Descanso Restaurant, a modern taqueria located in Costa Mesa, will celebrate its third anniversary on Thursday, November 18 with a day of specials and live music from 11:30 a.m.-9 p.m. To commemorate the anniversary, Executive Chef Fonzy de Zuniga has cooked up new menu items influenced by Central Mexican street-inspired cuisine that combines a love for flavor with quality ingredients.
“We continue to receive so much support from our community and are very excited to celebrate three years of business,” said Descanso Owner Rob Arellano. “We aim to create flavorful dishes for our guests, inspired by our passion for authentic Mexican recipes and look forward to continuing to share the memorable Descanso experience in the years to come.”
Descanso Restaurant is known for the Plancha and Taco Bars, where friends and family can gather to watch the food be prepared in front of them. The restaurant also hosts weekly happenings including Sunday Brunch with bottomless mimosas, weekday Happy Hour, a midweek Lunch Special, and Wine Wednesdays featuring live music on the patio.
The new dinner and brunch dishes created by Descanso’s Executive Chef, Fonzy de Zuniga, are available now and put a spin on traditional recipes by incorporating fresh seafood, like shrimp, red snapper and salmon. The new brunch entrée, Eggs Benito, is Zuniga’s take on a “Mexican-style” eggs benedict with achiote marinated chicken, two poached eggs, agave morita glaze, hollandaise, avocado, bell peppers, grilled corn and onions on two tostadas.
Along with new menu items, Descanso has crafted new cocktails, such as the Desperado and Mango Margarita that incorporate tropical flavors to pair with the new savory and spicy entrées.
Descanso adheres to all guidelines put forth by local and state agencies and the CDC.
NEW MENU HIGHLIGHTS
Ceviche Rojo, $17
Citrus marinated shrimp*, citrus-tamari morita sauce, avocado, cherry tomatoes, red onions, cucumbers, cilantro and tortilla chips
Paraiso Huachinango, Market Price
Chili seasoned deep-fried whole red snapper, guacamole, pico de gallo, limes, side salad and blue corn tortillas
Serrano Chile Potatoes (Option for a side with taco and quesadilla plates)
Salmon Avocado Tostada, $18
Salmon confit, avocado, cherry tomatoes, chile morita aioli, bell peppers, roasted corn, onions, and cilantro on two tostadas.
Eggs Benito (Brunch Only) $19
Achiote marinated chicken, two poached eggs, agave morita glaze, hollandaise, avocado, bell peppers, grilled corn and onions on two tostadas
Cocktails
Ol Fumador
Nosortros Mezquila, morita syrup, vanilla bitters
Desperado
Bacardi Rum, Cointreau, orgeat syrup, tangerine juice and pineapple juice
Mango 43 Margarita
De Leon Tequila, mango purée, Licor 43 and lime juice
The Mule
Grey Goose, ginger beer, passion syrup, lemon juice and simple syrup
