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Restaurateur Javier Cuadra opened Urbana Mexican Gastronomy & Mixology in Anaheim in 2014 and has since expanded to Sky Deck in Del Mar. Courtesy photo/Authority Magazine
ColumnsTaste of Wine

Del Mar’s Urbana dishes up authentic Mexican cuisine

Restaurateur Javier Cuadra, born in Michoacán, Mexico, drew inspiration from his homeland’s rich culture and street food to open his own restaurant. While studying international business, Javier worked in the restaurant industry, which fueled his dream of showcasing Mexico’s unique cuisine in Orange County, where he noticed a lack of authentic Mexican street food.

This passion led to the creation of Urbana Mexican Gastronomy & Mixology, a vibrant eatery known for its natural, fresh ingredients, handmade tortillas, gourmet tacos and snapper ceviche crafted by Executive Chef Ernie Alvarado. Javier’s favorite dish, mole enchiladas, is made with a house-made mole sauce that reminds him of home.

Urbana’s original location in the Anaheim Packing House has earned numerous accolades, including the Golden Foodie Award and Certificate of Special Recognition by U.S. Rep. Lou Correa as Immigrant Owner of the Year for 2020.

Javier’s fiancée and partner, Andrea Parada, focuses on marketing and PR. Together, they opened Urbana in 2014 after traveling through Mexico, confirming the need for authentic Mexican street food in the region.

Executive Chef Ernie Alvarado presents Mole Enchiladas created with house-made mole. Photo by Rico Cassoni

Their success has led to a second Urbana location at Del Mar’s Sky Deck, where Frank and I enjoyed an exceptional culinary experience. From the moment we arrived, we were welcomed warmly by the hostess, Marty, and seated in the capable hands of Tito Nava, our server for the evening.

The personal touch of floor manager Eric Hitchcock, who made sure every detail was on point, elevated the entire dining experience. Eric’s background is as fascinating as his dedication — he served in the Navy and later earned a degree in political science and international relations from USD before joining the food and beverage industry. He has been with Urbana since 2021, bringing his passion for hospitality to life every day.

Tito and Eric encouraged us to begin with signature drinks. I opted for the Paloma, a refreshing blend of tequila blanco, agave, lime, grapefruit soda, chamoy and chile con limón. Its tartness and spice made it an ideal complement to our appetizers.

Frank enjoyed the Urbana Margarita, a fresh and vibrant take on a classic, with tequila blanco, agave and citrus finished with a salt rim. The drinks paired beautifully with our two starters — the Gringa Pork Quesadilla and Red Snapper Ceviche.

The Gringa Pork Quesadilla featured flavorful al pastor-style pork with melted cheese. It was a hearty and savory appetizer, rich in bold Mexican flavors. The Red Snapper Ceviche was a bright and fresh contrast. The lime-cured snapper, stacked in pico de gallo and topped with house-made guac, was served with crispy tostaditas.

Next came an impressive array of tacos, which highlighted the range of flavors Urbana offers. First up was the Baja Fish Tacos, made with that day’s catch, mahi-mahi, battered and fried to golden perfection, topped with spicy aioli and crunchy cabbage. The balance between the fish’s delicate flavor and the crisp exterior was remarkable.

Next, we had Carnitas Pork Tacos, which featured juicy pork, habanero salsa, pickled onions, and a touch of queso fresco. The Lobster Taco, a specialty taco, stood out for its luxurious combination of ingredients. The tender lobster paired with corn esquite, queso fresco, avocado and chipotle, all inside a soft blue corn tortilla, was divine.

Quesa-Birria, beef street tacos, in blue corn tortilla topped with pickled onion and cilantro served with beef consomme for dipping. Photo by Rico Cassoni

To top it off, the Quesa-Birria Plate arrived, featuring three beef tacos filled with queso Oaxaca, topped with pickled red onion and cilantro. Served with a rich consomé for dipping, these tacos were a mouthwatering fusion of flavors and textures.

We met Chef Ernie when he presented the Mole Enchiladas and Ribeye Torta from the Chef’s Offering section. Like Javier, Chef Ernie grew up near Guadalajara. The two quickly bonded over their shared heritage of food.

Ernie said, “Our goal is true flavors, not flooded with rice, beans, and cheese.”  A self-taught chef, Ernie started as a busboy and worked his way up to prep chef and sous chef, spending 10 years in Costa Mesa before joining Urbana as executive chef. “I am an artist in the kitchen, food is my tapestry,” he added. Chef Ernie takes pride in creating à la carte dishes with diverse flavors and believes “less is more” to let the true flavors shine.

The Mole Enchiladas, filled with Jidori chicken and melted queso Oaxaca, was smothered in a luscious house-made mole sauce. The mole, rich but not overpowering, perfectly balanced the smoky and sweet flavors that define this classic Mexican dish. The Ribeye Torta featured a perfectly cooked ribeye on a ciabatta bun, topped with wild arugula, red onion, garlic aioli and melted queso Oaxaca, and was accompanied by crispy hand-cut fries. Both dishes were superstars from presentation and flavor profile perspectives.

Red Snapper Ceviche with crispy tostaditas (left) and Gringa pork quesadilla topped with crema and guacamole. Photo by Rico Cassoni

The food was so impressive that I couldn’t resist returning the following week with my wife. On this visit, I tried the Al Pastor Nachos, a dish piled high with layers of goodness. The golden nachos were topped with al pastor pork, melted queso Oaxaca, crema, guacamole, pico de gallo, pickled Fresno chilies and chipotle salsa. Perfect for sharing, this dish was an indulgent treat that could easily serve four people. A steak version is also available.

Urbana’s food is truly a culinary masterpiece, and it’s delivered in a full-service, casual and energetic environment. The pricing is fair for the high-quality dishes, making it a go-to spot for a memorable dining experience.

Whether you’re visiting for lunch, dinner or their generous happy hour (Monday-Friday, 3-6 p.m., and weekends, 2-4 p.m.), Urbana offers something special for everyone. The combination of innovative flavors, warm hospitality and vibrant atmosphere makes Urbana a five-star eatery with value pricing at both its Del Mar and Anaheim locations.

Find more information at urbanadelmar.com.

— Story by Rico Cassoni

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