A taste of celebration at Calaca Mamas
Illustration by Zoe Arntsen, Illustrator
As a frequent Disneyland-goer, I’m always looking for new restaurants in the area to try. Across the street from the main entrance gates is Calaca Mamas, a restaurant I always noticed but hadn’t dropped into until now. At this restaurant, it feels like you are celebrating Día de los Muertos every day of the year, thanks to the vibrant decor and inviting atmosphere.
Upon arrival, my boyfriend and I were greeted by many servers who made us feel welcome. Calaca Mamas is a non-franchise restaurant in the heart of Anaheim, and that was made clear the second we walked in.
After settling in, we decided on appetizers, or “small bites.” I never say no to elote, so that was the first thing we tried. Three shareable pieces of grilled corn on the cob covered in cremayo, tajin, cotija cheese and cilantro were the perfect way to start off the meal. I’ve tried a lot of corn on the cob, but not quite like this. It was flavorful and grilled to perfection.
We also ordered the Tots Con Todo, which were topped with everything you could imagine. The dish consisted of tater tots with queso dip, carne asada, crema, pico de gallo, pickled jalapeño, guacamole and cilantro. It was basically a meal on its own and at this point, I knew to save room for the entrees.
Everything on the drink menu looked incredible, but I settled on the Forgotten Grapefruit mocktail, which was a mix of organic grapefruit and lime juices, organic agave syrup, a pinch of salt and soda water. It was sour but refreshing, and a delicious choice to sip on.
We decided on two entrees that we shared. First, the Quesabirria Tacos, which included Oaxaca cheese crust on a corn tortilla, soft shredded beef birria, avocado mousse, onions, cilantro, consomé and a side of rice and beans. The tacos were delightful, and the consomé had a unique flavor that I had never tried before.
We also tried the Carne Asada, which is a marinated skirt steak with salsa ranchera, cotija cheese, cilantro, radishes and chiles toreados. I am not usually a fan of steak, but the marinade and texture were done perfectly. The side of corn tortillas and rice and beans made for some very tasty handmade tacos as well.
We couldn’t help ourselves when they asked if we wanted more drinks, and my boyfriend got a Hen-Chata, which is a Hennessy-spiked, house-made horchata. The glass was about the size of his head and he very much enjoyed the mix.
When we asked our servers about dessert, they enthusiastically recommended the churros. We couldn’t believe our eyes when, just a few minutes later, a flaming tabletop churro cart arrived at our table. Talk about a presentation.
The churros were classic, topped with cinnamon sugar, and paired with chocolate sauce and dulce de leche. I’ve had my fair share of churros from Disneyland, but those don’t compare at all. They were light, soft and just melted in my mouth. They were amazing on their own, but when dipped in the sauces, it took them to a whole new level. The dulce de leche was my favorite, and it was the perfect sweet treat to end the night.
Calaca Mama’s emphasizes that they don’t just want their food to be delicious; they want their customers to feel good eating it, too, and that's exactly what we felt. The restaurant had great music, high-quality food and an amazing energy.
