Descanso

Name: Descanso
Address: 1555 Adams Ave, Ste 103, Costa Mesa, CA, 92626, US
Telephone: (714) 486-3798
Price range: $$

Modern Mexican / Plancha$$

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Mon 3pm–9pm; Tue–Thu 11:30am–9pm; Fri 11:30am–10:30pm; Sat 11am–10:30pm; Sun 11am–9pm

1555 Adams Ave, Ste 103, Costa Mesa, CA 92626
(714) 486-3798
Last verified: November 2026
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Dishes to know on this menu

Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from the shawarma brought by Lebanese immigrants. The marinade usually combines dried chiles, spices, pineapple and achiote. In Baja California and parts of northern Mexico the same taco is often called adobada or de trompo. On this menu as: Don Chingón (spit-roasted al pastor, blue corn).
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada (shareable).
Carnitas: Pork braised and then fried in lard or its own fat over several hours until very tender, with the outside allowed to crisp. Carnitas shops are a fixture in Michoacán, notably Quiroga, and often offer several cuts: maciza is lean meat, cuerito the skin and buche the stomach. On this menu as: Plancha Carnitas.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Alambres con Queso.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Yellowtail Aguachile.

How these dishes compare

Carne asadatypically $14 across 295 menus
Ceviche & aguachiletypically $16 across 241 menus
Fajitastypically $15.75 across 204 menus
Carnitastypically $12.99 across 202 menus
Al pastortypically $8.25 across 191 menus

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How these dishes compare

Descanso on our other sites

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