Folsom El Dorado Hills_0818_Style Magazine

“
SERVED WITH YOUR
CHOICE OF WARM FLOUR
OR CORN TORTILLAS—FOR
TRANSPORTING THE SAVORY
PAYLOAD TO ITS DESIRED
DESTINATION—THE FLAVOR
OF THE MEAT AND ALL THE
FIXIN’S HAD MY TASTE BUDS
FULLY ENGAGED.
Angel’s
Kitchen
A Family of Fare by LORN RANDALL // photos by DANTE FONTANA
New to Folsom by way of Michoacán,
Mexico, is Angel’s Kitchen. Owned by
father-daughter duo, Rebecca Vargas
and Norbeto Velez (formerly of Familia
Taqueria), and named after Vargas’
mother, the kitchen pumps out scratchmade,
home-style Mexican fare in
comfortable, cheerful environs.
I started with one my girlfriend’s
go-to favorites: chile relleno. Luckily, Angel’s version was the authentic style she loves—a large cheese-filled
poblano pepper with a slight heat, dipped in egg batter, gently fried, and nestled in warm rojo sauce. I kept
wishing it was morning, so I could throw a poached egg on top and call it breakfast (with a cerveza, of course).
Next came the carnitas plate—shredded and lightly seasoned slow-roasted pork alongside Spanish rice, a
smooth pinto bean purée, and dollop of guacamole and crema. Served with your choice of warm flour or corn
(one drop at a time).
”
tortillas—for transporting the savory
payload to its desired destination—the
flavor of the meat and all the fixin’s had
my taste buds fully engaged.
On a side note, there were a couple
of muy caliente sauces on most tables.
If you’re brave enough to try them (I
was), be aware of the label’s bold
print “Xxxtra Hot Sauce” and “Chile
Habanero.” Luckily, I survived without
the customary tongue
mopping, profuse sweating,
and milk chugging of some
of my previous encounters
with untested hot sauces.
Frankly, it was quite good
Going back to more of my comfort food favorites, I ordered chile verde. The offering here included
a fairly mild green chile sauce with mouthwatering pieces of slow-simmered pork tenderloin and tortillas.
Morning, noon, or night, I’d be happy devouring this dish.
I wanted to sample the fish tacos before I left, and my order came with two, eight-inch warm tortillas filled
with breaded white fish, shredded cabbage, diced tomatoes, and Mexican crema. Plug in your choice of hot sauce
and a cold beverage, close your eyes, and picture yourself listening to the sounds of surf with your toes in the sand.
The bill might have been the best surprise of the day—all the aforementioned eats for a lofty price tag of about
$29 plus tip. Now that’s something to taco ’bout!
HOURS: 9
a.m.-8 p.m.
(Monday-
Saturday);
closed Sunday
TRY THIS:
Chile Relleno,
Carnitas Plate,
Chile Verde,
Fish Tacos,
Pozole, Super
Nachos, Huevos
Rancheros,
Torta, Breakfast
Burrito
DRINKS: N/A
TAB: $
HEADS-UP:
Breakfast served
all day; tacos are
$1 on Tuesday
(except shrimp,
fish, and lengua);
complimentary
chips and salsa;
vegetarian and
gluten-free
options; delivery
available via
Postmates
Angel’s Kitchen, 49
Natoma Street, Suite I,
Folsom, 916-805-5997,
revvarga.wixsite.com/
mysite
AUGUST 2018 // stylefedh.com 65