PRESS REVIEWS 

Taco Mesa restaurants are designed with an “exhibition style” kitchen so that customers can watch their food being prepared. Bright colors and Latino music make the guests feel as if they are somewhere along the coast of Mexico. When they walk into Taco Mesa, they feel at home because of the casual atmosphere.

 Since the opening of the first restaurant in 1992, the following comments are just a sample of the many exceptional words written about Taco Mesa's food and service over the years:

“It turns out that Taco Mesa serves wonderful stuff and that everything Calderon says about the freshness and surprising combinations is true. Even when you pack it home and eat it a half hour later, it is delicious.”

Orange Coast Magazine
July 1994
“Politically Incorrect” by J. Warbana

On Orange County, “One of my favorite places in the county, on 19 th Street in Costa mesa was originally a Taco Bell, then some guys moved in with a better idea: make the sort of food they'd want to eat themselves - great, fresh, innovative Mexican seafood dishes that kick booty on most trendy Southwest eateries at half the price or less and treat customers the way they would like to be treated with humor and respect. I can't tell you how delighted I am every time I go there and see a line coming out of the place. Laborers, suits, college kids and families alike all hunkering down together, while the McDonalds next door is practically empty.”

 Los Angeles Times
February 23, 1995
Jim Washburn - Orange County Live!

“I live in Costa Mesa and feel luckily situated when it comes to restaurants within walking distance. One of my favorite places, Taco Mesa on 19 th Street, is not a great secret considering the lines the place gets. It's probably the widest customer mix you will find in the county, with day laborers, business suites, surfers, teen bohemians and others lining up for the great Mexican seafood specials.”

Sunset Magazine
May 6, 1996.
Cover Story - In Search of The Ultimate Burrito
Winner- Best Burrito in the Western United States

“Food writer Elaine Johnson and Bill Crosby taste tested throughout burrito country-as far east as New Mexico and as far north as Portland. Thank you, Bobbie Bennett of Huntington Beach, for leading us to our personal candidate for the west's best burrito: Taco Mesa's blackened chicken breast. It seems others share our enthusiasm, because this place is packed day and night with 20- and 30-somethings.”

 Los Angeles Times
August 15, 1996
Food Editor: Max Jacobson
“DMV Gorditas”

“Finding Taco Mesa is not a problem, It's the only orange and blue brick structure across from the Department of Motor Vehicles office in Costa Mesa. Parking can be a problem though unless you are gutsy enough to sneak into the McDonalds next door. Taco Mesa sounds like a place in an old John Ford western. Actually, it's terrific Mexican food stand in Orange County, maybe the best Mexican food stand in California outside the famous La Super-Rica in Santa Barbara. There is supernal clarity to the flavors here. Quesadilla rajas is cooked to crisp on the grill, filled with melted cheese and roasted peppers strips - it's better than most southland pizzas. Eat hearty, it's a three-hour drive to the legendary La Super-Rica in Santa Barbara and at least a day and a half to Mexico City.”

Elmer Dills Recommends
“To Tacos and Beyond” - 1997

“For many, Mexican food is not usually associated with healthy dining. The free-wheeling use of lard in the kitchens of Mexico have been partially to blame; deep frying has been another negative factor in the minds of those concerned with dishes low in fat and cholesterol. But the trend in recent years has been towards much healthier methods of preparation; lard has been replaced by unsaturated oils, steaming and grilling has replaced deep frying. Fresh vegetables are much more in evidence then previously. A good example of this welcome trend is found at Taco Mesa. Authentic an healthy cuisine. Lard, MSG and other preservatives are not to be found in their kitchens.”

OC WEEKLY - The Best of Orange County
October 17, 1997
Winner - Best Walk-Up Restaurant

“The inventive seafood-specials board rivals dishes you'll find at twice or thrice the price at trendy Southwest bistros. The everyday menu items-such as the calamari tacos-are always fresh and splendific.”

Los Angeles Times - Eats in and around Orange County
February 12, 1998
By: Max Jacobson
“The Big Enchilada”

The Taco Mesa chain is clearly growing, but I haven't seen any sign of growing pains yet. If you are near any of the locations I can't think of a single reason to eat Mexican food elsewhere.

OC WEEKLY - 1998 Best of OC
October 1998
Winner - Best Mexican Restaurant
& Best Way to Enjoy Taco Mesa “Know the rules”:

Other regions can have their cheese steaks and crab cakes because when it comes to Mexican food, OC is king. And with such selection, we are a county of taqueria nomads, constantly searching for the most flavorful asada and the tenderest tamale . This truth begs a question: Is it possible for one restaurant to meet our complex individual comida cravings? Ivan and Marco Calderon have done it with Taco Mesa, according to your vote, and I second that, carnales . 

Daily Pilot - Your Work Week
August 12, 2002
Paul Clinton

Stunning, Fresh Mexican food, served with an array of flavors. The blackened-chicken burrito didn't disappoint, as the apparent jewel in the Taco Mesa crown.

Westways Magazine - Bon Appetit
May/June 2001
Pete Johnson

When it has to be fast and fun, nothing beats Taco Mesa. The blackened chicken breast burrito is one of the best burritos I've ever had...Their carnitas tacos feature some of the best steamed, seasoned pork in the land, and they make a fabulous array of tortas...Taco Mesa is one of the few really great Mexican restaurants that do breakfast. Look for fresh squeezed juices, about two dozen different styles of huevos, and a very tasty frutas fresca.

OC Register - Accent / Food - SIZZLING CINCO
May 2 2002
Kathy Thomas

A restaurant family (the Calderons') is too busy on the actual holiday, so they celebrate in April with a backyard barbecue bash….The beef short ribs and red snapper that had been grilled in banana leaves arrived on plates augmented with cilantro rice, black beans and handmade tortillas hot from the grill.  Oh, every bite was impressive, leaving luscious palate memories in April that would last well past Cinco de Mayo.

Orange Coast Magazine - A Taste of Mexico
March 2003

"Tell us how you like it and we'll prepare it your way," is the promise on the menu, reflecting Taco Mesa's philosophy of wanting to please the customers.  Dishes represent traditional Mexican recipes coupled with European cooking techniques.  Specials such as lobster enchilada with a roasted serrano tomatillo cream sauce or sweet corn tamalito with mango butter and papaya relish supplement the core menu of enchiladas, quesadillas, burritos, and tortas.

Daily Pilot - Dining Review
May 22, 2003
Kathy Mader

Taco Mesa is an up-scale, glorified road-side taco stand, of the sort you hope you run into when visiting Mexico.....the tacos, served on white corn tortillas, are your choice of grilled meat topped simply with cilantro and onions.  That is a real taco.  Taco Mesa also offers what it calls "New Wave" items, which include all the blackened meats and grilled fish and calamari.

In addition to these outstanding reviews, 
Taco Mesa has received the following awards:

ORANGE COAST COLLEGE  "Small Business of the Year Award" !! March 5, 2003

ZAGAT RATED 2002 - O.C. Restaurants

Southern California's Restaurant Writers
Award of Sterling Silver Merit
For High Standards - Mexican Cuisine
Taco Mesa - each year from 1993 to 2003 

Southern California's Restaurant Writers
Award of Merit
Special Value
Taco Mesa 1995 -1998

Southern California's Restaurant Writers
Award of Gold
In recognition of the highest standards of quality cuisine and service
Taco Mesa 1996 - 1997