The Taco Surf empire grew from the dream of a father and son who, in 1988, decided to found a restaurant that captured the distinctive flavors as well as the festive spirit of Baja California. Basing the menu on generations-old family recipes, the duo stick to tradition by making everything from crispy tortilla chips to tamales in-house. Charbroiled flank steak, slow-cooked pork, and grilled chicken appear throughout the menu; however, the ocean's influence is unmistakably prominent. The iconic Baja tacos arrive brimming with breaded white fish and drizzled with a signature spicy Baja sauce, which the restaurant generously sells by the bottle and by the thimble.
Though Cafe Del Sol’s chefs largely stick closely to the restaurant’s Mexican theme, they’re not afraid to throw in a few American favorites, either. Chefs are equally skilled at grilling carne asada and artfully preparing shrimp fajitas as they are at creating tiered club sandwiches and sizzling double cheeseburgers. The sunny restaurant is the perfect place to sample all the cuisine’s varied dishes or rank tortillas by their taste, texture, and which one doesn’t remind you of the napkin that ruined your last date by being so tasty.
Spicy scents abound at Siam Palace, where chefs use traditional Thai recipes to create mouth-watering vegetarian and meat-based dishes. Stir-fried wide rice noodles form the base of pad see eew and pad kee mao, while fresh vegetables are simmered in green and red curry sauces. To create the restaurant's signature Thai-style barbecue entrees, the kitchen drenches marinated steak, shrimp, and other meats in a housemade sauce. The restaurant also provides catering and complimentary delivery to homes and offices, as well as to the occasional alternate dimension.
The Daily Grind features specialty coffees that earned the 2011 Roaster of the Year Award from Roast Magazine. Our exceptional single origin and coffee blends are brought to you from boutique farms around the world.
DG also features a full compliment of baked goods and fare that are made fresh daily.
At Maderas Steak & Ribs, kitchen commanders craft a menu with hefty steaks forged from Kansas prime Angus beef. To sustain flavor throughout meals, in-house pastry chefs fill crumbly crusts with pie or cheesecake swirled with fresh fruit and juices.
Neon lighting grants old-timey-diner appeal to the spacious tables and cushy booths of Maderas's big, kid-friendly room, through which live music occasionally wanders on Friday and Saturday nights and whenever forks happen to clang melodically against glassware or mom's glass chewing-gum dispenser.
When something is simply referred to as "the beast," there's probably a good reason. In the case of Blake's Place BBQ, The Beast refers to a monster of a sandwich: slow-smoked pulled pork, pulled barbecue chicken, chopped beef brisket, coleslaw, sliced red onion, and a dousing of Blake's BBQ sauce. All those ingredients teeter between an over-sized bun, and as a whole, The Beast weighs in at 2.5 pounds. If you devour it in 20 minutes or less, you earn a T-shirt and food challenge immortality, and if you make it disappear behind someone's ear you earn lots of attention for your party-magician business.
Of course, plenty of people come to enjoy the food, not just to defeat it. The original Blake's opened in Anaheim in 1996 and has since filled the bellies of more than one million customers. A second location in Los Alamitos was added in 2012. At both, chefs use high-tech wood-burning barbecue pits that are big enough to smoke more than 3,500 pounds of meat at one time?some for as long as 16 hours. The resulting menu features entire plates of baby back ribs, hot sandwiches, and even smoked wings. Homemade desserts round out the Southern-style selection, including peach cobbler and bread pudding. And none of this goes unnoticed: Blake's was voted The Best of Orange County and Best Barbecue in Orange County by the Orange County Register, as well as Zagat-rated in 2013.