Taco Maria

Tucked inside an upscale shopping plaza in Costa Mesa, Taco Maria defies expectations at every turn. This intimate fine dining destination has been earning devoted fans since its opening, drawing crowds who happily wait for a coveted table. The space is modest but inviting, with an open kitchen that serves as the restaurant’s beating heart—grab a counter seat if you can for front-row views of the culinary choreography unfolding before you.

Chef Carlos Salgado’s approach blends Mexican culinary traditions with California’s bounty in what’s known as Alta California cuisine. The seasonal menu rotates regularly, but certain dishes have achieved legendary status. The aguacate tatemado—a fire-roasted avocado draped in cumin and hazelnut oil—transforms a familiar ingredient into something revelatory, rich and smoky like the world’s most luxurious plant-based butter. The caesar salad arrives with such precision that each leaf seems individually dressed, lifted by Meyer lemon zest into something transcendent.

What truly sets Taco Maria apart are the handmade blue corn tortillas. Crafted from freshly nixtamalized masa using heirloom corn varieties sourced from small Mexican farms, they arrive warm and fragrant alongside entrees like the duck leg in date mole or the juicy grilled pork chop. These aren’t mere accompaniments—they’re essential to the experience, elevating every bite they accompany. The wine program focuses on Valle de Guadalupe selections, and the sommelier is happy to guide you through the list.

Reservations here are notoriously difficult to snag, so check the website regularly or prepare for a wait if you’re walking in. Come hungry and bring someone who appreciates lingering over a meal—you’ll want to explore every section of the menu. From the vibrant scallop aguachile to the piloncillo cake with its warm masa biscuit and vanilla custard, Taco Maria delivers those rare moments of unexpected delight that remind you why dining out can be genuinely special.