OC’s newest Mexican restaurant has opened its doors at the Villa del Sol in historic downtown Fullerton and is presenting a 3-course food and Mezcal-pairing dinner with a curated cigar accompaniment. The first dish of the evening will be a Green Pork Pozole served with cilantro and radish paired with Bozal Mezcal, the second course is Grilled White Seabass with white bean puree, hoja santa oil and ancho powder paired with Del Maguey Vida Mezcal and the "Concha" (dessert) is Mexican Sweetbread topped with Vanilla Ice Cream and Dulce de Leche accompanied by Del Maguey Crema de Mezcal. The cost is $40 per person and reservations are required.
Hidalgo's kitchen is led by Army vet and Executive Chef Scott Rosales and offers a fresh takes on the classics-- standouts like short rib barbacoa and goat cheese enchiladas, grilled octopus and chorizo, pork cochinitas plate and grilled seafood tacos. Brothers Antonio and Chelo Muñoz are the chefs de cuisine and expertly prepare the unique daily menu items.
Its bar program, overseen by noted spirits guru Dustin Adams, who OC Weekly hails as the county’s “best bartender,” features a wide range of “cocteles” (cocktails), many tequila or mezcal based. Highlights include the Pulparino made with tamarind, lime, mole, orange Curacao and Reposado tequila; the Head Ancho containing fresh pineapple, lime, ancho chili, habanero and Blanco tequila; and the Sonora Sunset with mango, lime, jalapeno, ginger, orange Curacao and mezcal. A number of craft beers , some from Mexico, and fine wines round out the menu.
Ryan and Brianne Dudley, owners of The Cellar, also located at Villa del Sol, purchased Hidalgo’s earlier this year and went about an extensive remodel. It was completed in May 2019.
For reservations, call (714) 447-3202 or visit hidalgofullerton.com.