"As another reviewer mentioned, the vegan toppings include elote and “faux”jita—here, they use mushrooms, poblanos, and boiled wobble. The salsas are both tasty and spicy, especially compared to many other vegan Mexican establishments (except for the reigning champion, Tapatio).
Be sure to try the Sanchos bowl; it has four different layers and can be made vegan without the crema, and it’s simply delightful. The service can be slow when the place is busy, but that doesn’t bother me. My only issue is that I haven’t received a clear answer on whether their fantastic micheladas can be made without fish sauce; it remains unclear.
Nonetheless, I encourage my fellow vegans to check this place out! I don’t think it deserves just two stars."
