Show 374, May 23, 2020: Restaurateur Jesse Galvez, Sol Agave, Kaleidoscope Mission Viejo and San Juan Capistrano

Jess Galvez of Sol AgaveSol Agave, the popular elevated regional Mexican restaurant in South County, has the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will reopen for curbside take out on June 1st.

Restaurateur Jesse Galvez and his partner Chef Manny Velasco, who was honored as the Golden Foodies 2017 Rising Star Chef of the Year, were at the forefront of the food truck trend when they started Sol Agave as a taco truck in 2015. They attracted such a loyal following for their elevated Mexican cuisine that they decided to open a restaurant in San Juan Capistrano in 2016. The success of that original location lead to moving into a larger space within the same retail center just a year later.

At Sol Agave the focus is on organic ingredients, fresh seafood, USDA Prime steak, and all-natural pork for its carnitas. Signature dishes include Our Famous Carnitas (Chef Manny’s famous Mexican braised pork, served with rice, refried beans, sour cream, guacamole, “trocka” sauce, and hand-made corn tortillas), Tacos de Hongo (skirt steak, portabello mushrooms, grilled onions, and cheese served on a hot skillet with salsa morita, rice, refried beans and hand-made tortillas), and Camarones Vallarta (jumbo breaded Mexican prawns, butterflied and stuffed with Dungeness crab, topped in a Creole tomato spicy sauce, and served with cilantro rice.)

Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas among other menu delights.

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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.

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Show 214, March 11, 2017: Chef Brian Huskey, Tackle Box, South Coast Plaza’s 50th Birthday

Brian HuskeyIt’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March.

Bravo’s “Top Chef” Season 11 alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza.

It’s available exclusively for $5.50 at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March, only.

Wahoo’s 30th Anniversary will be next year in 2018!

We’ve reeled in Chef Brian to provide the lip-smacking details.

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Black Bean Chili Con Carne, Poblano Rajas with Crispy Pork and Shishito Peppers

Pechanga Chili CookoffUmi Sushi & Oyster Bar at Pechanga Casino & Resort
Chef Damian Stanley’s Chili Recipe (makes 6 servings)

Carnitas prepared 1lb (cooked pork shoulder)
Ground beef 1lb
Onions diced ½ yellow onion
Garlic minced fresh 1 tbsp
Bay Leaves 2 ea
Cumin Ground 1 tsp
Chili powder 2 tbsp
Aji Panca Paste (optional) 1 tbsp
Tabasco Sauce (to taste)
Worchestshire Sauce (1 dash)
Stewed tomatoes (3) 14.5 ounce cans​
1 Roasted Poblano pepper cut into strips
Shishito Peppers (no stem)
Salt and pepper (to taste)
Green or Red Bell Pepper diced 1 ea
Beans (Ranch Style) Pinto (2) 15 ounce cans
Beans Black Beans (1) 15 ounce can
Chicken Base 2 tsp
Sapporo Beer (1 can)
Vegetable oil 2 tbsp
Water 1 cup

Directions:
Brown the meat in the oil. Add the onions, black pepper, and bay leaves until onions are soft. Add remaining ingredients, bring to a boil then reduce heat to a simmer, approx. 45min. Add the beans with liquid last, so that the beans do not overcook. Adjust seasoning, serve hot.

Chefs’ Favorite Foods

Chef Jet and Travis discuss their favorite cuisines with a few practical tips along the way.

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