One of our favorite restaurants, Mix Mix Kitchen Bar in Santa Ana, has a new seasonal menu which just launched. Here are some of my favorites:
Salt and Pepper Mushrooms ($12) is absolutely delicious. The trumpet mushrooms are fried to perfection, crispy on the outside, with a tender, meaty interior. I love the combinations of garlic, serrano chile, and sesame with the slightly sweet sauce drizzled on top.
We absolutely love Baja Kanpachi ($16) a dish that sees beautiful kanpachi (greater yellowtail/amberjack) sashimi sitting atop puffed rice paper, along with avocado, cucumber, tomato, pickled apple, and seasoned with a soy wasabi vinaigrette. The natural flavors of the fish shines through, without the obstruction of heavy seasonings. We wanted another plate of this!
One of my personal favorites is Shrimp Meatballs ($14). These delightful balls of minced shrimp are already tasty on their own, but add to that, crunchy chili garlic, mint, sesame, and the flavor explodes in my mouth. I love the use of shrimp chips as another level of crunch! This is an absolute winner!
I’m a huge fan of seafood, and Tasmanian Ocean Trout ($20) does not disappoint. A perfectly executed piece of fish — fork tender — pairs well with caraway yogurt, and braised collard greens, with a drizzling of apple-pear huile vierge. I like the amount of greens on the plate — there is never enough vegetables on an entree for me — and I almost devoured its entirety. The use of caraway was the biggest surprise, and a good one at that!
While the bulk of the menu consists of new dishes, you will be pleased to know that customer favorites, such as raviolo, and adobo pork cheek are still available.
If you haven’t visited Mix Mix Kitchen in a while, it’s time to go back. Make a reservation, as it was very busy the night of our visit.
** Photos by Olivia Wu
Mix Mix Kitchen Bar
300 N Main Street
Santa Ana, CA 92701