Just another Meatless Monday: 10 vegetarian tacos
- Updated
Our favorite vegetarian tacos from the 100 Days of Tacos series. The whole list at tucson.com/tacos
- Andi Berlin Arizona Daily Star
- Updated
There are stellar tacos to be had in the salmon-hued booth by the window, underneath the massive hanging basket plant. That's where we sat, flipping through the sizable menu of chile relleno combo platters, enchiladas de camaron and burros topped with bright salsa bandera.
Crossroads Restaurant co-owner Aracely Gonzalez wanted to add some vegetarian options to the mix, so she decided to do a taco de papa, without the meat. To make her Azteca tacos, the kitchen takes mashed potatoes, adds a little shredded cheese and slaps the shaped patties into corn tortillas. The tacos go into the fryer until they're absolutely irresistible: velvety and rich on the inside with that luscious melty cheese and just a little kick of cilantro, encased in a hot crackling crunchy shell.
They tasted, well, like something you'd break your diet for. But when you're having this much fun, who cares?!
Weird fact: Is that a cardboard cutout of The Most Interesting Man in the World over there by the bar? And why is he holding a mariachi guitar?
Location: 2602 S. Fourth Ave.
Phone: 520-624-0395
Hours: 8 a.m. to 10 p.m. Sundays through Thursdays, 8 a.m. to midnight Fridays and Saturdays
Payment: Accept debit and credit
- Andi Berlin Arizona Daily Star
- Updated
Can tacos be a health food? I'm not sure how Dr. Oz would weigh in, but after eating this vegetarian tofu taco at Goodness, I'm going to say "yes!"
But more importantly, can healthy tacos taste good? I admit I was a little worried about the whole wheat tortilla — which turns out, is specially made preservative-free by Alejandro's Tortilla Factory — but this really was one of the most interesting and wonderful tacos I've had.
First of all, the dish is visually stunning. Each ingredient — the auburn teriyaki tofu topped with verdant avocado, pearly white cilantro cream, festive orange and purple slaw, and those crunchy little green pepitas — is masterfully composed. The result is a little Mexican, a little Japanese and a lot of California. But eating it made me feel really, really good. Even after I was done!
Weird fact: The cilantro cream on the taco is actually made from fat-free Greek yogurt.
Location: 2502 N. Campbell Ave.
Phone: 520-777-4465
Hours: 7 a.m. to 8 p.m. Mondays through Fridays, 7 a.m. to 5 p.m. Saturdays and Sundays
Payment: accepts debit and credit
- Andi Berlin Arizona Daily Star
- Updated
There is a day of the week devoted to tacos. It is Tuesday, and it is now my special day ...
On said Tuesday, you can walk into a Fourth Avenue bar and receive a plate of gorgeous local veggie tacos dotted with micro cilantro and lime crema. These beauties are an Instagram post waiting to happen: Ermanos Chef David Valencia Jr. takes heirloom carrots from Sleeping Frog Farms and braises them in brown butter for just long enough to create a sear. The carrots and the grilled corn kernels are still partially raw, leaving them snappy and fresh like a little salad. Paired with the fruity pink Prickly Pear Wheat from Borderlands Brewing Co., it was a lovely lunch.
David rotates through a few different Taco Tuesday specials — including gems like the shrimp a la plancha and pulled pork barbacoa — so check the Facebook page to see what he's doing that week.
Interesting newsy bit: On my recent visit, I peered into the kitchen and saw the reina of Tucson tacos herself: Chef Maria Mazon of Boca Tacos + Tequila. Apparently she wasn't cooking the tacos that day, but told me she was working on a secret partnership with Ermanos, info coming soon ...
Location: 220 N. Fourth Ave.
Phone: 520-445-6625
Hours: noon to 12 a.m. Tuesdays through Thursdays, noon to 1 a.m. Fridays and Saturdays, 10 a.m. to 10 p.m. Sundays, closed Mondays.
Payment: accepts debit and credit
- Andi Berlin Arizona Daily Star
- Updated
I had an unfortunate run-in with California for three years, and I still think about my first meal when I moved back to town. Eaten on the floor at 2 in the morning after driving for 10 hours: a styrofoam treasure chest of silken refried beans, foil-wrapped tortillas and that spicy, sublime machaca beef.
I like to tell this story because for a lot of people, The Taco Shop Co. is Tucson. When you're in that posh Berkeley taqueria asking for no lettuce, no sour cream, no rice in your $7 burrito, your soul weeps for home: That crazy little 24-hour joint on Broadway with simple toasted breakfast burritos and the soothing hum of the horchata machine.
To appeal to non-meat eaters, Taco Shop also makes a plate of fried potato tacos stuffed with shredded cheese, cabbage and juicy pico de gallo. They cook the potatoes until they're perfectly mushy, and then stuff them into bright green tortillas because they "look more vegetarian." At first glance, they reminded me of all those healthy spinach tortillas I settled for in the Bay Area. But no, these tacos are all Tucson: Crisp and colorful on the edges, but soft and welcoming in the middle.
Insider's tip: The tacos aren't really on the menu because they run out sometimes, so you might want to ask ahead.
Location: 1350 E. Broadway
Phone: 520-622-1899
Hours: 24 hours a day, seven days a week
Payment: accepts debit and credit cards
- Andi Berlin Arizona Daily Star
- Updated
Peppers often play the second fiddle in Mexican food, blended up into salsas or boiled with vinegar for a spicy side. Rarely are they the star of the show, unless of course you're talking about the mighty Poblano.
From the colonial city of Puebla, this Central Mexican staple is used most prominently in the chile relleno. It's also popular in Zacatecas, where Rodolfo Delgado is from. His midtown Tucson restaurant Taqueria El Pueblito serves up the vegetarian specialty rajas con crema: sliced Poblano peppers simmered in cream. (Just in case you were wondering, "rajas" means slices.)
At El Pueblito, the peppers are cooked with some butter and sour cream until they're soft and stewlike, with just a little snap left in them. The cream wasn't as prominent as I'd expected, but more like a rich background flavor. Little bits of onions and blistered corn added a nice texture, and helped to cool down the sizzle that was building on my tongue.
Weird fact: This little spot, which got its start in the Mercado San Agustin, recently made headlines when a national foodie blog listed it as the second best Mexican restaurant in Tucson. (Right behind Guadalajara Original Grill.) Read the list here: www.tableog.us
Location: 1800 E. Fort Lowell Road
Phone: 520-339-9336
Hours: 7 a.m. to 8 p.m. Mondays through Wednesdays, 8 a.m. to 8 p.m. Thursdays through Saturdays, 8 a.m. to 3 p.m. Sundays
Payment: accepts debit and credit cards
- Andi Berlin Arizona Daily Star
- Updated
Cauliflower is serious business over at The Cup Cafe, where the sturdy vegetable gets spiced up with chile and yellow curry powder. These cauliflower tacos are a light little bite: flash fried without batter to springy crisps with meaty centers.
Avocado adds a nice creamy base, but the tacos here are much drier than I originally thought when I saw curry was involved. The shredded cabbage and thin pickled onions, all slipped into a crispy tortilla from Anita Street Market ... made for the perfect sunny lunch out on the patio.
Insider's tip: In addition to the cauliflower tacos, Congress also does drunken fish tacos with beer battered cod, and Mission Street Tacos with crispy pork belly.
Location: 311 E. Congress Street
Phone: 520-622-8848
Hours: 7 a.m. to 10 p.m. Sundays through Thursdays, 7 a.m. to 11 p.m. Fridays and Saturdays
Payment: accepts debit and credit cards
- Andi Berlin Arizona Daily Star
- Updated
Seis Kitchen and Catering makes its corn tortillas from scratch, starting with the nixtamal. The word refers to the ancient Aztec process of making masa by boiling down corn with lime water. It's an essential step in tortilla-making, one that's most often skipped in favor of industrialized store-bought dough.
But down at the Mercado San Agustin, tortillas are serious business. They are fresh and hearty and thick; good enough to eat rolled up by themselves. But they're also a base for some interesting regional styles of meat: the achiote-glazed Cochinita Pibil pork and the Poc Chuc chicken of the Yucatán. And my favorite, a Seis original called the crispy avocado tacos.
Co-owner Jake Muñoz said he wanted to make a beer battered fish taco that vegetarians can eat. So he takes avocado quarters and coats them in a thick batter laced with Modelo Especial. Then they go into the fryer and come out as bulbous masses filled with avocado so soft and warm it's stunning. All with a crunch like a savory donut. Dare I say it, even better than the fish tacos of the coast. 'Cause hey, when life gives you avocados ...
Insider's tip: Seis is also the only restaurant in town that serves Poc Chuc, a grilled slab of chicken or pork that's popular in the Yucatán. The Poc Chuc tacos took first place for chicken tacos in the 2012 Tucson Taco Festival.
Location: 130 S. Avenida del Convento in the Mercado San Agustin
Phone: 520-622-2002
Hours: 8 a.m. to 8 p.m. Mondays through Thursdays, 8 a.m. to 9 p.m. Fridays and Saturdays, 8 a.m. to 4 p.m. Sundays
Payment: accepts debit and credit
- Andi Berlin Arizona Daily Star
- Updated
Denise Schafer's mother is from Michoacán and her father is Tohono O'Odham. Her family restaurant La Indita is a little bit of both: familiar faire like red chile beef along with rustic vegetarian recipes from Central Mexico.
That's why you can get an Indian fry bread taco smothered with nopales cactus pads. Or my favorite, a puffy pocket of fried masa they call the Tarascan taco. The name refers to a the pre-Colombian state of Tarascan, which roughly borders today's Michoacán, and its people the Purépecha. (The region's most popular dish is actually a spicy red bean soup that closely resembles the modern tortilla soup.)
On the streets of Michoacán, the tacos are cooked in big pans that look like woks, Schafer said. At La Indita they stuff them with spinach and fry them into a half-moon shape similar to an empanada. You cut the tacos with your fork and let the soft leafy greens spill out. Almost like you would a chimichanga ...
Weird fact: It only took Nogales artist Jocar one night to paint that staggering mural depicting a Michoacán village from Maria Garcia's childhood. But since he was working from a photograph, the mountains in the mural are actually from Sonora.
Location: 622 N. Fourth Ave.
Phone: 520-792-0523
Hours: 11 a.m. to 9 p.m. Mondays through Saturdays, 9 a.m. to 9 p.m. Sundays
Payment: accepts debit and credit
- Andi Berlin Arizona Daily Star
- Updated
Most tacos are made on the stove or the fryer. These come from the mandolin.
In addition to being vegan and gluten free, these sunflower street tacos are also 100 percent raw. Instead of tortillas, the tacos are wrapped with thin disks of Asian daikon radish cut on a mandolin kitchen slicer.
The Tasteful Kitchen's co-owner Sigret Thompson is inspired by the challenge of creating vibrant and filling dishes without animal products or flour. Rather than serving the standard mock meats of many vegetarian restaurants, her menu showcases vegetables and other natural ingredients like sunflower seeds.
For the tacos, she soaks the raw seeds in water to soften them up before straining and blending with jalapeños, cilantro and other Southwestern seasonings. The result is a punchy paste with a nutty flavor and the "mouthfeel of taco meat," she said. The sunflower spread is rubbed into the daikon wrap and topped with a bright bouquet of fresh grape tomatoes, red cabbage, avocado and whispers of pickled onions.
Something strangely magical happens when you take the tortilla away from a taco. It becomes fresh and light, almost like a salad or an Asian spring roll. The daikon has such a wonderful sweet flavor, with just a hint of bitter on the back. It's surprisingly supple for a radish, despite how crisp it is. And it's a great foil for those ripe avocados, nature's butter ...
Weird fact: Gotta say, this has been one of the most interesting dining experiences of all the places I've been. It's not every day that you get to sip water from a crystal goblet while sitting next to a tree painting of a deer with a dragon's tail.
Location: 722 N. Stone Ave.
Phone: 520-250-9600
Hours: 5 to 9 p.m. Tuesdays through Saturdays, closed Sundays and Mondays
Payment: accepts debit and credit cards
- Andi Berlin Arizona Daily Star
- Updated
Inside the offbeat Barrio Hollywood restaurant Tania's "33" Dos Mundos, there's a blackboard with the word "Jamaica" written on it. It's not a country nor a drink. Its a kind of taco, featuring dried hibiscus flowers cooked to a texture like machaca beef.
The restaurant serves a ton of vegetarian and vegan recipes for such a homey place — calabacitas, fried cauliflower and even lentils — but this is something new. The deep purple flowers are most commonly found in tea, but they've lately become a fad on the foodie lifestyle blogs.
It sounds a little off-putting on the vegan corn tortillas, but the flowers really aren't as sweet as you might think. They actually have a natural tartness, and taste kinda like a syrupy sundried tomato.
Weird fact: Watch out for an even newer vegetarian option coming soon, portabello mushroom ranchera.
Location: 614 N. Grande Ave.
Phone: 520-622-0685
Hours: 7 a.m. to 6 p.m. Mondays through Saturdays, 7 a.m. to 3 p.m. Sundays
Payment: accepts debit and credit cards
There are stellar tacos to be had in the salmon-hued booth by the window, underneath the massive hanging basket plant. That's where we sat, flipping through the sizable menu of chile relleno combo platters, enchiladas de camaron and burros topped with bright salsa bandera.
Crossroads Restaurant co-owner Aracely Gonzalez wanted to add some vegetarian options to the mix, so she decided to do a taco de papa, without the meat. To make her Azteca tacos, the kitchen takes mashed potatoes, adds a little shredded cheese and slaps the shaped patties into corn tortillas. The tacos go into the fryer until they're absolutely irresistible: velvety and rich on the inside with that luscious melty cheese and just a little kick of cilantro, encased in a hot crackling crunchy shell.
They tasted, well, like something you'd break your diet for. But when you're having this much fun, who cares?!
Weird fact: Is that a cardboard cutout of The Most Interesting Man in the World over there by the bar? And why is he holding a mariachi guitar?
Location: 2602 S. Fourth Ave.
Phone: 520-624-0395
Hours: 8 a.m. to 10 p.m. Sundays through Thursdays, 8 a.m. to midnight Fridays and Saturdays
Payment: Accept debit and credit
Can tacos be a health food? I'm not sure how Dr. Oz would weigh in, but after eating this vegetarian tofu taco at Goodness, I'm going to say "yes!"
But more importantly, can healthy tacos taste good? I admit I was a little worried about the whole wheat tortilla — which turns out, is specially made preservative-free by Alejandro's Tortilla Factory — but this really was one of the most interesting and wonderful tacos I've had.
First of all, the dish is visually stunning. Each ingredient — the auburn teriyaki tofu topped with verdant avocado, pearly white cilantro cream, festive orange and purple slaw, and those crunchy little green pepitas — is masterfully composed. The result is a little Mexican, a little Japanese and a lot of California. But eating it made me feel really, really good. Even after I was done!
Weird fact: The cilantro cream on the taco is actually made from fat-free Greek yogurt.
Location: 2502 N. Campbell Ave.
Phone: 520-777-4465
Hours: 7 a.m. to 8 p.m. Mondays through Fridays, 7 a.m. to 5 p.m. Saturdays and Sundays
Payment: accepts debit and credit
There is a day of the week devoted to tacos. It is Tuesday, and it is now my special day ...
On said Tuesday, you can walk into a Fourth Avenue bar and receive a plate of gorgeous local veggie tacos dotted with micro cilantro and lime crema. These beauties are an Instagram post waiting to happen: Ermanos Chef David Valencia Jr. takes heirloom carrots from Sleeping Frog Farms and braises them in brown butter for just long enough to create a sear. The carrots and the grilled corn kernels are still partially raw, leaving them snappy and fresh like a little salad. Paired with the fruity pink Prickly Pear Wheat from Borderlands Brewing Co., it was a lovely lunch.
David rotates through a few different Taco Tuesday specials — including gems like the shrimp a la plancha and pulled pork barbacoa — so check the Facebook page to see what he's doing that week.
Interesting newsy bit: On my recent visit, I peered into the kitchen and saw the reina of Tucson tacos herself: Chef Maria Mazon of Boca Tacos + Tequila. Apparently she wasn't cooking the tacos that day, but told me she was working on a secret partnership with Ermanos, info coming soon ...
Location: 220 N. Fourth Ave.
Phone: 520-445-6625
Hours: noon to 12 a.m. Tuesdays through Thursdays, noon to 1 a.m. Fridays and Saturdays, 10 a.m. to 10 p.m. Sundays, closed Mondays.
Payment: accepts debit and credit
I had an unfortunate run-in with California for three years, and I still think about my first meal when I moved back to town. Eaten on the floor at 2 in the morning after driving for 10 hours: a styrofoam treasure chest of silken refried beans, foil-wrapped tortillas and that spicy, sublime machaca beef.
I like to tell this story because for a lot of people, The Taco Shop Co. is Tucson. When you're in that posh Berkeley taqueria asking for no lettuce, no sour cream, no rice in your $7 burrito, your soul weeps for home: That crazy little 24-hour joint on Broadway with simple toasted breakfast burritos and the soothing hum of the horchata machine.
To appeal to non-meat eaters, Taco Shop also makes a plate of fried potato tacos stuffed with shredded cheese, cabbage and juicy pico de gallo. They cook the potatoes until they're perfectly mushy, and then stuff them into bright green tortillas because they "look more vegetarian." At first glance, they reminded me of all those healthy spinach tortillas I settled for in the Bay Area. But no, these tacos are all Tucson: Crisp and colorful on the edges, but soft and welcoming in the middle.
Insider's tip: The tacos aren't really on the menu because they run out sometimes, so you might want to ask ahead.
Location: 1350 E. Broadway
Phone: 520-622-1899
Hours: 24 hours a day, seven days a week
Payment: accepts debit and credit cards
Peppers often play the second fiddle in Mexican food, blended up into salsas or boiled with vinegar for a spicy side. Rarely are they the star of the show, unless of course you're talking about the mighty Poblano.
From the colonial city of Puebla, this Central Mexican staple is used most prominently in the chile relleno. It's also popular in Zacatecas, where Rodolfo Delgado is from. His midtown Tucson restaurant Taqueria El Pueblito serves up the vegetarian specialty rajas con crema: sliced Poblano peppers simmered in cream. (Just in case you were wondering, "rajas" means slices.)
At El Pueblito, the peppers are cooked with some butter and sour cream until they're soft and stewlike, with just a little snap left in them. The cream wasn't as prominent as I'd expected, but more like a rich background flavor. Little bits of onions and blistered corn added a nice texture, and helped to cool down the sizzle that was building on my tongue.
Weird fact: This little spot, which got its start in the Mercado San Agustin, recently made headlines when a national foodie blog listed it as the second best Mexican restaurant in Tucson. (Right behind Guadalajara Original Grill.) Read the list here: www.tableog.us
Location: 1800 E. Fort Lowell Road
Phone: 520-339-9336
Hours: 7 a.m. to 8 p.m. Mondays through Wednesdays, 8 a.m. to 8 p.m. Thursdays through Saturdays, 8 a.m. to 3 p.m. Sundays
Payment: accepts debit and credit cards
Cauliflower is serious business over at The Cup Cafe, where the sturdy vegetable gets spiced up with chile and yellow curry powder. These cauliflower tacos are a light little bite: flash fried without batter to springy crisps with meaty centers.
Avocado adds a nice creamy base, but the tacos here are much drier than I originally thought when I saw curry was involved. The shredded cabbage and thin pickled onions, all slipped into a crispy tortilla from Anita Street Market ... made for the perfect sunny lunch out on the patio.
Insider's tip: In addition to the cauliflower tacos, Congress also does drunken fish tacos with beer battered cod, and Mission Street Tacos with crispy pork belly.
Location: 311 E. Congress Street
Phone: 520-622-8848
Hours: 7 a.m. to 10 p.m. Sundays through Thursdays, 7 a.m. to 11 p.m. Fridays and Saturdays
Payment: accepts debit and credit cards
Seis Kitchen and Catering makes its corn tortillas from scratch, starting with the nixtamal. The word refers to the ancient Aztec process of making masa by boiling down corn with lime water. It's an essential step in tortilla-making, one that's most often skipped in favor of industrialized store-bought dough.
But down at the Mercado San Agustin, tortillas are serious business. They are fresh and hearty and thick; good enough to eat rolled up by themselves. But they're also a base for some interesting regional styles of meat: the achiote-glazed Cochinita Pibil pork and the Poc Chuc chicken of the Yucatán. And my favorite, a Seis original called the crispy avocado tacos.
Co-owner Jake Muñoz said he wanted to make a beer battered fish taco that vegetarians can eat. So he takes avocado quarters and coats them in a thick batter laced with Modelo Especial. Then they go into the fryer and come out as bulbous masses filled with avocado so soft and warm it's stunning. All with a crunch like a savory donut. Dare I say it, even better than the fish tacos of the coast. 'Cause hey, when life gives you avocados ...
Insider's tip: Seis is also the only restaurant in town that serves Poc Chuc, a grilled slab of chicken or pork that's popular in the Yucatán. The Poc Chuc tacos took first place for chicken tacos in the 2012 Tucson Taco Festival.
Location: 130 S. Avenida del Convento in the Mercado San Agustin
Phone: 520-622-2002
Hours: 8 a.m. to 8 p.m. Mondays through Thursdays, 8 a.m. to 9 p.m. Fridays and Saturdays, 8 a.m. to 4 p.m. Sundays
Payment: accepts debit and credit
Denise Schafer's mother is from Michoacán and her father is Tohono O'Odham. Her family restaurant La Indita is a little bit of both: familiar faire like red chile beef along with rustic vegetarian recipes from Central Mexico.
That's why you can get an Indian fry bread taco smothered with nopales cactus pads. Or my favorite, a puffy pocket of fried masa they call the Tarascan taco. The name refers to a the pre-Colombian state of Tarascan, which roughly borders today's Michoacán, and its people the Purépecha. (The region's most popular dish is actually a spicy red bean soup that closely resembles the modern tortilla soup.)
On the streets of Michoacán, the tacos are cooked in big pans that look like woks, Schafer said. At La Indita they stuff them with spinach and fry them into a half-moon shape similar to an empanada. You cut the tacos with your fork and let the soft leafy greens spill out. Almost like you would a chimichanga ...
Weird fact: It only took Nogales artist Jocar one night to paint that staggering mural depicting a Michoacán village from Maria Garcia's childhood. But since he was working from a photograph, the mountains in the mural are actually from Sonora.
Location: 622 N. Fourth Ave.
Phone: 520-792-0523
Hours: 11 a.m. to 9 p.m. Mondays through Saturdays, 9 a.m. to 9 p.m. Sundays
Payment: accepts debit and credit
Most tacos are made on the stove or the fryer. These come from the mandolin.
In addition to being vegan and gluten free, these sunflower street tacos are also 100 percent raw. Instead of tortillas, the tacos are wrapped with thin disks of Asian daikon radish cut on a mandolin kitchen slicer.
The Tasteful Kitchen's co-owner Sigret Thompson is inspired by the challenge of creating vibrant and filling dishes without animal products or flour. Rather than serving the standard mock meats of many vegetarian restaurants, her menu showcases vegetables and other natural ingredients like sunflower seeds.
For the tacos, she soaks the raw seeds in water to soften them up before straining and blending with jalapeños, cilantro and other Southwestern seasonings. The result is a punchy paste with a nutty flavor and the "mouthfeel of taco meat," she said. The sunflower spread is rubbed into the daikon wrap and topped with a bright bouquet of fresh grape tomatoes, red cabbage, avocado and whispers of pickled onions.
Something strangely magical happens when you take the tortilla away from a taco. It becomes fresh and light, almost like a salad or an Asian spring roll. The daikon has such a wonderful sweet flavor, with just a hint of bitter on the back. It's surprisingly supple for a radish, despite how crisp it is. And it's a great foil for those ripe avocados, nature's butter ...
Weird fact: Gotta say, this has been one of the most interesting dining experiences of all the places I've been. It's not every day that you get to sip water from a crystal goblet while sitting next to a tree painting of a deer with a dragon's tail.
Location: 722 N. Stone Ave.
Phone: 520-250-9600
Hours: 5 to 9 p.m. Tuesdays through Saturdays, closed Sundays and Mondays
Payment: accepts debit and credit cards
Inside the offbeat Barrio Hollywood restaurant Tania's "33" Dos Mundos, there's a blackboard with the word "Jamaica" written on it. It's not a country nor a drink. Its a kind of taco, featuring dried hibiscus flowers cooked to a texture like machaca beef.
The restaurant serves a ton of vegetarian and vegan recipes for such a homey place — calabacitas, fried cauliflower and even lentils — but this is something new. The deep purple flowers are most commonly found in tea, but they've lately become a fad on the foodie lifestyle blogs.
It sounds a little off-putting on the vegan corn tortillas, but the flowers really aren't as sweet as you might think. They actually have a natural tartness, and taste kinda like a syrupy sundried tomato.
Weird fact: Watch out for an even newer vegetarian option coming soon, portabello mushroom ranchera.
Location: 614 N. Grande Ave.
Phone: 520-622-0685
Hours: 7 a.m. to 6 p.m. Mondays through Saturdays, 7 a.m. to 3 p.m. Sundays
Payment: accepts debit and credit cards
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