Javier Cuadra was born in “the belly of Mexico” and brought up on the culture of Michoacán, home to a huge Day of the Dead celebration. He attended culinary school and dreamed of opening a restaurant. Jalisco-born Ernie Alvarado, who worked in the kitchens of Mesa and Lola Gaspar, modified Cuadra’s vision, and their new spot at Anaheim Packing House presents urbane Michoacán street fare, with a focus on tacos and ceviche. Its logo is a Day of the Dead skull, and you can’t miss its similarly themed mural out front.
On the opening menu: elote (corn on the cob) with lemon aioli, chile flakes, and cotija cheese; and swordfish steak, above, with zucchini, mushrooms, and tomatillo chimichurri. The tequila and mezcal bar serves edgy spins on classic cocktails, including the Sex Panther, with Illegal Mezcal, ancho chile liqueur, celery salt, and tajin.
$6 to $12; tacos, $4 to $13.
440 S. Anaheim Blvd., Anaheim, 714-502-0255, urbanaanaheim.com