Veg Out Where to find eight great vegetarian and vegan tacos in Phoenix. BY ALLISON YOUNG inspired chefs and innovative techniques that turn ingredients such as mushrooms and jackfruit into magical meat-free morsels, plant-based tacos have moved from a menu afterthought to a sought-after staple. From divinely dippable birria tacos to deeply satisfying sweet potato options, here’s where to get your next veggie fix in Phoenix. V Pachamama 4115 North 19th Avenue 602-586-3991 Pachamama gets right what so many taco joints get wrong. The vegan restaurant which doubles as a pop-up griddles their corn tortillas, turning the floppy wraps into crispy, crackly shells that give the insides an edge. Tacos De Papa are stuffed with creamy garlic spuds spiked with coconut cream and chiles, plus marinated radishes, cabbage, cilantro, and a sprinkle of almond dust. These colorful crunchers come with a side of smoky almond-arbol salsa. Even crispier are the J’Asada Tacos, a combo of marinated hibiscus “carne asada,” serrano salsa, bright avocado crema, cilantro, onions, and vegan cheese that get a double dose on the grill until the cheese oozes out and adds another layer of shatterable substance. Tacos Tijuana Multiple Locations Tacos Tijuana uses the same famed adobo sauce that goes into their al pastor tacos to marinade their mushrooms. The family recipe is rich with chili peppers, vinegar, herbs, spices, and a hint of pineapple that transform regular white mushrooms into a melt-in-your-mouth mixture that’s both tender and tantalizing. Handmade tortillas are griddled with cheese for an extra layer of savory flavor and then piled with the mushroom mixture, diced onions, cilantro, whipped guacamole crema, and chunks of steamed pineapple. The fruit topping adds a welcome touch of sweetness to the ample savory filling. You’ll happily scarf down each deeply satisfying bite. Or try the mushroom vampiro, a crisped-up version that verges on tostada. 24 The Coronado PHX 2245 North 12th Street 602-767-8133 The vegan Cauliflower Tacos from The Coronado are the kind of ride-or-die dish egetarian and vegan tacos have come a long way from their once bland and boring, often beans-filled origins. Thanks to a new world of you could eat for the rest of your life and never get sick of. Three crisped-up corn tortillas are topped with masa and beer- battered cauliflower. The big florets, crunchy on the outside and tender on the inside, would make an ample appetizer all on their own, but when topped with creamy avocado dressing, crunchy pepitas, a squeeze of fresh lime, and strips of spinach – and no shortage of any of the above – they become bright bites with layers of crunch that’ll make you smile with each mouthful. Hands down the most popular item on the menu, it’s no wonder the cauliflower tacos sold 35,403 plates in 2021 alone, The Coronado reports. Earth Plant Based Cuisine 1325 Grand Avenue 480-465-2110 There’s much to love about the umami- rich roster of vegan tacos offered at Earth. The Al Pastor tacos are made from house- made seitan meat marinated in adobo sauce and punched up with grilled pine- apple and avocado salsa. The Crazy “Shrimp” Tacos come with crispy, beer- battered vegan shrimp laced with pickled onions and a secret Baja sauce. And the Carnitas Tacos, made with grilled-to- perfection marinated baby bella mush- rooms, are finished off with onions, cilantro, and house-made avocado salsa. In fact, many are scratch-made from start to finish, from the excellent vegan meat fillings down to the freshly pressed corn tortillas, which make each colorful taco at this vegan hotspot a standout in its own right. Trust us: You’ll want to try them all. CRUjiente Tacos 3961 East Camelback Road 602-687-7777 Before we get poetic about the Crispy Sweet Potato taco at CRUjiente Tacos, we should warn you: Just one of these veg tacos is $8, and no, it doesn’t come with bottomless chips and salsa. That’s because chef and co-owner Richard Hinojosa doesn’t just stuff tacos, he composes them, only adding sauces, flourishes, drizzles, and accouterments that enhance each element. Sweet potatoes are coated in ancho and guajillo chiles then flash fried, giving the spuds a creamy center and a seared, cara- melized shell. Smoky almond ancho salsa, cilantro mojo sauce, buttery black beans, pickled red onion, and crumbles of cotija are added in just the right proportions to turn the blue corn tortilla into a harmo- nious and perfectly balanced dish. If you’re feeling extra bad and bougie, the Premier CRU Margarita is a must. Tacos Veganos 2144 East Indian School Road It’s all about the marinade at Tacos Veganos. Chef and owner Jose Bojorquez seasons his vegan asada and polo overnight in a blend of traditional spices. The al pastor is bathed in a spicy adobo sauce spiked with pineapple which turns the textured soy protein into meaty morsels so packed with flavor not even carnivores will complain. But the true star here is the birria taco. Made >> p 26 JUNE 2ND– JUNE 8TH, 2022 PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | phoenixnewtimes.com
