A Visit to Sabroso: A Mexican Family's Passion Project
I'm here in Garden Grove, California, right off the 22 freeway on Harbor Boulevard, about three and a half miles from Disneyland. I'm excited to check out a joint where I hear that this Mexican family put it all on the line to open and own their own restaurant, serving up real deal Mexican food. This is Sabroso, and I can't say enough about how good everything is. Tomorrow every bite is a magical bite; it's perfect, really has the sassafras of the fan wing, you really get the sass, also the flavor of the family that would be the Muñoz family with veteran chef Papadito leading the charge.
Have you always been this close of a family? We always do a lot of things together like taking the plunge and opening this joint in 2012. With a menu based on mom's recipes, this food is delicious; it's fresh, it's flavorful - you just can't go wrong with anything. What's your favorite thing on the menu? The tamale Puerto Moli has ready; it's the best we're going to make tamales. I'm going to do the pork pork tamale so we're going to put in a pork butt that's been just cut up, cook it in water, put some salt, some onions, Mexican oregano, garlic, and bay leaves, and we're just going to cook it down.
We're gonna put some water where's my well? Why don't we put the water from the peppers? What does sabroso mean delicious? We're going to add the peppers. Does it waheal? And California chili dog roll? Okay, now we go to the hot oil. Yes, go to strain it a little bit because there's some solid. This is what you want to hear, oh, it's sausage! My mouth chips, the flavor jets are turning on. How long is that going to cook? Chef, 20 minutes and then we'll be ready to take and add it to the fork.
There you go; so now we have the masa. Yes, okay, I'm gonna put the salt a little baking soda, yeah, to puff it a little bit first of all shortening. Now we're going to put the pork stock into the mussel then we're going to start mix it up all together. So, I got the pork oh yeah subrosal skins they're myself okay. You uh soften them in the water so they're pliable there you go, okay, okay roll it there you go. You know how to make tamales, I made a few tamales in my this is a tamale pot; yeah that sits above the water as they cook all right, chef we ready? Whoa look at that delicious! The masa has great texture, the pork is delicious not too spicy and you got a good ratio. It's not a bunch of masa and a little bit of pork inside - this is like a nice 50/50. Just the right amount of sauce, hot but not too hot; it leaves a nice little bite in your mouth.
The Masa-Making Process
So, we're going to put some water where's my well? Why don't we put the water from the peppers? Does it waheal? And California chili dog roll? Okay, now we go to the hot oil. Yes, go to strain it a little bit because there's some solid. This is what you want to hear, oh, it's sausage! My mouth chips, the flavor jets are turning on.
We're going to cook for 20 minutes, then we'll be ready to take and add it to the fork. There you go; so now we have the masa. Yes, okay, I'm gonna put the salt a little baking soda, yeah, to puff it a little bit first of all shortening. Now we're going to put the pork stock into the mussel then we're going to start mix it up all together.
So, I got the pork oh yeah subrosal skins they're myself okay. You uh soften them in the water so they're pliable there you go, okay, okay roll it there you go. You know how to make tamales; I made a few tamales in my this is a tamale pot; yeah that sits above the water as they cook all right, chef we ready? Whoa look at that delicious! The masa has great texture, the pork is delicious not too spicy and you got a good ratio. It's not a bunch of masa and a little bit of pork inside - this is like a nice 50/50. Just the right amount of sauce, hot but not too hot; it leaves a nice little bite in your mouth.
The Art of Making Tamales
You know how to make tamales? I made a few tamales in my tamale pot. Yeah, that sits above the water as they cook all right, chef we ready? Whoa look at that delicious! The masa has great texture; the pork is delicious not too spicy and you got a good ratio. It's not a bunch of masa and a little bit of pork inside - this is like a nice 50/50. Just the right amount of sauce, hot but not too hot; it leaves a nice little bite in your mouth.
This is just one example of how the chef prepares tamales, but with practice and patience comes mastery. The combination of masa and fillings creates a delicious package that is full of flavor and texture. Whether you're a seasoned tamale maker or a beginner, Sabroso's recipe is sure to impress even the most discerning palate.
A Passion for Food
Have you always been this close of a family? We always do a lot of things together like taking the plunge and opening this joint in 2012. With a menu based on mom's recipes, this food is delicious; it's fresh, it's flavorful - you just can't go wrong with anything.
What's your favorite thing on the menu? The tamale Puerto Moli has ready; it's the best we're going to make tamales. I'm going to do the pork pork tamale so we're going to put in a pork butt that's been just cut up, cook it in water, put some salt, some onions, Mexican oregano, garlic, and bay leaves, and we're just going to cook it down.
This family's passion for food is evident in every dish they serve. From the moment you walk into Sabroso, you can feel the love and care that goes into every meal. Whether you're a local or just visiting, this restaurant is sure to leave you feeling full and happy. So come on down and try some of their delicious tamales for yourself - your taste buds will thank you!