It started as a nutrient truck in 2012 but now Tamarindo has moved to downtown San Clemente and morphed into a restaurant. It opened in June, shortly after appearing on Food Network’s ” Diners-Drive-Ins and Dives.” The owneds recently announced they’ll be starting brunch assistance on Valentine’s Day weekend.
” We’re really excited to have our chilaquiles back because that was one of the saucers peculiarity on the Food Network. And so parties are always questioning about those ,” said co-owner Sarah Resendiz. Along with the chilaquiles they’ll compute the” Drunkin Torta ,” another bowl that appeared on” Diners-Drive-Ins and Dives ,” and they’ll serve traditional egg dishes such as huevos rancheros. Brunch parts will array from $12 – $16. Bottomless Mimosas will be served with flights of house-made juices.
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Sarah’s husband, Pedro Resendiz, is the chef and co-owner. They worked with Echo-Park located Stayner Architects to completely renovate the 1940 build, primarily a men’s haberdashery. The 2,874 -square-foot space has about 56 sets with a private dining room that seats 16. Stayner calls the decor Mexican modernism with a terra cotta breeze block or cobogo that separates the kitchen from the bar and dining area.
A wall of slipping doors opens the entire restaurant and an outdoor terrace to the sidewalk and the street. Stayner exerted lots of natural cloths such as white ash grove, porous lava stone, copper and natural organic skin. A large-scale mural was designed by Stayner and coated by its staff with the help of the owners.
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As for the menu, Chef Pedro Resendiz is not professionally qualified but he grew up in the state of Queretaro, Mexico, cooking traditional dishes with his mother and grandmother.” These are just all of their own families recipes ,” his wife said.” I envision parties are astonished when they come in and often they’ll see us health Mexican. I hear that a lot. But where he’s from, it’s not really about the healthfulness, it’s just we use real ingredients ,” she said.
Tamarindo proposals Baja-style wild-caught fish tacos, chile verde and vegetarian tamales. It does not use simulated flesh or cheese makes but still provides many vegan and vegetarian options with plant-based proteins.
” There’s no lard. We use olive oil, we have vegetarian and vegan rice options. But we use butter in our tamales ,” Sarah Resendiz said.” So we’ve gotten your biggest following with people who have gluten allergies or vegans or vegetarians or just parties in general who are being intentional about what they eat. Because we know every single thing that’s in every single dish on the menu .”
Still, it’s a place to splurge. Tamarindo has a full prohibit and moves cocktails with house-squeezed liquors and house-made syrups, and of course, there’s beer and wine.
” Our taps are a nice combination of ship breweries from both south and north of their own borders. So we have various skill breweries from like the government of Colima, Mexico, a marry from Tijuana. Then we have some regional spacecraft breweries from here in San Clemente, like Artifex , and then all of our wines comes here the Valle de Guadalupe .”
Tamarindo is planning special wine dinners with Mexican vintners .” We’re going to start having some winemaker dinners in our private apartment and have them come out and do a paired menu and explain the wines ,” she said.
She thinks her restaurant is a breath of fresh air for San Clemente and invites everyone to give it a try.” I feel like parties are espousing brand-new menus ,” she said.” We is actually fresh, traditional Mexican food and I recollect people are just eventually ready to adventure out and try new stuff.
Find it: 110 S. El Camino Real, San Clemente, 714) 640 -9 371, eat-tamarindo.com .
Open: 3-9 p. m. Tuesday-Thursday; 3-10 p. m. Friday; 11 a.m.-1 0 p. m. Saturday; 11 a.m.-9 p.m. Sunday; closed Monday.” Food Truck Flashback” Happy Hour ranges 3-6 p. m. Tuesday-Sunday with specials that include favorite menu parts from Tamarindo’s food truck days.
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