Executive Chef Daniel Godinez has been in the kitchen since he was a young boy. He has combined his solid Mexican cuisine roots with French culinary techniques at Anepalco’s Café in Orange, CA. Chef Daniel’s cuisine is part of rebirth going on in Baja California where Mediterranean cuisine and techniques are flourishing in as style known as Mexiterranean or BajaMed cuisine. Anepalco’s Café makes its home in the restaurant space at the ALO Hotel since 2012. This prime corner location is right across the street from UCI Medical Center and short walk away from The Outlets at Orange.
Are you ready to experience it! Here we go!
Your meal starts with house-made artisanal bread paired with a chile compound butter. They are shaped like bread sticks but they are much more than that. They are personal loaves of bread baked just for you. The chile compound butter is amazing! The hubby liked it so much, he wants me to make it at home. Rating: 5/5
Tortilla Soup is served French bisque-style where the queso fresco, jocoque, and tortilla strips are in the bowl and the bisque-like soup base is poured tableside in front of the guest. It’s “eatertainment” at its best! The soup is creamy like bisque but not as heavy. The flavors are perfectly paired and balanced for a tortilla soup experience that you will never forget. Rating: 4.8/5
Beets are served with goat cheese, strawberry, and peanuts. The presentation is beautiful with reddish purple beets with accents of green baby spinach, red strawberries, white jicama and goat cheese, and tan dots of peanuts. The beets are tender and sweet. The goat cheese’s creaminess and tangy notes balance well with the sweet beets. Rating: 4.3/5
#BorrachoProblems is sous vide octopus enveloped in chorizo sauce and served atop plantain puree. The octopus is tender from a full day in the sous vide. The spicy chorizo sauce allows the flavor of the octopus shine through. The spiciness balances with the sweet plantain puree. Rating: 5/5
Asada is chilaquiles served with hanger steak and topped with a poached egg. The chilaquiles are robust with smoky, sweet, and tangy flavors from the chiles. The cojita cheese adds a creamy yet salty flavor. The hanger steak is tender and adds a chargrilled flavor to the dish. The flavor profile is a bit reminiscent of Italian cuisine. The egg is perfectly poached and adds a sensually silky sauce when the yolk is broken. Rating: 5/5
Tres Leches Cake is topped with “egg nog” and dark chocolate ice creams. The presentation is a piece of art with the bright orange, torquoise, and black colors on the plate. The tres leches cake is sopping with sweet and creamy flavor. The “egg nog” ice cream is rich with yolky, custard flavor. The dark chocolate is not too sweet with a unique Mexican chocolate flavor all its own. It’s shareable and a great way to end your meal with friends and family. Rating: 5/5
Experience what BajaMed cuisine is all about and head over to Anepalco’s Café. No airline ticket required!
Atmosphere: 5 out of 5 stars
Service: 5 out of 5 stars
Décor: 5 out of 5 stars
Food: 5 out of 5 stars
For more information:
3737 West Chapman Avenue
Orange, CA 92868, United States
Hours: Sunday through Thursday from 11am to 3pm and 5pm to 9pm; Friday and Saturday from 11am to 3pm and 5pm to 10pm
Parking: Free, hotel parking lot