Vaca

Research for my annual guide to the best places to eat in Orange County involves a lot of eating. It also involves some good drinking. These are the seven drinks from this year’s 75 Best Places to Eat that I can’t stop thinking about. The Vaca Tonic

is a frozen gin and tonic at Vaca restaurant in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG) 1. The Vaca tonic at Vaca This is the most famous cocktail in OC for good reason. This frozen gin and tonic is legend, and every time I

artful geometries) that gives the meal a grander sense of occasion. occasional specials. Pickup only. 12244 W. Pico Blvd., Los Angeles, (310) 826-4737, shunji-ns.com Vaca Paella Valenciana is always a festive dish. Aromatic with saffron and shot through

Auburn    Bavel    Bestia    Bon Temps    Broken Spanish    The Brothers Sushi    Cassia    Crustacean    Dialogue    Pasjoli    Felix    n/naka    Shunji    Vaca    Vespertine   

Cindy Yamanaka, Orange County Register/SCNG) 9. Broadway (2018 ranking: 16) This is the best restaurant in Laguna Beach. This is the original joint venture from the same team that operates Vaca: chef Amar Santana and frontman Ahmed Labbate. If you’ve

, brickpizzeria.com The carne pizza at Brick in San Clemente includes housemade sausage, porchetta and two types of salame (Photo by Brad A. Johnson, Orange County Register/SCNG) 6. Vaca (2018 ranking: 2) One the one hand, Amar Santana and Ahmed Labbate’s Vaca is the

Vine    A Restaurant    The Ranch Restaurant    Irenia    Water Grill    Broadway    Mastro's Steakhouse    Brick    Vaca    Arc    Taco María    Marché Moderne    Bourbon Steak    Hana re    Solita   

I am crazy about the Vaca tonic at Vaca, a Spanish tapas spot in Costa Mesa. This frozen gin and tonic is one of the most refreshing cocktails in Southern California. And since the beginning of the pandemic, they’ve been selling that drink to-go

served straight from the frozen drink machine inside the restaurant. So I have been obsessing about this drink. I almost bought a frozen drink machine like Vaca’s but decided my pantry was too small for that. AdChoices ADVERTISING Ads by Teads Then I

It’s no secret that I love the Vaca tonic at Vaca in Costa Mesa. This frozen gin and tonic is one of the most refreshing cocktails in Orange County. And since the beginning of the pandemic, they’ve been selling that drink to-go, which is brilliant

the frozen drink machine inside the restaurant. While stuck at home more than usual for the past few months, I obsessed about this drink. I almost bought a frozen drink machine like Vaca’s but decided my pantry was too small for that. I then realized I

The Vaca tonic cocktail at Vaca in Costa Mesa is by now one of the most iconic drinks in Orange County. It’s a frozen gin and tonic served from one of those ’80s-era frozen daiquiri machines. An adult slushie made with Brooklyn gin, lime juice and

pouches keep well in the freezer for days. The texture of the frozen lime juice and gin is very different than the original Vaca tonic straight from the machine. The ice crystals are flatter and sharper but the flavor is still somehow just as incredible

routine of nonstop dining out. Meanwhile, looking back at the past 14-plus months, here are 10 things I’m grateful to have encountered along that journey: 1. Vaca tonics at home Immediately after the initial shutdown, the famous gin and tonic from Vaca in

) Vaca The takeout cocktail menu changes regularly at Vaca and sometimes includes their margarita, which is seriously one of the finest in OC. It’s the perfect formula of tequila and Cointreau (or something to that effect), plus fresh lime and agave

. Approximately 8 ounces (meant for two), $18. 695 Town Center Drive, Costa Mesa, 714-463-6060, vacarestaurant.com. Margarita to-go from Vaca in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

photos of the frozen gin and tonic he made using the article I published about hacking the recipe for the famous cocktail at Vaca in Costa Mesa. Sometimes people write to thank me for helping them discover a new restaurant or food. “I’ve always wondered

(perejil de vaca), que la mayoría de nosotros hoy en día consideraríamos una mala hierba”, escribió Lee en un correo electrónico a The Times. “Se troceaba, se ponía en agua para que fermentara durante unos días y luego se mezclaba con caldo, huevos y crema