Vegan food truck plants roots with brick and mortar

Elizabeth Bibiano set out to create vegan New Mexico recipes after being unable to find foods that match this description. His original idea, Vegos, opened on September 23. (Courtesy of Jonathan Bibiano)

Aside from its chili, New Mexican cuisine is generally known for its flavorful meats and dishes covered in melted cheese – two things that aren’t really compatible with veganism.

But Vegos, a new vegan Mexican restaurant, seeks to bring the tastes and textures of the land of enchantment to an all-plant menu.

Vegos elotes with garlic aioli, walnuts, chili powder and cilantro. (Courtesy of Jonathan Bibiano)

Vegos, at 4003 Carlisle NE, opened on September 23.

Although recently opened as a brick-and-mortar restaurant, the brand may already be familiar to some as Vegos has been serving its mix of herbal Neo-Mexican options for the past two years, first at Rail Yards Market. , then as a food truck.

But owners Elizabeth and Jonathan Bibiano said the goal was still to have their own restaurant.

Elizabeth said she started cooking school several years ago with the intention of starting a food business later, but initially wasn’t sure what her niche might be. But when she noticed that there were few vegan options from her favorite New Mexico dishes, she said she realized that other people on a similar diet may also miss the comfort. from the kitchen.

“I was missing out on all of those textures and flavors that I loved so much before I was vegan,” she said.

Elizabeth said she started working with the Street Food Institute in Albuquerque, where she got to sample a few of her dishes. From there, she went to open a stand at the Rail Yards Market, before moving on to a food trailer several months later.

She said the trailer allowed her to partner with local breweries and set a regular schedule for Vegos fans.

The concept turned out to be popular – so much so that the restaurant sold its first weekend from the 1,000-square-foot brick-and-mortar location.

Vegos chef and co-owner Elizabeth Bibiano poses with a platter of the popular Vegos Tamales. (Courtesy of Jonathan Bibiano)

“The community showed up and they continued to show up,” Elizabeth said. “We had longer wait times than expected, but… the overwhelming support was just great. “

The menu includes tamales, enchiladas with your choice of tofu, black beans and red quinoa or marinated soy curls, stuffed sopaipillas and burritos.

Elizabeth said she hopes to extend the restaurant’s opening hours and expand the menu to include breakfast in the near future.

The food trailer that launched Vegos will be taking a break from its usual tour of Albuquerque, but Jonathan has said they will be saving it for special events.

The couple’s spin-off food truck, Nobody Calls Me Chicken, is also on hiatus but will resume operations in the near future.

Vegos is currently open from 4 p.m. to 8 p.m. on Thursday and Friday and from noon to 8 p.m. on Saturday.

For more information, visit or call 505-554-1041.

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