"Jajaja serves vegan Mexican food with a millennial tinge, feeds both the striving masses and the Zeitgeist. Nachos with cashew cheese, shiitake 'bacon' on soft, fluffy corn rounds, fish tacos with 'fish' made of chayote squash, Enchiladas Mole with 'shredded palm carnitas', quesadilla with coconut queso, chorizo burrito with meat-flavored texturized protein, and buffalo-cauliflower tacos are some of the innovative offerings. Churros are also served as a plain old fantastic dessert." - Shauna Lyon
Photograph by Jessica Pettway for The New Yorker