FOOD & DRINK Top-notch execution and a gorgeous se ing wow at Caló Kitchen + Tequila in Laguna Niguel.

FOOD DRINK

FRIED QUESADILLAS

THE DISH Chipotle cheese, portobello mushrooms, and guacamole THE DETAILS The Mexico City-style quesadillas are made with fresh masa corn dough. The cheese is marinated with adobo and chiles. THE PRICE $13 THE PLACE Caló Kitchen + Tequila TURN THE PAGE for our review.

MAIN COURSE

CALÓ KITCHEN + TEQUILA

Top-notch execution and a gorgeous setting wow in Laguna Niguel. by Gretchen Kurz

If not for the thrum of tra c on Crown Valley Parkway, Caló Kitchen + Tequila could pass for a chic and breezy spot in a Baja beach resort. Bronzed ladies occupy at least half of the black-on-brass stools at the dramatic white marble bar manned by three frenzied margarita makers. It’s hard not to stare at so many people sitting close together, unmasked and beaming tequila-fueled smiles. The next normal has arrived in Laguna Niguel, and the locals couldn’t be giddier.

In May, after months of watching construction of the sprawling 160-seat newcomer, diners instantly swarmed this vibrant replacement for a long-fallow TGI Fridays. It’s hard to step wrong serving Mexican food in these parts. There’s always room for more.

Caló already knows the dishes we can’t resist because its creators are the group behind Carmelita’s of Rancho Santa Margarita. The connection isn’t mentioned, but fans might detect culinary resemblances on the Caló menu—say, buttered white rice, hearty queso fundido, or the gratis black bean dip with high-grade chips. The 4,000-square-foot place demands a menu stu ed with choices, and the all-day lineup here overdelivers with familiar prospects. You’ll find nothing new or original amid scores of starters and specialties, which include combination plates. Innovation isn’t the point, so execution is everything.

Who needs trendy takes on guacamole when

LEFT Shrimp ceviche, creamy guacamole, and handformed gorditas go well with modern cocktails such as the Mexico City Cosmo and Tamarindo Sour. RIGHT Dramatic chandeliers add to the chic vibe. the sole choice is this fresh, creamy, and precisely seasoned? It disappears pronto, followed by a generous mound of simple, immaculate shrimp ceviche destined to finish o that bowl of hefty chips. Fresh house salsa is mild, if people pleasing. Turn up the heat by asking about the chef’s habanero elixir hiding in the kitchen. To me, margaritas are mandatory with this fare. Caló agrees, o ering approachable, wellpoured variations you know and love—Serrano spicy, fresh blackberry, and crisp cilantro cucumber. Cocktails with a Mexican accent have more modern allure—reposado and tart tamarind dovetail in the Tamarindo Sour; Tequila Honeybee splices Lobos reposado, mezcal, lemon, honey, and orange bitters. Warm queso fundido jazzed by mushrooms and longaniza sausage is ideal for o setting such boozy indulgence. Hand-formed gorditas filled with garlicky potato and longaniza are also worthy

28141 Crown Valley Parkway Laguna Niguel 949-409-7380, calokitchen.com

5 BEST DISHES

’Shrimp ceviche ’Chile relleno ’Short rib enchiladas ’Halibut tacos ’Tamarindo Sour

PRICE RANGE

Starters and salads, $12 to $26 Mains, $14 to $35

FYI There are no reservations, but you can join the Yelp waiting list once you’re within 10 miles.

cocktail neutralizers.

Portions across all categories are so generous that leaving here hungry is unimaginable. I could swear the grilled chile relleno loaded with carnitas grew bigger as I was eating it. Deliciously retro crispy beef tacos seem like diet food compared to the mighty short rib enchiladas with their thick tortillas, rich sauce, and roof of crispy onions. The perfectly ratioed chile verde tamale under smoky salsa quemada borders on oversized, but leftovers reheat well for a fine midnight snack. Corn and mushroom tacos are meatless, but they trounce the mild potato enchiladas, in part because they include umami-rich cheese and well-caramelized ’shrooms.

Be very hungry, or maybe split the best entrees. Crispy-edged juicy carnitas are as luscious as I remember them from Carmelita’s. I’m betting it’s the same recipe, the one that uses the transformative powers of Coca-Cola in the marinade.

The seafood trio highlights lobster and shrimp.

The seafood trio is a deluxe affair showing off shrimp and lobster three ways. Pan-sizzled fresh halibut makes for laudable tacos—Baja-style and almost virtuous compared to baked crab and shrimp enchiladas, laden in sour cream.

Agreeable desserts are the expected birthday suspects—flan, churros, tres leches cake, and fried ice cream. Not into something sweet? Consider a sipping tequila from a roster of choice bottles, from Casa Noble to Chinaco Negro.

Diners swoon over this in-yourface-fabulous setting, wide open and drenched in natural light. Theatric chandeliers cast a modernistic attitude, swaths of tile work show artisan finesse, and the neutral color scheme is of the moment. If not for a few fancy tequila bottles, you wouldn’t know this venue serves Mexican cuisine. Service is tiptop. The snappy team is well trained and well chosen. Servers have instant answers, and hosts are confident and gracious. Dirty dishes disappear like magic. This place is hyper intentional.

What a delightful reward for patient South Countians. Craveable eats, snazzy spirits, and welcoming hospitality ensure this high-profile corner is a winning destination once more.

PROMOTION

O.C. Scene PEOPLE | PARTIES | EVENTS | OPENINGS

ILLUMINATION FOUNDATION’S ANNUAL CHEF’S TABLE

The nonprofit was among first to return to having an in-person, outdoor celebration at the private San Juan Capistrano estate of Jacqueline DuPont-Carlson and Marc Carlson. Guests enjoyed culinary creations compliments of some of the county’s most renowned chefs, followed by a one-of-a-kind dinner donated and prepared by famed Top Chef Amar Santana. The event served up $1,332,409 – the largest amount the event has earned – in support of the nonprofit’s targeted, interdisciplinary services designed to disrupt the cycle of homelessness.

Photo Credit: Werkit Photo / werkitphoto.com