Since the first time I met Chef
Daniel Godinez, his creativity in the kitchen has amazed me. It has only been a
year since I first tried Anepalco and Chef Daniel has done it again with a
revamp of some standards on the menu along with some new dishes to get you
excited. I don’t know if he’s borrowing a little bit of “pixie dust” from the
Magic Kingdom down the road, but the whimsical designs and flavor combinations
are out of this world.
Join me as we go on this
mind-blowing journey…
Our 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
Head Borracho ($12) contains El Silencio Mezcal, tepache (fermented drink made from the peel and
rind of pineapple), lime, and mole bitters. This drink will definitely put some
hair on your chest with the strong flavor of the mezcal. The tepache gives it a
tropical flavor and the lime provides a tangy little twist. The mole bitters inject
a spiciness, not chile hot, but a spicy flavor like cinnamon, cacao, and other
spices. This is perfect to relax with friends for happy hour while enjoying
some appetizers. Rating: 5/5
Open your palate with Salbutes ($12).
It is two crispy corn tortillas topped with lengua (beef tongue), queso fresco
(fresh cheese), roasted tomatillo, avocado, and jocoque (Mexican sour cream). Lengua
is one of my favorite meats for tacos and burritos so I definitely had to try
these. The lengua is tender and melts in your mouth like braised short rib with
a fatty, buttery flavor. The avocado and jocoque creates a rich creaminess to
the salbutes and the queso fresco adds a slight cheese flavor without being
overbearing. The presentation is beautiful with the thinly sliced radish reminiscent
of flower petals or butterfly wings. Rating: 5/5
Enhance your palate with the Lamb
Duo ($17). It is barbacoa stew, and lamb taco on a nixtamal (treated corn) tortilla.
If you love lamb barbacoa, you need to order this! The stew has all of the rich,
roasted flavors from the lamb head and thick stew with lip-smacking collagen.
The vegetables provide a nice balance of sweet and refreshing flavor.
The lamb taco is filled with tender
lamb meat along with some of the juices from the stew. The microgreens,
cilantro, and radish add texture along with refreshing flavor. The presentation
is just stunning! Rating: 5/5
Holy Mole ($17) is short ribs in
demi glace atop mole and topped with crispy rice. The short rib is tender and
buttery. The demi glace is almost caramelized on the outside like barbeque
sauce. The two different moles are sweet providing a yin and yang effect of flavors. I would add rice in order to sop up the sauce.
The sauce is strong and needs a starch to stretch the flavor due to its intensity. The presentation is absolutely
beautiful, like a Mexican clay pot design! Rating: 4.5/5
Churros ($7.50) are tossed in
cinnamon and sugar and served with rustic Mexican chocolate sauce. There is
nothing better than homemade churros. I worked at Disneyland for 11 years and
there was nothing I wanted more than a churro when I went into the park. But,
after having homemade ones like the ones at Anepalco, the Disneyland churros
are no longer good enough for me. The outside is crispy and the inside is warm
and fluffy like a donut should be. The chocolate sauce is dark and rich like
Aztec Hot Chocolate. It adds a beautiful chocolate flavor without being heavy.
Rating: 5/5
Experience all of the
culinary wonderment Anepalco has to offer!
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 W.
Chapman Ave.
Orange, CA
92868, United States
+1.714.456.9642
Hours: Tuesday
through Sunday from 11:00 a.m. to 2:30 p.m.; Tuesday through Thursday from 5 p.m.
to 9 p.m.; Friday and Saturday from 5 p.m. to 10 p.m.
Parking: Free
hotel parking lot
No comments:
Post a Comment