Dad blogging, culture, and tacos: Taco Mesa
Dad blogging, culture, and tacos: Taco MesaIt’s my first day doing paternity leave, four weeks at home with just me and the son, which sounds fantastic, but it’s also like wait I know how to take care of him right? I mean I do. BUT, do I?
I could take it easy, chill at home, go for walks, make sure he is consistently comfortable, even turn on the TV to let indiscernibly bright lights confuse and occupy his brain for a while, but instead I’m choosing to go out and get tacos.
You see, I really like tacos and I was reading in OC Weekly the other day about all the best tacos in the county and thought why not spend these four weeks going out and eating a bunch of tacos?
I think this is a pretty reasonable idea.
So this here is my fatherly review of getting tacos with my boy, something I hope to keep up as I eat more and more tacos.
Today’s tacos are from: Taco Mesa in Orange.
Let’s talk about stomachs. My son has had stomach issues, trouble pooping and passing gas, since he was born. This made me curious (if we don’t have curiosity, then what do we have?). How does the system work? What’s happening when there’s gas in there? How fast do we digest foods? I did some research and here are some fun facts.
-From your throat to your anus is actually just one long tube. Down the esophagus, into the stomach, into the lower intestines, and then the waste goes out.
-When we’re burping, we’re just releasing excess air. This happens when we somehow swallow air–either through normal eating, foods that release carbon dioxide such as sodas, or some people will even just swallow air as a nervous habit.
-Gas builds up when certain foods pass through into the intestine or colon undigested or partially digested. Certain bacterias produce gas which is then released through flatulence. Some foods have bacterias that produce more gas than others and some people have trouble digesting certain foods, thus they see an increase in gas when some foods are eaten.
Now you know.
What we listened to on the way: Off Book: The Improvised Musical Podcast “Picket Line Pals w/ The Doughboys”. I saw this episode was released and just had to listen to it, it has one of my favorite podcasts, featuring one of my other favorites and it met all my expectations.
What we ordered: Blackened calamari tacos, pescado frito taco, pastor taco
Taco Mesa prides themselves on being a healthy Mexican restaurant. It’s not quite what it sounds like, the tacos were not lined with bean sprouts and quinoa, instead they go toward the organic/natural/wild-caught/free range side of things. It’s fully authentic, yet thoughtful, somewhere in between your high end hipster taco bar and a taqueria on the corner.
I had heard that the “Best of the West” blackened menu was worth checking out, so I ordered the blackened calamari, alongside fried fish and pastor. Each came on Mesa’s signature tortillas, forest green in color, made on site, perfectly soft and textured while maintaining typical corn tortilla form.
The blackened calamari was an excellent take on a fish taco, creamy and fishy with an overload of dripping juices, as every fish taco is wont to have.
The fried fish felt a little dry and lacked the saltiness I wanted along with the fry batter. When all flavors were combined, it was a decent bite, but definitely fell short of the other two.
The al pastor ended up being my favorite, though some of that can be attributed to personal preference. Al pastor is typically my go-to taco, all in an effort to recapture what is probably my favorite taco of all time, a street vendor who used a rotisserie cooker similar to doner kebab, with the pork wrapped around a pineapple, absorbing all its juices. This was actually quite similar, served with grilled pineapple and watermelon radish, the pork was perfection. Only downfall for me was an overabundance of onions which could have been replaced by some sort of cabbage or salsa to accompany the meat. It was still delicious.
My son’s thoughts on the meal: He slept the whole time.