Matador Cantina
111 N. Harbor Boulevard
Fullerton, CA 92832
Phone: 714.871.8226 
Website | Map 

Dinner $20
Online Reservations

Lunch 11am-2pm Monday-FridayDinner Daily from 4pmBrunch Saturday & Sunday 9am-2pm Late Night Daily 10pm-2am

(Kitchen closes at 1am) 

Dinner $20

~First course~

Tomato Chorizo Soup
Served with mini grilled cheese sandwich

Soup of the day
 

~Second course~

El Pastor Tacos with pineapple salsa
Served with rice & beans

Fresh-grilled or beer-battered Mahi-Mahi tacos
Served with rice & beans

~Third course~

House-made Kahlúa Flan

Chef David Dennis

Question: How long have you been a chef?
Answer: 15 years as a profession, but I’ve been cooking nearly all my life

Question: How long have you been at this restaurant?
Answer: Nearly 3 years since its inception in 2009. I was hired to program the kitchen and create a menu offering specialty Mexican fare, and as of 2011 I accepted the dual roll of Executive Chef & GM

Question: Who or what inspired you to become a chef?
Answer: Just the love of food, but I was definitely inspired by my Mom, a great cook!

Question: What do you enjoy most about your profession?
Answer: Being creative in the kitchen, the gratification accompanied with creating new dishes, and seasonal menus that our guests enjoy.  I also enjoy walking the floor and meeting new people, talking about their dining experience and getting to know our regulars better

Question: When you’re not in the kitchen what are you doing?
Answer: Golfing and spending time with my family. Matador is my home away from home and I spend a great deal of time here so quality time with the family makes me happy

Question: What is your most popular dish?
Answer: The steak a la Plancha. A prime flat iron steak topped with house-made clinatro-chimichurri sauce and picked red onions. It’s served with black beans and grilled vegetables. We introduced it two years ago, and it’s become one of our most popular items

Question: Your last meal on Earth would be??
Answer: A warm bowl of Pho, a mixed sashimi platter with a ice cold beer and a slice of double chocolate cake and vanilla bean ice cream

Question: What's your favorite item on the Restaurant Week Menu?
Answer: I love soup so the Tomato chorizo soup. We make all our soups entirely from scratch and the Tomato Chorizo is something we created especially for Restaurant Week