Show 555, December 9, 2023: Descanso Restaurant, Costa Mesa, with Rob Arellano and Chef Jose Angulo Part One

Rob Arellano of Descanso Restaurant

Descanso Restaurant, a modern taqueria located in Costa Mesa, celebrated its five year Anniversary in November. The first concept of its kind, Descanso’s unique and award-winning Plancha dining experience catapulted the Mexican eatery to the top of Orange County’s dining scene shortly after opening in the fall of 2018.”

“Five years ago we started Descanso with the idea of bringing people together to commune over great food and a memorable experience,” said Rob Arellano, Owner of Descanso, Southern California’s only full-service Mexican restaurant known for preparing authentic cuisine a la minute in front of the guest on a traditional Plancha. “We’re thrilled to celebrate this 5th Anniversary milestone with our community, and we look forward to our most exciting year yet as we prepare to expand to Los Angeles in 2024.” The new Los Angeles flagship will be located near Museum Square on the Miracle Mile.

“Descanso Restaurant delivers a festive Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With Executive Chef Jose Angulo at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.”

Proprietor Rob Arellano and Executive Chef Jose Angulo are our guests with a plate of Lobster Tacos at the ready.

Show 555, December 9, 2023: Descanso Restaurant, Costa Mesa, with Rob Arellano and Chef Jose Angulo Part Two

Jose Angula of Descanso Restaurant

Descanso Restaurant, a modern taqueria located in Costa Mesa, celebrated its five year Anniversary in November. The first concept of its kind, Descanso’s unique and award-winning Plancha dining experience catapulted the Mexican eatery to the top of Orange County’s dining scene shortly after opening in the fall of 2018.”

“Five years ago we started Descanso with the idea of bringing people together to commune over great food and a memorable experience,” said Rob Arellano, Owner of Descanso, Southern California’s only full-service Mexican restaurant known for preparing authentic cuisine a la minute in front of the guest on a traditional Plancha. “We’re thrilled to celebrate this 5th Anniversary milestone with our community, and we look forward to our most exciting year yet as we prepare to expand to Los Angeles in 2024.”The new Los Angeles flagship will be located near Museum Square on the Miracle Mile.

“Descanso Restaurant delivers a festive Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With Executive Chef Jose Angulo at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.”

Proprietor Rob Arellano and Executive Chef Jose Angulo are our guests with a plate of Lobster Tacos at the ready.

Show 394, October 10, 2020: Rob Arellano, Managing Partner, Descanso Restaurant, Costa Mesa

Rob Arellano of Descanso RestaurantDescanso Restaurant in Costa Mesa delivers a unique Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With new Executive Chef Fonzy de Zuniga at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.”

Descanso Restaurant has just resumed midweek lunch service. Featuring all-new items, the menu of Central Mexican street-inspired cuisine is available inside, to-go and al fresco on the restaurant’s 1,500 square-foot patio.

“The modern taqueria’s fresh and vibrant menu introduces the Mexibol, a new offering filled with bold flavors and nourishing ingredients including refried pinto beans, Mexican fried rice, pico de gallo, avocado toreado salsa, salsa frita, tortilla chips and a choice of protein or vegetables.”

Descanso hosts weekly Wine Wednesday from 3 to 9:00 p.m. The bonus is live music on the patio with TIAN playing acoustic Latin hits and modern favorites with a Latin twist. Five Dollar wines by the glass are available plus half-off on select bottles.

Managing Partner and Concept Creator Rob Arellano joins us with all the details of what Descanso has available for the hungry dining public right now.

Show 363, March 7, 2020: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week

Sergio Ortega of Descanso Modern TaqueriaOrange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! For 2020 the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”

Executive Chef Sergio Ortega of Costa Mesa’s Descanso – A Modern Taqueria (along with Proprietor Rob Arellano) are participating in OC Restaurant Week. Descanso is featuring both a $15 Lunch menu as well as a $30 Dinner menu. Think special OC Restaurant Week cocktails, too. Chef Sergio also is highlighting a spicy food menu item, a pair of carnitas tacos with Habanero salsa.

Chef Ortega and Rob Arellano join us with a salivating menu preview.

Show 333, July 20, 2019: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part Two

Rob Arellano of Descanso RestaurantDescanso is a modern taqueria in that it celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full-service setting. Concept creator and proprietor Rob Arellano pulled from his own Mexican heritage to create a never-before-seen restaurant experience rooted in nostalgia and comfort, that speaks to how we live and eat today, You, our guest, will come face to face with the chef as Mexican classics are made to order in a lively setting that brings in the smells, sounds and energy of a busy Mexican town.”

Descanso was recognized as one of Orange Coast Magazine’s 2019 Best New Restaurants.

“The menu at Descanso features artful dishes that successfully marry tradition with modernity. The cuisine is inspired by the Taquerias of Chef Ortega’s childhood. As someone who grew up from humble origins with access to limited ingredients, Chef Ortega is dedicated to cooking with seasonal ingredients, sustainable seafood and humanely raised meats. Salsas are made fresh daily. Meats and vegetables are cooked in front of guests on a traditional plancha. Guests can enjoy tacos, quesadillas, and alambres; made with options ranging from Angus steak, carnitas, pollo and al pastor, to mahi mahi, shrimp and relleno chile.”

Proprietor Rob Arellano continues.

Show 325, May 25, 2019: James Beard Award – Winning Food Journalist Bill Esparza, Bill Esparza’s Taqueando…

Bill EsparzaThe grand taco fest is back! On June 15th, Bill Esparza’s Taqueando, an all-you-can-eat taco lifestyle event, will celebrate the best traditional and contemporary taqueros at Skylight ROW DTLA from 1pm–5pm (VIP 12pm–5pm). Bill Esparza was the curator of LA Weekly’s Tacolandia from 2013-2017.

Taqueando will be a gathering of the best taquerias in Los Angeles, Mexico, the state of California, and in the USA for a grand tasting of America’s favorite snack; the taco.

Taqueando, ‘to taco.’ It’s not just cuisine…it’s a lifestyle.”

Tickets are available to purchase now and cost $45 per person for General Admission, and $75 for VIP. General Admission ticket cost includes guaranteed entry to event, all-you-can-eat samples, cash bar, and vendor village access. (Limited) VIP ticket cost includes all the same amenities as GA, and also includes early entrance at Noon, a VIP area for exclusive tastings, and a VIP gift bag w/ t-shirt. Each ticket will be $5 more at the door, if available.

Senor Esparza is our well-traveled guide.

Show 320, April 20, 2019: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

“Ortega stays true to his pocho cuisine-roots by bringing his playful yet gourmet approach to his newest restaurant at The Hanger food hall at the Long Beach Exchange. Most items are priced at under $10, with tacos starting at $2.95, and other standouts like the New Mexico Hatch Chile Cheeseburger and Al Pastor Fries are priced $6.75 and $8, respectively. Amorcito also offers eight various burritos priced at $8.50, among other items. Amorcito is open for normal business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

“Amorcito is open for regular business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

Show 320, April 20, 2019: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange.

“For starters, Ortega has hired a designated tortilla-maker to make fresh corn and flour tortillas daily – something you don’t usually see at any fast-casual restaurant. As customers wait, they can even watch the tortillas being made through a window that overlooks the tortilla-making station. “I’m looking to bring quality Modern Mexican flavors to a larger audience without the intimidating price points and without compromising the use of quality ingredients at my first ever fast–casual space,” states Ortega. “Ideally, we’d love to bring our revered approach to pocho cuisine to more of LA and OC by opening several more Amorcitos down the line.””

Chef Thomas shared that a major expansion of his Amor Y Tacos Mexican Kitchen and Cantina in Cerritos is near completion. It will include an exclusive Chef’s Table.

We continue with Chef Thomas Ortega.

Show 170, May 7, 2016: Bill Esparza, Street Gourmet, Tacolandia

Bill EsparzaA preview of Tacolandia with Bill Esparza.

Congrats to Bill on his prestigious James Beard Foundation Award for best “Food Coverage in a General Interest Publication” which he shares with his L.A. Magazine Editor, Lesley Bargar Suter. This was for their 14-page “Taco City” spread in L.A. Magazine last year.

LA Weekly presents Tacolandia 2016 on Saturday afternoon, June 11th from 3 to 7:00 p.m. at El Pueblo de Los Angeles in DTLA. The fourth annual gourmet taco festival will feature more than 100 top taco vendors curated by the World’s First Tacorazzo, Bill Esparza. Taquerias from as far away as London, England participate. All restaurants have tasty samples of their signature gourmet tacos for all to enjoy.

Complete with live mariachi music, cash bars with beer, wine and cocktails as well as awards for best tacos in various categories presented by The Vendys, Tacolandia 2016 will be LA Weekly’s largest event of the year and one not to be missed. This event is for guests 21 years of age and older.

Some VIP tickets are still available. This event usually sells out so buy your tickets now.

Show 39, August 31, 2013: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera

Marco Zapien of Zapiens Salsa Grill and TaqueriaChef Marco Zapien is the owner/chef of Zapien’s Salsa Grill and Taqueria in Pico Rivera. It’s proudly family-owned and a locals’ favorite since 1994.

The fare represents the various regions of Mexico. They are known for lengua (tongue) and enchiladas en mole. The corn tortillas for the chips and salsa are made-in house.

On Saturday, September 7th Zapien’s is hosting their 2nd Annual Hatch Chile Roasting and brunch for charity. Hatch Chiles will be sold by the case, roasted or fresh, and Hatch Chile food and drink specials will be available.

A fun side note here for Angel fans. Chef Zapien was the executive chef at Angel Stadium during the 2002 World Championship Season for the Halos. He has his framed chef’s coat from that season hanging in the restaurant signed by all the Angels players from that championship team!