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Taqueria Morita is located in Vicia’s garden-side pavilion and accommodates 56 guests. Credit: Michelle Volansky
The fish tempura tacos are made with marinated and battered cod and dressed with red cabbage, chipotle crema, jalepanos and cilantro harvested from the Vicia gardens. Credit: Michelle Volansky
The edible landscaping surrounding the Vicia pavilion was designed and installed by Custom Foodscaping. Credit: Michelle Volansky
The drink program, designed by bar manager Phil Ingram, features a number of specialty cocktails and agua frescas, including this cucumber agua fresca. Credit: Michelle Volansky
The kitchen staff can often be seen collecting herbs, vegetables and other ingredients from the restaurant’s garden. Credit: Michelle Volansky
Several of Taqueria Morita’s dishes, like this yellowtail crudo, are inspired by chef Aaron Martinez’s fondness for the cuisine of Mexico’s Baja region, which reflects the area’s coastal location and access to fresh fish and seafood. Credit: Michelle Volansky
The menu’s vegetable and fish-focused menu is well-suited to the restaurant’s outdoor setting. Credit: Michelle Volansky
The carrot tinga tacos are a vegetarian take on chicken tinga, using smoked carrots in place of meat. Credit: Michelle Volansky
After placing their order at the garden-side counter, servers will bring dishes to diners seated outdoors. Credit: Michelle Volansky

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