"Alex Vargas started a plant-based eating journey in 2014 that led him to open El Cocinero in 2020. The assembly line setup might appear like any traditional Mexican restaurant with tacos, burritos, nachos, mulitas, tortas, and quesadillas. But upon closer inspection is a masterfully prepared plant-based menu where meat substitutes become delicious fillings with excellent textures, including jackfruit carnitas, eggplant cabeza, and meat substitutes like al pastor, chicharron, chicken, and asada. For those avoiding animal protein, El Cocinero is a haven where options abound on the entire menu. When ordering, ask questions about how things are prepared, make your choice, and then take a tray to one of the colorful tables. The super nachos make for a shareable starter and are made with one of LA’s creamiest cashew-based cheeses, refried beans, pico de gallo, chipotle crema, cashew crema, choice of protein, and jalapenos. Always check the restaurant’s Instagram to see if they’re cooking up something special, like menudo, mushroom suadero, or birria tacos. — Mona Holmes, reporter" - Eater Staff
