Cha Cha's Latin Kitchen|
110 W Birch Street
Brea, CA 92821
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Went to Cha Cha's recently for brunch with Chris P. and Linda M. along for the meal. Chris, who most of the time gets carnitas, changed things up this time by getting the Spit-roasted Chicken, which is, "Jidori chicken marinated in Yucatan spices hot off the rotisserie, served with fresh vegetables, homemade salsas, and corn tortillas," and loved every bite of it.
I got the Chicken Hash, "Roasted chicken, poblano peppers, potatoes baked in Cha Cha's day oven with cheese and fresh tomatillo sauce topped with poached eggs." This skillet meal made a great mix of breakfasty flavors.
When we finished we saw that Linda still had some of her Chorizo Scramble Souffle ("Fresh chorizo sauteed with Yukon Gold, green chilis, Mexican cheeses, and fresh eggs baked in a wood-fired oven.") left over, not because she didn't like it but because being a light eater she was already full. Linda let me and Chris dig in and it was so good that I am wanting to get a whole one myself the next time I go. Fluffy, billowy, pillowy eggs mixed with robustly flavored chorizo always makes a great combination for me.
As usual the service at Cha Cha's was friendly, professional, quick and efficient. Other brunch items include: Carne Asada con Huevos, fresh Mahi Mahi, and Huevos Rancheros.
BREA, CA (December 17, 2009) – Known for its fresh California-Latin cuisine, Cha Cha’s Tacos & Tequila has announced its new brunch menu available Saturday and Sunday from 11:30am to 3pm. The selection of traditional Mexican-inspired favorites is an extension of the lunch and dinner menu, which spotlights fresh locally grown produce, slow-cooked rotisserie meats and a variety of hardwood-fired dishes. The specialty Spit-Roasted Chicken, a Jidori chicken marinated in Yucatan spices hot off the rotisserie hints to the unique menu offering, as does the Chorizo Scramble Soufflé, wood-fired baked eggs with fresh chorizo sautéed with Yukon Gold, green chilies, and Mexican cheeses. Other standouts include Carne Asada con Huevos, Chicken Hash, and Huevos Rancheros. Guests may also opt for healthy salad options including a Chopped Salad, and Grilled Fresh Salmon Caesar.
In addition to its full bar, guests may indulge in bottomless mimosas and a variety of Champagne cocktails from Mimosa with an Attitude, Mango Mimosa, Hibiscus & Elderflower to Desert Pear & Grand Mariner. Each are made using fresh-squeezed juices, house-made infusions, and seasonal fruit. Those looking for a little hair of the dog will delight in spicy Bloody Marys, and Mexican 75, aged Tequila and lemon.
On Sundays, guests are treated to live flamenco entertainment by resident band Rumba Tres. Guests may dine and enjoy the Latin beat at either the open-to-kitchen dining room with full view of the unique wood-burning brick oven and classic spit-roasted rotisserie, or enjoy the heated patio overlooking the vibrant, pedestrian-friendly promenade. A lively lounge is yet another area to dine or cozy up to the bar.
Cha Cha’s Tacos & Tequilas is located in Downtown Brea at 110 W. Birch St, Brea, CA 92821. Lunch is served from 11:30am Wednesday - Sunday, Dinner from 5pm Tuesday – Sunday, and Brunch from 11:30am Saturday and Sunday. The lounge is open from 4pm Tuesday – Sunday. Happy Hour is served 4pm-7pm Tuesday – Friday and late night from 10pm-close Friday and Saturday. For reservations and additional information call 714.255.1040 or visit www.chachasbrea.com
For Immediate Release:
Cha Cha's Tacos & Tequila Opens in Downtown Brea
BREA, CA (November 3, 2009) – Cha Cha's Tacos & Tequila has opened its doors in the heart of downtown Brea. The California-Latin-inspired eatery spotlights locally grown produce, dishes roasted in a hardwood-fired oven, meats slow cooked on a rotisserie and cocktails made with fresh squeezed juices and seasonal fruit. The result is a cuisine in which quality, integrity and flavor are always emphasized.
Restaurant Showcase a Fresh California Approach to Latin Cuisine
"Our hope is to convey our appreciation for all types of Latin cuisine using the best local and regional ingredients available," says Peter Serantoni, co-creator and managing partner. "The menu reflects lots of Latin influences – we're not just one style but rather a celebration of lots of different cooking methods and flavor profiles."
Cha Cha's menu features traditional albeit diversely unique dishes, each artfully prepared and plated. Items are also affordably priced with appetizers ranging from $3.50 to $10.50 and entrees all under $17. Fresh-made fire-roasted table salsas, including tomato, tomatillo, and fiery habanero hint to the rich natural flavors in every dish.
The appetizer offerings establish the bold culinary ideas that play a strong part in their flavor palate. Chicken Flautas are served with roasted corn, gaujillo chile, Oaxaca cheese with tangy mango-habanero salsa; Manila clams are sautéed with garlic and Spanish chorizo; and a wood-fired Queso Fundido with its blend of cheeses baked over a bed of chorizo, roasted potatoes, and pablano peppers all showcase the forward-thinking nature of the cuisine.
Their signature tacos, filled with a host of savory meats ranging from rotisserie free-range chicken to fresh fish, are directly inspired by Mexico's City's legendary street fare. Other conventional delights such as enchiladas, made-to-order guacamole, marinated carne asada, and savory skillet-baked carnitas, are all freshly prepared in their open kitchen.
A host of cooking methods is deployed in the preparation of their entrees; Salmon Vera Cruz is seared in a 550 degree wood-burning oven; the sea bass, shrimp and clams that are featured in their Seafood Caldo are baked in a traditional clay dish with toasted fideo and served in a saffron-smoked paprika broth; and their signature spit-roasted Jidori Chicken is marinated in Yucatan spices and served fresh off the restaurant's giant rotisserie alongside fresh vegetables, homemade salsas, and organic corn tortillas. Tempting desserts made entirely from scratch are equally appealing such as Tres Leches Cake, Flan, and Cajeta Caramel Cheesecake.
Cha Cha's dining experience is further enhanced by its status as being among the only Mexican restaurants in Orange County to utilize an open kitchen, allowing guests a clear view into the heart of the restaurant, which showcases a brick wood-burning oven and a classic spit-roasted rotisserie, also items that you will unlikely encounter in any other Mexican restaurant in the county.
Apart from its spacious and warmly lit main dining area, which includes comfortable booth seating and cozy banquettes, guests may dine al fresco with an equally spacious and heated patio overlooking the vibrant, pedestrian-friendly promenade. The lively adjacent Cha Cha's lounge is yet another area where guests can dine or cozy up to the bar and enjoy a vast selection of premium tequilas and original handcrafted cocktails.
As with its cuisine, Cha Cha's takes great pride in its offering of original handcrafted cocktails. From drinks such as the house Margarita and the Mango-Habanero, each are made using fresh-squeezed juices, homemade infusions and seasonal fresh fruits. Already considered a crowd favorite, the lightly frozen Platinum Mojito is a refreshing treat with Myers's Platinum Rum, fresh squeezed limejuice, fresh mint leaves and a Sugarcane stick garnish. Those who enjoy a glass of vino will also delight in the variety of popular and boutique central coast, Spanish and South American wines.
The décor is succinctly in step with Cha Cha's culinary philosophy of fusing traditional and modern elements. Both sensibilities are celebrated throughout the venue's breezy space, as Steven Langford Architects have brilliantly combined bits of classic design motifs such as brick walls, rustic tiled floors, and deeply stained woods with cotemporary touches such as warm vibrant colors, custom chandeliers, and wrought iron. The constant flicker of classic black & white Mexican movies displayed against an artistically crafted wood-slat wall further define the space for its warmth and unique character.
Cha Cha's was created by co-owners and restaurant industry veterans Don Myers and Peter Serantoni. Serantoni has a wealth of celebrated collaborations under his belt, as he has worked with such high profile brands as Paul Martin's American Bistro (co-creator), Blue Coral Seafood & Spirits, Fuzio's Universal Pasta (voted Hot New Concepts by Nation's Restaurant News) Paul Flemming Restaurant Group, and Fork in the Road, among others. Serantoni's epicurean prowess landed him a spot on Nation's Restaurant News' list of the 50 most influential chefs in 2003. Serantoni's partner behind Cha Cha's, Don Myers, brings an impressive pedigree of restaurant knowhow to the table. A seasoned veteran of the Orange County restaurant scene, Myers has had a hand in the development of some of the area's most celebrated restaurants, including Scott's Seafood Grill in Costa Mesa. Together, Serantoni and Myers have created a venue that speaks most eloquently about the vast, surprising possibilities that are the cornerstone behind delicious and memorable Mexican cuisine.
Cha Cha's Tacos & Tequilas is located at 110 W Birch St, Brea, CA 92821. Lunch is served from 11:30am Thursday - Sunday, and Dinner from 5pm Tuesday - Sunday. The lounge is open from 4pm Tuesday – Sunday. Happy Hour is served 4pm-7pm Tuesday – Friday and late night from 10pm-close Friday and Saturday. For reservations and additional information call 714.255.1040 or visit www.chachasbrea.com