Celebrating the Chefs of Orange County
This interview has been edited for clarity and length.
With the 32nd Annual Wild & Crazy Taco Night just around the corner, we sat down with Executive Chef Jose Angulo of Descanso Restaurant to talk about his love for tacos, his experience at past events, and what guests can expect this year.
Tell us about yourself.
Chef Angulo: Hi everybody, my name is Jose Angulo, and I’m the Executive Chef at Descanso. Today, we’re going to talk about our tacos because the 32nd anniversary of Wild & Crazy Taco Night is coming up!
How did you first get involved with Wild & Crazy Taco Night?
Chef Angulo: I’ve been part of this event many times throughout my career. This will be my third year representing Descanso, and I know that other chefs from here have won in past years. I’m excited to be part of it again.
Do you have a favorite memory from this event? A favorite taco recipe?
Chef Angulo: Absolutely! Last year, I made one of my favorite recipes—an octopus taco, Zarandeado style. Zarandeado is another representative recipe from Mexico, and I love this taco. It’s one of my signature dishes. We didn’t win, but I enjoyed making it so much!
What can guests expect from your taco at Wild & Crazy Taco Night this year?
Chef Angulo: The name of the event says it all—wild and crazy! As a chef, I love events like this because they challenge you to be creative. You have to create something unique, flavorful, and fun. It’s a great opportunity to bring your creativity to life.
What can guests expect when they visit Descanso?
Chef Angulo: We have a great menu, a dining room, a taco stand, and of course, our plancha room. Our taco stand is like eating street tacos but with an elevated touch. Our dining room offers a great selection, and in our plancha room, chefs cook everything right in front of you—from appetizers to main dishes. It’s a full experience, and we have a very professional team that ensures you’ll have a great time.
Can you tell us about one of your tacos?
Chef Angulo: This is our Mayan taco. Achiote is a very important ingredient at Descanso, and we use it in many dishes. I love the name “Mayan taco” because it connects to me. I’m from Mexico and the Mayan taco is one of my favorites.
Why do you think it’s important for restaurants like Descanso to participate in events like this?
Chef Angulo: It’s important for any restaurant—not just for publicity or getting people to visit—but to be involved with the community and help people. That says a lot about the owners, managers, and everyone who works in the restaurant.
Get ready for an unforgettable night of creativity, flavor, and fun at the 32nd Annual Wild & Crazy Taco Night! Stay tuned for more details and don’t forget to visit Descanso to experience Chef Jose Angulo’s incredible tacos for yourself!