\n\tBy Tony Cheong<\/p>\n

\n\tWhen it comes to Mexican food, I don't want to be pandered to.<\/p>\n

\n\tGive me a dish just like you'd get at a popular place in Mexico City, or a friend's house in Jalisco, or even from a clean vendor in Tijuana.<\/p>\n

\n\tAnd that's just what we got at Sabroso! Mexican Grill in Garden Grove.<\/p>\n

\n\tIn order to stay objective, I never check out the Yelp reviews of a restaurant before I review it (I will, however, ask locals their opinions). But sometimes I do check out Yelp after I've eaten, to read what locals think, mostly.<\/p>\n

<\/p>\n

\n\tBy Tony Cheong<\/p>\n

\n\tWhen it comes to Mexican food, I don't want to be pandered to.<\/p>\n

\n\tGive me a dish just like you'd get at a popular place in Mexico City, or a friend's house in Jalisco, or even from a clean vendor in Tijuana.<\/p>\n

\n\tAnd that's just what we got at Sabroso! Mexican Grill in Garden Grove.<\/p>\n

\n\tIn order to stay objective, I never check out the Yelp reviews of a restaurant before I review it (I will, however, ask locals their opinions). But sometimes I do check out Yelp after I've eaten, to read what locals think, mostly.<\/p>\n

\n\tSo this one jumped out at me after arriving home from Sabroso! with a bloated belly and sitting at the computer: " I had the carne asada plate with beans and Mexican rice. Also had a victoria michelada. I'm 100 percent Mexican and this place is really authentic, so if you're in the mood for some AUTHENTIC Mexican food, this is the place for you!"<\/p>\n

\n\tThat was written by a guy who goes by Jesus G. I thought: I couldn't have said it better myself.<\/p>\n

\n\tOf course, I couldn't have said it at all. I'm not 100 percent Mexican. In fact, I'm zero percent Mexican.<\/p>\n

\n\tBut I can give my opinion anyway, so here goes.<\/p>\n

\n\tWe ordered the popular carne asada plate, a carnitas taco and a vegetarian burrito.<\/p>\n

\n\tThe carne asada plate — a build-your-own-taco dish with everything you need for the building — comes with a side of rice and beans.<\/p>\n

\n\tWhen it comes to such a dish, let's face it: quality lettuce, tomato, guacamole and sour cream aren't hard to find. My question is this: How's the beef? That's what makes or breaks a carne asada plate.<\/p>\n

\n\tAnswer: It's obvious that Sabroso! buys top-notch steak — no moving parts for this signature dish — and grills and seasons the meat to near-perfection. I know many folks like to buy, bag and eat later, but I'll tell you what Mexicans tell me: it's best to eat the carne asada right off the grill.<\/p>\n

\n\tThe plate also comes with cactus and onion.<\/p>\n

\n\tThe carnitas soft-shell taco was top notch. One suggestion for Sabroso!: make it bigger. Had it been so, I'd have ordered another for $2.95.<\/p>\n

\n\tMy friend raved about the veggie burrito. The sauce, she said, had hints of hickory and citrus. The burrito is huge (nearly a foot long) and lard free.<\/p>\n

\n\tLastly, I have to give a shout-out to the salsa into which we dipped warm chips. It's delicious!<\/p>\n

\n\tBack to Yelp. The company recently named its top 100 eateries in the country. A handful from Orange County made the list, and only one was Mexican-style: Sabroso!<\/p>\n","protected":false},"excerpt":{"rendered":"

By Tony Cheong When it comes to Mexican food, I don't want to be pandered to. Give me a dish just like you'd get at a popular place in Mexico City, or a friend's house in Jalisco, or even from a clean vendor in Tijuana. And that's just what we got at Sabroso! Mexican Grill […]<\/p>\n","protected":false},"author":64,"featured_media":703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5309],"tags":[],"_links":{"self":[{"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/posts\/702"}],"collection":[{"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/users\/64"}],"replies":[{"embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/comments?post=702"}],"version-history":[{"count":1,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/posts\/702\/revisions"}],"predecessor-version":[{"id":4018,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/posts\/702\/revisions\/4018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/media\/703"}],"wp:attachment":[{"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/media?parent=702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/categories?post=702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/tags?post=702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}