Ink Waffles is a sandwich shop in Santa Ana. Consider the Chino Latino: crispy chicken glazed with a plum sauce, decorated with sesame seed, and wrapped in a crunchy waffle made of pandan batter. It’s simultaneously fluffy and dense, crunchy yet wispy, with great tang and savoriness. I’m not sure what’s exactly Latino about it, but it doesn’t matter: eat it. More Mexi is the buñuelo waffle, chef Jaritza González creating a stunning chocolate ganache dip so you can pour it on a cinnamon-dusted fried waffle; after this, fried ice cream should be banished as a dessert at Cal-Mex restaurants forever.
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When I heard last year that Anepalco's Cafe's chingón owner Danny Godínez was opening a waffle-sandwich concept, I had to admit I cringed. Bruxië cornered that market years ago; other, lesser imitators now dot Sou...