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
Sweet Butter’s shrimp ceviche has the fresh flavors of lemon and cilantro. Recipe. (Glenn Koenig / Los Angeles Times)
Queso de chiva fundido con pipián verde (Translation: Broiled goat cheese with a pumpkin seed sauce.) Read the recipe. (Anne Cusack / Los Angeles Times)
Corn steams up soft and light in fresh husks, with chile and cheese in the mix. (Mel Melcon / Los Angeles Times)
This dish is the perfect ending to any party. Read the recipe. (Carlos Chavez / Los Angeles Times)
There’s a reason this dish is such a classic. Read the recipe. (Kirk McKoy / Los Angeles Times)
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)
Jamaica flowers are combined with peppers, onion and zucchini in this enchilada. Read the recipe. (Anne Cusack / Los Angeles Times)
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)
Who needs tofu enchiladas and walnut tacos? Read the recipe. (Ricardo DeAratanha / Los Angeles Times)
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)
This pork shoulder is dusted with chili powder and other spices, then braised for hours. Read the recipe. (Gina Ferazzi / Los Angeles Times)
These enchiladas are brimming with eggplant, zucchini and peppers. Read the recipe. (Ricardo DeAratanha / Los Angeles Times)
Duck Tacos with tomatillo sauce and chile-cherry compote would be a nice change of pace. Read the recipe. (Eric Boyd / Los Angeles Times)
You can get your greens in with this dish. Read the recipe. (Lawrence K. Ho / Los Angeles Times)
Pasilla chiles are the secret ingredient to this savory dish. Read the recipe. (Ricardo DeAratanha / Los Angeles Times)
In Mexico, Cinco de Mayo celebrates Mexico’s victory over French forces in 1862. Here in the U.S., it’s an excuse to celebrate the food and drink introduced by our neighbors to the south. Considering a fiesta of your own? Here are 25 recipes from the L.A. Times Test Kitchen, starting with guacamole and chips. (Eric Boyd )
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