OPening September 12: Maleza Costa Mesa

Mexico City flavors, fresh ingredients, a mezcal-forward bar, and craft cocktails. Coming soon to 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.

Pan-seared white fish fillet served over seasoned rice with olives and sauce, paired with a coupe cocktail glass

Fresh aguachile or ceviche with thinly sliced radishes, cucumbers, jalapeños, and herbs in a citrus broth

Hand holding a carnitas taco topped with cucumber and onion, served alongside a chili-rimmed michelada cocktail

Close-up of slow-roasted pork carnitas tacos on charred flour tortillas with cucumber, onion, and fresh lime wedges

Mango margarita cocktail with a chili-salt rim and dried fruit garnish, dramatically lit against a dark background

Grilled 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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