[¡Ask a Mexican!] And is it Dia de los Muertos or Dia de Muertos?
[Hole In the Wall] This pizzeria wows with its New York-style thin crust and selection of whites
Nothing against the late, great Pantera guitarist Dimebag Darrel, but when I saw a burger on the menu of the Slidebar named the Cowboy from Hell after the metal legends' 1990 album, I began to wonder. How would Dimebag feel about a monster of a burger--a humongous patty topped with slices of sauteed ... More >>
[Hole In the Wall] This Placentia dive serves chimichangas, enchiladas, and the best wet burrito around
It looks like your typical pizza pie. Nothing out of the ordinary--tomato sauce, cheese, pepperoni and crust. That is, until one unlucky victim takes a bite. Pizza Russian Roulette is a game of odds. One slice is loaded with ghost pepper sauce and super-spicy oil. Whoever happens to pick up that sli ... More >>
[Hole In the Wall] Check out the orange chicken at this Huntington Beach strip-mall gem
Who needs three days what you can get done in two? We're tightening up the OTL format to allow more time to eat out work on other interviews. Art provides a little more insight on his life outside of Roe, then treats us to a fan favorite recipe. Oh, and their dining space is on track to be restauran ... More >>
There comes a moment in every Hatch chile lover's life when they triumph over the line at the store, come home with two sacks of hard-won green chiles, and then realize that they're fading fast and they now have to figure out what to do with 60 pounds of spicy peppers. Most go into the freezer, ... More >>
After jolting the country with the 'Merica Burger, the monstrosity made of 100% ground bacon, the folks at Slater's 50/50 didn't know how they would ever outdo themselves. Then they had an idea. They'd simply turn up the heat.
We've got no shortage of places in Orange County that specialize in burgers and only burgers. They're not diners (not enough blue hair and orthopedic shoes on the waitstaff), they're not fast food (not at these prices), and they're not gastropubs (which have non-burger foods). The question is, are t ... More >>
When Tacos Salceados (sauciers) appeared back in 2007--known by the locals as Tacos La Ermita (the street where it's located)--tijuanenses had no idea they'd become hosts to the coolest taqueria in the Milky Way. This is a unique street food presentation found only in Tijuana, and the envy of everyo ... More >>
Drive through the seemingly impenetrable coastal mountains of Baja, which provide such amazing scenery for the last few kilometers of the drive, and suddenly the landscape opens up into a wide valley, planted with trees and grapes and dotted with dairy cows. This is the Valle de Guadalupe, Mexic ... More >>
Most older gabachos have a general idea that the Mexican food they grew up eating in Southern California was heavily influenced by Sonoran cooking: the flour tortillas and burritos and machaca and chile colorado and obsession with beef that distinguishes Cal-Mex from Tex-Mex (which owes most of its ... More >>
"It should have a certain foundation. Its gotta have certain flavors that blend well together. A lot of people forget it's about a balance at the end of the day. And most importantly, what you drink should stimulate your appetite, and not the other way around."Cha Cha's Latin Kitchen's approach is v ... More >>
An excerpt from 'Taco USA: How Mexican Food Conquered America'
[Hole In the Wall] This Santa Ana Mexican restaurant loves its cheese, damn the authenticity
[Hole In the Wall] This Little Saigon standard excels with the dishes of Central Vietnam
Photo by Laila DerakhshanianWhen Christian Murcia's second luxe lonchera concept launched this past July, their theme was to feature evolving artwork (no pun intended). In a move typically reserved for high-stakes gambling, they not only delivered on that promise, but they upped the ante with uni ... More >>
This week's interview wraps up with a refreshing ceviche. Fine-tune it to your liking, but Pedro's only request is to purchase local, sustainable ingredients. It will make you feel better inside and out. Look over some Tamarindo Truck anecdotes in parts one and two, and see you next time.Ceviche ... More >>
Taylor Hamby/OC Weekly KurosawaMesa is a purveyor of style, innovation and culture in this fair county, often compared to a LA lounge (even the unisex restrooms are hip) except without that whole LA douchebag hipster factor. It's a great venue for events, such as our upcoming Nov. 10 Happy H ... More >>
Gabbi Patrick and her namesake Mexican Kitchen in Old Towne Orange has rightfully earned praise for her meals, which skip across Mexico to offer different regional treats (go right now while they're offering her take on chiles en nogada, featuring fluffy picadillo and a walnut sauce so sweet it ... More >>
I'm currently in New Mexico for...something...and the statewide tradition of roasting just-harvested chiles is beginning anew. Last evening, as I drove down the old Route 66 in downtown Albuquerque (now Central Avenue), the sweet-smoky, full-bodied scent of those enchanting pepper pods getting roast ... More >>
Photo by Kevin LaraThe Mexicali burger comes highly recommended by chef Jared Cook, because it's insane. Tell us what you think as he shares everything (but the secret sauce) below. To view Parts One and Two of our interview with St. Roy Chef's Pub at Vine, you can click here, and here.
After years of not being able to support a single place that sold food from the Mexican state of Puebla outside of too many sickly sweet interpretations of mole poblano, Orange County is suddenly awash in a Pueblan invasion, specifically of the cemita poblana variety. The epic sandwich--half-chee ... More >>
Someone actually asked this months ago, but it got lost in the pile along with my W-2 (eep!). Anyhoo, the query:What's the best chile relleno in Orange County?I must admit: I never order the dish. A chile relleno is never about subtlety; it's supposed be greasy, gooey, eggy, a glop to be mixed al ... More >>
Javier CabralJose "Chuy" Tovar at The Real De Mexico DistilleryI met Jose "Chuy" Tovar through a Facebook inquiry he put in to me about places to find the best menudo (yes, he saw me on T.V). It turned out he was the chief operating pinche-officer of Real De Mexico Tequila, a two-year-old tequila ... More >>
Since Fullerton's the Cellar is one of OC's finest dining establishments, well-known for its extensive wine list, its staff could theoretically get a pass were they not able to make top-rate cocktails. But that's not how the Cellar rolls.
Dave LiebermanOrange County's third Whole Foods opened in mid-October in the Bella Terra complex at Beach and Edinger in Huntington Beach. This didn't stir up much sentiment around these parts, since most of us at Fork live closer to the organic juggernaut of a Whole Foods in Tustin, until we dis ... More >>
Flickr user specialkrbI'm a big fan of cooking at home. When you cook at home, you get to control what goes into the food you eat. You're not likely to load up your food with butter, salt or sugar just to hit someone over the head with the taste. A lot of things Americans buy in bottles, jars or ... More >>
Meg StrouseGabe Zambrano of the Soho Taco cart is on the line this week; if you missed the interview portions, click here and here. He closes this week with a great salsa recipe so simple even an editor could do it.
Because ustedes gentle readers love lists, behold the latest entry in our Top 100 dishes list that continues until Best Of--at which point, we'll give you MORE lists! Now, on with the show...Whenever it's my birthday, I ask dear old mami for one of two dishes to celebrate: asado de boda jerezano ... More >>
Dave Lieberman"You're insane." "You're going to die, you know." "Are you stupid?" "Can I have your car?" Such were the reactions I got when I mentioned that I would be taking part in a culinary tour of Tijuana given by Bill Esparza of Street Gourmet LA: total certainty that I would never ma ... More >>
I'm currently in New Mexico to research for my coming book on the history of Mexican food in the United States. One of the chapters will deal with the Southwestern cooking phenomenon that spread across the country during the late 1980s and early 1990s and has now largely disappeared to the point ... More >>
If there's a Mexican food more soul-satisfying than milanesa, I want it shot, drawn and delivered to me. I mean, how can you not love it? It's beef that's been dipped in egg and breaded, then deep-fried. It's the Mexican equivalent of chicken-fried steak, but with enough garlic to repel vampires in ... More >>
What started as a gag gift by the Offspring singer is becoming a serious business
Dave LiebermanA great fish taco is a thing of beauty: fried fish (yes, it must be fried!) topped with raw, shredded cabbage, crema (thin Mexican sour cream), chunky salsa and a squeeze of lime on corn tortillas. The first time I had them ("Fish tacos? Seriously?") was when I was working in the Sa ... More >>
Breaking the rules at Las Brisas de Apatzingan
Luxuriating in the cochinita pibil at Peña's Restaurant
The freaks come out at night
Carbon Cabrones: Tacos al carbon at Taco Factory
That Golden Glow at Haveli
Wising up and finally enjoying Taleo
Tamale Time at Chicago's Best
The Glory of It Thali
Gobbling down beef brains in Garden Groves Little Karachi
And march over to El Metate