"In 2015, Laura Cárdenas and Guillermo García started selling vegan food from a Volkswagen bug and quickly became popular at weekend markets. Today, in a permanent space, their approach to veganism is colorful, with fresh ingredients sourced through fair-trade practices and verified traceability to different regions of Mexico: white corn from Sinaloa, organic hibiscus flowers from Nayarit, black beans from Puebla, and more. The two must-try tacos — served on beet-dyed pink corn tortillas — are the mushroom with pineapple puree and the cauliflower with coconut cheese. As a main course, order the Mixteco-style black mole, lightly spiced with deeply roasted chiles and plated with pink tortillas, plantains, faux cheese, and rice." - Natalia de la Rosa
