seen on a menu or overlooked. The burrito was a big rice and bean filled burrito with lots of chipotle sauced shredded beef. The chipotle flavor was obvious but the heat was not overpowering. Barry ordered the carnitas burrito and ended up taking half of his home. So they are big burritos.

Tinga Burrito

Kay and Cary both ordered chile rellenos and hard shell tacos. Hers was cheese filled, his filled with chicken. They said they were like no relleno they had previously had. The egg batter was thin and light and did not overpower the chile and its filling. Kay said her relleno was the best she had ever had and that she was very critical of chile relleno quality. Allan made up his own concoction of a chorizo, potato and tinga quesadilla which they were happy to oblige. Luis, who usually eats vegetarian wanted to try their mole. So he got rice and mole. The mole sauce was quite good this day. Very smooth, full-flavored yet mild. He also noticed that they had two specialty quesadillas available. They had flor de calabaza and cuitlacoche. These are the kind of regional specialties you usually only see at some place like Gabbi's. Flor de calabaza is zucchini flowers folded with cheese into the quesadilla. Cuitlacoche is a black fungus that grows on corn ears, destroying the ear of corn but producing something more valuable. Luis ordered these to round out his meal and I ordered a couple more for the table. This was my first chance to try cuitlacoche though I had read about it for the past few years. It has a unique sweet, woodsy, mushroomy flavor that is hard to describe. Especially given it was the first time I had eaten it. The flor de calabaza was very tasty and my favorite of the two. What a special treat and surprise to see these available on our visit. These along with the other quesadillas ran $3. They are not huge quesadillas like you sometimes see, just as big as their excellent homemade tortillas are. A basket of those fresh tortillas came with our meals.

(two orders of chile rellenos, a carnitas burrito and fresh tortillas)

(mexican rice and lots of mole sauce)

(quesadilla flor de calabaza & quesadilla de coitlacoche)

(coitlacoche filling)

The agua fresca this day was an excellent melon (cantaloupe to be precise). Luis had the tamarindo.

We all enjoyed our meals very much. Luis said this was the best Mexican food he'd had in the States and was going to bring his family back the following day. I suggested, that unlike any place in memory, this food seemed like homemade food. It was like something I would get if I was invited over to a family's house for dinner. Luis agreed. Don't expect pretty decor or fancy presentation. This is home-style cooking in a funky thrift store environment. The food is the star here. I look forward to returning and learning about some of the other regional specialties I haven't tried yet. For the uniqueness of the offerings, the love apparent in the preparation, the memorable flavors and market fresh specials I give this place 4 1/2 Speedys. You can get the other half a Speedy down the street for about $20 more a person.

Thanks, Johnny!

El Moctezuma #1
809 N Fairview St
Santa Ana, CA 92703
(714) 648-0402

Listing on Yahoo! Local

Listing Local.com

No known official website.

Cartchella

2010-11-01T17:11:00.000-07:00

The Carts are Rolling in for the Foodie Craze

Costa Mesa CA – September 29, 2010 - It's not a food truck. It's a food cart! CARTCHELLA, the nation's first mobile food festival will be rolling into Halecrest Park in Costa Mesa on Saturday, November 6th. From 11pm – 6pm attendees can enjoy food from around the globe, all served from carts. The event is also set to include live entertainment from local bands, an array of unique vendors, and a wide selection of adult beverages. The event is sponsored by Rasta Taco, GRN Events, and Greer's OC.

Event organizer, Chrissy Gray of GRN Events expects Cartchella to be a roaming food cart festival. "We are setting up the event in Orange County to begin, but eventually would like to see it move from county to county. We are excited about the people we have working on Cartchella…a true one of a kind event!"

Wanting to fill a void in the "foodie craze" as an alternative festival opposed to the current food truck phenomenon, Mario Melendez, founder of Rasta Taco, conceived the event. "Many people seem to forget it started with a food cart and evolved to the food truck. Food carts, much like Rasta Taco's, have been completely overlooked. We aim to fix that."

All net proceeds from the event will benefit the Rob Machado Foundations, as well as the Kaiser Woodland Schools Foundation in Costa Mesa. The funds received will be used for faculty enrichment, facilities improvements, cutting-edge technology for state of the art teaching, and targeted program enhancements identified by the school Principals & testing results.

Entrance to the event is free and tickets for food will be available at the event site through volunteers from Kaiser Elementary School. Donations can also be made to Kaiser Elementary or GRN Events. For local companies wanting to be a part of the event, Cartchella is offering food cart and vendor booth space, both of which offer ongoing visibility within the local community. Please contact Mario Melendez at 949.842,6936, or visit Cartchella.com for further information.

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UPDATE: Here's some pictures of the event:

Get the flash player here: http://www.adobe.com/flashplayer

Day of the Dead at Rancho del Zocalo

2010-10-30T16:51:00.000-07:00

Not a food post per se but if you are going to be at Disneyland sometime between now and early November be sure to check out the Day of the Dead-themed Zocalo Park adjacent to Disneyland's Mexican restaurant, Rancho del Zocalo.

According to the park's official press release: "The traditional Mexican 'Dia de los Muertos' is being observed [at] Zocalo Park in Frontierland Sept. 29 through Nov. 2 with banners, lanterns, floral displays, mariachi music, face painting and the 'calaca' skeleton figures that characterize the celebration." Sounds like a good place to eat your Mexican meal at.

flickr Slideshow

We now return you to our regularly scheduled food programming.

UPDATE: The Day of the Dead decorations will be up in 2010 as well through roughly the same date range as they were in 2007.

Taco Rosa Culinary Demonstration

2010-10-25T23:00:00.000-07:00

Click to enlarge image

Reserve your seat today!
By Email or Phone
Email your reservation request by clicking here Or Call Victor: (949)720-0980

Ochoa's Chorizo Store

2010-10-15T16:51:00.000-07:00

Ochoa's Chorizo Store
220 W. Warner Ave.
Santa Ana, CA 92707
(714) 850-0052

Listing on Local.com

Listing on Yellowbot

No known official website.

This blog isn't just about Mexican restaurants in Orange County; it's also about Mexican food in Orange County, no matter what type of place it may come from. Reprinted here with permission is a review by Griffin Tamura of Griffin Eats OC and Griffin Sells OC of a store in Santa Ana that specializes in chorizo.

I was driving around Santa Ana recently when I saw a sign out of the corner of my eye. The sign read, "Ochoa's Chorizo Store. OC Best Homemade Style Chorizo" I wasn't able to turn my car into the parking lot fast enough. I went in the store and was amazed by what I saw. With the exception of a few bags of chips and packages of tortillas in the corner, this clean, little shop sells nothing but chorizo. I felt as if I had been transported to some kind of chorizo heaven. Racks and racks of fresh chorizo links were being made behind the counter.

(Photo from Yelp, used with permission from Ochoa's Chorizo)

Ochoa's Chorizo store offers 4 different kinds of chorizo. The 4 types are regular, spicy, chorizo verde (green) and chorizo de pollo (chicken). Other than the chorizo de pollo, all of the chorizo is made with ground pork. The chorizo is sold by the link or half link and ranges between $7.00-$7.50 per link. Each link is about 3 feet long and weighs about 1 1/2 lbs! On my first visit, I purchased some spicy chorizo. It was so good that I returned a week or two later and purchased about 6 lbs. of spicy and chorizo verde.

After my first visit, I came home and researched Ochoa's. Apparently the Ochoa family has been making fresh chorizo in Orange County for over 35 years. They used to sell the chorizo out of their home, but it became so popular that they needed to open a retail location. People apparently drive from all over Southern California to buy this chorizo in bulk. I don't blame them. This chorizo is so good that I would happily drive hours to buy some. Luckily though, it's only about a 15 minute drive from my house.

The chorizo from Ochoa's is not your typical grocery store chorizo that transforms into a neon orange, greasy mess when you cook it. This chorizo is made from lean ground pork. The chorizo crumbles and cooks up nicely, similar to lean ground beef.

(One link of chorizo verde, casing removed, cooking up in a pan.)

The flavor of the chorizo is absolutely amazing. If it's not the best chorizo I have ever had in my entire life, it's pretty darn close. Ochoa's will most likely be the only place I purchase my chorizo from now on. I highly encourage all of you to walk, run, drive or whatever down to Ochoa's as fast as you can to get this chorizo. Oh......and I know you all like to mix chorizo with eggs, but in my opinion this ruins it. Make yourself a burrito or some (corn tortilla) tacos with just chorizo, cilantro, diced onions, cotija cheese and your favorite hot sauce or salsa. It'll blow your mind.

Tortas Sinaloa

2010-10-04T21:04:00.000-07:00

Tortas Sinaloa
701 S Harbor Blvd
Santa Ana, CA 92704
(714) 775-6000

Listing on Local.com

Listing on Ask.com's Citysearch

No known official website.

On the recommendation of Dave Lieberman (from the OC Weekly's Stick A Fork In It blog) I tried out Tortas Sinaloa in Santa Ana recently. I'd driven past it numerous times while traveling on Harbor but could only see its sign from the back, which made it look very bland and almost non-existent compared to the visually hard-to-miss Alberto's (or one of its spinoffs) nearby. When you enter from the front, however, and step inside you see that it's very festive. Jugs of aguas frescas abound and one of the employees seemed dedicated to keeping them all full. I loved the strawberries and cream agua fresca I got, also the carnitas taco with cilantro, onions, guacamole, and radishes. Of course if you go to a place called Tortas Sinaloa you have to try a torta and they have many to choose from. I got the "Fontana" torta with carne asada, panela cheese and avocado. The bun was huge and toasty and the pickled red onions added some zing. The red and green sauce helped too and when I got to the end of it I realized maybe I didn't need the taco I had started out with. It was still good and on future visits I want to try some of their other items such as their chorizo tortas and some of their other fruit drinks. Tortas Sinaloa earns a solid four Speedy Gonzales rating:

Barbacoa Items at Taco Bell

2010-09-25T23:09:00.000-07:00

Taco Bell seems to be continuing their trend of adding more "authentic" items to their menu or at least items that have some sort of semblance to "authentic" Mexican food items. Whether they should try to or not is a different matter. Some will say, "Hey, let them give it a shot," while others will say, "Taco Bell makes plastic, mass-produced food that can hardly pass as 'Mexican' and they should stay that way and not even attempt to pass themselves off as an authentic taqueria."

As for me, I don't really care. I currently live near a Taco Bell that experiments with test items so I tend to give each one a try. Some items end up making it to every Taco Bell while some are a flash in the pan that I see once and never see anywhere again (i.e., the "International Tacos," the "Doritos Tacos," etc.). Their newest attempt is a line of barbacoa items, a food which itself has Caribbean origins. You can get a barbacoa soft taco, quesadilla, or burrito. I tried the quesadilla and it did have a smoky, tangy flavor to it and very tender shredded beef, although the cheese inside was hardly melted. Just don't call it "barracuda" if you order it. I actually heard somebody ask for a "barracuda burrito" at Chipotle before.

As with their Cantina Tacos I wouldn't say to get these when you're able to get better Mexican food elsewhere. But if you're hungry and a Taco Bell is the closest place to eat be aware that there's some new options out there . . . at some Taco Bells . . . and maybe for a limited time only.

Wikipedia Article on Barbacoa

UPDATE (April 4, 2011): Here's the new poster they are using for these items:

Chronic Tacos Now Open at Westcliff Plaza

2010-09-17T16:47:00.000-07:00

Newport Beach, California, September 17, 2010 – Chronic Tacos, a Newport Beach favorite since 2002, has opened at Westcliff Plaza in Newport Beach. The casual restaurant offers fresh, made-to-order Mexican food from authentic, third generation recipes.

The restaurant strives to be an active community partner, and participated in the Annual July 4th Celebration at Mariners Park, and plans to get involved in many other local events to give back to the Newport Beach. "Newport Beach is where Chronic Tacos was born. We love this place and plan on playing a bigger part in the local scene. Don't be surprised if you see us at your next event!" stated Mike Gleich, President of Chronic Tacos.

Chronic Tacos prides itself on serving a full menu of great tasting taqueria style Mexican food in a restaurant that has its own unique style. "It's definitely not your corporate Taco Shop. The restaurant will have many large screen TVs, colorful custom artwork, music and a local Newport staff that will make you feel right at home. The portions are big but the prices are small, added Gleich.

Chronic Tacos offers custom made tacos with the option of flour, corn or wheat tortillas, and a selection of meats, fish or shrimp, veggies and salsa. The menu also features burritos, tostadas, taquitos, enchiladas and other items, along with guacamole made fresh daily. The restaurant will also serve breakfast daily.

This is the second Chronic Tacos in Newport Beach. There are more than 30 locations in four states.

The new Chronic Tacos is located in Westcliff Plaza at 1120 Irvine Ave. off Seventeeth, in Newport Beach, and can be reached at (949) 645-8226 (TACO). For more information, please visit www.eatchronictacos.com.

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Sancho's Tacos

2010-09-03T16:28:00.000-07:00

Sancho's Tacos
602 Pacific Coast Hwy
Huntington Beach, CA 92648
(714) 536-8226

Listing on Yahoo! Local

Listing on Local.com

Official Site

There's always restaurants opening up in Orange County and I have found I can't keep up with all the openings. Sancho's opened up several months ago and I heard a lot about it and had numerous people recommending it. It is right across from the beach in Huntington Beach, not far from Main St. (and I think it is in or near where there was an old surfboard shop), and I heard they even gave out free tacos at the recent US Open surfing tournament. Their tacos are unique in that the tortillas they use are somewhere between soft and crisp and they are served open-faced with your choice of meat (steak, chicken, carnitas, or mahi mahi; or a vegetarian option with artichoke, mushrooms and spinach) and a zig-zag of sour cream. Burritos come with pretty much the same fillings. They also have huge, loaded up (and "sawed-off") breakfast burritos that they serve until noon for people like me who aren't morning people.

Click here or on any photo in this entry to be taken to the complete flickr photo album (16 photos so far).

OC Restaurant Week

2010-08-30T17:21:00.000-07:00

The Orange County Restaurant Association has finalized participation of more than 100 restaurants that will unite for the region’s fastest growing and most anticipated culinary event, Orange County Restaurant Week, featuring the flavors of fall from September 26 through October 2, 2010.

Following are the restaurants confirmed to date – more information can be found on the official Orange County Restaurant Week website, where diners may go to find a full list of participants, menus, location and reservation information. Mexican restaurants are in bold while non-Mexican restaurants known to have at least some Mexican dishes are italicized:

o 118 Degrees

o 230 Forest Avenue

o 320 Main Street

o 50 Forks

o 6ix Park Grill

o Anaheim White House

o Andrei's Conscious Cuisine

o AnQi

o Antonello's

o Belacon

o Bayside

o Bistango

o Bluewater Grill

o Brasserie Pascal

o Canyon

o Canaletto

o Catal

o Cedar Creek

o Cha Cha's Tacos and Tequila

o Commonwealth

o Crystal Jade

o Don the Beachcomber

o Duke's

o ECCO

o El Torito Grill

o Fire and Ice

o French 75

o Geisha House

o Harborside Restaurant

o Haven Gastropub

o Hilton Waterfront Beach Resort

o Il Fornaio

o JT Schmid's Restaurant and Brewery

o Kimera

o K'ya Bistro

o K'ya Street Fare

o Leatherby's

o LUCCA

o Lulu’s Crêperie Café

o Lumberyard

o Mahe

o Mario's by the Sea

o Marmalade

o Marrakesh

o McCormicks and Schmicks

o Medieval Times

o Melting Pot

o Memphis Cafe

o Mozambique

o Mr. Stox

o Nello Cucina

o Newport Landing

o No Ka Oi

o O'Neill's at Arroyo Trabuco Golf Club

o Opah

o Original Mike's

o Palm Terrace at The Island Hotel

o Phan's 55

o Pinot Provence

o Pirates Dinner Adventure

o Pizzeria Ortica

o Port

o Prego Ristorante

o Primecut Cafe

o Quattro Cafe

o RA Sushi

o Ralph Brennan's Jazz Kitchen

o Raya at The Ritz Carlton (pan-Latin cuisine)

o Royal Khyber

o Ruth's Chris Steak House

o Rustica

o Rusty Pelican

o Sage

o Salt Creek Grille

o Sandy's Grill

o Sapori

o Savannah Chophouse

o Seasons 52

o Signature Kitchen

o Simply Fondue

o SOL Cocina

o Sorrento Grille

o South Coast Winery

o Splashes

o Stonehill Tavern

o Summit House

o Sundried Tomato

o Tangata

o TAPS Fish House and Brewery

o The Catch

o The Crow Bar and Kitchen

o The Daily Grill

o The House of Big Fish and Ice Cold Beer

o The Next Door

o The Lido Deck

o The Matador

o The Ritz Restaurant and Garden

o The Rooftop Lounge

o The Winery Restaurant & Wine Bar

o Tommy Bahama's Island Grille

o Tradition by Pascal

o Watermarc

o Wildfish Seafood Grille

o Wolfgang Puck

o Zov's

Blog Redesign

2010-08-24T08:52:00.001-07:00

If you've visited this site before and you come here now and see that everything looks very different, yes, the site has a new template now but the content is all the same. I was pretty much forced to update the template this blog uses in order to take care of a number of problems the old, outdated template was experiencing. And, yes, there's still some fine-tuning to be done.

Lucky Habanero Salsa

2010-08-16T13:06:00.000-07:00

A week or so ago Linda Saenz, The Salsa Lady, dropped some of her salsas off at my work to taste test. Made with fire-roasted chilies and fresh-cut veggies these salsas are fresh and flavorful. Lucky Habanero Salsa comes in 2 varieties, "Original Hot" which has a good amount of heat, and "Medium" to provide a salsa with a medium level of spiciness for those who need to tone down the heat a little. They also have a salsa verde called "San Blas" and an extra hot variety coming soon to store shelves called "Dragon Lips."

In the interest of full-disclosure this product was provided free to me. I had about 5-7 chips myself and was able to sample and enjoy each salsa before my co-workers gobbled the remainder of it up. One of them practically guzzled the Dragon Lips salsa.

Lucky Habanero Salsa can be found at the following local markets:

Whole Foods Markets
Promelis Markets, Newport Beach
Irvine Ranch Market
Vicente Foods
Mother's Markets
The Meat House
select BevMo locations
Hows Market, Malibu
Hi-Time Wine Cellars

Official Site

Taqueria Tapatia

2010-08-07T11:28:00.000-07:00

Taqueria Tapatia
202 S Bristol St
Santa Ana, CA 92703
(714) 972-9115

Listing on Yahoo! Local

Listing on Ask.com's Citysearch

No known official website.

Here's a little place I went to a few nights ago with a bunch of guys who were hungry for tacos late at night. One of them told me this place stays open until 2am; not quite 24 hours but it should help for a lot of post-10pm food cravings.

Their specialty is tacos and they have eight different kinds. One of the guys in the group, Steve, got one of each. You can see the al pastor roasting on the spit when you go in. They also have the "real" Mexican meats like lengua and cabeza in addition to the "ordinary" stuff like carne asada, pollo and carnitas.

All tacos are 93¢ each so with tax added they round up nicely to one dollar. They have some other items like ceviche but be aware that the ceviche is big (pictured above with my carnitas taco and birria taco), not just a little tostada with a little sprinkling of diced seafood on it. Hopefully I can make it back during the daytime and get some better pictures and try some other tacos.

View the whole photo album at flickr.

Del Taco 39¢ Tacos

2010-08-04T10:52:00.000-07:00

A few weeks back my uncle told me he saw a Del Taco in Burbank selling tacos for 39 cents when all the others were selling them at 59 cents then about a week ago I saw one in Fountain Valley selling them for 39 cents, but starting today every Del Taco location is selling them for 39 cents.

Del Taco Blows Up the Definition of Value:
For a Limited Time, Regular Tacos Available for the Insane Price of 39 Cents

(Lake Forest, CA) Aug 4, 2010—Never one to back away from the extreme, Del Taco announced today that it is blowing up the definition of value of its popular 59-cent regular taco and – for a limited time – introducing a new, absolutely crazy price of 39-cents.

"Our competition may ask, is Del Taco 'out of control?' Our tacos were already a great value – but 39 cents is insane value," said John Cappasola, Vice President of Marketing at Del Taco. "Actually, we think this promotion is the right idea at just the right time. The economy is at a stand still, and at this price, Del Taco fans can go crazy for our great tasting tacos."

Cappasola wants to remind everyone that the only thing that's changing is the price. "Seasoned beef, freshly grated cheddar cheese and crisp lettuce on a crunchy or soft shell," he said. "It's the same delicious Del Taco taste but now for just 39 cents."

For more than 40 years, Del Taco has been offering menu items that appeal to a broad range of tastes with a strong emphasis on quality and value. The menu includes Mexican offerings of tacos, burritos, quesadillas and nachos as well as American favorites like hamburgers, fries and milk shakes. Each item is made to order with quality ingredients including lard-free beans made from scratch daily, real cheddar cheese grated on site, chicken grilled fresh every hour, hand-made salsa and fresh produce.

Consumers can become Del Taco fans on Facebook and receive coupons for free food. For more information, please visit http://www.facebook.com/deltaco or http://www.deltaco.com

Del Taco has more than 515 restaurants in 16 states.

Fullerton Restaurant Week

2010-07-30T17:59:00.000-07:00

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

Official Site

El Pollo Loco’s Queso Crunch Burrito

2010-07-24T13:56:00.000-07:00

Click coupon for printable image.

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

2010-07-21T00:02:00.000-07:00

Amorelia Mexican Cafe
220 Harbor Blvd C 110
Costa Mesa, CA 92627
(949) 646-1422

Listing on Yahoo! Local

Listing on ezLocal

Official Site Coming Soon

About a month ago I was getting ready to finally post a review of Mariscos Puerto Esperanza after having made four visits there when I found out that it had closed down due to lack of business. I don't know if maybe I had posted the review a couple months earlier if enough readers of this blog would've gone to prevent them from closing but I did feel like I hadn't done my small part. I also am not sure if this place I am writing about now is in any danger of running out of clientele but I do know I don't want the same thing to happen to them.

Tucked away in almost the corner of the K-Mart shopping center on the south-east corner of Harbor and Wilson lies a new cafe that opened just a few months ago. Named after the Mexican city of Morelia but with an 'A' added to the beginning of its name to tie it in with "amore," Amorelia Mexican Cafe is a cozy little joint boasting family recipes, reasonable prices, and butterfly-themed decor to honor the monarch butterflies that migrate from Canada to Morelia every year.

The restaurant is run by Daniel Paniagua who was born in Morelia and whose mother has provided many of the recipes. Daniel is very personable and if you get him going you can have an interesting conversation about butterflies, ostriches, proper flan cooking techniques, graphic design and more.

Dishes include flautas:

Pozole:

Tortas; a chicken milanesa torta is shown here (okay, the quality's not that great on this photo):

Huevos rancheros:

Chile rellenos and tacos (they have the best potato tacos I've ever had and I've overheard several other customers raving about them):

Mole verde:

And Taco Tuesdays with $1.50 tacos:

They are also the only place I know of that has a horchata smoothie:

For dessert they have, among other selections, tres leches:

Flan:

And mango mousse cake, worth the price of admission alone:

Oh, one other thing: they are concerned about being authentic but they also want to please their clientele so if you go there looking for a burrito and don't see it on the menu don't get up and leave. Just ask and they will make one for you.

View the complete photo album (28 photos so far) at flickr.

Orange County Mexican Restaurants

Tacos el Rancho

Three Kings Day Celebration

How Mexican Food Has Been Americanized

Mexican Restaurants Open Christmas Day 2011

2011

2010

2009

2008

UPDATE

December 25, 2008:

Pablo's Cantina, RIP?

Tamales in Orange County for the Holidays

2011

Tamarindo Truck

Reyna Market

Rancho del Zocalo

Mi Casa

Matador Cantina

Sandoval Family

La Reina Markets

Cafe Maiz

2010

Azteca's Details:

2008

Durango Mexican Grill

Esther's Taco House

Las Golondrinas

2007

Pepe's

Moreno's

El Camino Real

Super Antojitos

Taco Rosa December 2011 Monthly Specials

"Mi Casa Cares" Drive to Support Our Troops Abroad

2011

2010

Items to donate:

Taco Maria

Farm II Food Truck Challenge

International Taco Festival

Taco Rosa November 2011 Specials

Chicken Carnitas back at El Pollo Loco

We’re inviting carnitas connoisseurs to ¡Feel the Mexcellence!℠ and enjoy a mouthwatering variation of a regional favorite—with an El Pollo Loco twist!

ABOUT EL POLLO LOCO

Tamarindo Truck

October 4th is National Taco Day

Adolfo's (Laguna Beach)

Taqueria La Bamba

Jugos Acapulco Followup

Get Ready for the Great Food Truck Race

Seabirds Truck

The Lime Truck

Mexican Coke at Ralphs

Two New Del Taco Burritos

Doritos Tacos at Taco Bell (now with "Cool Ranch")

Jose McCoy's, RIP/Sammy's Burgers Subs & Tacos

Munchathon July 16th

Kern's Nectar

8th Continent Soymilk

Meringue Bake Shop

Front Porch Pops

ABOUT MUNCHATHON

Chipotle Opening in Newport Beach

Roundup #21

Barret-Jackson Car Show Promo at Mi Casa

Del Taco Ultimate Grilled Chicken Burrito

Jarritos

Other Mexican Food Articles

Angels Viewing Party at Mi Casa

Taqueria Zamora

Del Taco Testing Carnitas

Del Taco Adds Shredded Pork Carnitas:Menu Items Include Combo Burrito, Taco al CarbonAnd Macho Nachos Free Carnitas Taco Al Carbon Coupon on Facebook

Taco Mesa Going to a New Level

TACO MESA Healthy and Authentic debuts 20th Anniversary Menu and gears up for a year of celebration!

Est 1991

Royal Hawaiian Goes a Little Mexican

Breakfast at Fresca's

New Green Burrito Menu at Carl's Jr.

Cinco de Mayo 2011

Del Taco Introduces New Baja Shrimp Taco and Burrito,
Gives Facebook Fans a Free Shrimp Taco