Although the reason for gathering was sad, the lunch hosted by my cousins at El Cholo was, in fact, a celebration of my aunt’s life. I can’t help but think she was smiling, humming under her breath and enjoying her signature drink: a cold bottle of Coors while many of us enjoyed margaritas.
The menu features traditional Mexican fare ranging from tacos to carnitas and several creative variations. I was intrigued by the Green Corn Tamales. This is considered the restaurant’s signature dish. Until recently, it was only available from May to October. The tamales are now available year round. Fresh green corn is cut off the cob, which is mixed with the corn masa. The result is a slightly sweet corn meal that coats the corn husks and contrasts with the sharp cheddar cheese and green chile that’s wrapped inside, tied together and steamed. The standard rice and beans round out the plate.
An interesting thing about the El Cholo menu is that many dishes are identified by the year they were added to the restaurant’s repertoire. Those tamales appeared when the first El Cholo opened in 1923. The Sonora Style Enchilada is also a 1923 vintage recipe. This features layered chicken enchiladas topped with a puffy fried egg drizzled with sour cream. It’s not the most attractive plating, but given its longevity on the menu, it must have more personality than looks.
And though it was late in the meal, we all raised our glasses to my aunt.
El Cholo
Four Plates
8200 E. Santa Ana Canyon Rd.
Anaheim Hills, Calif.
The Blue Page Special 
sweet review…I want to try both of the enchiladas and tamales!
Sharon