Buqqa Mediterranean Grill

LOCATED AT 4TH STREET MARKET, DTSA

www.buqqa.cominstagram.com/buqqafood | facebook.com/buqqafood

OWNER & CHEF TONY ELMAS

Classic Halal Food from Buqqa Mediterranean Grill, now available at downtown Santa Ana’s popular food hall, 4th Street Market | photo courtesy of 100inc Agency

Classic Halal Food from Buqqa Mediterranean Grill, now available at downtown Santa Ana’s popular food hall, 4th Street Market | photo courtesy of 100inc Agency

ABOUT

Buqqa Medtierranean Grill boasts a one-hundred-percent natural and original menu. First a successful food truck, this halal food staple has found an additional home as a stall at the popular downtown Santa Ana food hall, 4th Street Market.

More About: Chef Tony Elmas …coming soon!

MENU

Classic Halal Food made with 100% Natural, Locally Sourced Products.

Buqqa’s original Mediterranean menu is prepared daily. All meats are locally sourced and seasoned with traditional, hand-prepared Mediterranean spice blends, imported directly from Turkey and Italy. They use a traditional Döner (Gyro) grill (a vertical rotisserie that turns and cooks the mea evenly, while the grease naturally drips off), to ensure the juiciest proteins for their items. Buqqa’s wraps, burgers and bountiful plates highlight these flavorful meats and local produce, along with housemade sauces and more.

Buqqa Mediterranean Grill’s menu items are all made with 100% natural and locally sourced products | photo courtesy of 100inc Agency

Buqqa Mediterranean Grill’s menu items are all made with 100% natural and locally sourced products | photo courtesy of 100inc Agency

MEDITERRANEAN WRAPS, BURGERS & MORE

Angus Burger: angus patty, lettuce, tomato, grilled onions, pickles, American cheese, thousand island, garlic sauce.

Chicken Gyro Pita: chicken, romaine lettuce, tomato, pickle, parsley, red onion, cheese, garlic sauce.

Chef’s Special French Fries: fresh cut french fries, beef gyro, parsley, cheese, garlic sauce.

Giant Kebab Plate: chicken kebab, shrimp skewer, beef and lamb.

Grilled Vegetable Pita: seasonal grilled vegetables, cheese, garlic sauce.

Gyro Burger: mixed beef and lamb patty, lettuce, tomato, pickles, provolone cheese, garlic sauce.

Lamb and Chicken Cheese Quesadilla: lamb and chicken, garlic sauce, spices, provolone cheese.

Lamb Kebab Pita: lamb, romaine lettuce, tomato, pickle, parsley, red onion, cheese, garlic sauce.

Sides: Buqqa salad, fresh cut french fries, homemade onion rings, hummus, stuffed grape leaves, potato salad, pita, macaroni salad, wings, and more.

Desserts: (All Homemade) Crispy Baklava, Toasted Nutella, Italian Tiramisu.

All photos above courtesy of 100inc Agency

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps
800.301.4402

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Buqqa Mediterranean Grill’s Shrimp Skewer Pita at 4th Street Market | photo courtesy of 100inc Agency

Buqqa Mediterranean Grill’s Shrimp Skewer Pita at 4th Street Market | photo courtesy of 100inc Agency

SAMPLE COVERAGE

OC WEEKLY
3.21.2019 - OC GRUB GUIDE: SPRING FOOD HALL EDITION

 

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

Mealtop

COMING SOON TO THE SOURCE OC & DTLA

mealtop.cominstagram.com/mealtop_official

CEO JOON HYUN-BAEK
GM JONATHAN PARK & CHEF EDEN LIM

ABOUT

MEALTOP BINGSOO CAFE … KEEPING TRADITION AND FINDING FRESHNESS

Established first in 1985 as mom-and-pop business, Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. By catching the attention of Hyundai (Korean automotive brand), and one of Korea’s most well-known food critics, Shin Ae Song, Mealtop quickly came into the national spotlight. With their help and dedication to their product, Mealtop has expanded to 20 locations over the last 34 years. Although the core of Mealtop is to conserve tradition, they acknowledge that in order to preserve culture, a coexistence between the history of the cuisine and the ever-changing modern trends is crucial. 

More About: Joon Hyun-Baek …coming soon!

Mealtop’s Bingsoo features creamy shaved ice, braised red beans, seasonal fruit and more | photo courtesy of Mealtop

Mealtop’s Bingsoo features creamy shaved ice, braised red beans, seasonal fruit and more | photo courtesy of Mealtop

MENU

All of Mealtop’s Bingsoo variations include four classic ingredients: shaved ice, red beans, rice cake and condensed milk. The two pieces of rice cake are chewy and full of texture which makes the red bean desert full and complete. The Red Beans provide a traditional rich sweet flavor that can't be copied in any other way and the soft Shaved Ice provides a unique mouthfeel along with a milky flavor. The cast-iron braised sweet-but-savory red beans are the most important aspect, while the other three play equal parts in the taste of Korean tradition. Not only are Red Beans delicious, but they also offer numerous health benefits such as Vitamin B and E while having both the lowest fat content and highest protein content across all types of beans. They’re also said to help with preventing indigestion, maintaining blood sugar and more. All of the flavors come together in harmony and every ingredient is either made in-house using traditional techniques or locally sourced. In addition to the traditional shaved ice, the menu also highlights other shaved ice and desserts such as “rice cake” waffles and fresh fruit shaved ice. And, in recent years, Mealtop launched a new menu like Red Ginseng Bingsoo, Yogurt Bingsoo, O-gok Bingsoo where tradition and modern coexist.

Every one of Mealtop’s ingredients is either made in-house using traditional techniques or locally sourced | photo courtesy of Mealtop

Every one of Mealtop’s ingredients is either made in-house using traditional techniques or locally sourced | photo courtesy of Mealtop

CLASSIC BINGSOO

Milk Bingsoo: the original bingsoo of Mealtop

Green Tea Bingsoo: complete with a fresh aftertaste of organic green tea

Coffee Bingsoo: featuring a rich flavor of strong espresso and red beans

Strawberry Bingsoo: with refreshing natural syrup made from fresh strawberries

Fruit Bingsoo: with fresh seasonal fruits

Red Ginseng Bingsoo: provides the perfect harmony of red ginseng and shaved ice

Yogurt Bingsoo: with light yet very sweet yogurt flavors

Five Grains Bingsoo: provides the aromatic flavors of five-grains powders

All photos above courtesy of Mealtop

ADDITIONAL INFORMATION

SOCAL LOCATIONS

THE SOURCE OC, BREA
6940 Beach Boulevard, Suite C311
Buena Park, CA 90621

KOREATOWN, DTLA
450 S Western Ave. Suite 308
Los Angeles CA 90020

Hours of Operation: Daily
Monday - Sunday, 10:30 a.m. - 9:30 p.m.

Menu Pricing: $ 

Seating: Indoor & Outdoor Seating

Service: Counter

Select Mealtop locations also offer alternative desserts for those looking for something other than traditional shaved ice | photo courtesy of Mealtop

Select Mealtop locations also offer alternative desserts for those looking for something other than traditional shaved ice | photo courtesy of Mealtop

SAMPLE COVERAGE

…coming soon!

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

Chef "Ocho" Keith Garrett

unspecified.jpg

KEITH GARRETT AKA CHEF OCHO
OWNER & CHEF | ALL FLAVOR NO GREASE

If you haven’t had a chance to watch Keith Garett slay making tacos, burritos and quesadillas yet, you’ve been missing out. Keith Garrett, also known as Chef Ocho (as in “See ya on the Ocho!”), is the mastermind behind All Flavor No Grease. The buzz-worthy front-yard-quesadilla hustler transitioned into LA’s Most Famous Food Truck, and is now a brick and mortar at Downtown Santa Ana’s most coveted food hall, 4th Street Market. Chef Garrett is a personality to say the least, and a true embodiment of the energy and positivity that he brings to his kitchen (and food) on a daily basis.

While living in Watts, California in 2012, Keith needed a side hustle that meant something other than selling weed on the streets; so he found a little corner market, and used all he had to open up a corner candy shop to contribute to his community where adults and kids alike could come to hang out and purchase snacks. A little later into his shop, a friend of his jokingly suggested he offer real food other than just snacks and candy. He transitioned that casual comment into a real concept, and that’s how All Flavor No Grease was born. He started preparing tacos, burritos and quesadillas upon a plancha in his own front yard. With his positive personality and the help of a little social app called Instagram, All Flavor No Grease was officially on the map. They’ve been featured in multiple publications, viewed over 600 million times through online publications such as Foodbeast, First We Feast, and Business Insider, and even landed themselves a television slot with Steve Harvey. The tenacity and grit and positivity Keith brings to the table is what’s given him and the All Flavor No Grease team huge success.

Chef Garrett doesn’t have any previous restaurant experience, but his personal mantra has helped him throughout everything; “Believe in yourself, always do you, and always push yourself, because yes, it’s going to get hard and nothing comes easy, but, if you keep focusing on you, good things will push through”. Keith also gives huge thanks to his FOODMANTI brothers for their constant support and inspiration, to God, and his momma, because without them none of this would be possible.

“Having a food stall at 4th Street Market is a dream come true”. - Chef Keith Garrett

Keith and the rest of the All Flavor No Grease team hopes to bring a colorful, tasty and soulful experience to the community in Santa Ana and Orange County.

Juan Altamirano of Nui Foods

Juan Altamirano
Manager, Research & Development | Nui Foods

Changing people’s lives with cookies.

It might seem a little far fetched, but Juan Altamirano is doing just that with Nui Foods; he’s changing people’s lives with cookies. Nui was inspired by the ketogenic diet lifestyle, focusing on the consumption high fat and high protein foods, with very low amounts of carbohydrates and sugar. The team had nearly everything in order when it came to creating their meal plan for Nui Foods, but there was one very important item missing; cookies. From there, research and development began and the Nui Foods Keto Kookie was born.

The first inspiration for the Keto Kookie began with Juan Altamirano’s love of baking. At the age of 8, Juan baked his very first cake and instantly found his passion. At 17 he enrolled in culinary school and specialized in baking and pastry making. Since then he’s been consistently moving up the culinary ladder throughout Orange County. From beach side resorts to hill top restaurants, he’s gathered experience and improved his craft. His pastry knowledge ranges from Latin, French, American, and Asian cultures, which eventually led him to Nui. With his passion and for baking and necessary understanding of scientific ratios to create something delicious AND healthy, Juan has been able to research and develop the Keto Kookie recipe, and turn it into the successful product that it is today. Juan joined forces with the founders of Nui Foods (Kristoffer Quiaoit and Victor Macias), and first started the development of the Keto Kookie product line within the walls of East End Kitchens located at 4th Street Market in downtown Santa Ana, California.

“Working in EEK at 4th Street Market has been an incredible experience; it was actually our first commercial kitchen used for the Keto Kookie. The impact that it has on Nui Foods is immense as it is our primary facility for research and development. We’ve conducted many exciting projects there, including creating new cookie flavors. t’s an amazing place to work.” - Juan Altamirano

From there, their team has accomplished quite a bit with the Keto Kookie, including features in OC Weekly, OC Register, Foodbeast and Baker’s Journal. Most notably, the Keto Kookie was featured on Shark Tank, taking sales to the next level; Nui Foods sold over $1.7 million worth of cookies in 2018 alone. Most importantly though, Juan and his team consider their biggest success to be that they are consistently impacting people’s lives for the better through this health-conscious product.

All Flavor No Grease

LOCATED AT 4TH STREET MARKET, DTSA

afng108.cominstagram.com/allflavornogrease | facebook.com/AllFlavorNoGrease/

OWNER & CHEF KEITH GARRETT

All Flavor No Grease has brought the heat of their authentic street food to the Santa Ana food hall, 4th St Market | photo courtesy of 100inc Agency

All Flavor No Grease has brought the heat of their authentic street food to the Santa Ana food hall, 4th St Market | photo courtesy of 100inc Agency

ABOUT

Up until recently, if you’re not a Watts or East LA local, chances are the only way you would have caught wind of the epic street food from All Flavor No Grease, would be through social media, or one of the many online features (Business Insider, Foodbeast, First We Feast, etc). Owner Keith Garrett, also known as ‘Chef Ocho’, started setting up shop on his front lawn for a few hours a day in his local neighborhood, and attracted lines nearly 200 people long, with some waiting up to two hours for one bite. With regular runs to the meat market, a connection with his ‘tortilla guy’, and a truly infectious personality, Keith made his mark on the LA community and beyond, with some foodies driving hundreds of miles just to get a taste. Besides his nontraditional ways of making himself known, the product he puts out is on a whole other level as well -- giant quesadillas that could quite possibly feed four, outstanding street tacos, and more. Most recently, Keith has brought his self-styled versions of Mexican food and crowd-pleasing entertainment from a driveway off 108th Street, to 4th Street Market in downtown Santa Ana. Aside from his popular grub, he and his team hope to bring a soulful taste to the Orange County community.

“No one’s copied Keith Garrett yet, because you can’t. And that's no bullshit.” - Eater LA

More About: Chef “Ocho” Keith Garrett

Irresistible quesadillas from All Flavor No Grease | photo courtesy of All Flavor No Grease

Irresistible quesadillas from All Flavor No Grease | photo courtesy of All Flavor No Grease

MENU

While simple and straight forward, the All Flavor No Grease menu available at 4th St Market is sure to satisfy your cravings for authentic, flavor-packed street food. The massive flour tortillas are grilled to the perfect point of crispiness, and filled to the brim with a blend of Mexican cheeses, a specialty homemade pico de gallo, and your choice of marinated protein. Whether you’re in the mood for chicken, steak or seafood, the options are minimal but hardly lacking. If you can’t decide, might as well go all out and order the Triple Threat. Most importantly, each item is generously drizzled in Chef Ocho’s signature green sauce and sour cream.

BURRITOS, QUESADILLAS & TACOS

ALL ITEMS COME WITH PICO, GREEN SAUCE & SOUR CREAM UNLESS REQUESTED OTHERWISE

Chicken & Shrimp Burrito: AFNG marinated chicken and shrimp with rice, fresh pico de gallo, and mexican cheese, all inside of a large flour tortilla

Chicken & Steak Burrito: AFNG marinated chicken and steak with rice, fresh pico de gallo, and mexican cheese, all inside of a large flour tortilla

Triple Threat Burrito: AFNG marinated chicken, shrimp and steak with rice, fresh pico de gallo, and mexican cheese, all inside of a large flour tortilla

Steak & Shrimp Quesadilla: AFNG marinated steak and shrimp, melted with mexican cheese and fresh pico de gallo, all inside of a large flour tortilla

Triple Threat Quesadilla: AFNG marinated chicken, shrimp and steak with rice, fresh pico de gallo, and mexican cheese, all inside of a large flour tortilla

Shrimp Taco: AFNG marinated shrimp with mexican cheese, topped with pico de gallo on a corn tortilla

Steak Taco: AFNG marinated steak with mexican cheese, topped with pico de gallo on a corn tortilla

All photos above courtesy of 100inc Agency

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Don’t skimp on the green sauce | photo courtesy of @foodieoc on instagram

Don’t skimp on the green sauce | photo courtesy of @foodieoc on instagram

 

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

Loreta Ruiz of La Vegana Mexicana

LORETA RUIZ
OWNER & CHEF | LA VEGANA MEXICANA

Traditional Mexican food is usually filled with the rich flavors of seasoned meat, lard-filled beans, and the creamy textures of cheese and sour cream; but, Loreta of La Vegana Mexicana is changing all this. Her mission: redefine what Mexican cuisine can be. La Vegana Mexicana is a homage to Loretas’s Mexican culture, with its menu using the same spices and ingredients you’d find in traditional Mexican cuisine. The catch: it’s completely vegan!

Loreta first started experimenting with vegan Mexican cuisine with her daughter in mind. Her daughter became vegan when she was 18, and was always questioning why humans had to eat animal products. From there, Loreta was determined to curate recipes that her daughter would like, but would also keep her tastebuds satisfied and her belly full. With a lot of trial and error, Loreta discovered that many traditional Mexican dishes are plant-based and don’t require animal product. From there, an idea was born, and Loreta decided to kickstart her completely vegan menu, while staying true to traditional and culturally-appropriate Mexican cuisine. Enter: La Vegana Mexicana.

As we all know, there needs to be a lot of grit and passion to keep a business afloat, and fortunately for Loreta and her two kids (also her business partners), there is a great deal of shared passion. This family is very excited to be creating vegan Mexican food for the Orange County community. What’s been extremely rewarding for La Vegana Mexicana is all the accolades they’ve received the last year for their concept. Publications like NPR, The LA Times, OC Weekly and Univision all have stated that it’s completely ‘out there’ to have vegan Mexican food, but, that there is also a real need for it. Vegans also want to eat delicious Mexican food after all, and many of said that La Vegana’s dishes taste ‘just like the real thing!’ without any of the animal products. And that’s La Vegana Mexicana’s main goal; to stay true to Mexican cuisine while being creative in sharing healthy, plant-based recipes.

Loreta and her kids are thrilled to have a brick and mortar within Santa Ana’s food hall, 4th Street Market. Throughout 2018 they were frequent tenants of 4th Street Markets’ East End Kitchens facilities, and sold their tamales at Alta Baja Market. Now, they get to sell everything they’ve put their hearts and souls into at the market themselves. Look for healthy, plant-based, Mexican options at 4th Street Market, courtesy of La Vegana Mexicana.

Co-Founders of Steel Pan Pizza

ANTONIO GUERECA, CONRAD MALAYA, JOLEEN PISER, JASON TRINH & FERNANDO VALLADARES
CO-FOUNDERS | STEEL PAN PIZZA

Five friends. The love of pizza. Enter: the business of Steel Pan Pizza. Perhaps the recipe to a business isn’t quite that simple, but Joleen Piser, Conrad Malaya, Antonio Guereca, Jason Trinh and Fernando Valladares all had similar upbringings in the hospitality industry. With these similar backgrounds, they also shared a passion for authentic Detroit-style pizza, especially those that made use of the industrial steel pan. With that, the idea of Steel Pan Pizza was born.

This group of friends; now business partners, offers a unique twist on running an eatery. They acknowledge that they each have their own strengths and weaknesses, and know that if one of them wasn’t part of the team, their business wouldn’t be where it is today. Or, perhaps arugula might of ended upon all the pizzas since Conrad loves it so much. But then again, Jason can’t stand it, so with that, balance comes. The ying to one anothers’ yang, and such. This group set out to create Steel Pan Pizza because there’s a lack of Detroit-style pizza in the mainstream market.

“There are places that make it but don’t put heart and soul into it. And, sometimes there are pop-up shops that serve it, but not nearly enough brick and mortars offering it.”

So, when a spot at 4th Street Market opened up, they knew it was the time to get in and offer the community some authentic Detroit-style pie. The Steel Pan Pizza teams believes in hard work, and remains passionate about their product.

“Constantly surround yourself with people who are willing to push you out of your comfort zone to be the best version of you… because that just might be where you find your biggest inspirations, stay humble, eat with friends and to compete, because a little competition gets the ideas rolling.”

The friends of Steel Pan Pizza are stoked to bring exceptional, chewy, soft, crispy and crave-worthy Detroit-style pizza to 4th Street Market.

La Vegana Mexicana

LOCATED AT 4TH STREET MARKET, DTSA

www.laveganamexicana.com instagram.com/laveganamexicanaoc

FOUNDER LORETA RUIZ

Experience delicious Vegan Mexican cuisine from La Vegana Mexicana, now at Santa Ana’s popular food hall, 4th Street Market | photo courtesy of 100inc Agency

Experience delicious Vegan Mexican cuisine from La Vegana Mexicana, now at Santa Ana’s popular food hall, 4th Street Market | photo courtesy of 100inc Agency

ABOUT

La Vegana Mexicana is a family-owned business offering authentic plant-based Mexican food. Known for their handmade signature tamales, La Vegana has been featured by NPR, LA Times, OC Weekly, Univision, and more. The'y’ve most recently found a home at 4th St Market, downtown Santa Ana’s popular food hall. Founder Loreta Ruiz converted to a vegan lifestyle years ago, but as a mother was worried that her children weren’t getting all the necessary nutrients eating just vegan. There began her journey into finding recipes that not only met the vegan requirements, but were also satisfying in terms of taste. There are many Mexican dishes that are plant-based by nature or have no animal products, so from there Loreta and her team managed to achieve culturally appropriate dishes, each with a vegan twist.

“The motivation behind your business should stem from a profound admiration and belief in your product. We are very passionate about both healthy, plant-based eating, and traditional Mexican food, which keeps. And, we believe that you should not start a business solely for reasons pertaining to making money. At the end of the day, you have to have reasons outside of profit... you have to truly believe in your product.” - Loreta Ruiz

La Vegana Mexicana has brought traditional, healthy, plant-based Mexican food to the Orange County community.

More About: Founder Loreta Ruiz

While the menu is varietal, the tamales are one of the most popular items available at La Vegana Mexicana | photo courtesy of 100inc Agency

While the menu is varietal, the tamales are one of the most popular items available at La Vegana Mexicana | photo courtesy of 100inc Agency

MENU

VEGAN MEXICAN FOOD

La Vegana Mexicana serves exclusively plant-based, traditional Mexican dishes. They are most known for their signature tamales (offering 16 different variations), but they also offer items such as vegan ceviche, vegan aguachile, tacos de canasta, pozole rojo, sopa de fideo, aguas frescas, café de olla lattes, and more. For their dishes, they find inspiration in the diversity that exists in traditional Mexican dishes and always on the search for new ingredients that add flavor, culture, and history to their food. And, while many of us think of fake meat when we think Vegan, La Vegana steers clear of these faux-proteins. Their dishes emulate traditional Mexican food and taste without using any real meat, or processed mock-meats. Most importantly, there is no set menu at La Vegana Mexicana. Instead, their menu offerings rotate each weekend, keeping things seasonal, fresh and exciting. Other items such as enchiladas, nopales salad, entomatadas, pambazos, and additional traditional Mexican comfort food items are potentially on the horizon as well.

All photos above courtesy of 100inc Agency

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

La Vegana Mexicana’s menu offerings rotate each weekend, keeping things seasonal, fresh and exciting | photo courtesy of 100inc Agency

La Vegana Mexicana’s menu offerings rotate each weekend, keeping things seasonal, fresh and exciting | photo courtesy of 100inc Agency

  

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com





Miel

LOCATED AT 4TH STREET MARKET, DTSA

miel.com …coming soon! instagram.com/mieldtsa

OWNER JON MELENDEZ

Build your own açaí bowls at Miel | photo courtesy of 100inc Agency

Build your own açaí bowls at Miel | photo courtesy of 100inc Agency

ABOUT

AÇAÍ BOWLS Y AGUAS FRESCAS

From Jon Melendez, the owner of MAR (popular fresh seafood and poke concept at 4th St Market) comes Miel, a brand new build-your-own-açaí bowl and juice spot. Jon has always been extremely passionate about juices and utilizing fresh fruits in his menus, so this latest venture really hits home for him.

“People love our unique drinks at Mar and I've always wanted to offer more options, but our space is limited. So, with Miel I decided to marry the two ideas and offer build-your-own açaí bowls with additional healthy options.” - Owner Jon Melendez

Jump in to Miel and fill up on satisfying bowls and rotating aguas frescas!

More About: Owner Jon Melendez

Fresh açaí bowls at Miel in 4th Street Market | photo courtesy of Miel

Fresh açaí bowls at Miel in 4th Street Market | photo courtesy of Miel

MENU

AÇAÍ BOWLS, AGUAS FRESCAS & MORE

Miel offers an extremely customizable menu where visitors can build their own açaí bowls and snag fresh juices, often rotating based on the season. Owner Jon Melendez first started testing out healthier dessert options at home. By replacing frozen yogurt with açaí, and toppings like gummy bears with gogi berries and raisins, he saw an opportunity. Miel offers healthy options including vegan yogurt and pudding, at lest eight different kinds of fresh fruit, and several antioxidant options such as nuts and seeds, power foods like gogi berries and bee pollen, and more.  The aguas frescas are graced with fresh fruit, with various rimmed cup options as well. Guests can select one of three sizes, and then pick their favorite additions as they move through the ordering process. All of the bowls are açaí-based with a ton of topping options available, ranging from fresh fruit and granola, to seeds and honey.

All photos above courtesy of 100inc Agency

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Coconut Horchata made in-house | photo courtesy of Miel on instagram

Coconut Horchata made in-house | photo courtesy of Miel on instagram

SAMPLE COVERAGE

 ...coming soon!

 

 

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com


Chef Abad Martinez

Mesa Chef Abad DSC_0028.JPG

ABAD MARTINEZ
EXECUTIVE CHEF | MESA

Abad Martinez, often referred to as an extremely humble chef, has accomplished plenty, but he isn’t anywhere near being done yet. From becoming a Chef de Cuisine at 24 to being featured on Food Network for a steak dish he created, Chef Abad is grateful for these experiences and accolades. He sees these accomplishments as simply notches on his culinary belt, which still has space for many more, perhaps even a Michelin star one day. Abad looks at the industry as not just a business, but as a lifestyle.

“The culinary world can be tough, but it’s fun and it’s life changing, and in order to succeed, you gotta be dedicated, committed, and learn to roll with the punches. All the energy put in will eventually be returned tenfold.” - Chef Abad Martinez

Abad has always had an affinity for cooking; growing up in San Pedro and then later moving to Riverside at the age of six, he’d observe his dad in the kitchen and often help him create holiday dishes. There was always something to be celebrated at home growing up, and he took those opportunities to learn about food and make himself comfortable in the kitchen. Throughout the years he has learned even more from other talented chefs, such as Ben Martinek and Nick Wynn. He’s also picked up some tips and new methods along the way, including avoiding the waste of ingredients just to make a dish look pretty, but to actually give each ingredient a purpose. He also enjoys cooking with unfamiliar ingredients and studying uncommon flavor combinations and new cooking techniques. Most importantly, his methods are constantly evolving, because he believes that consistently learning is key to being a good chef.

Abad is excited about his residency at Mesa and looks forward to bringing creative and inventive dishes to the Southern California culinary scene. He hopes to bring something big and memorable to Orange County’s thriving food atmosphere.