In addition to re-creating traditional recipes from across the border, Costa Messa Restaurant's chefs occasionally inject a bit of American flair into their menu of Mexican home cooking. This leads to time-honored classics?including chicken enchiladas topped with mole sauce and queso fresco and crispy flautas stuffed with shredded beef?appearing alongside Tex-Mex dishes, such as chalupas, rice, and beans served in the shape of a Longhorn.
Ever since originally opening in 2002, the restaurant has remained unwaveringly devoted to these distinctive flavors, adding spicy chipotle sauce to chicken fajitas, loading corn or flour tortillas with everything from pork to sirloin, and serving whole, ranchero-style red snappers. As a demonstration of its support for the community, Costa Messa Restaurant spends Mondays donating 10% of the proceeds from diners' checks to various charities.
Texadelphia takes the cheesesteak and makes it the way only Texas can?overflowing with hearty meats and served with a side of tortilla chips and salsa. These 100% Angus beef sandwiches come slathered in a variety of toppings, including grilled onions, jalape?os, and cherry peppers, and rest on artisan-baked bread. Try a Founder's Favorite cheesesteak with mozzarella and mushrooms or turn to poultry with The Left Coast, which comes topped with chicken, grilled onions, and guacamole. Items of non-Philly origin also dot the menu, including a grilled-chicken sandwich, smoked turkey and guacamole salad, and a bacon-cheddar burger served with hickory sauce.
Not only does Don Taco Villa's bright green and pink exterior make it easy to spot from the road, but many of its specialties can feed an entire family tree's worth of people. Cooks prepare whole chickens and pile plates with double or triple portions of grilled steak, flanking the family-style meals with sides of rice and beans. Other menu items, which also lend themselves to sharing, include shrimp cocktail and barbecued ribs. Smaller groups or solo diners can grab breakfast tacos filled with eggs, chorizo, ham, beans, and cheese, or savory taquitos.
At first glance, La Pesca might seem to only be a seafood joint?cooks do pile eight different types of it, from clams to crab legs, into the caldo pesca soup alone. But the culinary team's specialty is merging those succulent catches with classic Mexican recipes. Here, cooks stuff jalape?os with white cheese and shrimp, broil red snapper by the pound, and pile octopus and mushrooms into tacos. In addition to crafting seafood-free Mexican options, such as grilled-chicken tacos, they also put their stamp on non-Mexican seafood dishes, such as po' boys with fried oysters.
Cuisine Type: Mexican tacos and grill
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Fajita tacos with grilled onions and charro beans
Delivery / Take-out Available: Yes
Outdoor Seating: No
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Contemporary style with walls covered in metal roof sheets and wood details. It's a casual atmosphere with exposed [industrial elements] .
In your own words, how would you describe your menu?
It's a Mexican taqueria and grill which offers the Rio Grande Valley popular Mexican dishes with a touch of northern Mexico cuisine. Among our most popular dishes are the fajita, bistek, and pastor tacos in flour or corn tortillas with grilled onion and charro beans. We have big quesadilla tacos with fajitas, cheese and avocado, and we also have the popular parilladas for two or more people. Among the desserts we have traditional "gorditas" with ice cream and milk caramel (cajeta).