From the moment that I stepped foot into this family run Mexican restaurant in the OC Mix, I knew this was a winner. Silvia and Carlos Salgado were born into a culinary family and have launch this "Best New Restaurant" off of a food truck they started in 2011. Silvia is the organized friendly woman who takes all the reservations and Carlos seems to be the creator of the most innovative menus and mixing of flavors that I have seen in a long time. He is not your typical snooty chef. He is warm, charming, and got cajones in the kitchen.
Lunch is killer. Their ceasar salad I crave daily and their tacos have sneaky flavors in them like cumquats, chills, and pickled onions that make for that added difference that makes this restaurant award winning.
Calamares: local squid, new potato, cucumber, and squid ink
Papalos: cherry tomato, butterfly herb, queso fresco, avocado
Since lunch was a hit, so we decided to have a group of friends test it out for a birthday dinner. For dinner they serve a four course $52 prix-fixe menu with adjoining wine pairings for $26.
One of the treats on the menu includes Chorizo con Papas, a vegetarian dish made with shiitake mushrooms, however you swear you are eating chorizo.
Try this one on for size: Aguachile. It is made up of blood and chocolate clams, serrano, kumquats, and Baja olive oil. It sounds bizarre, but it is truly my new favorite pick for SoCal Mexican food.
Try this one on for size: Aguachile. It is made up of blood and chocolate clams, serrano, kumquats, and Baja olive oil. It sounds bizarre, but it is truly my new favorite pick for SoCal Mexican food.
Aguachile
Lunch is far more casual and you can order à la carte off the menu. Get ready for a meal of a lifetime when you try this place out for dinner. They are also open for Sunday brunch.
FMI: http://tacomaria.com
FMI: http://tacomaria.com
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