My husband and I have found a great taco joint that we both are really excited about.  I first heard about Taco Asylum at The Camp in Costa Mesa (also where 118 Degrees is located) through AAA’s Westways Magazine.  I have found so many of my favorite restaurants through this publication.
In their own words, Taco Asylum…
Specializes in non-traditional gourmet tacos, Taco Asylum pulls from a wide array of global cuisines, showcasing interesting ingredients ranging from Mediterranean-style grilled octopus to East Indian-style curried paneer.
Le Cordon Bleu trained Executive Chef Greg Daniels (from Haven Gastropub) has carefully thought out and uniquely constructed 9 taco offerings, each with a distinct flavor profile, ingredients, and accompaniments. Our own unique tortillas, marinades and sauces are made in-house and from-scratch, using only the freshest ingredients, sustainable meats and seafood, and products from local farms and vendors wherever possible.
We decided to give Taco Asylum a try about a month ago and went back again this past weekend for some more awesome tacos. Â Taco Asylum currently offers only one vegan taco (and one vegetarian), but man it is good. Â The vegan taco is a made with wild mushrooms, a chickpea puree, parsley salad, and topped with fried chickpeas. Â The first time we tried this restaurant they did not offer beans and rice, but they have since added it to the menu. Â I ordered two wild mushroom tacos with beans and rice and it was the perfect amount of food. Â I was pleasantly surprised when the plate came out and the beans (I asked for no cheese topping the beans) were lentils and they were so tasty. Â I would have liked to have the “rice” be rice, but it was Israeli couscous which tasted great, but I do prefer the whole-food benefits from rice (Israeli couscous is actually pasta).
I am sure I will be going back many, many more times, but would love to see another vegan offering on the menu!!!
Restaurant images courtesy of taco asylum.com
