A gourmet dish in a dark ceramic bowl featuring roasted vegetables, golden crumbs, and purple microgreens on a wooden table.

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MALEZA COSTA MESA

Mexico City flavors, fresh ingredients, a mezcal-forward bar, and craft cocktails. Now taking reservations at The CAMP in Costa Mesa.
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A hand lifts a forkful of glazed meat and microgreens from a speckled red plate beside a citrus cocktail.

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A table, a few plates, something good to drink.
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Pan-seared white fish fillet served over seasoned rice with olives and sauce, paired with a coupe cocktail glassFresh aguachile or ceviche with thinly sliced radishes, cucumbers, jalapeños, and herbs in a citrus brothHand holding a carnitas taco topped with cucumber and onion, served alongside a chili-rimmed michelada cocktailClose-up of slow-roasted pork carnitas tacos on charred flour tortillas with cucumber, onion, and fresh lime wedgesMango margarita cocktail with a chili-salt rim and dried fruit garnish, dramatically lit against a dark backgroundGrilled whole fish with charred skin, topped with green herb salsa and served with a grilled lemon half on a ceramic plate.Roasted eggplant dish with tomatoes, fresh herbs, and green cream sauce on a white bowl beside a lime cocktail.Grilled half chicken with pickled red onions, creamy sauce, and fresh dill, served with warm tortillas and a mint cocktail.Warm cornbread topped with a melting pat of butter and drizzled with dark chile-infused sauce on a stoneware plate.Cinnamon-sugar churros served with caramel dipping sauce, a scoop of coffee ice cream, and rich chocolate ganache.

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