Dining | Orange Coast Magazine
 

The Global Diner: Banh Mi

Banh mi has long been one of Little Saigon’s most important culinary treasures. Thanks to the neighborhood, it has become a cultural phenomenon in Southern California. You can find this Vietnamese sandwich almost everywhere now, but here are three of our favorites. Read more...

The Global Diner: Fish Tacos

Try to imagine the quintessential fish taco and there’s a good chance you’ll immediately dream of Baja. The two are intimately connected, but the fish taco is one of the fundamental foods of all of coastal Mexico, as beloved by sun-bleached surfers as they are by those who grew up on Sinaloa’s shores. Read more...

The Global Diner: Korean Cold Noodles

This time of year, we all sprout a sweet tooth, seeking icy satisfaction in a milky paleta or frozen banana. But there’s no better chill-out on long, blistering days than Korean cold noodles. Read more...

Global Diner: Paella

Confined mostly to tapas-inspired bites and dishes beset by a fusion of Iberian flavors, Spanish cuisine is rare in Orange County. So it’s no wonder that finding a good paella—rice stained a glorious saffron, seafood plump with its own briny juices—can be so difficult. Luckily, local diners aren’t limited to traditional paella. Consider one of the dish’s many Spanish-speaking variations. Read more...

Global Diner: Bento Box

The concept of washoku—the harmony of food—is at the heart of Japanese cuisine. This cooking philosophy is designed to be both nutritionally fulfilling and aesthetically engaging: just the right balance of textures, flavors, colors, and smells. Outside of an elaborate multicourse kaiseki meal, the best and most accessible way to fall under the spell of washoku is with a bento box. Read more...

Global Diner: Ethiopian Combo Plate

There’s something magical about a good Ethiopian meal. The East African cuisine, after all, draws heavily upon the special alchemy of long-simmered stews known as wot, dishes that transform humble ingredients such as lentils and split peas into objects of almost luxurious richness. The best way to experience those flavors is a classic combination plate.
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Global Diner: Pozole

Every bowl of pozole is full of elemental pleasures: swollen kernels of hominy and hunks of fatty pork bobbing in rich, porky broth. A homey Mexican favorite, its origins trace to pre-Columbian traditions that have been refined, reimagined, and reborn over centuries. Read more...

The Global Diner: Fried Tofu

Tofu gets a bad rap, typically written off as bland, unappetizing blocks of soy protein. But with all its craggy little nooks, it’s the ideal sponge to absorb flavors. And when properly fried, it takes on a whole new dimension, as with several renditions from Southeast Asian cultures that have mastered tofu to golden, savory perfection. Read more...

The Global Diner: Vindaloo

India’s smallest state, Goa, is the birthplace of vindaloo. The dish is a beguiling mix of tangy, sweet, and spicy, and traditionally is made with pork steeped in vinegar, garlic, ginger, chilies, coriander, cumin, onions, mustard oil, and tamarind. Reinterpreted by the English, it has become one of the most fiery dishes on the menu at your favorite local Indian restaurant. Read more...

The Global Diner: Hu Tieu

There’s no dearth of delectable noodles in Asian cuisine—the options are vast and varied. Consider hu tieu. It’s Chinese. It’s Vietnamese. It’s Cambodian. You can eat it with broth. Or without. And, to add to the confusion, there are several styles of preparation and toppings. Read more...
 
 
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