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Start at this Hidalgo-style restaurant with a tlacoyo, a cross between a gordita and a huarache, except it's stuffed with garbanzo beans and topped with crema, cotija cheese and so much cilantro it looks like a sandwich. The cumbia of flavors-the vegetal cilantro, the sweetness of grilled masa, garbanzo's earthiness, and a strong red salsa or green variety-makes you want to order three, but stick with one so you can enjoy the barbacoa and mixiote.
Okay, so this Santa Ana dive doesn't make American-style 'cue, but any lovers of that tradition need to make a pilgrimage here to try one of the oldest traditions still in existence: mixiote, which finds meat rubbed with a fabulous mix of guajillo, achiote, thyme and garlic, then wrapped in a paper derived from the agave plant and cooked slowly so the meat collapses off the bone with the ease of pulling off a line of string cheese. And the titular barbecue sold here is estilo... More »
Don't forget: This Thursday is our second Good Food Happy Hour alongside KCRW-FM 89.9's Evan Kleiman. Starts at 7 p.m. in Mesa in Costa Mesa! Another reminder tomorrow!And there was also a reminder at... More »
?Welcome to the Weekly's list of our 100 Favorite Dishes for 2011! Tune in every day until we get to numero uno! Now, on to the latest entry. . . .Okay, so I just reviewed this SanTana restaurant this... More »
First, it was Mexican immigrants from Jalisco and Zacatecas who colonized Santa Ana; starting in the 1950s, Michoacán provided the county seat with its mexicano for more than four decades. Afterward, a succession of oaxaqueños, chilangos,... More »
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