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301 Cafe in Placentia is where the combo plate rules, where the chile rellenos shine with oil, where the meat of choice isn’t al pastor, but chile colorado or verde. The king of the entrées is the wet burrito, a mass of beef con chile colorado, the ever-present melted yellow cheese, with canned red salsa on top. It’s a seemingly mundane thing, and the puréed guacamole looks like something out of a Sunset article from the Nixon administration. And yet . . . it all works. The salsa served tableside tastes more like New Mexico-style green chile: not just relishy, but with heat. The side of pickled carrots and jalapeños is a wholly Mexi innovation. It’s an artifact of another time, but one that remains relevant, such as a date shake or a chicken pot pie.