Orange County has few restaurants that focus on the cuisine of Spain, so the November opening of Pueblo came as a welcome surprise. Executive chef Michael Campbell, who served as sous chef at Michael Mina’s RN74 in San Francisco, spotlights classic and modern tapas using locally sourced meats and produce. A folkloric-style bull painted on rustic planks sets the tone in the dining room of this welcoming spot with a front patio. We recommend the tuna crudo with pickled kohlrabi, sesame, and hints of chiles and mint; seared spot prawns with green olive and garlic; goat cheese fundido with black truffle and honey; and lamb meatballs with pimenton and piperade. Expect a Cal-Spanish wine list, and a charcuteria station.
Tapas, $5 to $12; charcuteria, $4 ($28 for the entire selection). 3321 Hyland Ave., Costa Mesa, 714-340-5775, pueblotapas.com