Gracias Madre

Mexican and vegan are not terms you would expect to sidle up against each other in a restaurant concept, but Gracias Madre has not only married the ideas, it's done so with spectacular success. Antojitos (street food-inspired starter snacks) such as grilled potato-masa gorditas topped with salsa verde and cashew cream, and sweet potato and caramelized onion quesadillas topped with cashew cheese and pumpkin-seed salsa are full of piquant flavor and meaty textures, and don't suffer in the least from their lack of animal ingredients. Main plates such as nopales (prickly pear cactus) topped with pico de gallo and cashew cheese, accompanied by black beans, rice and handmade tortillas, and an heirloom masa tamale stuffed with seasonal veggies will leave you satisfied and possibly rethinking your preconceived notions of vegan food. Desserts are also excellent, especially the peach cobbler.