Taco Mesa Going to a New Level

COSTA MESA, CALIFORNIA - May 23, 2011

TACO MESA Healthy and Authentic debuts 20th Anniversary Menu and gears up for a year of celebration!

The new 20th Anniversary Menu features changes and updates that enhance their original intention and highlight their consistent commitment to outstanding quality coupled with an unbeatable value to their consumer. Founder Ivan Calderon is proud to announce a year of celebration at Taco Mesa.

"Staying true to our philosophy of Healthy & Authentic we've developed a new menu with the help of our executive chef, Javier Zambrano which truly reflects our original intention. Ingredients that are organic, wild caught fish, and natural chicken and beef (free of steroids, hormones and antibiotics) as well as identifying gluten free options within our menu. We use recipes that have been passed down from our ancestors, the Mayan, Aztec and Spanish ~ fused with contemporary technique and innovation. We prepare food in small batches daily to assure quality and freshness."

Taco Mesa has an ongoing committed to a 'green' environmental approach and is excited to embrace the new areas of opportunity to create an ecologically mindful dining experience which carries through to the back of the house. Changes and updates are in process and will be part of the year of celebration at all Taco Mesa locations. "It's a time of positive energy and appreciation for the past 20 years of growing our family business in Orange County. Our true partnership has been with the community and we feel deep gratitude for the steadfast support we have received throughout the last 20 years. We remain faithful to our original vision, commitment and to our community."

Ivan Calderon has continued to step beyond his role as restaurateur throughout the last 20 years, maintaining a standard of excellence in business as well as a gracious and generous spirit of giving and community involvement.

Est 1991

Taco Mesa originally opened on 19th Street in Costa Mesa, CA and still remains a local favorite at this original location. Since opening in 1991, Taco Mesa has grown to have 4 locations throughout Orange County: Costa Mesa, Mission Viejo, Ladera Ranch and Orange. Taco Rosa Mexico City Cuisine was founded by Ivan Calderon as the 'full-service' concept with 2 locations, Newport Beach and Irvine - www.tacorosa.com.

Royal Hawaiian Goes a Little Mexican

Breakfast at Fresca's

Just found out from Twitter recently that three locations of Fresca's Mexican Grill (Brea, Huntington Beach, Tustin) are now serving breakfast. I tried it this morning in Tustin and got the "Huevos McFresca's" (hmm, now that name sounds familiar) which is basically a breakfast torta with "scrambled eggs, grilled ham, melted cheese, lettuce, tomato and mayonnaise on a fresh Mexican roll," with potatoes, onions and peppers on the side. Other options are huevos rancheros, chorizo con huevos, chorizo burrito and chilaquiles. Each selection comes with a glass of orange juice.

New Green Burrito Menu at Carl's Jr.

Del Taco Big Fat Crispy Chicken Tacos . . . and More

Del Taco's PR has just sent me the above image of their new Big Fat Crispy Chicken Tacos. Will be giving these a try sometime but coincidentally I went through one of their drive-thrus this morning and got a breakfast burrito and one of their new root beer float shakes. Normally I wouldn't have a shake at breakfast but I wanted to try this and I justified it by telling myself it was a late breakfast. They also have new Mac & Cheese Crunch Bites.

(Lake Forest, CA) May 2, 2011 – Del Taco’s Big Fat Crispy Chicken Tacos will have bigger taste than ever with the introduction of two new flavors - Creamy Chipotle, with a bold kick, and Bacon Ranch, an American classic made with ranch sauce and real bacon.

At $2.29, the Big Fat Crispy Chicken Tacos feature a crispy, golden chicken strip, crisp lettuce, fresh tomatoes, and grated cheddar cheese wrapped in warm flatbread with a choice of Creamy Chipotle sauce or Bacon with Ranch sauce. Del Taco will also be offering a popular "2 for" promotion with two Big Fat Crispy Chicken Tacos for $4.

This week, Del Taco is also introducing Crispy Chicken Burritos with a choice of Creamy Chipotle sauce or Bacon with Ranch sauce. Offered at $2.99, the Crispy Chicken Burritos include two crispy, golden chicken strips, crisp lettuce, fresh tomatoes, grated cheddar cheese, and a choice of Creamy Chipotle sauce or Bacon with Ranch sauce wrapped in a warm flour tortilla.

"Our fans know and love how Del Taco delivers great flavor combinations that fill them up at unbeatable prices. Our new Crispy Chicken menu items are a great example of that and besides, Crispy Chicken just tastes better in tacos and burritos," said John Cappasola, Chief Brand Officer at Del Taco.

Del Taco fans can receive a coupon for a free Big Fat Crispy Chicken Taco with any purchase when they “like” Del Taco on Facebook at http://www.facebook.com/deltaco. Fans can also join Del Taco's Raving Fan eClub at http://www.deltaco.com/ravingfan for free food and exclusive offers.

At Del Taco, all menu items are made to order using fresh ingredients including freshly grated cheddar cheese, hand-made salsa, slow-cooked lard-free beans and marinated chicken grilled fresh every hour. The menu includes Mexican offerings of tacos, burritos, quesadillas and nachos as well as American favorites like hamburgers, fries and milk shakes. Del Taco also serves breakfast and most restaurants are open 24 hours with a drive thru. Del Taco restaurants serve more than three million customers each week.

I should say I love root beer shakes. Used to make them when I worked at Jack in the Box as a teenager by getting root beer syrup (minus the typically accompanying soda water) from the soda fountain and mixing it in with the shake mix. Now that I don't work at Jack in the Box anymore it's hard for me to get my root beer shake fix. So, thanks, Del Taco.

Cha Cha's Gift Card Contest

Congratulations to the following three winners of the Cha Cha's Gift Card Contest:

1. Norma L.
2. Lloyd L.
3. Johan M.

Also, click here to find out about Cha Cha's 50% Off for Tax Relief Monday on April 11th.

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Cha Cha's Tacos and Tequila in Brea has given me three $20 gift cards to give out to three lucky winners. To enter the contest answer the following three questions correctly to be placed in a drawing for one of the cards. Entries need to be in by 11:59:59pm Pacific Time on April 7th. The drawing will then take place on Friday, April 8th, and winners will be announced later that day.

1. What is one menu item that is only on Cha Cha's brunch menu?
2. What is the name of one of the owners at Cha Cha's?
3. What event occurs every Thursday at Cha Cha's?

E-mail your answers to reviews@ocmexfood.com. Entrants will only be asked for their mailing address if they are identified as a winner.

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Following are press releases about events occurring at Cha Cha's on March 21st and March 23rd:

Cha Cha's Tacos & Tequila in Brea Downtown Celebrates Spring Break With a 50 percent Discount on Entrees

BREA, Calif. (March 11, 2011) – Cha Cha's Tacos & Tequila, the fresh innovative Latin restaurant located in Brea Downtown, is offering guests a 50 percent discount on all of their delicious entrees on March 21 to celebrate Spring Break.

Guests need to present the savings certificate, which can be printed from Cha Cha's Web site. The certificate can be seen here.

"Our 50 percent off promotion is one of our guest's favorites," said Don Myers co-partner of Cha Cha's Taco & Tequila. "Guests can come in and try something new, or get one of their favorites for an amazing price. The restaurant fills quickly, so we recommend making a reservation."

Cha Cha's Tacos & Tequila offers an alternative to traditional Mexican cuisine. Using quality seasonal and organic ingredients, the Latin-inspired menu features spectacular Latin food prepared in a wood-fired oven, and a variety of fresh house made fire-roasted salsas, which hint to the natural and abundant flavor profiles found in every dish.

That same attention to detail carries on to their hand-crafted cocktails, where they use only fresh-squeezed juices, house-made sour mixes, 100 percent Blue Agave Tequilas for their Margaritas and fresh fruit garnishes.

"We want our guests to be able to enjoy new menu items without thinking about the price," said Peter Serantoni, co-partner of Cha Cha's Taco & Tequila. "Once guests try our food, we know they won't be disappointed and we will see them again."

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Cha Cha's Tacos & Tequila Invites You To Celebrate Erendida Day on March 23

BREA, Calif. (March 15, 2011) – Cha Cha's Tacos & Tequila, the fresh innovative Latin restaurant located in Brea Downtown, is sponsoring Erendida Day on Wednesday, March 23 to help and honor Erendida Jacobo, one of their opening bartenders who is currently undergoing chemotherapy for breast cancer.

During Erendida Day, 25 percent of all bar sales will be given directly to Erendida to cover a portion of her missed tips and medical expenses.

Last September, Erendida was diagnosed with an incredibly aggressive Stage-1 breast cancer and had surgery last October to remove the cancer. Recently, Erendida's doctors told her that she needs to have chemotherapy to drastically reduce the chances of the cancer returning.

"Erendida has been with us since we opened and has grown to be one of our favorites due to her upbeat attitude no matter what life throws her way," said Don Myers, co-partner of Cha Cha's Tacos and Tequila. "When we heard what Erendida was going through we knew we needed to do something to help her."

In addition, Dwight Manley, local philanthropist and community activist will be matching the funds Cha Cha's is giving to Erendida. "Erendida is the epitome of Cha Cha's - sweet, friendly, smiling, and a quality person." said Manley. "Brea Downtown is really a 'family' of unique and quality establishments, and she is part of that family. I invite everyone else to help Erendida and show your Brea pride."

Cha Cha's Tacos & Tequilas is located in Brea Downtown at 110 W. Birch St, Brea, CA 92821.

Pedro's Tacos (San Clemente)

Date of Visit: March 12, 2011

Pedro's Tacos 550 N El Camino Real San Clemente, CA 92672 (949) 498-5908 Listing on Citysearch Listing on Urbanspoon Official Site

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Shortly after starting this blog I was told by some friends that had moved out of state years earlier that they really liked a place in South Orange County called Pedro's Tacos. Not long after that I went to the Pedro's in San Juan Capistrano and figured I had found their prized food stop only to have it dawn on me that it wasn't the Pedro's I had been referred to. The Pedro's in San Juan Capistrano fits with the nearby mission theme while the Pedro's in San Clemente fits in with the surrounding surfer theme. In fact Pedro's surfer mascot looks like it could be buds with the Kanvas by Katin mascot.

Now, there are two Pedro's in San Clemente (and one or two in San Diego County) and they are both on El Camino Real. One is considered the south one and one is considered the north one. I tried the north one first and was dismayed to find out that it's a drive thru and a walkup window only with no seating to be found. A lot of people were ordering their food at the window and taking it back to their car to eat it. But the food is messy so I ate mine on the hood of my car.

It was also discouraging that the employees acted very disinterested and slightly annoyed that customers were showing up. Maybe I caught them at the wrong time. I try to give people the benefit of the doubt and try not to assume that their behavior in one encounter is what they are always like. And I tend to be more concerned about food quality than service so no biggie.

On this visit I got a fish taco, a carne asada taco, and their much lauded potato taco which is literally a taco with a fried hash brown in it, just like the kind I used to fry up when I worked at Jack in the Box before the clown was put back in charge, the kind that's shaped like a rectangle with slightly rounded corners. The fish taco and the potato taco come with cabbage and salsa and their dressing, similar to Del Taco's secret sauce. The carne asada taco comes with salsa and guacamole. All are served on a thick corn tortilla stuffed to the gills and almost overflowing then sort of wrapped and rolled into foil. I think I would've been fine with just two tacos. All were at least serviceable; none were too memorable. Oh, and their Heinz hot sauce packets tasted just like old school Taco Bell hot sauce. Kind of nostalgic.

Verdict: This is beach food, pure and simple. It is not meant to have the flavors too deeply analyzed. You go to Pedro's to load up on some sustenance so that you can concentrate on more important things in life: like enjoying the surf and the sand. Three Speedy Gonzaleses:

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Date of Visit: March 14, 2011

Pedro's Tacos 2313 S El Camino Real San Clemente, CA 92672 (949) 498-5904 Listing on Local.com Listing on Google Places Official Site

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Two days later I decided to try their south location. This spot actually has several outside tables, and employees that are slightly less blasé . . . but not much.

This time I got their chicken quesadilla, which was more like a cross between a quesadilla and a burrito (going off of the unique way it was folded) and their taquitos, which they list on their menu as "rolled tacos" but all the customers just call them taquitos. Again I ordered too much food; the quesadilla is a meal in itself and the chicken chunks inside are huge. Oh, and there's some cheese (American?) and guacamole in there too. The three taquitos (might've come from Costco) had coagulated into one solid shape with their grated cheese and guacamole toppings gladly joining the party.

My take on Pedro's is: don't go out of your way to get there but if you're nearby and you're hungry then give it a shot. It's also pretty cool just to watch all the surf mobiles going through the drive thru for some grub. And if you try that fried chicken taco on their menu leave a comment and let me know what it was like.

For having tables and somewhat more enthusiastic employees this Pedro's location gets 3.25 Speedy Gonzaleses:



View the complete photo album (17 photos so far) at flickr.

Chipotle Opens in Brea Today

But wait, there's more, and it's not just for Brea:

SOS Wild & Crazy Taco Night 2011

UPDATED (May 1, 2011) Here's a slideshow of the event:


Created with Admarket's flickrSLiDR.

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FOR IMMEDIATE RELEASE

Elizabeth Evans
Marketing & Communications Manager
949-270-2137
efevans@shareourselves.org

SHARE OUR SELVES ANNOUNCES CHEF LINEUP FOR 18th ANNUAL WILD & CRAZY TACO NIGHT

Share Our Selves has confirmed the date and chef lineup for the 18th Annual Wild & Crazy Taco Night, April 28th at Halecrest Swim & Tennis Club in Costa Mesa. Twenty three of Orange County's most prominent and innovative chefs will join an expected 600+ supporters of SOS for an evening of fun, friendship, 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. Last year's selections included lobster, Peking duck, pork, meatball, and s'mores style chocolate & marshmallow cream tacos.

Back by popular demand is the pre-event VIP Party, but we've made some exciting changes! Participating guests will enjoy early admission into the event and will have the opportunity to meet all of the chefs and sample their tacos before the general event begins. VIP guests will also be served Patrón margaritas.

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 300 bags of groceries a day to individuals and families in need.

WHEN: Thursday, April 28, 2010, 5:30 p.m. – 7:30 p.m., VIP Pre-Party 4:30 p.m. – 5:30 p.m.

WHERE: Halecrest Swim & Tennis Club – 3107 Killybrooke Lane, Costa Mesa, 92626

COST: General Admission $60, VIP Admission $150 ADVANCE SALE ONLY

CONTACT: To purchase tickets, please contact SOS at 949-270-2134 or sos@shareourselves.org.

ORANGE COUNTY'S PREMIERE PARTICIPATING CHEFS:

Bert Agor

TAPS Fish House & Brewery

Nelson Barillas

The Catch Restaurant

Franco Barone

Il Barone

Bill Bracken

The Island Hotel

Paul Buchanan

Primal Alchemy

Victor Cabral

Orange Hill Restaurant

Ivan Calderon

Taco Mesa/Taco Rosa

Mark Cleveland & Tanya Fuqua

Avanti Café

David Coplin

Chef David's Catering

Yves Fournier

Andrei's Conscious Cuisine

Mark Gagnon

Newport Beach Plaza Retirement Community

Alan Greeley

The Golden Truffle

Scott Green

Salt Creek Grille

Carlito Jocson

Yard House

Louie Jocson

F & f Concepts/Red Table Restaurants LLC

Rachel Klemek

Blackmarket Bakery

Jason Kordas

Jason's Catered Events

Rich Mead

Canyon & Sage Restaurant

Alessandro Pirozzi

Cucina Alessá

Ted Rodriguez

Flavor Rush Food Truck

Deborah Schneider

SOL Cocina

Paul Squicciarini

Fujisan

Marco Zapien

Melissa's Produce

SHARE OUR SELVES is one of the largest, most comprehensive, voluntary support agencies providing for the needs of those living in poverty in Orange County. All services are free and include medical and dental care, counseling, case management, food, clothing, financial assistance, legal aid and special holiday programs. In these difficult economic times, the integral safety net services that SOS provides to the community are more important than ever.

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www.shareourselves.org

St. Patrick's Day 2011

St. Patrick's Day is coming up and people love blending Irish and Mexican things together. If you know of any St. Patrick's Day specials at any Mexican restaurants in the county please e-mail me at reviews@ocmexfood.com. So far I know that the Matador Cantina in Fullerton is going to be very ready for the occasion:

Mexican Cooking Class and Demo Coming Up

Just found out that two of the best Mexican chefs in the county, Deborah Schneider of Sol Cocina and Gabbi Patrick of Gabbi's Mexican Kitchen, will be doing cooking classes or demos this coming Saturday and Tuesday.

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SOL COCINA CHEF DEBORAH SCHNEIDER SHOWS NEWPORT BEACH "WHAT'S COOKING AT THE LIBRARY"

Newport Beach Public Library offers unique cooking experience with class on traditional Mexican cuisine – MARCH 15, 2011

NEWPORT BEACH, CA (MARCH 2011) – Chef Deborah Schneider of SOL Cocina in Newport Beach will share some of her secrets for creating authentic Mexican cuisine at "What's Cooking at the Library" on Tuesday, March 15th at 7 p.m. at the Newport Beach Central Library (1000 Avocado Avenue in Newport Beach). The cost of the class is $20 per person and guests may register online at www.newportbeachlibrary.org.

The menu for the evening includes SOL House Margaritas, Pico de Gallo, Naked Guacamole, Avocado Caesar Salad, Chicken & Cheese Enchiladas, Salsa Ahogada and Warm Chocolate-Banana Bread Pudding with Cinnamon Crème Anglaise. In addition to enjoying a talk and demonstration of the menu items, guests will have the opportunity to purchase complete recipes in her most recent cookbook, the SOL-inspried Amor y Tacos. Chef Deb will be able to sign the copies of Amor y Tacos, which puts an exciting spin on modern Mexican food and cocktails.

To register for the event, the public may pick up a "What's Cooking" Registration Form at any of the Newport Beach Public Library locations or register online at www.newportbeachlibrary.org or the City's Recreation Class sign-up under Library Programs at www.newportbeachca.gov.

ABOUT THE NB PUBLIC LIBRARY "WHAT'S COOKING AT THE LIBRARY" SERIES

The "What's Cooking at the Library" series offers food lovers the unique opportunity to participate in an up-close cooking experience with some of Orange County's most talented culinary masters at an affordable price. Many top chefs in the Newport Beach area have participated since the series began in 2010. For more information, call (949) 717-3800, extension 2 or visit the website at www.newportbeachlibrary.org.

ABOUT CHEF DEBORAH SCHNEIDER

Executive Chef/Partner of SOL Cocina in Newport Beach, Deborah Schneider has introduced a fresh and different approach to Mexican cuisine, gathering inspiration from taco bars and roadside stalls in Baja and street-side trucks in Tijuana. In Orange County, she has revamped traditional Mexican flavors, delivering fresh, new ways to "do" Mexican in an upscale/fine-dining setting.

Dubbed by Bon Appetit Magazine, "The reigning queen of San Diego chefs," Chef Schneider is a published author of four cookbooks, including SOL-inspired Amor y Tacos (Stewart, Tabori & Chang), award-winning Baja! Cooking on the Edge (Rodale) and Cooking with the Seasons at Rancho La Puerta (STC), which was nominated for a 2009 James Beard Award. Chef Deborah Schneider began her culinary career in the early 1980s, while living in Athens, Greece, where she worked as a chef on a succession of luxury charter yachts and later, as a yacht chef in Florida and the Caribbean. In 1983, Schneider settled in San Diego, where she made a culinary name for herself as the creative force behind the area's best-known restaurants and hotels, including the acclaimed Jsix/Jbar, Hilton Torrey Pines, Dobson's, Grant Grill and La Gran Tapa. Schneider received her Certified Executive Chef ranking in 2001 from the American Culinary Federation. In mid-2009, Schneider, with two Partners, opened her own restaurant, SOL Cocina, where she currently serves as Executive Chef.

About the books…

Chef Deborah Schneider's first cookbook, ¡Baja! Cooking on the Edge, was published in Spring of 2006 and chosen one of "The Best of the Best" of 2006 by Food & Wine Magazine. Through her restaurant work and writings, Deborah Schneider was an early advocate of the local farm-to-table movement and in supporting sustainable fisheries in California and Baja.

Her second book, Cooking with the Seasons at Rancho La Puerta: Recipes from the World Famous Spa, published in September 2008, was nominated for a James Beard Foundation Award. This gorgeous cookbook celebrates the organic gardens and cooking school of Rancho La Puerta, one of the world's most famous fitness resorts, where Schneider is a frequent guest teacher.

Chef Schneider's third book, which she co-authored, is Williams-Sonoma's Essentials of Latin Cooking, published in 2010.

Her SOL-inspired fourth book, Amor y Tacos, debuted in early 2010 as a fresh and different approach to Mexican cuisine, gathering inspiration from taco bars and roadside stalls in Baja and street-side trucks in Tijuana. The book shakes up and revamps traditional Mexican flavors, delivering fresh, new ways to "do" Mexican. The recipes are quick and easy-to-make and, in addition to tacos, include antojitos (the "little bites" that are Mexico's variation on tapas), salsas, tequila and mescal-based cocktails, and the amazingly thirst-quenching fruit drinks called aguas frescas.

ABOUT SOL COCINA

SOL Cocina is a unique restaurant and bar celebrating traditional Baja cuisine with a fresh, modern interpretation. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. SOL offers a decadent menu of the freshest seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with artisan tequilas and mezcals.

Located at 251 E. Pacific Coast Highway at Bayside Drive, on the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.; TOUR de SOL tasting menu offered Mon-Fri 11:30 a.m. – 3 p.m.), Dinner (Sun-Wed 4:30 p.m. – 10 p.m.; Thurs-Sat 4:30 p.m. – 11 p.m.), Happy Hour (4 p.m. – 7 p.m. daily in the bar and patio), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). In addition, guests may take advantage of Taco & Tequila Tuesday specials every week (Tues 4 p.m. – 10 p.m.), and Industry Hours with 50% off cocktails, beer and wine to those with proper ID working in the hospitality industry (Sun-Weds 9 p.m.-midnight; Thurs-Sat 11 p.m.-close). Private Room available.

For more information, call 949-675-9800 or visit http://www.solcocina.com/.

*****

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

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Click flyer image to view larger. Read Gabbi's blog entry here.

Wahoo's relocating at Fashion Island

Image used with permission from Belinda Dao

Pretty sure I recently read that Wahoo's Fish Tacos was closing at Fashion Island but I just got this press release saying they are coming back, or, more accurately, just moving to a bigger spot there (UPDATE: found out it was never anything but a relocation and rumors that Wahoo's there was "closing down" were unfounded):

FIVE RESTAURANTS OPENING IN FASHION ISLAND’S ATRIUM CAFES

New Wahoo's Flagship Will Feature First Bar in California

Newport Beach, California, March 4, 2011 – Fashion Island has announced that five casual restaurants will open or relocate to the Atrium Cafés this spring and summer. The new eateries will include a flagship location for the popular Wahoo’s Fish Taco, which will become the company's largest restaurant and feature a full bar.

The new Wahoo's, which will occupy a 4,500 sq. ft. space with indoor and outdoor seating, is fifty percent larger than its existing location upstairs near the Edwards Island Cinemas. The restaurant, which opens this summer, will also boast a patio overlooking the beautiful Atrium Court Garden with a 24 ft. water wall, as well as the first Wahoo's bar in California, offering favorite cocktails from Margaritas and Bloody Marys to wine and beer on tap.

Wahoo's is known for its fusion menu with Mexican, Brazilian and Asian influences. There are a variety of grilled meat, fish or veggie tacos, burritos, enchiladas and salads, all which can be accompanied with ahi rice and mild or spicy beans.

Hana Grill, featuring Japanese cuisine, recently opened in the Atrium Cafés. Hana Grill serves a variety of Teriyaki Bowls, Sushi Rolls, and Combinations served with a choice of mixed vegetables or market salad, steamed rice and miso soup. Many menu items are prepared to order on a teppan grill in front of the customer. Specialty dishes include Teriyaki Chicken Bowl and Teppan Yaki as well as sushi rolls.

Slated to open this spring is Stone Oven, which will serve gourmet sandwiches made with flatbread baked fresh on the premises, along with fresh tossed salads. An assortment of sandwiches will include Garden Vegetable, Spicy Chicken, BBQ Beef Brisket, Santa Fe Hot Ham and more. The salad selection will include Asian Chicken, Mediterranean Chicken, Walnut & Green Apple, Southwest Chicken Caesar, and others.

Also opening in the Atrium Cafés is Subway, which will relocate from its current space in the spring. Subway, the world's largest submarine sandwich franchise, has made "Eat Fresh" a way of life for millions of customers by offering submarine sandwiches made fresh to order. The casual restaurant also offers catering with Party Subs, Party Platters, Cookie Trays and Lunch Boxes. Subway, along with Wahoo's, is currently located by Edwards Island Cinemas, which recently closed for a remodel, and will reopen for the Christmas 2011 movie season.

Also opening this summer is Sbarro Fresh Italian Cooking, known for its fresh and authentic Italian fare, including homemade pizza, pasta, salads and other authentic Italian entrees. The casual restaurant uses homemade mozzarella, imported cheese, and delicious sausage and salami.

As Orange County's premier coastal shopping and dining experience, Fashion Island features specialty boutiques, world-class department stores and a wide assortment of restaurants and cafes. Visited by more than 13 million people annually, Fashion Island offers a sophisticated yet relaxed atmosphere that is distinctively Southern California.

Owned by Irvine Company, Fashion Island is home to Orange County's only Neiman Marcus, as well as Nordstrom, Bloomingdale's, Bloomingdale's Home Store and Macy's. For more information, please visit www.ShopFashionIsland.com.

March Madness at Frieda's Produce

One of our favorite produce places around is ready to hook people up with some party boxes to win from their Facebook page and these party boxes have a definite Mexican influence to them. Here's the details they sent:

Wild about March Madness? Win a Free Final Four Party Box from Frieda's Specialty Produce!

Frieda's Final Four Hoops & Scoops party box includes:

• Frieda's Fresh Salsa & Guacamole
• Frieda's Hummus
• Tostitos Corn Chips
• Jicama
• Sugar Cane Swizzle Sticks
• … and more!

Enter to Win on Facebook:

Already a fan?

Post the following to the Frieda's Specialty Produce Facebook Wall: "I want a Frieda's Final Four Hoops & Scoops party box!"

New to Frieda's?

First, click on the "Like" button on our Facebook Welcome Page. Second, post the following to the Frieda's Specialty Produce Facebook Wall: "I want a Frieda's Final Four Hoops & Scoops party box!"

All entries must be made between March 1, 2011 and March 31, 2011. The winners will be announced on the Frieda's Specialty Produce Facebook page and will be contacted directly via Facebook email on April 1, 2011. All winners must claim gift no later than Monday, April 4, 2011. Void where prohibited. All entrants must reside in the USA and be 18 years of age or older to enter.

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Frieda's Inc. will be celebrating the start of its 50th year in business this April! Based in Los Alamitos, Frieda's is the first wholesale produce company in the United States to be founded, owned, and operated by a woman and remains a family-owned and operated business today. Frieda Caplan is Chairman of the Board, while her daughters Karen and Jackie serve as President/CEO and Vice President, respectively. Learn more about Frieda's by reading CEO Karen Caplan's blog, "What's On Karen's Plate:" http://whatsonkarensplate.blogspot.com and visiting www.friedas.com.

Del Taco Crispy Shrimp Taco Returns

Just a quick note that Del Taco has brought back their Crispy Shrimp Taco for a limited time. If anyone knows the price please leave a comment. Last year they were $1.89. Look for a coupon on Del Taco's Facebook page.

New for this year (2011) are the Baja style shrimp taco and burrito:

Here's the press release:

It's Shrimp Time!

Del Taco Introduces New Baja Shrimp Taco and Burrito,
Gives Facebook Fans a Free Shrimp Taco

(LAKE FOREST, CA) Feb. 22, 2011 – It's that time of year to give a shrimp at Del Taco. Del Taco will again be offering its very popular crispy golden shrimp tacos and giving a free shrimp taco coupon to Facebook fans. This year, Del Taco is adding a new twist to its shrimp line up with the introduction of a new Baja shrimp taco and burrito.

“Our flavorful shrimp is something our loyal fans look forward to,” said John Cappasola, Chief Brand Officer at Del Taco. “Our new tangy Baja sauce adds another craveable flavor option to both our taco and burrito line-up, giving our customers another reason to believe Del Taco is the place for great tasting tacos and unbeatable value.”

The new Baja shrimp taco, at $2.19, features crispy golden shrimp, crunchy cabbage, fresh salsa and a tangy Baja sauce in a warm flour tortilla with a fresh lime wedge. The new Baja shrimp burrito, at $3.69, features crispy golden shrimp, crunchy cabbage, seasoned rice, fresh salsa and tangy Baja sauce in a warm flour tortilla.

Del Taco will also continue to serve its popular shrimp and fish tacos, and shrimp or fish & fries. Del Taco first introduced seafood tacos with the launch of the Crispy Fish Taco in 2005. With a hand-breaded fish fillet, crunchy cabbage, hand-made salsa and secret sauce, Del Taco’s Fish taco remains one of the most popular tacos served at the Mexican chain.

Facebook coupon offer is good while supplies last and valid at participating Del Taco locations.

Del Taco menu items are made fresh to order, and are prepared with many quality ingredients including lard-free beans made from scratch daily, real cheddar cheese grated daily, chicken grilled fresh every hour, hand-made salsa and fresh produce.
Del Taco has more than 520 restaurants in 18 states.

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Del Taco Official Site

Roundup #20

I haven't done one of these roundup entries in a long time. In fact since it's been almost two years it's time again to mention some things related to Mexican food in Orange County that don't fit neatly into a traditional restaurant review.

Mexican restaurants I've been to for non-review purposes since the last roundup entry include: Sharky's, Cancun Fresh, Taleo, Del Taco, Tacos El Chavito, Rubio's, Fresca's, Azteca (Garden Grove), Cocina Cucamonga, Tacos & Co., Taco Rosa, Wahoo's, La Sirena Grill, Mario's, Little Onion, Gammy's Cafe, Taqueria el Granjenal, El Pollo Loco, Taco Bell, Jalapeno's, Rollie's, Las Barcas, Azteca's (Fountain Valley), La Sirena Grill and Cantina, Sol Cocina, Chronic Tacos, Pena's, Las Fajitas, Alberto's, Carnitas Los Reyes, Baja Fish Tacos, La Salsa, Taco Mesa, El Cholo, Alexa's, Mario's Fiesta Maya, Rancho del Zocalo, La Sirena Grill and Cantina, Los Cotijas, Rodrigo's, Pedro's Tacos, La Capilla, Tia Juana's, Las Brisas, La Cocina de Isabel, Alebrije's, La Nueva Reyna de Michoacan, Cancun Juice, Matador Cantina, Cafe Maiz, El Toro Bravo, Blue Agave, Gabbi's, Señor Campos, Amorelia Mexican Cafe, Super Mex, Taco Factory, Ostioneria Playas de Sinaloa, Tacos Jerez, Tortas Sinaloa, and Super Pollo.

Non-Mexican restaurants I've been to since the last roundup entry include: J&J's House of Subs, the deli at Gelson's, Claim Jumper, Ralph Brennan's Jazz Kitchen Express, Boudin SF, King's Hawaiian, Rockin' Crepes, Mugen Japanese Cuisine, Gyu-Kaku Japanese Barbecue, Pacific Whey Cafe, Funashin, La Palma Chicken Pie Shop, Crab Cooker, Ruby's, Sagami Tei, The Chippy, Pei Wei, Andrei's, Ruby Palace, Green Rice Kabob, Basilico's, Capital Seafood, Ameci's Pizza and Pasta, Bob's Big Boy, Cafe Hiro, The Counter, Rumbi Island Grill, Old Spaghetti Factory, The Anaheim White House, The Blue Bayou, Taste of India, Lucca Cafe, Don the Beachcomber, The Haven Gastropub, Mrs. Knott's Chicken Restaurant, Catch of the Day, Mongolian BBQ, Portillo's, Tenko Teriyaki, Mona Lisa, Capone's, Five Guys, Italy's Little Kitchen, Pinot Provence, Sushi Plus, Fu Wing Low, Clay Oven, Cafe Grill, Nalu's Island Grill, Bruxie Gourmet Waffles, Kabuki and Tokyo Table.

Rubio's

The Rubio's Beach-Mex chain is now testing hand-battered fish tacos in several OC locations: Tustin Marketplace, Costa Mesa - Newport & Harbor, Santa Ana - MacArthur & Fairview, Laguna Hills Mall & Fountain Valley. I guess this means they're going back to their roots?

Raya

Yes, that is actually soup, at least the beginning of a bowl of the ethereal huitlacoche corn soup from the new Raya at The Ritz-Carlton Laguna Niguel. When I first heard about Raya I thought it was a Mexican restaurant. Then I go there and see that it's really more of a pan-Latin/pan-Asian fusion restaurant. Still, they do have a couple Mexican items and this soup is, well, out of this world. Once they pour the soup over the toppings (bottomings?) it looks slightly less intriguing but then you get to taste it . . . and you will be glad you did. Edwin Goei at the OC Weekly wrote a whole article just about the soup. You can also click on the photo to go to the entire album of photos I took on my visit there.

Raya's Mushroom Ceviche

Seasons 52

This is the fairly new place at South Coast Plaza that serves no food item that is over 450 calories, but don't let that make you think the food is tasteless. Here's an excellent chile relleno I got from there:

6ix Park Grill

Here's a few Mexican items I got at the 6ix Park Grill restaurant at the Hyatt Regency Irvine:

Quesadillas

Carne Asada Tacos

Huevos Rancheros

Pee Wee's Famous

This is a hamburger and hot dog place near Springdale and Edinger but they have a really good bacon-wrapped Mexican hot dog. Check it out:

The press release they sent me about it said:

Regardless of the ancestry, the delicacy begins with a Bolillo, a Mexican-style French Roll bread. The all-beef hot dog is wrapped with bacon for added flavor and cooked together which allows the juiciness of the bacon to saturate the sausage. Finally, a wide array of toppings finish off the Mexican Hot Dog in just about any way the customer has a craving for.

While some may choose the traditional hot dog condiments such as pickles, ketchup and relish, the adventurous (or those looking for a truly genuine experience) will select grilled or pickled jalapeños as a base and add crema (a Mexican crème fraiche). Pinto beans, salsa, pico de gallo, cilantro, and avocado are all authentic additions. With cheese such as Mexican Cotija or shredded yellow cheese, Pee Wee’s Mexican Hot Dog is one that will send your taste buds south of the border.

Official Site

An Update About Updates

It's nothing new but I don't update the blog as much as I used to but I have by no means forgotten about it. I have also been spending plenty of time keeping the blog in good working order; there is a lot of behind-the-scenes work that goes on that isn't always readily noticeable and the bigger the blog gets the more there is to do. Part of what happened is that I started putting mini-updates on our new Twitter and Facebook pages. There are also tons of photos on the associated Flickr page. There is a little bit of overlap between the blog, the Twitter, the Facebook, and the Flickr photos, but each "channel" also has plenty of unique content.

And, yes, we still accept guest reviews and pay $10 per each published review.

Funny Search Terms

Sometimes in my roundup entries I mention funny search terms that people have searched on that have led them to this blog. These are all real and, no, I did not make them up:

• "organic snowcone toppings"
• "beast tacos in orange county"
• "is taco bell authentic?"
• "cinco de mayo week is the absolute worst"
• "rastafarian last supper poster"
• "preparation of orange squash by using whey"
• "dexter holland salary"
• "has anyone ever bought coconut at the l.a. produce market?"
• "if i don't use my library card, what happens oc"
• "can i have jack in the box tacos sent to me?"
• "george costanza sundae"
• "why isnt there a cafe rio in new mexico"
• "el torito grill honey butter recipe" (isn't it just honey and butter?)