Arag Mongolian Cuisine

In the 1990s and early 2000s, “Mongolian” chain restaurants began popping up in food courts and plazas, alternating variously between “Genghis Khan” and “Mongolian Grill” branding. Virtually all of these places had the same idea: place a gigantic circular skillet in an open kitchen, let people choose noodles, proteins, vegetables, and sauces they want, then theatrically stir-fry them. Food court versions tended to be single-portion meals; freestanding restaurants offered all-you-can-eat buffets. Legitimately Mongolian or not, they were fun for a while, then largely disappeared – a few remaining places are scattered throughout north Orange County.

Finding actual Mongolian food has proved comparatively difficult, but if you’re willing to drive to Los Angeles, Arag Mongolian Cuisine is offering a more authentic experience. As Mongolian music plays in the boxy, lightly decorated dining room – accompanied by video on a large television – you can order buuz, steamed dumplings with beef, chicken, or vegetables inside; deep-fried pirozhki beef pies; Mongolian milk tea served either as a drink or as a soup with dumplings; and lamb in various forms – either grilled, fried liver, or ribs.

The closest thing to what one would find at “Mongolian Grill” chains is a “Mongolian BBQ Plate” that places meat, fried eggs, and salad-class vegetables on a sizzling skillet. There aren’t any noodles, nor customization options; it’s a straightforward stir-fry that could as easily be served as Japanese teppanyaki.