Ours are the flavors of grandmother’s kitchen, of Orange County’s best produce, of meats & seafood raised and caught on the West Coast or in Mexico’s Gulf, re-imagined by a Michelin-starred chef raised here in Orange. We call it, “Chicano Cuisine,” a mezcla of Mexican and American cultures, a conversation between our generation and the generations of humble, hard-working cooks who nurtured the traditions that define our home table. Chef Carlos Salgado has spent the last seven years in the Bay Area’s finest kitchens. From Vernon Morales’ cutting-edge Winterland, to Daniel Patterson’s ambitious Coi, to James Syhabout’s intimate Commis, Carlos worked his way through some of the most thoughtful and innovative restaurants in California before settling back home in Orange County at the family’s 25 year-old taqueria.