DESERVES ITS OWN FIRST-CLASS SEAT
EDWIN GOEI
First-Class Comida Chorizo breakfast burrito at Taco Beach Cantina
I
fly out of John Wayne a lot. But if there’s a Long Beach flight for about the same price, I’m going to Long Beach. LGB is my airport of choice not only because the security line is almost always a breeze, but also—and perhaps just as important—because the concession stands are actually good and priced reasonably. My current standby is the airport stand of the Taco Beach Cantina mini-chain, particularly if I happen to be at LGB for a morning flight. The breakfast burritos are just the thing I need: a comforting mass hefty enough to be considered checked baggage, with egg, cheese, salsa, potatoes and meat swaddled inside a warm, soft tortilla. For the same price, I could
EatthisNow » edwin goei
choose bacon or standard sausage, but I always opt for the first-class experience of the chorizo. Its spiciness is one reason, but the fact that the red-tinged crumbles of pork fill in every available nook and cranny is exactly what I want, which in turn makes me more amenable when the flight attendants tell me to do the same with the overhead compartment. TACO BEACH CANTINA at the Long Beach Airport, 4100 Donald Douglas Dr., Long Beach, (562) 496-2752.
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Just a quick note to all OC bartenders: Don’t use Oaxaca as a name for all your mezcalbased drinks, you know? That said, Bowers’ take on the Kentucky classic matches its traditional sweetness with smoky mezcal and chocolate bitters—AJUA! Whoever’s running Tangata day-to-day: more innovation, por favor. TANGATA at the Bowers Museum, 2002 N. Main St., Santa Ana, (714) 550-0906.
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Sun - Thurs: 11am-9pm | Fri-Sat: 11am-10pm | Reservations Recommended NEWPORT BEACH/COSTA MESA
260 Bristol Street 714.444.4652
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23600 RockfIeld Blvd. 949.587.9008
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omething great is starting to happen at Tangata, the Bowers Museum’s restaurant for ladies who lunch. I found out last year, when MacArthur genius (and USC professor) Josh Kun had a presentation on old Southern California songs accompanied by a special throwback dinner. Later, a spokesperson with the Patina Group (which runs Tangata) sent me word that the company was doing a paring dinner with Intelligentsia Coffee—wait, what? I visited Tangata for the first time in years last month for a quick drink before the lecture. The cocktail program as a whole isn’t there just yet, but you know someone smart is behind the bar thanks to a bottle of higher-end Evan Williams. And, of course, the Oaxaca Old Fashioned.
JAN U AR Y 2 0- 2 6, 20 17
Oaxaca Old Fashioned at Tangata
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