Puesto’s latest OC outpost at new Westin Anaheim Resort

Three months ago, Puesto Mexican Artisan Kitchen & Bar opened its third Orange County location in Surf City.

The timing was right, as the pandemic restrictions were easing and restaurants could offer more indoor dining.

Now, San Diego-based Puesto has opened a fourth location in OC, this time at the new Westin Anaheim Resort across the street from Disney’s California Adventure.

“On the heels of a very successful opening in Huntington Beach, we are excited to take our modern Mexico City cuisine inland to a new market that is seeing the return of visitors from around the globe,” says Eric Adler, “Tacoteur” and co-founder of Puesto, along with his brothers Alan and Alexander, their cousins Isidoro and Moy Lombrozo, and Executive Chef Luisteen Gonzalez, a Mexico City native.

He may have opened two new restaurants this year, but Adler said that technically all of his restaurants opened during the pandemic.

“They all closed and opened, closed and opened, closed and opened,” he said. “It’s like opening a restaurant for the first time every time, except not as exciting.”

What is exciting, said Adler, is the Anaheim location, which has been in the works for more than three years.

“We always knew the Anaheim one was special because obviously it’s got Disneyland, the Convention Center, a new premiere hotel,” Adler noted.

The 7,000-square-foot Anaheim Puesto was designed by Paul Basile of Basile Studio and features walnut, brass, steel, and elegant lighting.

Puesto is known for its tacos made from handmade organic blue corn stone-ground tortillas, jidori chicken, sustainable meats, Baja and local line caught seafood, local produce and scratch salsas.

Among the tacos: Filet Mignon (crispy melted cheese, avocado, spicy pistachio serrano salsa), Chicken al Pastor (crispy melted cheese, braised jidori chicken, hibiscus and chipotle tinga, avocado, piña habanero pico), and Mushroom (crispy melted cheese, garlic braised seasonal mushrooms, pickled onions, stone fruit serrano salsa, hearts on fire).

In addition to tacos, line-caught fresh ceviches and enchiladas highlight the menu.

Puesto’s also has a superb craft bar program led by Bar & Spirits Creative Director Beau du Bois, who worked at Napa Valley’s three Michelin-starred The Restaurant at Meadowood before coming to Puesto. He’s curated an impressive list of agave spirits (tequilas, mezcals, sotols, bacanoras & raicillas) sourced from throughout Mexico. The signature cocktail is perfect: the Puesto Perfect Margarita, made with blue agave reposado tequila, fresh lime juice, and agave.

Adler said that Puesto has added Executive Creative R&D Chef Ian Tenzer, the former sous-chef at three Michelin-starred Eleven Madison Park in Manhattan.

“He has taken a fresh look at everything. We’re not going to remove any classics, just improve things and try to get better,” said Adler, who added that there are new menu items coming but not until fall once things finish settling down.

Puesto occasionally tinkers with its taco menu, but the classics remain, including chicken al pastor, Tamarindo shrimp with guacamole, filet mignon, carnitas, short rib, baja fish, and mushroom.

Also excellent are the guacamoles and the ceviche.

Puesto, 1040 W. Katella Ave., Anaheim, (714) 294-0362, eatpuesto.com