We're now halfway through the Long March known as 100 Favorite Dishes (INSERT YEAR). YEAH!!!
Hey, don't ding us for listicles: Weekly DataLab studies show ustedes love this gimmick, launched in honor of our coming Best Of issue. Besides, it is rather fun to do this for us Forkers--an opportunity to highlight dishes from restaurants we'll never fully review, or secrets from old standbys. Anyhoo, let the march begin...
There are a million places to get breakfast, and dozens of Mexican bakeries that sell pan dulce straight out of the oven, so why this one in particular? Why this little hole in the wall you have to really want to get to?
Oaxacan chocolate, that's why, tucked into soft rolls. And pan de muerto, even when it's not pan de muerto season. And pan de anís, and fresh, hot conchas, and cups of steaming hot champurrado once it gets a little colder, and owners who will be honest and tell you when you're eyeing something that needs refreshing.
2736 N. Bristol St., Santa Ana; 714-542-2131; no website. See also:
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