MEXICAN CUISINE - TACO ROSA. Spanish, French & Southwestern culinary

PRESS | TESTIMONIALS

The following comments are just a sample of many exceptional words
written about TACO ROSA

OC METRO April 15, 2004 by Craig Reem

Daily Pilot April 26, 2004 by Alicia Robinson

The Orange County Register October 28, 2004 by Elizabeth Evans

SOPAIPILLAS AND CHURROS AND CHOCOLATE AT TACO ROSA

The fountain of molten chocolate is one of the first things one sees when walking into this upscale version of Taco Mesa. It's a reminder to have dessert.

The chocolate comes over a bowl of vanilla ice cream or with doughnut-like pastries called churros. Sopaipillas (&6.00), hollow fried pastries served with sticky agave nectar, are another satisfying way to end a meal here.

Elizabeth Evans
The Orange County Register
October 28, 2004

ORANGE COUNTY'S 61 BEST LATINO RESTAURANTES

11. I've never been a fan of Taco Mesa-too much skewing toward the hippy-dippy crowd-but I wholeheartedly endorse TACO ROSA, the Newport Beach restaurant owned by the same Calderon hermanos who own Taco Mesa. It's one of the few local Mexican restaurants that dare take a pan-Mexican approach to their country's cooking, and they nail it. You can partake of Mexico City squash flower enchiladas, sweet or spicy moles from Oaxaca and the Yucatecan cochinita pibil, pork wrapped in banana leaves that disintegrate with the slightest of fork stabs. Taco Rosa is also the place where they elevate the lowly churro from a bland cinnamon stick into a chocolate-covered powerhouse.

Patterson Beverage Journal November 2004

Great Taste December 2004 by Todd Lejneks

The Orange County Register December 30 , 2004 by Elizabeth Evans

When I first sunk my teeth into one of the queso fresco- and crema-topped gorditas served here as a appetizer, it was love.

For years the Calderon brothers have created some of the best Mexican food on Orange county at their counter-service-casual Taco Mesa restaurants. So I wasn't surprised by the quality of the food at Taco Rosa.

In addition to stellar gorditas, the restaurant serves outstanding enchiladas Oaxaca ($8.00), cheese enchiladas made with the house ancho chili-in-fused corn tortillas and topped with chunky tomato caldillo sauce.

Elizabeth Evans
The Orange County Register
December 30, 2004

The Orange County Register April 7, 2005 by Anne Valdespino

OC Weekly April 29, 2005 by Gustavo Arellano

The Orange County Register May 5 , 2004 by Elizabeth Evans

OC Weekly October 21 , 2005 by Gustavo Arellano

OCWEEKLY, October 21, 2005

BEST GOURMET MEXOCAN FOOD ACCORDING TO THE MEXICAN

Taco Rosa. Ask for aquas frescas, and instead of horchata, waiters will recommend a frosted, freshly squeezed cup of cantaloupe or melon. Most meals come with a mini-sweet corn tamale coated with a light strawberry cream and yellow-red tortillas that are fabuloso. The house salad is actually escabeche: picked, peppered vegetables more common to coastal Mexico than the Sonora-style cuisine so familiar to Americans. But the most impressive thing about Taco Rosa, the factor that pushes it from the domain of the gabachos to the realm of must-eat? The music: actual conjunto nortefio on the speakers by icons such a Los Tigres del Norte and Los Rieleros del Norte. None of that Shakira shit.