Vegetarian options abound at Gringo, which makes it the perfect destination for a Meatless Monday meal. Bonus: Its two vegetarian tacos are also vegan.
The tofu taco uses local MOFU tofu marinaded with poblano peppers and is seared to a charred, crisp exterior. The taco is topped with a spicy sauce made with toasted nuts, chiles and garlic, and finished with a sweet, crunchy mango-jicama salsa. It’s a delicious balance of savory-sweet heat. The calabaza con hongos taco is a mellower a mix of yellow squash, zucchini and Ozark Forest mushrooms.
If you’re dining at Gringo, don’t miss the table-side guacamole, which has a spicy kick from jalapenos and poblano peppers. It goes well on everything at Gringo, from tortilla chips to tacos to chilaquiles (pictured), which are great to share with vegetarian friends.
This article appears in April 2014.
