A Taste of Guadalajara in Laguna Woods??

 Tacos De Birria Estilo Guadalajara 

23802 Avenida De Carlota

Laguna Hills, CA 92653

We pulled up to St. George's Episcopal Church in Laguna Hills on a Sunday afternoon around 2pm. Were we here for a service, wedding, or baptism? Nope, we were here for another glorious event, birria tacos. Yes, birria tacos have become the "it" food trend of the past year or so, and they have become so popular that they have even made it down to South OC at a church that sits right across the street from the senior citizen-laden Laguna Woods. 

Tacos De Birria, or as the cool kids call it, TB, started serving their food in the church's parking lot but has now taken over the kitchen of their event center. Ordering is done at the register, and there's a covered patio with about six tables to wait for your meal. There are also a couple of tables to the left of the register, with umbrellas to keep you safe from the elements. 

For those late to the birria party, here's a little blurb to help you understand what birria is. Birria originated in the Mexican state of Jalisco. It's a stew traditionally made with goat, especially in Mexico, but in the US, it is commonly made with beef, known as birria de res. The meat is marinated in various ingredients and then spiced before being cooked in broth. At TB it comes as a taco, quesadilla, burrito, and torta form. Of course, they also have other protein options, but birria is the main attraction. 

Last month, they opened a second location in nearby Aliso Viejo. They are located near the intersection of Pacific Park and Aliso Viejo Parkway, behind the El Pollo Loco and right next door to Porky's Pizza. I have not heard that they are shutting down this church location yet but be advised that if they do, there's another option to get your birria fix. Speaking of which, let's check out what we had on this visit. 

This afternoon we had birria in three different forms, starting with this Birria Quesadilla ($14). The shredded beef is melded perfectly with plenty of cheese and sandwiched by the orange-hued tortilla. The meat is reminiscent of finely chopped short rib, which is very tender and flavorful. Each bite was delicious and made even better when we dipped it in Consome ($4) for an extra burst of flavor. Be aware that this is a very filling quesadilla, and it might be wise to split it with someone. 

The Qusae Birria Taco ($4.60) is just like the quesadilla but on a smaller scale which is better for lighter eaters. The tortilla is layered with melty cheese and then topped with a generous amount of birria, onions, and cilantro. I thought the filling would fall out, but the meat adhered to the cheese and stayed there even as I dunked it into the consome. The tortillas are helped by being doubled up. These are delicious tacos. 

When I first saw Birria Ramen ($11) on a menu, I thought it was just some novelty food that people would order to pander for likes on Instagram. However, after my first bite of this, I changed my tune. It was delicious, hearty, and perfect for the chilly afternoon we visited TB. When adding the provided chili oil, you will feel warm and cozy almost instantly after the first spoonful. The chili oil is a bit spicy, so add a little and then go from there. 

The only item I got that did not feature birria was this Carne Asada Burrito ($10). I had high hopes for this burrito because it contained rice, beans, a good amount of cheese, pico, chili oil, and some guacamole. The tortilla appeared crisped on the flattop, which I appreciate. It was just missing something. The beef inside fell flat. Maybe it was because the birria had been so good, and I had subconsciously compared them. It was a letdown. 

Even with the lackluster burrito, I left TB very satisfied with our visit. After my first bite of their birria, I knew my long drives to Santa Ana would be curtailed significantly. When my hunger for birria intensifies, I only need to drive ten minutes to get my cravings squashed. South OC used to be a restaurant wasteland with too many chains and mediocre spots dotting the landscape, but those days appear to be behind us, thanks to restaurants like Tacos De Birria Estilio Guadalajara. Whether you are a birria veteran, novice, or have never even tried it, try this spot. I'm sure you'll enjoy it. 

Out of five mariachi bands (because Guadalajara is known for birria and is a hotbed of mariachi music), five being best to zero being worst, Tacos De Birria Estilio Guadalajara gets 3.5 mariachi bands. 

For more information about Tacos de Birria Estilo Guadalajara, check out their Yelp page: https://www.yelp.com/biz/tacos-de-birria-estilo-guadalajara-laguna-hills 

Our Beef Wellington Quest Brings Us to Yucaipa

 Hickory Ranch

32971 Yucaipa Blvd. 

Yucaipa, CA 92399

My mom told me she wanted beef wellington for her birthday. I scoured almost every restaurant menu in OC but came up empty. Some restaurants have it as a special during the holidays, but my mom's birthday is in early December, and I needed to make sure it was available for her big day. So I decided to broaden my beef wellington search to all of Southern California. 

I hit pay dirt. It's available at Hell's Kitchen at Harrah's Rincon, but they were not accepting any reservations for three months. I also found beef wellington on the menu of the Cat and Fiddle Pub and Restaurant in Hollywood, so I quickly made a reservation. With about a week to go, my mom messaged me about another place she had heard about having this English steak dish. I quickly pivoted and made a reservation for Hickory Ranch in Yucaipa. 

Hickory Ranch started out as A Bit of Country in 1988. It was owned and operated by Fred and Matoula Dallas. Ten years later, they decided to retire and turned over the reigns of this restaurant to their daughter and son-in-law, Helen and Mark Haro. After a remodel, Hickory Ranch opened its doors in 1998. Since then, they have amassed a solid four-star rating on Yelp with close to 600 reviews. 

Not knowing how long it would take to drive out to Yucaipa on a Saturday evening, I made reservations at 6pm. With the lighter-than-expected traffic, we arrived about 45 minutes early for our reservation time. This rather large restaurant was filled to the gills with people. We finally were sat about twenty minutes later in a large comfy booth in the center of the restaurant. This ambiance was reminiscent of a Cask and Cleaver if you remember that place from back in the day. A little dated decor, a dark interior, and a down-home feel to the place. A far cry from the modern steakhouses of the present, like Mastro's, Capital Grill, and Morton's. 

Their menu at Hickory Ranch is way more varied than any of the steakhouses mentioned previously. First, there are plenty of appetizers, then the menu is divided into salads, seafood, chicken, steaks, prime rib, pasta dishes, burgers, sandwiches, and of course, my mom's holy grail beef wellington. Prices for most entrees hover around the $20 price point, while beef options average about $10 to $15 more. So let's see how my mom enjoyed her birthday dinner. 

Every meal at Hickory Ranch starts off with some Dinner Rolls. These were pretty good. They were served warm and with some softened butter. The tops were nicely browned, while the insides were fluffy and light. Suitable for a free roll to start things off. 

Not content with just rolls, we also went with two appetizers, the first of which was the Onion Blossom ($9). Fans of the discontinued Awesome Blossom from Chili's will want to try this version. The onion is battered and deep fried, then served with ranch dressing for dipping. I liked the first bites, but then it became too much with all the greasiness. No matter where I have this, Outback Steakhouse, Crimson Coward, or at the local county fair, I always tire of it after the first five mouthfuls. It is best to have this with a large group who will help you eat it all. We left about one-third of this uneaten. 

As if we needed more carbs with the rolls served to open our meal at Hickory Ranch, we also selected the Half Garlic Bread ($4) as a starter. The bread was okay, but I expected a lot more in the way of garlic. So, again, not awful, but it is nothing worth ordering again. 

Let's start with what has brought us to Yucaipa, the Beef Wellington ($38). For those who don't watch Hell's Kitchen or don't know what beef wellington entails, it's a tenderloin steak coated in a mixture of mushrooms, thyme, and shallots cooked in butter and then wrapped in puff pastry and baked. At Hickory Ranch, it's served with red-skinned garlic mashed potatoes and vegetables. My mom seemed pretty happy with her birthday dinner, even though she only ate half of the wellington and did not touch her sides. She is a pretty dainty eater, though. Unfortunately, I did not get a chance to try her main dish, but from where I was sitting, it looked that the tenderloin was cooked to an excellent medium and that it satisfied her enough that she took the other half of the wellington home for lunch the next day. 

Lobster in Yucaipa? Even though it is over 50 miles from the ocean, my dad decided to get the Lobster ($72) at Hickory Ranch. It helped him decide on getting this most expensive item on the menu by knowing I was paying for the dinner. He's lucky I love him so much. It also helped take some of the sting out of spending so much for what I assume was frozen lobster that he ate everything on his plate and seemed to enjoy it. It's also not every day that you see lobster paired with coleslaw, mashed potatoes, and gravy, but my dad has some unique tastes. Glad I could make him and my mom happy with their meals. 

Katie selected the 8 Ounce Filet Mignon ($35) as her entree. She got this steak served medium well, which is her preferred, but the wrong way to eat steak. She will never learn. She did add parmesan-peppercorn compound butter to the top for an extra $2. She was surprised at how tender this filet was, and t was full of flavor with it being bacon wrapped and adding the compound butter. She felt the mashed potatoes and Brussels sprouts ($2 upcharge) were average. 

I'm very predictable when it comes to steak. I almost always order a Ribeye Steak ($38), which I consider the best steak to judge a steak restaurant on. The ribeye at Hickory Ranch is 14 ounces, and I also chose to get the smokey blue cheese compound butter added to the top of this for an additional $2. This steak was acceptable but did not wow me. It was cooked to medium rather than medium rare, but the compound butter helped a bit. The butter needed a bit more blue cheese to provide a flavor boost. I went with the garlic mashed potatoes and a Caesar salad for my sides, hoping to get the salad before the meal. It came out after I had eaten half of my steak, though. It was not a very good Caesar. The dressing was way too tangy and overpowered each forkful. 

Hickory Ranch served its purpose this evening, providing my mom with her first time having beef wellington while also keeping us from battling LA traffic on the way to Hollywood. Other than making my parents happy, the food here was just average. The meats were okay and just a few notches above what you'd expect from Black Angus. The sides were unremarkable, but our server was friendly and personable during our visit. Most importantly, my mom left the restaurant happy with the other half of her beef wellington. 

Out of five thunderbirds (because the mascot for nearby Yucaipa Hgh School is the thunderbirds), five being best to zero being worst, Hickory Rach gets 2.5 thunderbirds. 

For more information about Hickory Ranch, head to their website by clicking here: https://www.hickoryranch.com/

Some Food for the Road

 Carnitas Michoacan

1901 North Broadway

Los Angeles, CA 90031

We try to hit up as many restaurants as possible when we visit LA. We had just had a big barbecue lunch up the street but could not let the chance to try another spot pass us by. Since Katie and I were both full, we decided to take our food to go and eat it once we got home. We were facing an hour-and-a-half trip back to OC, so we'd have time to digest some of the excellent barbecued meats and sides we partook in at Moo's Craft BBQ. 

Less than a mile away, just west of the 5 Freeway, is the original Carnitas Michoacan. This 24-hour spot is a favorite of baseball fans before and after the games at nearby Dodger Stadium. Located on the corner of 19th Avenue and Broadway, the yellow building with red awnings is almost impossible to miss. Their sign states proudly that they have been in business since 1977, and their website is adamant that this is their only location, even though a quick Yelp search yields six other restaurants with their exact name spread far and wide through LA County. So, be aware of the copycats. 

There's a small parking lot behind the restaurant entrance off 19th Avenue. However, I'd imagine there is little chance of snagging one of the coveted 8 parking stalls in the cramped lot during mealtimes. So street parking might be your best bet. Ordering is done at the window alongside Broadway. Once you place your order, you pick up your food in the covered eating area to the right of where you placed your order. The lady who called the order numbers out was pretty quiet, so stay alert and close to the pickup window, so you don't miss getting your food. 

The menu at Carnitas Michoacan is straightforward. There are 11 kinds of tacos and a taco sampler that includes 5 of their most popular tacos for less than $9. Burritos, tortas, sopes, quesadillas, and nachos dot the rest of the menu. Numerous combination meals include the meat of your choice with beans and rice. Most combos are under $10, tacos will set you back on average $2, and only the lengua, tripas, and wet burritos will cost you more than $10. Grabbing our well-packaged food, we returned to OC during the afternoon rush hour.

Since Michoacan is the birthplace of carnitas, and this dish is in the name of this restaurant, it was a no-brainer that I'd be getting this Carnitas Combination  Plate ($8.50). First off, this to-go container was stuffed to the gills with food. Well worth the money for the amount of food that you get. The carnitas had a good flavor and were moist without being too wet. The drawback for me was that it was chopped too finely. I like variety in my carnitas, some big and little pieces and fatty and lean slivers. This was all chopped the same size and was mostly all lean pieces. Both the rice and refried beans were, and I enjoyed switching forkfuls with all the shredded pork.  

Taco Time! After eating up the street, I only ordered two tacos for later, which was a big mistake. I should have tried more than just their Pastor ($1.85) and Carne Asada ($1.85). These were bigger than regular street tacos and full of meat, like the carnitas plate above. The pastor taco was the better of the two. Little chunks of pineapple studded the delicious pork, while the faintly added red salsa added another layer to this taco. The double corn tortilla did an admirable job of keeping everything together. One of the better corn tortillas I have had in a while. The asada taco was decent too. The beef was nicely done and dressed simply with red salsa, onions, and cilantro. An excellent asada taco that has tempted me to try an asada burrito on my next visit. 

Even though we didn't get to enjoy our food from Carnitas Michoacan until we battled the freeway on our way home, I found their food to be quite good, especially when you factor in how little everything costs. It's not only their modest prices, but they also give you lots of food, and their meats are nicely done, especially their pastor and asada. Since they are so close to the freeway, I can see us stopping here frequently on our way home from LA. I'm glad we took the tie to stop on this trip, even though we were full from our meal up the street. 

Out of five avocados (because Michoacan is the only location in the world where avocados can bloom any day f the year, thus making Michoacan the avocado capital of the world), five being best to zero being worst, Carnitas Michoacan gets 3 avocados. 

For more information about Carnitas Michoacan, head to their website by clicking here: https://www.ogcarnitasmichoacan.com/

Another Awesome Barbecue Choice for Southern California

 Moo's Craft Barbecue and Taproom

2118 North Broadway

Los Angeles, CA 90031

Regarding barbecue, two spots are almost always mentioned among the best in Southern California, Heritage BBQ in San Juan Capistrano and Moo's Craft Barbecue in the Lincoln Heights area of Los Angeles. 

If you've read my blog sporadically or know me personally, you know my love of Heritage BBQ, which is conveniently located mere miles away from where I live. I generally make four trips or more a year there, and I'm looking forward to trying their newly opened Oceanside restaurant very soon. They are serving the best barbecue I've tried in California, rivaling what I consumed in Dallas over 13 years ago. I wanted to see if the food at Moo's Craft could rival what I've experienced at Heritage. 

Moo's Craft is brought to us by the husband and wife duo Andrew and Michelle Munoz. They started their meteoric rise in 2018 while doing pop-ups in their backyard until they became too popular. They became one of the star attractions at Smorgasburg, a once-a-week food festival held just east of the Fashion District in LA. When COVID struck in early 2020, they pivoted to doing to-go orders out of a community kitchen. With the growing number of fans they had acquired, the next logical step was opening their restaurant. 

That dream was realized in June of 2021 in the Lincoln Heights area of LA, just a block from the 5 Freeway on Broadway. Since opening their doors, they have garnered even more praise. Numerous articles have been written about them and their delicious barbecue; they were named one of the best barbecue spots in all of California and listed amongst the best restaurants in all of LA. Andrew has even been nominated for Best Chef semifinalist by the James Beard Organization. Wow!

Enough build-up for you yet? Katie and I had a vacation day, so we decided to pilgrimage up the freeway to see what Moo's Craft was all about. After finding some parking nearby, we were met with about a 20-minute wait in line to order. This was at 1pm on a Thursday, so you can imagine how busy this place gets on weekends and during peak meal-eating hours. 

The menu above the register is straightforward, especially for barbecue veterans like ourselves. But, of course, it did not hurt that I had studied their menu before leaving home numerous times. They sell their meats, of which there were four the day we were visiting, by half and a full pound. The menu was rounded out by five sandwiches, six sides, and two trays that judging by their prices of $98 and $170, were probably meant for more than just two people. Also, be on the lookout for specials they offer, which could be a collaboration with other barbecue spots or just a chef's whim. Let's check out what we encountered this afternoon. 

Here's a quick overview of the meat tray we pieced together at Moo's Craft. There's always something so magical about walking that metal tray back to your table after picking up your order at the pickup window. It's probably the anticipation of eating after waiting nearly an hour after your arrival, or it's the natural beauty of how they place the items on the tray. It's like a work of art that you actually get to eat. Try to do that with the Mona Lisa. Not gonna happen. Let's take a closer look at what we had going on here. 

Katie is a creature of habit when eating in barbecue restaurants. She always gets the Pork Sandwich ($15) as her main course. The pulled pork was piled high on a brioche bun with vinegar-based slaw on top. The pork was moist but without that wet mop feel to it. The bun did a great job keeping the contents of the sandwich confined. One of the better-pulled pork sandwiches Kaite has had. 

The rest of the platter was all mine, but I did end up sharing some with Kaite and did take enough home for lunch the next day. The Brisket ($17 a pound) was a little leaner than I usually like, but it was still tender and tasted great. The Pork Ribs ($14 a pound) were full of meat, which came off with a slight tug and had a fantastic bark on it. The hype for the Poblano Queso Oaxaca Sausage ($7 each) is much warranted. It was delicious and full of big-time flavor. The casing might be a little tough for some of you, but I found this very enjoyable. Great meats here, not overly smoked, but just enough to notice. 

Lastly, we were here when Moo's Craft collaborated with Hoodoo Brown BBQ, which is out of Connecticut. They were doing a tour of the US and raising money for charity when you bought their Crispy Skin Pork Belly ($14 for a half pound). The pork belly was too fatty for Katie, but I found it nicely done. I enjoyed the contrast between the crispy crust and the rich pork pieces underneath. It was a pleasant surprise that we got to try this because who knows when we will make it to Connecticut. 

Sides are another big part of any barbecue restaurant experience, and these sides from Moo's Craft will definitely enhance your barbecue adventure. All four of these were top-notch. The Frito Pie ($8) was better than I had long ago at the now-closed Barrel and Ashes in Studio City. The Frito Scoops were topped with hearty chili, plenty of grated cheddar cheese, and a dollop of sour cream. I could not get enough. The Red Skin Potato Salad ($7) was chunky but had some creaminess with a slight hint of mustard. Next, I warmed up quickly to the Esquites Mexican Street Corn ($7). The sweet corn with the sprinkle of cotija cheese was addictive. Finally, the Mac and Cheese ($8) was a good size and went down very quickly. Katie and I were fork-fighting over bites of this near the end. 

I know it sounds like a cop-out, but the barbecue and sides at Heritage and Moo's Carft are equal in quality but slightly different. I'd say that the meats here at Moo's Craft are a little more on the mellower side, with a little less smokiness included in the meat, which allows the natural flavor of the meat to be more pronounced, which is something that I like from time to time with my barbecue. Also, the sides at Moo's Craft are more straightforward, while the sides at Heritage are more daring and bold. Nevertheless, both spots are worth trying, and it's easy to see why each gets so much love from barbecue fanatics in Southern California. 

Out of five alligators (because Lincoln Heights was home to the Los Angeles Alligator Farm, a major tourist attraction in the city until it moved to Buena Park in 1953), five being best to zero being worst, Moo's Craft BBQ gets 4.5 alligators. 

For more information about Moo's Craft Barbecue, head to their website by clicking here: https://www.mooscraftbarbecue.com/

A Terrific Taqueria in Tustin

 

Taco Chico Taqueria

17582 17th Street 

Tustin, CA 92780

This was another restaurant visit initially made because of where the restaurant is located. Since Katie and I live in South OC and my parents live in North OC, we generally meet in the middle when we make plans. This usually puts us in Irvine, Tustin, or Orange. I always feel like I will run out of restaurants to choose from in these cities, but that has yet to happen, as there are always new restaurants sprouting up. So the newish place we decided to meet for this dinner was Taco Chico Taqueria in Tustin. 

Taco Chico opened for business in May of last year. It's brought to us by the chef and owner of the critically acclaimed Amor y Tacos in Cerritos, Thomas Ortega. He also runs Playa Amor in Long Beach and Amorcito in Costa Mesa. Taco Chico is his version of a fast-casual concept that draws inspiration from parts of Puebla and Tijuana in a comfortable and clean space. His partner in this venture is his long-time cook, Abel Rios, who just happens to be a native of Puebla. 

For reference, this shopping center, which sits at the corner of 17th Street and Prospect, also features a CVS, Flame Broiler, Thai Chaiyo, and other smaller storefronts. Their menu is rather impressive in size. They offer ten kinds of meat options in tacos, burritos, loaded fries, quesadillas, taquitos, sopes, mulitas, tortas, and cemitas.  The combination options are endless, with many proteins and ways to eat them, but we tried our best to make a dent in their menu on our first visit. 

Starting things off is the trendiest taco of the moment, the Quesabirria Style Taco ($4.75). This taco comes with your choice of protein, and Katie naturally went with the beef birria. The taco is dressed with diced onion, cilantro, and a layer of fried cheese lining the double-layered corn tortilla. There are also some sauteed onions, providing a nice sweetness contrasting this savory taco. This birria was very good and a little less wet than most we have encountered. The fried cheese inside of this got a little lost but was present in a few bites that  I had. The tortilla did an admirable job of standing up to the taco's insides. 

Katie is a big fan of taquitos, and she wanted to try this Taquito Combo ($11) at Taco Chico. These taquitos were made by rolling up a large corn tortilla and filling them with shredded chicken, deep frying them, and topping them with cilantro, a sprinkling of cotija cheese, a cilantro crema, onions, pico de Gallo, and a dollop of guacamole on the side to go along with the rice and beans. They were lighter than most taquitos, as they were not oily like other versions. The chicken was pretty mellow, and they could have been helped with a little more of the delicious cilantro crema. The rice and beans were OK. 

I've trained myself that if I see a mulita on the menu anywhere, I need to get one. At Taco Chico, that meant I would be having this Pastor Mulita ($4.95). For those of you who are not sure what a mulita is, it's an unfolded quesadilla. Here they take two corn tortillas and create a sandwich-like concoction with cheese, onions, cilantro, avocado, and your choice of meat. You'd think that the contents of the mulita would spill out, but the cheese helps keep everything together. This was a nicely done version. The pastor meat had a tinge of pineapple, was tender, and paired well with the cheese and smear of avocado. Definitely worth getting. 

Nothing is more beautiful than a plate of tacos coming to your table, knowing that you will soon be consuming them after taking pictures. I tried four different tacos, Asada ($3.65), Saudero ($3.65), Pastor ($2.95), and Carnitas ($2.95). My favorite of this quartet was the Asada. It was dressed with onions, cilantro, and avocado. The asada was tender, and the mesquite-grilled steak left a pleasing tinge to the meat. I am trying to remember ever having saudero before, which is braised beef brisket. It was delicious and earned my second favorite taco on this plate. The pastor was just as good as it was in the mulita. The taco's pineapple was a bit more pronounced, and the marinated pork was tasty. I was also happy that they added the cilantro crema to this taco. The carnitas taco was alright, but it did not wow me like the other three. 

Definitely not the most authentic of Mexican dishes, but I'm always a sucker for Loaded Fries ($12.95). These crinkle-cut fries are piled high on a plate and then topped with melted cheese, pico de Gallo, cilantro crema, cheese sauce, avocado, cotija cheese, and your choice of meat. I went with the carnitas. If we had gotten the asada, these would have been better. Unfortunately, the carnitas did not pop on this, and the fries came out limp and underseasoned. Not my favorite version of loaded fries. 

I did want to include my mom's taco selection of the evening, the Carnitas Taco with cheese added ($3.45). She called this the best carnitas taco she had ever had. She loved the plentiful jack cheese and the shredded pork. She did request that this come without onions and cilantro, which they were happy to oblige. 

Last but not least, we also tried the Street Elote ($4.95). The corn was served on the cob with aioli, a chili lime tajin, cilantro, and a sprinkling of cotija cheese. The corn was sweet and contrasted nicely with the condiments on top of the corn. They added the perfect amount of toppings, so they did not overpower the corn. Very nicely done. 

This was an excellent initial visit to Taco Chico. We got a good cross-section of what they offer, and I look forward to getting more in-depth with their menu on future visits. The cemitas, super baked potato, and other protein options piqued my interest. With this location being so close to the freeway, I can see us stopping by on our trips to Ducks games and other meet-ups with my parents. Their service was quick, the restaurant was clean, and the dining area was well-lit and roomy. 

Out of five wildcats (because the mascot for the sports teams of Chico State is Willie the Wildcat), five being best to zero being worst, Taco Chico Taqueria gets 3.5 wildcats. 

For more information about Taco Chico Taqueria, head to their website by clicking here: https://www.tacochico.com/