Imagine combining two ancient food cultures, nearly 7,000 miles from each other, into the same restaurant. If you do so, then you have arrived at Descanso. Recently opened in November 2018, “Descanso is a modern taqueria with a twist, “says its Chef Sergio Ortega.
Founder Rob Arellano, along with co-owner Rick Warren, had the innovative idea of combining the world-famous Japanese customer service offered at any teppanyaki grill with the popular street taco stand in Mexico.
“With lots of family in Mexico and my multiple visits, my favorite meal was attending the taquerias. I wanted to bring the flavors of the street taquerias and their lifestyle into Orange County,” says Arellano.
Choriqueso Verde_Photo – Anne Watson 
Shrimp Alambre 
Descanso founder and concept creator Rob Arellano
Like any teppanyaki restaurant, at Descanso you can enjoy creative Mexican cuisine prepared right in front of you. Choose any of its three set menu iron plates, “planchas,” or the plancha reserved for a la carte dining.
Chef Ortega, born and raised in Morelia, Michoacan, was first introduced to cooking by his grandmother and aunts. A graduate of the Art Institute in Orange County and previously at Raya Restaurant at The Ritz-Carlton Laguna Niguel, he was also a tournant chef under Chef Helene at AnQi restaurant. He introduces us to a classic Central Mexico street-inspired cuisine that utilizes quality fresh local growers’ produce presented in artful dishes. Salsas are made fresh daily, and the meats and vegetables are cooked in front of guests on the traditional plancha.
Chef Ortega’s recommendations are his version of “alambres,” a popular Mexican dish consisting of grilled meat, fish or seafood over a base of fried bell peppers and onions. That is topped with a mix of three cheeses – Manchego, Cotija and Jack – melted and browned to perfection. All ingredients are served on a freshly-made corn or flour tortilla. Mouthwatering!
The Chile Relleno Taco and the Mahi-Mahi Taco are other not-to-miss delicious recipes. Both tacos are prepared very differently from the standard taco found in Orange County. The tacos are not filled with cabbage, which for many may be a relief, as cabbage is extremely hard to digest. Instead, the tacos include Ortega’s own version of chamoy sauce, mainly made with dried fruits such as mango, strawberry and raisins mixed with morita chiles.
Chef Ortega’s last recommendation is his “Choriqueso Verde” from Michoacan, his state home and avocado capital of the world. Choriqueso Verde is made of green chorizo, poblano suiza, tres quesos and flour tortillas.
The menu is not limited to the plancha. Descanso offers small plates, soups, salads and entrees from the cocina. Diners can enjoy a Yellowtail Aguachile, a Mexican interpretation of poké featuring local big eye tuna, in addition to rich dishes like Choriqueso Verde and Tamales Dorados.
Chef Ortega utilizes his grandmother’s recipes, the warm foods that he grew up with, to create fresh soups. Those include Pazole Verde with roasted Sweet Corn, Wild Mushroom Broth, and Fideo, a traditional Mexican toasted noodle soup.
No matter what your menu choice is, this modern taqueria is sure to surprise you with its new “a la plancha” approach to traditional Mexican cuisine and the fresh and vibrant flavors and presentations of its products.
Descanso is located at 1555 Adams Avenue, Costa Mesa, CA 92626. Reservations are recommended/714.486.3798