Taco Time - Costa Mesa

Monique made something special tonight. She helped us navigate the menu and everything she had recommended was on point. The food was divine. We didn't take a picture of the beans. But let me tell you. These beans were something else. You've never had beans like that. The scallops were so fresh in your mouth and the guava so well paired with spices and citrus. All right. The shrimps were so good and sharp. The heads were so crispy and then so creamy inside. And again so fresh and the fingering limes were such a great and fresh note. The duck mol. I couldn't find out who the star was. The duck or mole but master the texture and nuts taste were soooo good. I have no words. The pickles were crisp and surprisingly flavored. The desert had such a depth and taste the orange really rounded out everything. We were so happy with the experience. I can't wait to come back.

Taco Perfection. The team has not skipped a beat and the accolades are well earned. Without hesitation, I feel Taco Maria delivered on all aspects. Starting with the warm welcome, the comfort conveyed by the service, to the every excellent food, the experience left us looking forward to the next time. The crab ceviche tostada and Caesar salad opened the meal. Dusted in a cap of shaved Parmesan cheese and studded with diced croutons, we enjoyed the juxtaposition of balanced flavors and textures provided by the Tijuana inspired salad. The tostada proved to have a punch from the salsa, but didn?t overpower the subtle crab. A strong start to the meal. Blue corn tortillas, salsa, a mini bouquet of herbs, and our chosen side of avocado arrived as a prelude to our main dish, the ribeye carne asada. Once the grilled main event touched down, it was taco making time. Funny how I didn?t grasp the make your own taco concept our first time at Taco Maria. That was a bit awkward to ponder not seeing a composed taco on the menu. This time things fell into place and we enjoyed every self assembled bite. Six tacos in total between the two of us. The strawberry jamaica agua fresca and michelada with house made chile sauce were refreshing and well crafted. Dessert was the wonderful Pastel de Piloncillo. The cake was similar to a sticky toffee pudding with its satisfying Piloncillo base. The MX vanilla bean frozen custard was a perfect match for a hot and cold bite. Thank you for another outstanding meal. ?

Food was great, had the scallops, mushrooms, striped bass, and grilled avocado. Striped bass was game changing, creamy sauce and perfectly cooked bass. Blue corn tortilla was the highlight of it all and brought all the main dishes together. The waiter changed a few times during our dinner, but the other two waitresses were incredibly nice.

Taco Maria. Santa Maria. This place is heavenly. Where do I start? The location is picturesque and inconceivable elegant, but nothing about it is common. The Caesar salad is also amazing. I mean, it's extraordinary. The cheese is so good. The agua fresca I had with it was a perfect pairing. The service was top notch, all about the place is great. We're so happy to have this restaurant in OC.

Capturing the heart of Mexican cuisine with a very inventive and personal approach, it's easy to see why Taco Maria has earned a Michelin star and its many accolades. Chef Salgado creates inspiring and exciting dishes, plated simply yet elegantly. His staff is patient and knowledgeable, welcoming but not overbearing. The restaurant is small, with most tables seated on the patio, and tables are somewhat close together. If you're cold, the staff will offer you a cozy Mexican blanket to wrap around yourself while you dine. If you're lucky enough to snag one of the tables inside, you are treated to an open kitchen where you can view where some of the magic happens. But, the real treat is in the food itself. Make sure to book early, as it's nearly impossible to get a table on short notice.