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Wednesday, April 16, 2014

Easter Brunch at Mi Casa RSM


Easter Brunch Reservations » at www.micasa1.com

Celebrate Easter with a special Sunday brunch on April 20, 2014, at Mi Casa in RSM. It's a  Sonoran take on breakfast favorites, including Torta Toast, Mex Benedict, Chilaquiles,  Huevos Rancheros, Breakfast Skillet and more.  Join Mi Casa for the most delicious fiesta in South County! 

Drink Specials:  $5 Bloody Mary, $5 Bloody Maria

Mi Casa Easter Brunch Menu

Breakfast Skillet: Eggs, potatoes, peppers, onions, pollo asado or carne asada; tortillas. 10.45
Chile Verde Machaca Torta: Eggs, chile verde, onions, avocado, cheese, breakfast potatoes. 8.95
Mex Benedict: Eggs, chorizo , chipotle hollandaise sauce; breakfast potatoes. 9.45
Torta Toast:  fresh fruit and organic agave and caramel syrup. 6.95             
Breakfast Burrito:  eggs, chorizo, potatoes, cheese; served with rice and beans.  10.45             
Huevos Rancheros: Eggs atop a corn tortilla, ranchero sauce; served with rice and beans. 7.95            
Angel's Omelette: Eggs, potatoes, cheese, tomatoes, onions, chiles. 9.45               
Chorizo and Eggs: Eggs, chorizo scrambled and served with rice, beans, and tortillas.  7.95             
Chilaquiles:  Scrambled eggs, cheese atop sautéed chips with our salsa verde; 9.45   



Mi Casa Mexican Restaurant at 22322 El Paseo in Rancho Santa Margarita,  will be open Easter Sunday from 11:00 a.m – 4:00pm, serving both the regular and brunch menu.

Easter Brunch Reservations » at www.micasa1.com
EASTER BRUNCH MENU




Wednesday, April 02, 2014

Mariscos Vista del Mar

Mariscos Vista del Mar
6999 Cerritos Ave
Stanton, CA 90680
Tel: (714) 863-7090

Listing on Citysearch

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Facebook Page

View in Google Maps

(This is an "only-photos-first" post, done quickly to get photos up and a new entry on the blog, with the expectation that text may be added later. Guest reviews can also be added to this entry and each published one will be paid $10.)


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Camarones Costa Azul

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Click here for the full flickr photo album (20 photos so far).

Tuesday, March 04, 2014

21st Annual Wild & Crazy Taco Night, April 10th


It’s time for the 21st Annual Wild & Crazy Taco Night, April 10th at Share Our Selves in Costa Mesa. Twenty-two of Orange County’s most prominent and innovative chefs will join an expected 650 supporters of SOS for a casual evening of beer, margaritas, and exotic tacos. 

In the spirit of good-natured competition and to support a great cause, these generous chefs will be whipping up delicious and unique tacos. The chefs’ creativity is endless and the food leaves guests talking for the rest of the year!

Back by popular demand is the pre-event VIP Party!  Participating guests will enjoy early admission and will have the opportunity to meet all of the chefs and sample their tacos before the general event begins. The VIP Reception has sold out each year.

Proceeds from the event benefit the SOS Orange Aid Project which collects retrievable food from restaurants, grocery stores, bakeries, and caterers to distribute to low income Orange County residents. Six mornings a week, volunteer and staff drivers collect food from throughout the county and deliver it to SOS. Five days a week, SOS distributes approximately 200 bags of groceries a day to individuals and families in need.

WHEN:             Thursday, April 10, 2014
5:30pm – 7:30pm  
VIP Pre-Party 4:30pm – 5:30pm

WHERE:           Share Our Selves – 1550 Superior Avenue, Costa Mesa, CA 92627

COST:              General Admission $70, VIP Admission $150
ADVANCE SALE ONLY

CONTACT:        To purchase tickets, visit www.shareourselves.org/events or call SOS at 949.270.2137

ORANGE COUNTY’S PREMIERE PARTICIPATING CHEFS

Franco Barone
il Barone Ristorante
Noah Blöm
ARC & Shuck Oyster Bar
Paul Buchanan
Primal Alchemy
Lynne Campbell
The Quiet Women
Greg Daniels
taco asylum
Mark Gagnon
Newport Beach Plaza
Salvatore Gonzales
Newport Rib Company
Manny Gonzalez
TAPS Fish House & Brewery
Alan Greeley
The Golden Truffle
Andrew Gruel
SlapFish
Carlito Jocson
Yard House
Louie Jocson
Red Table
Rachel Klemek
Blackmarket Bakery
Steve Kling
Five Crowns
David Man
Island Hotel
Alessandro Pirozzi
Alessá Laguna & Mare Culinary Lounge
Cory Rapp
The Catch
Jose Rodriguez
Hyatt Regency Huntington Beach Resort & Spa
Deborah Schneider
Sol Cocina & solita tacos & margaritas
Lou Tista
Rasta Taco
Dustin White
Orange Hill
Marco Zapien
Melissa’s Produce

Tequila Generously Donated by Tres Sietes Tequila

Share Our Selves (SOS) is a nationally recognized health center providing high quality, comprehensive safety net services to the Orange County Community. Services include: medical and dental care, behavioral health services, case management, food, clothing, financial assistance, legal aid, and special holiday programs.

###
www.shareourselves.org

Thursday, February 13, 2014

OC Restaurant Week 2014

OC Restaurant Week Celebrates 6 Years of Dining OutThe One Week of the Year When All You Have to Make are Reservations!
February 23 – March 1, 2014
 
ORANGE COUNTY, Calif., FEBRUARY 2014 - The Orange County Restaurant Association will celebrate its sixth year of allowing the community to “break bread” together by producing the region's fastest growing and most anticipated culinary event, Orange County Restaurant Week. The 2014 Orange County Restaurant Week will be held Sunday, February 23rd through Saturday, March 1st.

 The following restaurants are participating in this year’s event (click on each restaurant name to see menus; search by city or price point at http://www.ocrestaurantweek.com/participating-restaurants.html):

118 Degrees – Costa Mesa
320 Main – Seal Beach
370 Common – Laguna Beach
Anaheim White House – Anaheim
Anepalco's Cafe – Orange
AnQi By Crustacean – Costa Mesa
Bambu Restaurant – Newport Restaurant
Bluewater Grill - Newport & Tustin
Brea Improv – Brea
Brunos Trattoria – Brea
C4 Deli – Santa Ana
Café Beau Soleil – Newport Beach
Canaletto Ristorante Veneto – Newport Beach
Catal Restaurant – Anaheim
Chart House – Dana Point
Crystal Jade – Irvine
CUCINA enoteca – Irvine
Eat Chow – Newport Beach
El Torito - All OC locations
El Torito Grill – Brea & Irvine
Farrell's Ice Cream Parlour - Brea & Mission Viejo
Fiano's Restaurant & Bar – San Juan Capistrano
Fire + Ice – Anaheim
Five Crowns – Corona del Mar
GG's Bistro – Laguna Beach
Gypsy Den - Anaheim, Costa Mesa & Santa Ana
Gyu-Kaku Japanese BBQ - Brea, Huntington Beach & Tustin
Harborside Restaurant – Newport Beach
Hopscotch – Fullerton
Il Dolce – Costa Mesa 
Il Fornaio – Irvine
Irvine Improv – Irvine
Issara Thai Cuisine – Huntington Beach
JT Schmid's Restaurant & Brewery – Anaheim & Tustin
K'ya Bistro – Laguna Beach
Lark Creek – Newport Beach
Little Sparrow – Santa Ana
LUCCA – Irvine
Lumberyard – Laguna Beach
Maro Wood Grill – Laguna Beach
Marrakesh – Costa Mesa
Matador Cantina - Fullerton
Medieval Times – Buena Park
Mesa – Costa Mesa
Mi Casa Mexican Restaurant & Bar - Costa Mesa & Rancho Santa Margarita
Mizu Sushi Bar & Grill – Rancho Santa Margarita
Mozambique – Laguna Beach
Naples Ristorante – Anaheim
Newport Landing – Newport Beach
Newport Rib Company – Newport Beach
Nirvana Grille – Laguna Beach
Opah Seafood Grill – Aliso Viejo
Pinot Provence – Costa Mesa
Pirate's Dinner Adventure – Buena Park
Pizzeria Ortica – Costa Mesa
Prego Ristorante – Irvine
RA Sushi – Tustin & Huntington Beach
Rockin' Baja – Newport Beach
Royal Khyber – Santa Ana
Royal Thai Cuisine – Laguna Beach
Royal Thai Cuisine – Newport Beach
Rusty Pelican – Newport Beach
Savannah Chop House – Laguna Niguel
Scott's Restaurant & Bar – Costa Mesa
SeaLegs Wine Bar – Huntington Beach
Seasons 52 – Costa Mesa
SLAPFISH – Huntington Beach
Slaters 50/50 – Anaheim Hills & Huntington Beach
SOL Cocina – Newport Beach
solita – Huntington Beach
Spark Woodfire Grill – Huntington Beach
Splashes Restaurant – Laguna Beach
Starfish – Laguna Beach
Steakhouse 55 – Anaheim
Sundried Tomato - San Clemente & San Juan Capistrano
SWSH Shabu Shabu – Irvine
Tabu Grill – Laguna Beach
Tamarind of London – Newport Beach
Ten Asian Bistro – Newport Beach
The Blind Pig – Rancho Santa Margarita
The Capital Grille – Costa Mesa
The Catch – Anaheim
The Cellar – Fullerton
The Crow Bar and Kitchen – Corona del Mar
The Melting Pot – Irvine & Brea
The Rooftop Lounge – Laguna
Tommy Bahama's Island Grille – Newport Beach
Tortilla Jo's – Anaheim
True Food Kitchen – Newport Beach
Villa Roma – Laguna Hills
VUE Restaurant – Dana Point
Wahoo's Fish Taco - All OC locations
Watermarc – Laguna Beach
Wild Goose Tavern – Costa Mesa
Wildfish Seafood Grille – Newport Beach
Woody's Wharf – Newport Beach
zcafe – Costa Mesa
Zimzala – Huntington Beach
Zipangu – Costa Mesa

"As we enter our sixth year, we have been able to establish a quality experience that has come to be one of OC's favorite culinary events. Orange County Restaurant Week is a now-annual event with 100 of the county’s dining destinations," explained Pamela Waitt, president of the OC Restaurant Association
. "This year’s six year anniversary will serve as a grand celebration as restaurants offer the best menus and ensure that diners will be presented with a truly special week. After all, the goal is for everyone involved to have fun!”

Presenting sponsor for the 2014 Orange County Restaurant Week 
is Newport Lexus, who will host the event’s official launch party in February 2014. Other sponsors include Food Enthusiast, Orange Coast Magazine, OpenTable, Angels Radio AM830, 95.5 KLOS, Irvine Spectrum Center, Fashion Island, Orange County Register, Chambord, Celebrity Cruises, Sub-Zero and Wolf, Greer’s OC and Yelp. For general information, or to learn about participation or sponsorship opportunities during Orange County Restaurant Week, please visit www.OrangeCountyRestaurantWeek.com. To learn about or join the Orange County Restaurant Association, visit www.OCRestaurantAssociation.org.

*****For more information, contact: Mona Shah-Anderson, Moxxe PR at +1 818 749 1931 or mona@moxxepr.com

Friday, January 31, 2014

Super Bowl Ideas from Ortega

Ortega Taco Stadium
 
Food ingredients
·         4 boxes Ortega Fiesta Flats (keep the boxes too)
·         5 jars Ortega guacamole dip
·         or 3 packets of Ortega guacamole seasoning packets and 6 avocados
·         4 Ortega flour tortillas
·         1 8-ounce block cheddar cheese
·         1 can Ortega black beans, drained
·         1 can Ortega refried beans
·         1 cup sour cream
·         1 head iceberg lettuce, shredded
·         2 cups tomatoes, chopped
·         2 cans black olives, sliced and drained
·         4 8-ounce bags shredded cheddar cheese
·         4 jars Ortega salsa
In addition, you’ll need:
·         1 large 20”x 30” foam core board to act as the base
·         5 15” x10 1/4” foil cookie sheets (they come 2 to a pack, so 3 packs) (Hefty makes them and available at most grocery stores)
·         roll of clear packing tape
·         ruler
·         1 squeeze bottle or turkey baster
To assemble the stadium:
·         Place one of the foil cookie sheets in the center of the foam core board to become the “football field” that will later be filled with guacamole.
·         Build the stadium seat risers. Using kitchen shears, make one-inch cuts about every three inches at both of the shorter ends of the foil cookie sheets (to make them bend easier).  You will have three short cuts on each shorter end of the foil cookie sheet. Then at each cut, fold the foil sheets in a zig-zag pattern to create steps, using the Fiesta flats boxes underneath each folded pan to hold up the stadium seats. Flatten the long ends of the foil cookie sheet with your hands and tape the bottom of the seats to the foam core board underneath the foil “field.” Attach the top of the steps to the top of the Fiesta flats box using clear packing tape. Repeat the process with another of the foil cookies sheets for the other side of the stadium.
·         To create the seats at each of the shorter ends of the stadium, cut each of the two remaining foil sheets into 11” lengths and make the cuts on the ends and fold into steps, as you did with the first two sides of the stadium. Attach those with tape to the foam base and the tops of the Fiesta flats boxes. You will now have created stadium seats on all sides of the “football” field.
To create the field:
·         With a sharp knife, cut out four goal posts (you will only need two but good to have extra in case they break when installing) out of the flour tortillas. Basically, they will look like large pitch forks. Heat 1/2 cup vegetable over medium heat, in a small, swallow frying pan and crisp the tortilla goal posts in the hot oil for about 1 minutes, flipping once, being carefully not to burn or make too brown. Allow to drain on paper towels and carefully set aside.
·         About an hour before party time, spread the refried beans about two inches at either end of the foil “field,” to create end zones. Then spread the guacamole dip or homemade guacamole using the Ortega seasoning packet onto the remaining foil “field.” With a squeeze bottle or turkey baster, carefully draw lines onto the guacamole “field” with the sour cream. Cut the block of cheddar cheese in half and then cut a one-inch incision in the top of each cheese piece. Carefully pull apart the incision and place the tortilla goal post in the incision, thus creating a secure stand from the cheese blocks for the goal posts. Carefully place the cheese stand and goal post in the center of the refried beans at each end of the “football” field.
·         Place the Fiesta Flats on the three levels of the foil steps. Fill each level with lettuce, tomatoes, black beans, olives and cheese. At the each stadium corner, open and place jar of salsa for dipping.
Possible Additions:
·         Use jalapeno slices as the “players” on the field or in the seats.
·         Attach long skewers about three inches apart with the tape onto the boxes and then cut blocks of cheese to fit between the skewers to create lights above the seats.
·          Crush the Fiesta flats or Ortega hard tacos shells in the food processor and sprinkle around the outside of the “stadium,” as walkways or parking lots.
Created by Dan Macey, dantasticfood, Inc.
 
MINI-MEATBALL FIESTA FLATS™
Prep: 20 minutes
Cook: 20 minutes
 
Ingredients:
·         4 ORTEGA® Taco Shells (any variety)
·         ½ lb ground pork
·         ½ package (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix
·         1 tbsp vegetable oil
·         1 can (10 oz.) ORTEGA® Mild Red Enchilada Sauce
·         ¼ cup water
·         2 ripe avocados
·         1 package (1 oz.) ORTEGA® Guacamole Seasoning Mix
·         12 ORTEGA® Fiesta Flats™ Taco Shells
·         Shredded lettuce
 
Directions:
·         Place taco shells in a food processor and pulse until coarse crumbs form. (Or place in a resalable plastic bag and crush.)  Combine crumbs, pork, and taco seasoning in a mixing bowl.
·         Form mixture into small meatballs, about 1/2-inch in diameter. Heat oil in a large skillet and brown meatballs lightly, in batches if necessary, about 5 minutes per batch, turning frequently. Return all meatballs to skillet and add enchilada sauce and water. Bring to a boil over high heat; reduce heat and simmer gently for 15 to 20 minutes or until meatballs are thoroughly cooked.
·         Meanwhile, mash avocados and stir in guacamole seasoning mix. Let rest in the refrigerator according to package instructions.
·         To serve, spoon meatballs and sauce into Fiesta Flats™. Top each with shredded lettuce and guacamole.
 
Makes 4 servings.
 
 
Sticky Salsa turkey wings

Prep: 10 minutes
Cook: 50 minutes
 
Ingredients:
·         1 tablespoon vegetable oil
·         6 whole turkey wings, jointed, wing tip discarded
·         1 large bottle (16 oz.) ORTEGA® Taco Sauce
·         2 cups orange juice
·         1 large yellow onion, finely chopped
·         6 to 8 garlic cloves
 
Directions:
·         Preheat the oven to 375°F.  Heat oil in a large skillet and brown wings, in batches, for 4 to 6 minutes.
·         Combine taco sauce, orange juice, onion and garlic in a greased 9x13-inch baking dish.  Arrange wings in single layer and turn to coat.
·         Bake for 50 to 60 minutes, turning occasionally and adding water if needed, until wings are tender and sauce is thick, sticky and coats wings. Serve warm or at room temperature.
 
Makes 6 servings.

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