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10 Orange County Restaurants That Have Shaped Our Image of Mexican Cuisine

Writer's picture: Anne ValdespinoAnne Valdespino

These industry leaders are tasty pioneers, helping diners appreciate one of Orange County’s favorite ethnic foods.


Award-winning chef Alan Sanz has created a full menu, including a tasting menu, at Maizano in Costa Mesa. Photo courtesy of Maizano
 

A crispy taco, a saucy enchilada, Spanish rice and refried beans smothered in yellow cheese. Sounds delicious–but dated. Of course there’s nothing wrong with a yummy combo plate, but look how far one of Orange County’s favorite ethnic cuisines has come.


Mexican restaurants have spread their wings and they’re soaring. So as we celebrate Diez y Seis, the anniversary of self-determination for our southern neighbor, we salute restaurants that have changed our minds about what this cuisine is and how it’s presented. Our collection of 10 trend-setting restaurants and six local favorites isn’t just about where to get a tasty meal – it’s a carefully curated list that explains how such stellar offerings landed in our backyard.



It took courage for these places to break new ground at a time when a cheap plate of rice, beans and a taco was the norm. Can you believe the Avila family started El Ranchito more than 55 years ago?


Sadly, some bold concepts have been lost. We thought that David Wilhelm’s Chimayo would last forever. And it’s been a little over a year since we said goodbye to Chef Carlos Salgado’s cerebral takes on Mexican cuisine at Taco Maria, the only Mexican restaurant in O.C. with a Michelin star.


Fortunately, there are still many wonderful choices for adventurous foodies in O.C., so buen provecho. Let’s enjoy the best of Mexico and congratulate these pioneers who serve it fresh every day.


PHOTO 1: Fancy cocktails like El Jefe with tequila, mezcal, chile agave and mole bitters, are served with the restaurant’s logo pressed into the ice at Chaak in Tustin. PHOTO 2: Grilled chayote squash with almond requeson, English peas, charred sugar snap peas, hearts of palm, pea tendrils and recado negro vinaigrette. PHOTO 3: Tetela with green chorizo, chilies, corn, peas, charred pearl onions and pistachio mole verde. PHOTO 4: Tamal Colado with Oaxaca cheese, corn, corn mole, baby zucchini, squash blossom, pea tendrils, pistachio dukah and crema. PHOTO 5: Don’t skip dessert at Chaak or you’ll miss the Tarta de Mamey with mamey mousse, pine nut-coconut crust, strawberry, coconut chantilly and bee pollen. PHOTO 6: Bombas, cinnamon-sugar dusted beignets, served with dulce de leche and spiced chocolate sauce. Photos by Anne Valdespino, Culture OC


Chaak

It’s been a long journey for Gabbi Patrick, one that started with her family’s restaurants in Los Angeles County. There she gained a wealth of front-of-house experience, working as a GM while still a teenager. But she turned a corner wh