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This hole in the strip mall takes special care with its pupusas, which have a crispy yet malleable crust encasing thick, sticky cheese. Meanwhile, an oily, impossibly sugary plantain lying alongside refried beans is like a battle on your tongue between the lush tropics and the spartan plains of El Salvador; a side of sweet sour cream negotiates a tasteful truce.
For my final pick of this year's 100 Favorites list, I chose an old favorite that I fell in love with at first try. I keep returning to Costa Mesa's Pupuseria y Restaurant San Sivar because they make ... More »
1. If you're a regular of Detroit Bar in Costa Mesa, there's a chance you've driven by Taquería el Granjenal. Primary, of course, are the tacos: hefty with the grilled meat of your choice, wrapped with two full-sized corn tortillas and sluiced... More »
NICK GARFIAS, SENIOR DESIGNER, MERCEDES-BENZ Nick Garfias is a senior designer at Mercedes-Benz Advanced Design lab in Irvine and half-Mexican—his mom is Japanese; his dad, legendary UCI ethnomusicologist Robert Garfias, is puro mexicano—but... More »
Photo by Jessica CalkinsThe Spanish menu entry antojitos translates as "appetizers," but the expression connotes more than mere snacks. It derives from the noun antojo, which describes the cravings unique to pregnant women. Antojitos, then, is... More »
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