This small but lively Mexican eatery has an entirely plant-based menu. Food is served in bright-red baskets lined with paper; cushions line the wooden seats; and a felt letter board is covered in quotes such as todos los dias es una fiesta.
The menu contains a handful of classic Mexican and Tex-Mex dishes, reimagined for a vegan palate. There are the crowd-pleasers – tacos, burritos and nachos – as well as options such as “guacalucy” and tortillas, which is a spicy guacamole topped with jalapenos and pico de gallo. Esquites, or Mexican street corn, is also a highlight and is seasoned with spices imported from Mexico.
Knowing exactly what ingredients he’s serving is important to owner Reuben Williamson – and the reason he makes all the plant-based meats himself. The ‘beef’ is made with textured vegetable protein; the ‘chicken’ and the ‘chorizo’ with vital wheat gluten to make seitan; and the al pastor ‘pork’ is jackfruit.
The drinks list features a range of Mexican beers and cocktails. There's also a boozy brunch on Saturdays, including all-you-can-eat tacos and all-you-can-drink Sangria, Micheladas and beer for around $60 per person.