Show 428, June 5, 2021: Alex Adler, Co-Founder, Puesto Mexican Artisan Kitchen & Bar Part One

Alex Adler of Puesto

Puesto Mexican Artisan Kitchen & Bar launched its third Orange County location in late April at Huntington Beach’s Bella Terra Center. As the largest of the O.C. locations at 7,600 square feet, Puesto Bella Terra reflects the coastal community that it has joined by adopting elements of Huntington Beach culture in its design, with organic forms, raw materials, and earth tones of the Puesto color wheel.”

“Despite being a very challenging year for restaurants, in general, we’ve been overwhelmed by the support that the Orange County community has shown Puesto – so much so, that is has only gotten us more energized and excited to bring the community this beautiful location in the Bella Terra Center,” says Eric Adler, Tacoteur and Co-Founder of Puesto. “This will be our largest location, with extensive indoor and open-air seating and many unique features that provide a one of a kind experience for guests to enjoy.”

“Puesto is known for its tacos made from handmade, non-GMO, organic blue corn stone-ground tortillas, organic jidori chicken, sustainable meats, Baja and local line caught seafood, local produce and scratch salsas. Guests are encouraged to mix and match from an array of tacos, including Filet Mignon (crispy melted cheese, avocado, spicy pistachio serrano salsa), Chicken al Pastor (crispy melted cheese, braised Jidori chicken, hibiscus & chipotle tinga, avocado, piña habanero pico), vegetarian options such as Verduras (crispy melted cheese, rajas, tatume squash, papas, corn& tomato, nopales, avocado, jalapeño, zucchini blossom) and Mushroom (crispy melted cheese, garlic braised seasonal mushrooms, pickled onions, stone fruit serrano salsa, hearts on fire). In addition to tacos, fresh ceviches and enchiladas highlight the menu.”

“Puesto is family-owned and operated by brothers Eric, Alan and Alex Adler, their cousins Isidoro and Moy Lombrozo alongside Executive Chef Luisteen Gonzalez, a Mexico City native who accredits his passion for food to his grandmother and his fisherman father. The owners, first generation Mexican Americans, have been immersed in authentic, Mexican cooking since birth. While traveling around the United States, they became captivated by the local cuisine in each city, and how it reflected its people and culture. The family was inspired to bring their Mexican roots to the SoCal area, thus Puesto is a combination of authentic Mexican flavors and Southern California’s fresh, local ingredients.”

Puesto is also known for their extensive beverage program. A deep selection of Tequilas and Mezcals are available and they even brew their own Cervezas in their Mission Valley Cerveceria. All of their wines are unusually hand-selected from Mexico’s celebrated Baja California wine region. Nine variations of signature Margaritas are on the Puesto menu including the Cucumber Margarita.

Filet Mignon Taco (blue corn tortilla shell) in hand we’re joined by Puesto’s Alex Adler.

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Show 428, June 5, 2021: Alex Adler, Co-Founder, Puesto Mexican Artisan Kitchen & Bar Part Two

Alex Adler of Puesto

Puesto Mexican Artisan Kitchen & Bar launched its third Orange County location in late April at Huntington Beach’s Bella Terra Center. As the largest of the O.C. locations at 7,600 square feet, Puesto Bella Terra reflects the coastal community that it has joined by adopting elements of Huntington Beach culture in its design, with organic forms, raw materials, and earth tones of the Puesto color wheel.”

“Despite being a very challenging year for restaurants, in general, we’ve been overwhelmed by the support that the Orange County community has shown Puesto – so much so, that is has only gotten us more energized and excited to bring the community this beautiful location in the Bella Terra Center,” says Eric Adler, Tacoteur and Co-Founder of Puesto. “This will be our largest location, with extensive indoor and open-air seating and many unique features that provide a one of a kind experience for guests to enjoy.”

“Puesto is known for its tacos made from handmade, non-GMO, organic blue corn stone-ground tortillas, organic jidori chicken, sustainable meats, Baja and local line caught seafood, local produce and scratch salsas. Guests are encouraged to mix and match from an array of tacos, including Filet Mignon (crispy melted cheese, avocado, spicy pistachio serrano salsa), Chicken al Pastor (crispy melted cheese, braised Jidori chicken, hibiscus & chipotle tinga, avocado, piña habanero pico), vegetarian options such as Verduras (crispy melted cheese, rajas, tatume squash, papas, corn& tomato, nopales, avocado, jalapeño, zucchini blossom) and Mushroom (crispy melted cheese, garlic braised seasonal mushrooms, pickled onions, stone fruit serrano salsa, hearts on fire). In addition to tacos, fresh ceviches and enchiladas highlight the menu.”

“Puesto is family-owned and operated by brothers Eric, Alan and Alex Adler, their cousins Isidoro and Moy Lombrozo alongside Executive Chef Luisteen Gonzalez, a Mexico City native who accredits his passion for food to his grandmother and his fisherman father. The owners, first generation Mexican Americans, have been immersed in authentic, Mexican cooking since birth. While traveling around the United States, they became captivated by the local cuisine in each city, and how it reflected its people and culture. The family was inspired to bring their Mexican roots to the SoCal area, thus Puesto is a combination of authentic Mexican flavors and Southern California’s fresh, local ingredients.”

Puesto is also known for their extensive beverage program. A deep selection of Tequilas and Mezcals are available and they even brew their own Cervezas in their Mission Valley Cerveceria. All of their wines are unusually hand-selected from Mexico’s celebrated Baja California wine region. Nine variations of signature Margaritas are on the Puesto menu including the Cucumber Margarita.

With tacos (blue corn tortilla shells) in hand Puesto’s Alex Adler continues with us.

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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 334, July 27, 2019: Crazy Fish Grill and Market, San Pedro

Dannesh Alam of Crazy Fish Grill and MarketSan Pedro’s Crazy Fish Grill and Market in Garden Village center is new to DINE LBC. Crazy Fish was founded by a group of five guys who share a “crazy” passion for fresh seafood. They just celebrated their one-year anniversary.

“We decided to take our passion for seafood and provide a fast casual restaurant that promotes sustainability without reducing affordability. We know that the City of San Pedro (Los Angeles) shares this passion with us, so we look forward to serving you fresh fish daily for years to come.”

Don’t miss the generously portioned Swordfish Sandwich with fries or the house-prepared Poke & Chips.

For Dine LBC they have a “Crazy” 3-course seafood meal for $25. Entrée selections include a choice of Swordfish Tacos, Local Halibut or Coconut Shrimp & Chips.

We’ve reeled in partner Dannesh Alam to explain more…

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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.

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Show 318, April 6, 2019: Golden Road Brewing’s Director of Restaurant Operations, Adam Levoe

Adam LevoeThe menu offerings at Golden Road Pub OC are far from the pedestrian. Guest satisfaction is high and repeat business is the norm. Golden Road’s Director of Restaurant Operations, Adam Levoe join us to set the ample table. He started with Golden Road as the chef for the original Atwater Village brewery before their was even a kitchen there.

Look for the Brewer’s Supper Series where Chef Henry Tran gets to strut his culinary stuff with a 3-course, craft beer-paired menu. The next Brewer’s Supper Series is May 14th.

Happy Hour is from 2 to 6:00 p.m. on Monday through Friday. Special pricing for the craft beers ($4 select Draft Beers) and select menu items (Sliders, Al Pastor Fries, Pub Pretzel and Tacos.)

There are many Vegan options on the appealing menu.

Menu specialties include IPA steamed PEI mussels with Vietnamese sausage, grilled baguette and yuzu beurre blanc; Fried Avocado Taco; Overnight Short Ribs with cornbread, shishito pepper succotash and brown ale demi-glace; and Sesame Crusted Miso-marinated Salmon with cashew green beans, kewpie glaze, Japanese sushi rice and Thai chili oil.

Golden Road Pub OC is enthusiastically both Family and dog friendly.

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