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La Vida Vegan: Let's Taco-bout It

Puesto’s new plant-based taco completes San Diego’s obsession with the Mexican street eat


Published:

The Dish
Coliflor Asada Tacos

The Spot
Puesto at the Headquarters, 789 West Harbor Drive, Downtown

Taco Tuesday in San Diego is pretty official. With our downtown located 20 minutes north of la frontera, we’re granted a certain amount of authority by osmosis. Some traditions are happily shared across the border, and the taco is one. That said, there isn’t necessarily a plant-based taco bonanza in S.D. 

Thankfully, then, Puesto’s chef Luisteen Gonzales and local vegetarian singer-songwriter Tristan Prettyman have collaborated in creating the new coliflor asada taco. With layers of charred cauliflower, pickled carrots, chili-almond crema, and jalapeño pico on a blue corn tortilla—¡Ay, dios mío!—it’s delicious. The crunch and smoke from the charred cauliflower is a perfect complement to the silky crema, and the pickled carrot and jalapeño pico act as the acidic replacement for the traditional tomato- or tomatillo-based salsa. It’s served as a trio for $16. Honorable mention goes to the Puesto Perfect guacamole taco (you can get it without the cheese) and the La Verdad cocktail (nopal, white tequila, and lemon).

TIP: Puesto will donate $1 from each taco trio order to Olivewood Gardens, a community garden and classroom in National City that teaches nutrition, cooking, and environmental education to children from disadvantaged communities.

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