In the March issue—on newsstands now—restaurant critic Patric Kuh turns his attention to two of SoCal’s newest modern Mexican establishments. Eduardo Ruiz and partners opened Corazon y Miel last year in Bell and it’s been on our short list ever since. Further south in Costa Mesa, Taco Maria is a new joint from chef Carlos Salgado that started out as a food truck in 2011. Dual reviews, dueling stars? You’ll have to check out the full review to find out!
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Mixing a drink at Corazon Y Miel
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Ceviche de Corazon (shrimp, octopus, burnt peanut, and house tortilla chip>
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Salmon with black mole butter, cassava, pickled cauliflower, red onion, and almonds
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Lomo Hash (flatiron, potatoes, bell peppers, poached egg, and wasabi demi)
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Pan con Chompipe (A two-pound salvadoran turkey leg sandwich)
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Capirotada (Mexican bread pudding with preserved figs, walnuts, and fig whip)
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Corazon Y Miel’s Spacious booth seating
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Taco Maria’s fresh tortillas
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The assembly line
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The wood fire grill
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Aguachile (scallop crudo, serrano, guava, and Ensenada olive oil)
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Jardineros (shiitake, poblano rajas, queso fundido, and alliums)
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Arrachera (hanger steak, jalapeno, queso Oaxaca, and applewood bacon)
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Pescado Frito (local black cod, charred scallion aioli, cabbage, and grapes)
