Olamendi's Monarch Beach

If an ice cold Bohemia, Organic Margarita or Hot Chocolate de La Selva with Organic Tequila sounds enticing, then you need to seriously consider tripping on down to “Olamendi’s Monarch Beach”. Better yet, forget the cocktail hour and go have a wonderful south of the border repast experiencing family recipes and dishes from the States of Jalisco and Veracruz. South Orange County is lucky to have Jorge and Maria Olamendi spoil us with tempting, spicy flavors from south of the border.

My maiden voyage to Olamendi’s had me feeling as if I had stepped back in time to old Mexico…a collage of Mexican culture which took over thirty years to collect is displayed throughout the restaurant from floor sculptures and wall photos to handmade furniture (made by Jorge himself). The only thing missing was the mariachi musicians serenading me with sultry, rich Mexican ballads.

Numerous visits to Olamendi’s have left me enchanted each and every time due to the fresh, very well prepared food overflowing with robust flavors! With a full bar, flat screen T.V. (for reviewing your favorite soccer game), fun cocktails, delicious food and pleasant service, how could one not have a nice dining experience? Olamendi’s has many signature margaritas to choose from and a favorite tipple of mine is the “Monarch Beach Margarita”. Slightly spicy, this cocktail is made with organic tequila, fresh jalapenos and fresh lime juice. Ay, caramba…es muy sabroso!! Yes folks, refreshingly delicious and not too sweet having the perfect blend of tequila and spice for my picky palate. In addition, you may also order a glass of red or white wine with the Olamendi’s private label.

I love garlic and avocado, therefore, when my “Pescado al Mojo de Ajo” arrived I was very pleased since my lightly battered fish fillet was smothered in tons of golden-crisp, sweet, caramelized garlic cloves and fresh sliced Haas avocados. I asked our lovely waitress Esmeralda to cancel the accompanying side of potato wedges that came with my dish and she replaced them with beautiful grilled ribbons of carrots and zucchini which were mounded nicely on my plate.

An old family recipe, the “Puerco en Mole Oaxaqueno”, is a heaping pile of moist pork chunks in a blend of eight different exotic chilies. My personal preference is a mole sauce that has more chocolate flavor with a hint of sweetness. At Olamendi’s the mole sauce is a little bit on the tangy side but tasty nonetheless.

A special order which is not listed on the menu is the “Enchiladas Rancheras” and you can request either cheese or chicken. The sauce for this dish is awesome and made with fresh tomatoes, red and yellow bell peppers, caramelized onions and chili peppers and is delivered steamy-hot to your table. Since this dish is made to order it takes a little longer to whip up but worth every fresh, palatable bite! If you are in the mood for a bowl of soup then you must order the “Albondigas Soup”, it is very yummy. This bowl of savory, handmade rice-meatballs comes with large chunks of potatoes, zucchinis and carrots in a hearty thick broth. Guys, the soup is only $5 for a bowl…eat up my friends!

The refreshingly, light “Olamendi’s Chef Salad” will satiate any vegetarian in town. A plate full of spring lettuce medley, thinly sliced fresh onion rings, cilantro, tomatoes, avocado and nopalitos (cooked diced cactus) is offered with your choice of Spicy Ranch Dressing or House Vinaigrette. This salad could be a great palate cleanser after a hearty Mexican feast. In addition, the "Grilled Shrimp Salad" is a shrimp lovers delight with its large portion of succulent crustaceans, tender avocado chunks and cherry tomatoes.
To satisfy a sweet tooth craving traditional “Flan” and “Raquellas” are available for your end of dining pleasure. The Raquellas is a flour tortilla which is filled with fresh strawberries or fresh pineapple then deep fried and sprinkled with sugar. WOW! Although I have yet to try this dessert, it sounds deliciously amazing…next time (followed by 30 minutes of intense cardio…yeow!). Whether you order dessert or not Olamendi’s treats you to a small plate of sliced churros and sweet, crispy tortillas chips which are drizzled with chocolate sauce and topped with a dollop of whipped cream.

I have had several other fines dishes at this restaurant and have been satisfied with all of them. *Welcome to Monarch Beach Olamendi’s and please stay a while!

Cheers!!

Olamendi’s Monarch Beach
8 Monarch Bay Drive
Dana Point, CA 92629
(949) 218-7394
Open Daily…CLOSED Tuesday
Opens at 11:30 and serves Lunch & Dinner
Great price point & tons’o’food (for great leftovers)

*Please note that there is an Olamendi’s restaurant in Laguna Beach which is owned and operated by Rosa another member of this large family. The Olamendi’s I refer to in this blog review is the Monarch Beach restaurant which is owned by Jorge and Maria.

VIVA MEXICO!

Senores y senoritas, boy do I have a treat for you! I’m going to share with you a little known secret. ”Chato’s Del Agave” in San Clemente offers some of the best Mexican food I have ever tasted (grandma...don’t be hatin’. Your food was great but you are dancing with the angels now. Miss you!!).

Chato’s Del Agave, a family owned restaurant, is located in the heart of San Clemente and has been there for about 13 years. Bummer for me since I just discovered them within the last couple of years! Entrance to the restaurant is through a wrought iron gate which takes you to a beautifully decorated courtyard. I always feel as if I am in a private hacienda when I go to Chato’s with its beautiful courtyard filled with many cactus plants, bird cages and water fountain. Not to mention the fact that the owners of this wonderful restaurant are almost always present making sure everything runs smoothly. The dishes are from the owner’s Michoacán family recipes which date back six generations and “holy goodness” this family sure knows how to cook up a delicious Mexican feast!

For starters their “Nachos-N-More” are superior to all others nachos I have ever eaten. Typical nachos are a pile of chips drenched with cheese, sour cream, salsa, etc. At Chato’s the nachos are made and served individually on each tortilla chip similar to mini pizza slices. Each and every one is topped with delicious pork carnitas, cheese, beans and salsa. These nachos are by far the best ever!!

Every time I dine at Chato’s I order their splendid “Caldo Talpeno” which is their signature soup. The soup consists of white meat chicken, diced avocados and tomatoes in a light, pleasant broth. I also ask for diced fresh jalapenos on the side and pile them into my soup dish for an extra spicy kick.

This week I had their “Chicken Mole” which is superb! The mole takes two days to make and you can taste wonderful flavors of chocolate and chili power along with at least a dozen other fresh ingredients, which were not revealed to me (I asked, no answer, their secret). What a great combination of flavors!

In addition to all the traditional Mexican fare, Chato’s makes their sopes (very small thick corn tortillas which are filled with tasty goodies) and tortillas homemade…you can really taste the difference. I ask you, how many restaurants make homemade tortillas and sopes?? Not many, and chain restaurants that do make homemade tortillas don’t taste as good as Chato’s. "AY PAPI...quero mas tortillas de maiz"!

Another favorite of mine is the “Carnitas Salad”. I was pleasantly surprised when my waitress brought a plate of chopped lettuce greens topped with a huge mound of carnitas (shredded, roasted pork), radishes and carrots. You have a choice of two dressings; tequila or cilantro and they are both very refreshing…none of the typical heavy ranch or blue cheese dressing at this traditional Mexican restaurant.

In addition to their mouth watering food, Chato’s has a full bar, large beer selection and 147 (you read it right baby cakes, 147) tequilas to sip or shoot. They also offer several special margaritas. My favorite is the low calorie “Organic Margarita” made with organic tequila, fresh lime juice and agave nectar. Two other popular margaritas are the “Coronita” which is served up in a large schooner glass with a mini bottle of Coronita beer poured upside down in the glass and the “Kick Ass Margarita” with an extra added shot of tequila (“tequila tonight, for tomorrow we ride”) in the form of a mini Hornitos tequila bottle also tipped inside the glass. I must say an interesting and fun presentation for a margarita. "Salud chicos y chicas"!

In a “tortilla” shell, you should head down south and try Chato’s Del Agave. I think you will be very pleased. I know I was! Adios amigos!


Open Daily.

Cafe Mimosa, San Clemente

...last night with my 30 year old daughter Monica (Le Cordon Bleu graduate classically trained in French cuisine and gastronomy). We chose "Cafe Mimosa" in San Clemente and were immediately welcomed by the attentive, kind staff. The restaurant is a very quaint two-story house with a warm hue of lighting that bathed my body when I entered the premises making me feel all warm and cozy inside while Ella Fitz Gerald tunes were piped in through the indoor speakers. The current chef at Cafe Mimosa is formerly from Troque (a Tim and Liza Goodell restaurant. Now out of business). I'm a huge patron of restaurants that support the Slow Food Movement offering local, sustainable and organic farmed food and produce. Cafe M is fortunate to have the local farmer's market right outside their doors every Saturday morning. I'm sure Chef Tim takes advantage of the freshest of local farm raised organic ingredients. Although it was drizzling last night, we decided to sit outside taking advantage of the overhead heaters and plastic walls which protected us from the breeze and cold. I always enjoy experiencing a meal with "Dolly" (Monica) since we always try and order items on the menu that are just a little "different" expanding our horizons in the world of gastronomy and fine dining.

One of those 'different' items was "Stuffed Baby Calamari" which was filled with Bilbao Chorizo (from Spain), Piquillo Peppers and Grilled Artichoke Hearts. The flavors melded great together very well but my only criticism is that I would have preferred my calamari sautéed a little more giving the seafood a nice golden brown outside crust as opposed to the 'milky white" look of the plated baby calamari which was presented to me. The "Salt Roasted Beet Salad" was delightful. Large roasted beautiful golden beets and small purple baby beets sat along side a chunk of goat cheese with baby greens and lemon emulsion. Perfection!

Dolly ordered the Charcuterre Plate with artisan cured meats and homemade cured asparagus. The asparagus was perfectly cured and not too tangy. Believe it or not, for dessert we went for savory and finished our meal with a dish of "Bloomsdale Spinach" and the "Market Veggies"! I was pleasantly pleased with the divine flavors in both veggie dishes!!! First of all, I love spinach but have never heard of 'Bloomsdale' Spinach. The spinach is visually pretty (not dull and flat looking like regular baby spinach) and sautéed to crisp-tender exquisiteness!! The market veggies were a scrumptious mixture of haricot verts, asparagus, cippollini baby onions and mushrooms. The teeny, tiny sweet onions are delicious when cooked up allowing their natural sweetness to emerge in your mouth with every bite.

In the past, I have had the "English Cucumber Blood Orange and Cilantro Salad"...very lovely. There is also a "Crispy Tempura Squash Blossom" dish on the menu which is accompanied with green apple, fennel slaw and aioli. I must try that next time!! Although, Dolly whips up killer stuffed squash blossoms when they are in season and available at the farmer's market.

If you ever head down south to San Clemente Cafe Mimosa is a must. They also offer brunch.

Plans Saturday night are to attend "Church and State" in LA for a multi-course wine and food tasting compliments of Chef Walter. You won't hear from me about that meal...don't want to bore you with an explanation of 10-12 different food tastings! DETOX time again!!!

p.s. My kitchen is totally under construction therefore, my tubby ass has had the opportunity to try many different restaurants (most of which aren't even discussed yet!). Hence, me inundating you with my experiences and criticisms of my dining choices. Should you find my 'write ups' dull and unmoving, and lack further interest in them...tell me to BUZZ OFF and I'll take you off the email list. Ciao for now!