By: Sam Serrano
We sent our reporter out to find some of the most delicious but underrated dishes in the diverse cuisines in Orange County.
Sopa De Pata
Several Hispanic cultures feature their own take on a hearty and comforting soup. In Mexican culture, menudo or pozole is the dish of choice during the colder winter months. In El Salvador the soup of choice is sopa de pata.
Sopa de pata is a common dish in Salvadoran culture that translates to cow feet soup. The soup usually consists of yuca, tripe, hominy, cilantro, bananas and, of course, cow feet. Sopa de pata is a traditional dish that is often praised for its comforting properties and has even been recommended as being a good cure for hangovers.
Where to get it:
El Pulgarcito
1738 W Chapman Ave, Orange, CA 92868
Lomo Saltado
Lomo saltado is a traditional Peruvian dish that blends Chinese ingredients with Peruvian cuisine in a unique style called Chifa. Chifa is a style that was born in Lima where the first Chinatown in Peru was established in the 19th century.
Lomo Saltado simply means stir-fried beef and consist of thin slices of beef that have been marinated with vinegar and soy sauce and then stir-fried in a wok with onions. It’s reminiscent of fajitas at first, but after the first bite the Asian-inspired flavors take over.
Where to get it:
The Early Bird
1000b E Bastanchury Rd, Fullerton, CA 92835
Bunuelos
Bunuelos are the Spanish version of a doughnut or churro—deep-fried dough that is made to be either sweet or savory. The Spanish brought this treat over to the countries it colonized, and with each colony came new indigenous ingredients that put a fresh spin on the bunuelo.
In Mexico the locals add anise into the dough before deep frying and then cover it in a syrup of brown sugar, cinnamon, and guava. In the Philippines, they shape their bunuelos as doughnuts, a pancake or a ball and are usually made from glutinous rice, or galapong, instead of flour.
Where to get it:
Amapola
130 Plaza Dr. West Covina Plaza CA 91790
Beef Noodle Soup
Most cultures have their own variations of a beef soup, but if you’re looking to turn up the heat, why not try the grandfather of all beef soups—Taiwanese beef noodle soup. It’s a hearty bowl of soy sauce–braised beef, veggies and noodles.
This popular street food was first made in the late 1940s when mainland Chinese soldiers and their families were relocated to Taiwan and became nostalgic for some home-cooking. Using the local Gangshan spices, they made bowls of soy sauce–braised beef and served it with noodles and a red chili paste. The soup can be made with a Sichuan style or consommé broth, which offer different flavors, but usually comes with bok choy, chunks of beef and long stringy noodles that radiate steam when pulled.
Where to get it:
The Old Boys
333 N State College Blvd, Fullerton, CA 92831
Osso Buco
Everyone is familiar with Italian classics like pasta, pizza and calamari, but there is another classic Italian dish that is starting to get more recognition. That dish is Osso Buco, a veal shank that’s braised to fall right off the bone.
Originating in Milan in the 19th century, Osso Buco was a relatively inexpensive dish that could feed a large family. The shank is coated in a layer of flour and butter before being placed in a pot to brown. In a separate pot, onions are sauteed, followed by vegetables like carrots, tomatoes, and celery, and spices like thyme and oregano. The veggies are doused with white wine then the shank is added in and the pot sits on low heat for a couple of hours. The dish is served with pasta, risotto, or even polenta.
Where to get it:
Rufino’s Ristorante Italiano
938 S Euclid St, Anaheim, CA 92802
