A Breakdown Of The Enfrijolada Dish From Michelin-Star Restaurant Taco María

Photograph by Anne Watson


Floral notes create harmony in the enfrijolada, which is filled with yellow onions, slow-cooked in butter and infused with dried lavender blossoms.

The blue-corn tortilla is made to order with maize sourced from Mexican heirloom corn purveyor Masienda.

➜ Black-bean puree coats the tortilla flawlessly. Raw cane sugar brings out the beans’ floral aromatics.

➜ Chef-owner Carlos Salgado tops it with fresh lavender flowers and queso fresco made in-house with Straus Family Creamery milk.

➜ A drizzle of garlic crema made from a puree of blanched garlic adds brightness and acidity.

Part of a $79 prix fixe menu.
3313 Hyland Ave.
Costa Mesa

Facebook Comments