• Spanish octopus is brined in aromatics and citrus, braised until tender, and finished on the grill, resulting in a smoky char.
• Aleppo pepper from Syria adds Middle Eastern flair to romesco, a sauce that traditionally consists of Spanish sun-dried tomatoes and almonds.
• A garnish of fresh herbs and flowers includes borage (with a cucumber taste), nasturtium (peppery), and basil sourced from The Ecology Center in San Juan Capistrano.
• Pickled mustard seeds add a sweet tang.
• Asian pear creates crisp texture and more sweetness.

Mayfield is open for takeout Wednesday through Sunday from 11 a.m. to 6 p.m. Check instagram.com/mayfield.oc for the latest operational updates. Read a Q&A with owner George Baker here.