Taco Maria : restaurant mexicain étoilé à Costa Mesa
Taco Maria, situé au 3313 Hyland Ave dans le quartier de Costa Mesa, en Californie, a ouvert ses portes en 2013. Fondé par le chef Carlos Salgado, ce restaurant mexicain a rapidement acquis une réputation d'excellence, notamment grâce à sa distinction Michelin. Depuis ses débuts, Taco Maria s'est imposé comme un lieu incontournable pour les amateurs de food mexicain haut de gamme, alliant tradition et innovation dans une ambiance conviviale.
Ce restaurant se distingue par ses spécialités, notamment ses tacos élaborés avec des maïs de qualité supérieure, nixtamalisé sur place, et ses plats créatifs comme le mole ou le beef tartare tostada. La carte met en avant des produits locaux et mexicains, offrant une expérience culinaire authentique et raffinée. La cuisine ouverte permet aux convives d'apprécier le savoir-faire du chef et de découvrir un univers gustatif riche et surprenant.
L'ambiance de Taco Maria reflète un décor moderne et épuré, mêlant éléments californiens et mexicains, avec une atmosphère chaleureuse et accueillante. Le lieu, à la fois élégant et décontracté, invite à la découverte et à la dégustation dans un cadre où la convivialité prime. Un véritable ristorante mexicain étoilé qui séduit autant par sa cuisine que par son ambiance unique.
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101 Best restaurants of Los Angeles
@latimes
"#3 Carlos Salgado’s cooking is intellectual, syncretic and modernist, bound up in personal history, heritage and years of fine-dining training. You can see these disparate forces at work on the Taco Maria lunch menu, when you can try Salgado’s cooking a la carte; recently there was aguachile made with Hokkaido scallops; wood-fired pork cheek glazed in dark sugar; and ancho-almond mole draped over Jidori chicken. Salgado’s culinary vision is most fully expressed at dinner, when the restaurant switches to a taco-centric, four-course tasting-menu format. In the winter, dinner might begin with Tahitian butternut squash served with nuts and seeds ground into a nutty sikil p’ak dip, or mole de cacahuate drizzled over skirt steak. Summer may bring on the tocino taco, slivers of pork belly glazed in piloncillo, heaped with slices of stone fruit. For dessert, perhaps there’s a shot of spiced Mexican chocolate. Ingredients are sometimes plated over tortillas whose corn has been as judiciously sourced as the most expensive seafood or wine in the city. Salgado’s cooking is helping build a new language for the way we think and talk about Mexican cooking in California, and he’s doing it out of a tiny kitchen inside an open-air shopping center in Costa Mesa. It’s a wildly impressive feat. Beer and wine. Mall lot parking. Credit cards accepted."
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@victoire_loup
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Ajouté par[object Object] utilisateurs
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"1 Michelin star restaurant"
@clementaubree
" Costa Mesa Mexican $$$ Reservation Beef tartare tostada, the first of five courses one recent evening on Carlos Salgado’s mercurial tasting menu, rumbled with tastes and textures. Smoky chile morita saturated the chopped dry-aged meat and charred avocado cooled the palate. What accounted for the nutty, roasted-oat flavors that permeated every bite? Ah, of course, it was the same source as the dish’s thick crunch: the tostada made using exceptional corn. Since Taco María opened in 2013, Salgado has been working with small farms in Mexico to obtain superior maíz varietals that he and his restaurant staff nixtamalize and grind into masa. In philosophy and practice, masa anchors Taco María’s Alta California cuisine. Somewhere between campechano reimagined with tomato consommé gelee and a block of pork belly served over meaty cocoa beans and grilled nopales strips, you will hold a blue corn tortilla in your hands. Its color will be as inky as the face of a new moon. Inhale its aromas, then tear into it and marvel at the nuances. The tortillas alone are worth the evening traffic from whichever county you may be driving. To experience Salgado’s influential genius and his small, spare indoor-outdoor restaurant, you must navigate through warrens of design stores in a fancy Costa Mesa mall. This is Southern California. No one thinks twice."
@ashigu
"Michelin starred Mexican food. Get the mole."
@jeaton
"#3 Carlos Salgado’s cooking is intellectual, syncretic and modernist, bound up in personal history, heritage and years of fine-dining training. You can see these disparate forces at work on the Taco Maria lunch menu, when you can try Salgado’s cooking a la carte; recently there was aguachile made with Hokkaido scallops; wood-fired pork cheek glazed in dark sugar; and ancho-almond mole draped over Jidori chicken. Salgado’s culinary vision is most fully expressed at dinner, when the restaurant switches to a taco-centric, four-course tasting-menu format. In the winter, dinner might begin with Tahitian butternut squash served with nuts and seeds ground into a nutty sikil p’ak dip, or mole de cacahuate drizzled over skirt steak. Summer may bring on the tocino taco, slivers of pork belly glazed in piloncillo, heaped with slices of stone fruit. For dessert, perhaps there’s a shot of spiced Mexican chocolate. Ingredients are sometimes plated over tortillas whose corn has been as judiciously sourced as the most expensive seafood or wine in the city. Salgado’s cooking is helping build a new language for the way we think and talk about Mexican cooking in California, and he’s doing it out of a tiny kitchen inside an open-air shopping center in Costa Mesa. It’s a wildly impressive feat. Beer and wine. Mall lot parking. Credit cards accepted."
@chairmanvmao
"Blue Corn Tortilla Tacos , Miche with Smoked Salt Rim"
@duongsoul
"2019 Eater heirloom corn tortillas made with the blue cónico varietal is by ordering the smoked sturgeon taco with a salsa of toasted chiles"
@kg656