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from left, baker and front-of-house manager, paige dofing; co-owner brian roash; co-owner and chef bradley roach. Credit: meera nagarajan
from left, cilantro lime tofu with peppers and onions; double diablo taco with red cabbage, sour cream and chipotle cheese; birria tacos with seitan, red cabbage, onion, cilantro with vegan consume. Credit: meera nagarajan
guacamole is kept simple with just avocado, garlic, lime and salt; the salsa is made with tomato, garlic, onion, cilantro, lime and jalapeños. Credit: meera nagarajan
posole flavored with chiptoles in adobo and three different kinds of dried chiles Credit: meera nagarajan
terror burrito stuffed with green chile-cilantro rice, black beans, chipotle cheese, green chile sauce, fajita veggies and sour cream Credit: meera nagarajan
folded quesadilla with seitan, seasoned black beans, peppers, onions and jalapeños, topped with house-made chipotle oat cheese Credit: meera nagarajan
from left, co-owner brian roash and chef and co-owner bradley roach Credit: meera nagarajan

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...