Los Sanchez Restaurant — Restaurant in Garden Grove

Few things surprise me these days but, based on the reviews, I did not expect such a physically large restaurant. This place is more "banquet hall" than "taco shop." The menu, as others have pointed out, is quite extensive and includes moles, guisados, enchiladas, tamales, sopes, nachos, tacos, chimis, burritos, mariscos, ten different soups, and a dozen different dessert options. I stuck mostly to tacos during my visit.

The substantially-sized "Carne Asada Taco" is double corn tortillas stuffed with heavily-charred beef. Seasoning was on-point, as was the greasy "grill flavor" imparted into the meat. It would have been better had the carne asada not been as chewy as it was. Other than cilantro and onions, nothing else is added. I suggest the "Salsa Roja." More on that in a minute.

I tried their mini-taco as well, filled with "Beef Barbacoa." Los Sanchez's beef barbacoa is straightforward, bringing forth strong flavors of cumin and stewed chilies. The shredded beef itself was a tad over-braised by the time I ordered it -- the beginning of my bite was juicy and wet, but the middle turned dry as I started to chew it. The mini-taco is still a good-sized taco, with double tortillas. Onions and cilantro are included on the mini-taco as well.

The "Michelada" is decent. This is a fairly average mich where I come from (San Diego), with your typical blend of beer, clamato juice, tajín, lime juice, and hot sauce with MSG-bearing additives, probably bouillon powder here. Yum!

Yes, I came here on a very busy Sunday afternoon, but the messy salsa bar was in a sad and sloppy state with marinated vegetables and fresh garnishes spilled into sauces and and vice versa. Orange County is filled with savages! Still, I sampled some of Los Sanchez's oregano-heavy "Salsa Roja." It's real good. And if you're going to make the trip here, you may as well eat perhaps the very best thing available in the restaurant: this punchy, flavorful red sauce.

Despite the place being busy, the line moves fast, and the food comes out relatively quickly. I spent $13 for two tacos and a michelada, including a small tip. There's nothing I like better than good,...

Typically I dont usually post negative reviews.This restaurant has great food. However , I do find there prices a bit high. After observing how many employees are on shift it is acceptable only when overhead wages play a important factor. With that being said , I have no problem paying more. The issue I have is on a recent visit where I paid $23 for Cameron de Diabla and it ended containibg 6 shrimps and excessive amount of beans and rice.thats not all, I noticed they filled the corner of the tray with French fries. So I began doing the math. The average price for rice and beans cost around $6 h $7 dollars. Order of fries $2.50 ( which I did not order). that sums to $9.50. The small garden salad I would say $2.50 max ( very small portion) the total cost is $12.00. That means I paid $11.00 for 6 small shrimps. Does anyone see something wrong with this equation? Waits theres more, my girlfriend ordered a carne asada burrito that cost $16.00 dollars. When we got to our residence we noticed that 15% had meat and the rest was primarily beans and rice. We are quite disappointed for over paying food that was not...

If you grew up around Garden Grove or spent time working at Disney, chances are you’ve made a few trips to the legendary Los Sanchez Restaurant. These days, it’s settled into its newer spot, but the real ones remember the original location off Harbor Blvd. And if you were a regular back then, you’ll never forget that voice—booming through the dining room, calling out your order number with a rhythm that somehow made waiting part of the fun.

Los Sanchez has always been about more than just food—it’s a whole experience. The portions are generous, the flavors hit just right, and you never leave hungry. You won’t find table service here, but that’s part of the charm. You order at the counter, pay, get your number, and then wait in happy anticipation for the voice to call you home.

And let’s not forget the salsa bar. It’s not just a condiment station—it’s a rite of passage. Whether you like it mild or you’re feeling brave, there’s a salsa there to test your limits.

It’s a little slice of local tradition, wrapped in foil and served with a side of nostalgia. And for many of us, it still...