Orange County's newest Mexican restaurant is now open at the Villa del Sol in historic downtown Fullerton. Hidalgo’s Cocina & Cocteles offers lunch and dinner menus featuring sophisticated takes on classic south-of-the-border staples. Crafted by Army veteran and Executive Chef Scott Rosales, the menu features items like Albondigas con Adobo, Short Rib Barbacoa & Goat Cheese Enchiladas, Cochinitas Pibil, and Grilled Salmon Veracruz. Weekend brunch items include Huevos en el Purgatorio and Chilaquiles. Brothers Antonio and Chelo Muñoz, who moved to the U.S. from Mexico 20 years ago, are the chefs de cuisine and expertly prepare the items each day.
Hidalgo’s bar program, overseen by noted spirits guru Dustin Adams, whom the OC Weekly hails as the county’s “best bartender,” features a wide range of cocktails, many tequila or mezcal based. All ingredients utilized in the cocktails are fresh and everything is made in-house including the famed white and red sangrias. Highlights include the Pulparino made with tamarind, lime, mole, orange Curacao and Reposado tequila, and the Head Ancho containing fresh pineapple, lime, ancho chili, habanero and Blanco tequila. A number of craft beers, many from Mexico, and fine wines round out the menu.
Guests visiting the 150 seat establishment are welcomed indoors, or can enjoy one of two of the restaurant’s garden areas. For more information, visit http://www.hidalgofullerton.com/