4th Street Market in Downtown Santa Ana is a progressive culinary hub. It features fifteen vendors, 10 incubator kitchens, seating for three hundred guests, and more. I stopped in at three of my favorite spots to see what was cooking.
My first stop was Waffles Inc. where Chef Jaritza Gonzales showed me how to make her famous Tres Leches Strawberry Waffle!
Tres Leches Strawberry Waffle
Waffle Mix w/Corn Masa
Tres Leches Cream – (5) Milk Infusion
Lecherita – slow cooked milk w/sugar
Santa Clara – Rompope
Make waffle, cut and assemble
Layer and build until you get to the top of the bowl, finish with powdered sugar
My next stop was Radical Botanicals and a chat with Chef Izumi Hamagaki. Chef Hamagaki showed me how to make the very tasty Raditude Adjustment.
Coconut Milk - 2 parts
Orange Juice - 1 part
Lemon Juice - ½ part
Pineapple Juice – 1 part
Vanilla - 1 teaspoon
Honey – 1 teaspoon
Add all ingredients to Shaker Cup w/1 cube of ice
Pour into a tall glass
Last, but certainly not least, I headed over to Dos Chinos where I met up with co-owner Viet Tran and Chef Chris Ton for some of their awesome Latin-Vietnamese fusion cuisine.
Wahoo Shrimp Burrito
1 tablespoon Garlic
1 teaspoon Fish Sauce
1 teaspoon Shrimp Paste
Pinch of Salt and Pepper
1 Large Tortilla
Sauté the first 5 ingredients until the shrimp is pink. Warm your tortilla, lay flat.