Chileno Bay Resort & Residences, Auberge Resorts Collection has officially launched a brand new innovative vegan taco menu at beachside eatery, TnT, in Los Cabos. Offering a taste of the conscious, plant-based cuisine trend that is on the rise around the globe, Chef Yvan Mucharraz use fresh flavors and heirloom Baja ingredients from local farmers to craft contemporary, seasonal varietals.
Highlights of the vegan taco menu (which is best paired with a margarita and ocean breeze) include:
- Grilled Avocado + Tomatillo + Sweet Garlic + Quelite Salad
- Potato Flauta + Salsa Verde + Macadamia Nut “Sour Cream”
- Rice “Chicharron” + Salsa + Celery Slaw
- Tofu + Heirloom Beans + Tomato + Macha
- Oyster Mushroom + Burnt Onion Salsa + Avocado + Nasturtium
Each vegan taco is served on Chef Yvan’s homemade plantain or corn tortillas, using his mother’s recipes.
Vegan Taco recipes from other resorts:
Avocado “Head Tilt” at Picobar
Solage, Auberge Resorts Collection in Napa Valley
- Bernard Ranch Avocados
- Salsa Macha (Chile de Arbol and Chile de Guajilo)
- Olive Oil
- Nuts and Seeds (Pistachio, Cashew, Sunflower and Pumpkin toasted and mixed in oil/sea salt)
- House Crispy Corn Tortilla Shell
- Garnish with Cilantro and Edible Flowers
Chef Gustavos Rios
Our Avocado Head Tilts are a play on everyone’s favorite avocado toast but with a Mexican and Napa Valley twist by combining Chile de Arbol and Chile de Guajilo with edible flowers. I love creating plant forward dishes, as it’s a creative way to showcase the best fresh, local ingredients. A lot of Mexican food is corn based, so I have fun coming up with vegan and naturally gluten free dishes with this heritage ingredient.
Smoked Mushroom and Sweet Potato Taco at Tacos & Tequila
Condado Vanderbilt in San Juan, Puerto Rico
- Smoked Maitake Mushrooms
- Canol Sweet Potato
- White Onion
- Mole Almendrado: guajillo chili, tomato, jalapeños, tomatillos, almonds, tortillas, onion, pecans, raisins, sesame, cumin, cinnamon, allspice, clove, thyme, marjoram, oregano, bay leaf, salt
Chef José Alvarez
Having a vegan taco is important because it gives us a chance to work with a wider range of ingredients than just proteins. It’s exciting to showcase vegetables where you would expect a piece of meat or fish. Vegan tacos offers guests menu items with lower carbon, water and ecological footprints than meat and fish. We try to incorporate as many local and seasonal ingredients in our dishes as we can, such as the Canol sweet potatoes and cilantro are local from Frutos del Guacabo.