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Sept. 20, 2024
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Chef Carlos Salgado uses blue maize corn from Mexico for his tortillas at Taco Maria in Costa Mesa.
(Christina House / For The Times)Chef Carlos Salgado scoops cooked organic blue maze corn into a wet mill to grind for the tortillas at Taco Maria.
(Christina House / For The Times)Taco Maria produces 1,200 pounds of masa each week.
(Christina House / For The Times)A worker prepares balls of masa for pressing by hand to order at Taco Maria.
(Christina House / For The Times)Tortillas are pressed by hand to order and cooked on a grill at Taco Maria.
(Christina House / For The Times)The corn in Taco Maria’s tortillas is a blue conico variety grown in the highlands near Atlacomulco in the state of Mexico.
(Christina House / For The Times)The blue corn tortillas at Taco Maria are one reason why the Costa Mesa restaurant is No. 2 on Jonathan Gold’s 2015 list of 101 best restaurants.
(Christina House / For The Times)Taco Maria’s atole, a creamy drink made with blue corn masa and charred strawberry jam, is served with a grilled bacon taco made with black beans, cactus, and raw sugar glaze, garnished with piloncillo cilantro.
(Christina House / For The Times)Chicken mole taco made with almonds, queso fresco and dates, garnished with criollo cilantro at Taco Maria.
(Christina House / For The Times)A chicken mole taco made with almonds, queso fresco and dates is garnished with criollo cilantro at Taco Maria.
(Christina House / For The Times)Sept. 20, 2024
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