Wadiya visitor info

1/23

Carne asada tacos, a meaty main dish. Read the recipe. (Anne Cusack / Los Angeles Times)

2/23

Recipe: A guava margarita.

(Beatrice de Gea / Los Angeles Times)

3/23

Sweet Butter’s shrimp ceviche has the fresh flavors of lemon and cilantro. Recipe. (Glenn Koenig / Los Angeles Times)

4/23

Queso de chiva fundido con pipián verde (Translation: Broiled goat cheese with a pumpkin seed sauce.) Read the recipe. (Anne Cusack / Los Angeles Times)

5/23

Corn steams up soft and light in fresh husks, with chile and cheese in the mix. (Mel Melcon / Los Angeles Times)

6/23

Tuna tostadas: A rich bite, topped with chipotle mayonnaise. (Mel Melcon / Los Angeles Times)

7/23

Recipe: Ruby red grapefruit margarita

(Beatrice de Gea / Los Angeles Times)

8/23

This dish is the perfect ending to any party. Read the recipe. (Carlos Chavez / Los Angeles Times)

9/23

El Cholo’s chiles rellenos are an L.A. favorite. (Jay L. Clendenin / Los Angeles Times)

10/23

The vegetarians will enjoy this one. Read the recipe. (Lawrence K. Ho / Los Angeles Times)

11/23

There’s a reason this dish is such a classic. Read the recipe. (Kirk McKoy / Los Angeles Times)

12/23

Huitlacoche can be found at select Latin markets; call ahead to make sure before tackling this dish. Read the recipe. (Bob Chamberlin / Los Angeles Times)

13/23

Jamaica flowers are combined with peppers, onion and zucchini in this enchilada. Read the recipe. (Anne Cusack / Los Angeles Times)

14/23

We discovered this dish on the menu at the Tequila & Ceviche Bar at Las Ventanas in Los Cabos. It tastes even better than it looks. (Kirk McKoy / Los Angeles Times)

15/23

Who needs tofu enchiladas and walnut tacos? Read the recipe. (Ricardo DeAratanha / Los Angeles Times)

16/23

Mexican chocolate and orange accent this pork dish, which is normally served at special events, such as a wedding. Read the recipe. (Bob Chamberlin / Los Angeles Times)

17/23

This pork shoulder is dusted with chili powder and other spices, then braised for hours. Read the recipe. (Gina Ferazzi / Los Angeles Times)

18/23

These enchiladas are brimming with eggplant, zucchini and peppers. Read the recipe. (Ricardo DeAratanha / Los Angeles Times)

19/23

Recipe: Blood orange jalapeno margarita

(Ken Hively / Los Angeles Times)

20/23

Duck Tacos with tomatillo sauce and chile-cherry compote would be a nice change of pace. Read the recipe. (Eric Boyd / Los Angeles Times)

21/23

You can get your greens in with this dish. Read the recipe. (Lawrence K. Ho / Los Angeles Times)

22/23

Pasilla chiles are the secret ingredient to this savory dish. Read the recipe. (Ricardo DeAratanha / Los Angeles Times)

23/23

Radish salsa and tortillas with chicharrones de queso -- melted bits of cheese. (Glenn Koenig / Los Angeles Times)

April 29, 2009 12 AM PT

Wadiya Location: 949 S. Euclid St., Anaheim, (714) 635-0005. wadiyausa.com.Price: Appetizers, $2.99 to $5.99; entrees, $6.99 to $14.99; desserts, $2.99 to $3.99; lunch and dinner buffets, $6.99 to $10.99Best dishes:Lamprais, hoppers and egg hoppers, ambul thiyal, chicken biryani, watalappan.Details: Open 11 a.m. to 11 p.m. Closed Tuesday. No alcohol. Credit cards accepted. Lot parking.

Wadiya visitor info

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