This consisted of tender, meaty house-made seitan-based slow-cooked hand-pulled carne mechada standing in for Venezuelan 🐮-based shredded beef, house black beans, soft and sweet plantains, and fresh 🌱-based mozzarella cheese, plus avocado in a homemade arepa that was crispy on the outside and fluffy inside. Served with a side of crispy, savory tóstones and zesty, herby, creamy guasacaca. The mix of savory, sweet, meaty, and cheesy was delightful.
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VEGAN
