Dos Chinos and Their Addictive Fries and Pork Belly
The menu is simple: Your choice of meat (there are no vegetarian options) in taco or burrito form. The burrito form is the better choice, especially for lunch on the go, and the best type was the pork belly, alternating strips of crispy skin and soft belly with herbs and a green salsa, wrapped up in the usual burrito tortilla. It's rare that a burrito keeps my attention longer than halfway through; this did. My only suggestion: Make the crispy skin pieces a little smaller; a couple of them were overwhelming.
The drink selection is limited to bottles and cans kept in ice outside the window--and ca phe sua da, the Black Hole of Caffeine. Vietnamese iced coffee ($3 alone, $2.50 with a meal) ought to be sold from street-corner stands on hot days, a way for our inland denizens to be refreshed. Since it's not, selling it from a truck is a great idea. It's not as bitter as some Little Saigon brews, and not as tooth-achingly sweet as Lee's coffee--it's a nice middle road. One suggestion to put it over the top: Use crushed ice instead of cubed, which would let the coffee soak in, producing a signature granita for Orange County.
The best thing about Dos Chinos is the price. Whereas the price for lunch at some of these luxe loncheras has climbed into the double digits, that pork belly burrito can be had for $5.50, a price that puts it in excellent competition with the local brick-and-mortar shops.
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