Adrienne Jory and her partner Rick Gibson always struggled to find good plant-based tacos in and around Brisbane. So they decided to open a pop-up at popular Fish Lane food hub Wandering Cooks.
They named their pop-up El Planta. Almost immediately it was a roaring success – Gibson and Jory recently worked out that in its 12 months at Wandering Cooks El Planta shifted more than 25,000 tacos. So they decided to open a place of their own as soon as possible. El Planta officially opened a restaurant in June 2020, little more than a stone's throw away from Wandering Cooks.
It's an unfussy, homely space.The walls are covered in photos and framed prints, while the venue’s floor-to-ceiling glass window has been lined with a neat cactus garden. Inside, the space is dominated by a single large communal table. Outside, there’s a scattering of tables and a church pew.
For tacos, variations include roasted and flame-grilled cauliflower with toasted cashews and cascabel salsa; blistered eggplant with cashew crema, salsa macha and toasted peanuts; and jackfruit with adobo sauce, grilled pineapple and salsa verde. There are also larger meals, think rich chillies and stews. Snacks include house-made guac and corn chips, grilled corn with a chipotle vegan mayonnaise, and house-pickled jalapeños and vegetables.
Drinks are Mexican beers, a slick selection of wines put together by Happy Boy’s Nick Turner, and a bunch of Latin American-inspired cocktails such as Margaritas, Diablo Verdes and Palomas that are being prepared with house-made mixers.