To Make healthy living on the go flavorful and easy. By refocusing the dish on the vegetable component, we make the healthy choice a delicious one.
ABOUt our Food
Edible San Diego Magazine Write Up!
A filling of an ombre of cauliflower, sourced from Oceanside’s Rodney Kawano Farms is roasted to a nutty brown and topped with a crisp red radish and apple slaw sourced from Smit Farms. Tender morsels of Mountain Meadow Mushrooms—a farm Elizabeth discovered in Escondido while collecting mushroom compost for a drought resistant yard—are deeply roasted in ancho sauce; a wild handful of lightly dressed red cabbage sitting atop.
A medley of charred corn and zucchini from Carlsbad’s Valdivia Farms benefits from an apple slaw. If you come early enough, a chopped jicama salsa can be added to the breakfast tacos. When the seasons allow, you’ll also find kohlrabi, brussles sprouts, and tomatoes in the vegan lineup.
All the tacos are served on fresh corn tortillas and can be finished with a drizzle of nut-based crema and salsa verde—both scratch-made.