In conjunction with its second anniversary, Executive Chef/Partner Greg Daniels has introduced new offerings to his menu at taco asylum with the addition of new non-traditional gourmet tacos, sides and dessert. Chef Daniels’ menu focuses on a variety of cuisines, and utilizes seasonal, local, responsibly sourced ingredients. There are vegetarian options and all meats are humanely and naturally raised. Available now, the new menu offerings include:

Short Rib pickled red onion • salsa verde • cotija cheese • cilantro
Pork Belly coconut milk braised • pickled shimeji mushrooms • fresno chilies • lime emulsion • cilantro
Wild Mushroom chickpea purée • parsley salad • fried chickpeas
Rabbit olive oil poached Hidden Haven Farms rabbit • celery root purée • roasted celery root • pickled mustard seed • burnt scallion purée • carrot-cumin hot sauce • celery leaves
Sichuan Fried Chicken spicy buttermilk fried chicken • 5 spice yogurt • black bean & black garlic purée • scallion
Roasted Duck mary’s duck • leek jam • cayenne créme frâiche • napa cabbage • camembert • fennel frond
Ghost Chili Pork braised • chili threads • pork cracklins
Steak & Potatoes root vegetable potato salad • blue cheese • fried leeks
BBQ Beef Tongue spicy bacon bbq sauce • grafton cheddar • watercress • ruffled potato chip
Surf & Turf lobster • pancetta • arugula • sriracha mayo
Taco Plate with choice of 3 tacos with “Rice & Beans”

House Potato Chips
Salsa salsa verde & roasted tomato
Nachos oaxaca & jack cheese • queso fresco • pickled red onions • scallions • guacamole • salsa verde • cayenne créme frâiche
Falafel Bites spicy tzatziki & date dipping sauces
Catfish Sticks beer batter fries • roasted corn tartar
Fried Green Tomatoes cayenne aioli
House Pickled Veggies
“Rice” quinoa • bell peppers • onion • cilantro
“Beans” cold lentil salad • red wine vinaigrette • chèvre
Mixed Green Salad orange • sherry vinaigrette

Warm Cookies & Milk
Chocolate Pot de Crème chocolate streusel • peppermint marshmallow

“Since opening, we have introduced several tacos as limited-time specials, and the response generated led us to introduce new items, many that go beyond tacos,” commented Chef Daniels. “Our tacos have gained a loyal following over the past two years from those looking for an interesting and unique flavor experience, so we wanted to launch the new menu by giving our fans an opportunity to be the first to sample. I am proud of some of the new tacos, including the rabbit, BBQ beef tongue and surf n’ turf, which features a savory combination of lobster and pancetta.”

The restaurant also offers more than 30 canned craft beers, six rotating draught options, select bottled large-format beers, Sofia Blanc de Blancs Sparkling Wine, all-natural non-alcoholic beverages and fresh-made aguas frescas. A Happy Hour is offered every Monday through Friday from 2 p.m. – 6 p.m. and 9 p.m. – 11 p.m. with $2 off all beers and $1 off all tacos.

The restaurant is open from 11 a.m. to 11 p.m. daily at The CAMP in Costa Mesa. For more information, address, and full menu, visit

Press Release and photos compliments of Moxxe PR. To have your restaurant information published at OCMenus, please email Shelby at

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