In California, there are hundreds of Mexican food restaurants ranging from the very small and authentic establishments to large chains, with everything in between. Californians love their Mexican food, and so do we here at Grow in Wellness.

So, what sets La Sirena Grill apart from the other Mexican restaurants out there? La Sirena brands themselves, as “the mex-eco eatery.” They use quality ingredients from local, organic farms and use sustainable practices. Their motto is “to preserve the planet, minimize waste, and maximize sustainability while serving outstanding food.” They serve grass-fed beef, organic free-range chicken, all natural pork, sustainable seafood and wild caught salmon. They also use organic greens, organic eggs and even organic milk for the horchata.

La Sirena Grill uses only trans-fat free oil and does not use lard in making their beans. The restaurant’s effort for sustainability goes beyond the menu with earth-friendly to-go packaging and their menus are printed on 100% recycled paper with soy-based ink.

It’s a casual, “order at the counter” restaurant with a welcoming atmosphere. The restaurant uses reclaimed wood in the dining room and there is bench seating outside. The South Laguna Beach location has about 20 craft beers on tap and most are from local breweries, which are changed daily.

This is all wonderful, but how does the food taste? The food is very good. A favorite item is the blackened wild salmon salad. Made with organic mixed greens, avocados, tomatoes, cucumbers, red onions, papaya salsa and roasted bell peppers with lime-cilantro dressing. The delicious papaya salsa adds a slight sweetness and cools down the spice of the blackened salmon. The avocado lime salad is another very popular dish made with a variety of vegetables, crispy onions and your choice of protein.

They have traditional Mexican dishes such as enchiladas, taquitos, burritos, tacos, fajitas and tortas. They also have a nice variety at the salsa bar including mild to spicy salsa and fresh cilantro, onions, lime wedges and the spicy jalapeno carrots.

All the vegetarian items on the menu can be made vegan. The pinto and black beans are cooked slow and seasoned, without using lard. Dishes are made with pure vegetable stock instead of beef or chicken.

The freshness and quality of each dish is evident in every bite, which is the ultimate in “fresh-Mex.” There are four locations, two in Laguna Beach, one in Irvine and one in El Segundo. It is definitely a healthy option worth trying for all you Mexican food lovers out there.

(review originally posted 11/30/16)

To be a resident of Southern California is also to be a connoisseur of Mexican food. Well, that may not exactly be the case, but just travel to other places and you’ll quickly realize that Southern California has some of the best Mexican food restaurants that anyone could ask for. It’s not hard to find a greasy taco or an overstuffed, lard infused burrito, they are plentiful, but getting your “fix” of Mexican food that tastes delicious and is healthy, too, is a little trickier.

This find already has a loyal following and quite a reputation for fresh, mouth watering dishes that elevate Mexican food to a whole new level. We’re talking about Taco Maria, located in the OC Mix at SoCo Collection on Hyland St. in Costa Mesa.

Having dined there for both lunch and dinner they are two very different experiences, yet each delivers a meal that will keep you coming back for more. Michelin-starred chef Carlos Salgado opened Taco Maria in 2013 with the goal of honoring his family’s culture through Mexican inspired cuisine. He’s esteemed by some of the best culinary minds in both California and Mexico. They use ingredients and flavors that come from using the best quality produce available and recipes that combine a blend of Mexican and American influences. They use produce from local farms and humanely raised meat and fish from sustainable fishing practices. The heirloom hominy and masa are made in house from organic, heirloom corn.

If you are adventurous and like a full dining experience, then go to Taco Maria for dinner. It’s a splurge, but the prix-fixe menu of four courses (with or without wine pairing) is worth it. The menu changes seasonally and each dish served highlights the season’s bounty.

If you are looking for a little more casual dining experience, then the a la carte menu available at lunch is recommended. We started with the Betebeles a combination of beets, fennel, jalapeno, citrus, cucumber and avocado and the Quesadilla de Camaron which combines Mexican white shrimp with squash blossoms and Oaxaca cheese. Both were delicious. We ordered a variety of tacos: the Jardineros (shiitake mushroom and potato), Mole de Pollo with the ancho-almond mole and the Pescado Frito, a whole new way to enjoy fish in a taco. The tortillas are made with an heirloom blue corn that Salgado brings up from Atlacomulco, Mexico...wonderful! Not your typical lists of ingredients, but the flavor combinations were fantastic. No matter which one we tried, each bite made us want another.

The restaurant gets crowded at lunchtime, so go early or plan to wait. You won’t want to miss a chance to try all the wonderful flavors of Taco Maria. Not just another Southern California Mexican restaurant… this one’s a step above.

(review originally posted 7/13/17)