Taleo Mexican Grill: Stylish Restaurant in Irvine Business Center [CLOSED]

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Restaurant Sign Irvine

Irvine isn't best known for individuality, but Taleo stands out.

Mexico City native Jose Acevedo helms the kitchen at this trendy Mexican restaurant in Irvine, preparing premium takes on Oaxacan and Pueblan specialties. Given the fashionable space, the food probably costs more than it should, but Taleo Mexican Grill is still worth visiting.


Restaurant Irvine

Taleo is a stylish stand alone establishment in Park Place-Irvine, a sanitized new business and shopping center.

During warmer months, the Taleo Mexican Grill patio is a popular dining option. Unfortunately, it wasn’t one of those months, so we dined indoors.

Pottery Irvine

Decor includes high curved wood ceilings, Flavio Gardiandia’s massive paintings, and a bar area with a flat screen TV and Paloma Torres’s three-piece set of obelisk-like pottery.

Complimentary salt-dusted chips were very good, served warm. Accompanying salsa was chunky, smoky and spicy.

Mexican Food Irvine

Taleo serves a different bowl of soup each day, but Chef Acevedo always prepare tortilla soup.

As I found out, there’s a reason the bowl of tortilla soup ($5) never leaves the menu. The spicy chicken stock and tomato broth contains tender shredded chicken, crunchy tortilla strips, queso fresco, avocado, dried chilies and more.

Mexican Food Irvine

Smoky boneless short ribs ($24) were cooked in banana leaves with chile sauce, carrots, potatoes and onions and served with buttery white rice.

The beef was fork tender and had a potent kick, but was ultimately just a competently prepared beef stew.

Mexican Food Irvine

Grilled halibut ($28) arrived on vanilla mango sauce, topped with tropical mango, strawberry and macadamia nut salsa.

The fish was pretty tasty, but slightly overcooked. The best thing on the plate turned out to be a tremendous rice salad that featured candied orange, blueberries, tomato and zucchini, all dressed in vinaigrette.

Mexican Food Irvine

The halibut was supposed to come with asparagus, but craving a more traditional Mexican side, I substituted earthy epazote black beans studded with crumbly queso fresco.

The portions were too large to allow for dessert, but I didn’t feel like I was missing out on anything. Flan, tres leches cake and sorbet might have been prepared well, but I’m not too enamored with even the best versions.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

Terrific mexican food and close to uc irvine. All the clubs meet at lunch for tran lee, mike suh, gloria tam, yvonne victoria, and the club officers. We sit on the patio and exchange notes with asset listings and protection prototypes. Biology study group leader gladys mintoya, mike elan system steven. try the drinks too. (at the bar) staff from sears hall lecture. best orange county ca place.

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