The guerrerense specials hide behind a long menu chockablock with fajitas, ceviches, wet burritos and other American favorites. You can find aporriado at some Michoacán-style restaurants in Orange County, but nowhere like this: beef dried so that the outside is beef jerky, the inside as succulent as carne asada, chopped up and served alongside rice and beans. The most famous dish is pozole verde, and El Fogón stews it fresh daily, with the stock created from boiling a pig's head (don't worry: they don't serve that meat in the dish). Pork, pozole, and who-knows-what herbs come together in a bowl, radiantly green, hearty and crunchy yet a bit tart: a must-taste Orange County soup.
Glad GuerreroThe pretty, unassuming house salsa looks like a recipe stolen from Gourmet. But don’t let its watery consistency fool you: just a drip of the juice, and the sweat beads begin. Get a couple of seeds on your scooping chip, and you’ll... More »
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