Description
Tacos Jerez is the county's first true Zacatecan restaurant, but the regional meals come as daily specials. One day, it can be nopalitos con puerco, diced cactus, earthy like the best okra, with fried pork. Birria and menudo arrive on the weekend-fine, spicy, with the repollo (cabbage) on the side. But the best dish is the asado de boda jerezano, an impossibly rich take on mole. The chefs fry pork chunks, then save the lard to cook into a thick, red sauce livened up by four different types of chiles and chocolate, which is ladled onto the fried pork. Taco Jerez's rendition falls more on the spicy side than the sweet, and it's only offered on Fridays, but this gives Orange County another culinary laurel-the only place in Southern California that offers a dish worshiped by thousands.
