Street taco filled with mushrooms, bell pepper, onions, broccoli, carrots and corn on organic corn tortilla.
The vegetarian taco has earned a permanent place on the modern taqueria menu — a griddle of seasonal vegetables (zucchini, mushroom, peppers, onion) charred hot and fast, folded into a warm tortilla with avocado, salsa and a crumble of queso fresco. It proves a meatless taco can carry as much flavor as any carne, all from the char and the toppings.