Z’Tejas Southwestern Grill @ Costa Mesa – Chile Fest Media Tasting

Z’Tejas Southwestern Grill at South Coast Plaza is launching its annual Chile Fest, an homage to the famous Hatch, New Mexico festival, Sept 3 – Sept 16 and $1 from each entrée off the special menu will benefit the Blind Children’s Learning Center. Executive Chef Daniel Stevens says the idea behind Chile Fest is to celebrate the versatile role the fruit (its internal, edible seeds qualify it as a fruit rather than a vegetable) plays in the culinary world.  Each menu item on the Chile Fest menu including desserts and cocktails contain a variety of Chile pepper.  I had the extreme pleasure to be invited for a media preview last week.

“We’re delighted to team up with the Blind Children’s Learning Center to launch this greatly anticipated annual event,” said General Manager Matthew Scroggins.  “Chef Danny has assembled a strong menu that is sure to appeal to those who appreciate all range of Chile peppers, strong bold flavors and quality ingredients.  We hope to generate a tremendous response from the dining public as it directly correlates with the donation to this important nonprofit.”

I have a passion for children’s charity.  I am especially touched by the work and dedication Blind Children’s Learning Center has devoted to helping blind and visually impaired youths achieve their full potential and lead lives of independence.  Their holistic approach begins when the child is born and continues throughout their development until they graduate from high school.  The organization’s extended services are offered both at the Center and in public schools.

The Chile Fest offers a full menu from drinks, appetizers, entrees to dessert.  The 2 special drinks are SKINNY SMOKIN’ MARGARITA  – Herradura Anejo, DeKuyper Peach, Grand Marnier, fresh lemon juice, agave nectar and an added kick (pictured above middle) and SKINNY Z’SMASH – Herradura Anejo, fresh oranges and lemons, mint and agave nectar (pictured above upper right).  My fellow bloggers and I also tried a couple of other cocktails – Midori Sour (pictured above upper left) and Chambord Margarita (pictured above lower left).  A dish of Corn Bread is served. HATCH CHILE ONION RINGS – Hatch New Mexico chiles and onion rings fried crispy, topped with Cotija cheese and cilantro and served with Hatch chile and barbecue dipping sauces.  They were addicting!  TABLESIDE GUACAMOLE Freshly made at your table with avocado, tomatoes, red onions, cilantro, jalapeños, pepitas and Cotija cheese, served with warm chips.  I really loved the the addition of pepitas and Cotija Cheese.  By the way, try guacamole on a toast, it’s delicious.  ADOBO STEAK RELLENO – Roasted Hatch New Mexico chiles stuffed with seared beef tenderloin, Jack cheese and caramelized onions, topped with a chipotle corn relish and served with Hatch chile rice, spicy red beans and red chile sauce.  I’ve had Chile Relleno many time before at other restaurants; most had little flavor or heat.  These were very flavorful with a nice heat.  I am particularly impressed with the chile not being over-cooked and still had nice snappy texture.  TAMARIND CHICKEN SALAD – Mixed greens tossed with cumin vinaigrette, topped with grape tomatoes, sweet pickled Hatch chiles, candied pecans, Goat cheese and tamarind glazed chicken breast.  This was my favorite dish of the night.  The chicken was cooked perfectly and I adored the salad with all the trimmings.  I can eat this dish everyday.  HERB CHILE GLAZED MAHI MAHI – Herb Hatch chile glazed Mahi Mahi served with roasted vegetables, spicy red beans, Hatch chile rice, New Mexico slaw and corn tortillas.  The Mahi Mahi is a great alternative if you don’t want meat.  HATCH CHILE COCONUT FLAN – Hatch chile and coconut custard served with caramel sauce, fresh berries and whipped cream.  I have never been a huge fan of flan but this one won my heart.  It was creamier than regular flan, almost has the consistency of cheese cake.  And the coconut milk made it taste so delightful.  This is one dessert not to miss.  On a separate occasion a couple of months before the tasting, Allen and I came for lunch on a weekend.   I tried the Mimosa and Allen ordered a beer.  We ordered GRILLED SHRIMP & GUACAMOLE TOSTADA BITES – House-made crispy tostada rounds topped with fresh hand-hacked guacamole, a dash of chipotle and cilantro pesto marinated grilled shrimp as the appetizer.   Delicious!I had PEPITA CRUSTED CHICKEN – Cilantro pesto chicken breast crusted with pepitas, layered with sweet potato hash, spinach, artichokes, mushrooms and roasted poblano sauce.  This dish surprised me.  I really enjoyed the crispy crust of the chicken and the creamy sauce with all the vegetables worked so well together.  This is a chicken dish you don’t find anywhere else.  Allen was in a mood for *Z’ BURGER – An 8 oz. burger cooked to order, served on a toasted bun with lettuce, red onion, tomato and jalapeño mayonnaise.  You don’t really come to a Mexican restaurant for a burger but Allen was craving one that day.  Lucky for him, they did burger right.

I am a little late posting this blog but there are 8 more days before Chile Fest ends.  Come enjoy the great food and help with a great cause.  There are plenty of other dishes to try, not to mention Happy Hour Monday-Friday 3pm – 7pm & Saturday and Sunday 2pm – 6pm.  Want brunch?  It’s served on Saturday -10:00am – 3pm and Sunday – 11:00am – 3pm.  So check it out!

Z’Tejas Southwestern Grill

South Coast Plaza
3333 Bristol Street
Suite 1876
Costa Mesa, CA 92626
(714) 979-7469