A Family’s Dream in Garden Grove: Sabroso’s Pork Tamales
“What does sabroso mean?” Guy Fieri asked during his visit to this family-run Mexican restaurant. The answer—delicious—perfectly captures what the Munoz family has been serving up since they took the plunge and opened their doors in 2012.
Located right off the 22 freeway on Harbor Boulevard in Garden Grove, California, just three and a half miles from Disneyland, Sabroso represents everything Triple D celebrates: a tight-knit family putting it all on the line to serve real deal Mexican food. With veteran chef Papadito leading the charge and a menu based on mom’s recipes, this joint has become a destination for authentic flavors.
The Star of the Show: Pork Tamales
When Guy asked the family what their favorite thing on the menu was, the answer came without hesitation: the tamale. And after watching Papadito build these from scratch, it’s easy to see why.
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The process starts with a pork butt, cut up and cooked down in water with salt, onions, Mexican oregano, garlic, bay leaves, black peppercorns, and cumin seed. But here’s where it gets interesting—instead of plain water for the sauce, they use the liquid from soaking the peppers. The chile blend includes guajillo and California chili, which get blended and then hit the hot oil. “This is what you want to hear,” Guy noted as the sauce sizzled. “My mouth chips the flavor jets are turning on.”
For the masa, Papadito adds salt and a little baking soda—”to puff it a little bit”—along with shortening and pork stock, mixing it all together until it reaches the right consistency. The corn husks get softened in water to make them pliable before assembly.
Guy’s Verdict
After the tamales steamed in a traditional tamale pot—the kind that sits above the water as they cook—Guy took his first bite and delivered the assessment: “The masa has great texture, the pork is delicious, not too spicy, and you got a good ratio. It’s not a bunch of masa and a little bit of pork inside. This is like a nice 50-50.”
He praised the sauce as well: “Just the right amount of sauce, hot but not too hot. It leaves a nice little bite in your mouth.”
Tips from Papadito’s Kitchen
If you’re inspired to try tamales at home, here’s what the episode revealed:
Use your pepper soaking liquid: Don’t discard the water you use to rehydrate dried chiles—it becomes part of your sauce base.
Bloom your sauce in hot oil: After blending your chiles, cook the sauce in hot oil for about 20 minutes before adding it to the pork.
Add baking soda to your masa: A small amount helps the masa puff up during steaming.
Aim for balance: That 50-50 ratio of masa to filling makes all the difference between a good tamale and a great one.
A Family Affair
When Guy asked if the Munoz family had always been this close, they confirmed they’ve always done things together. That closeness translates directly to the plate. As one family member put it, “Every bite is a magical bite.” Guy summed up the experience perfectly: “You really get the flavor of the family.”
For more authentic Mexican dishes featured on the show, check out how other family restaurants have impressed Guy, like this How to Make Artichoke Spinach Dip segment or the seafood magic in Crab Cake Cioppino. And if you’re looking to track down Sabroso or other Triple D spots near you, explore our restaurant directory.