This is Reverie's highly anticipated entry for the Vegan Chef Challenge. #tcveganchef
These crispy tacos have shredded burnt ends, which is made from seitan. I've never had "burnt ends" before and didn't think they sounded appetizing, but they're really good. They're firm and have really nice flavor! Definitely not burnt. The tacos also have lemongrass slaw, bourbon aioli, and scallions. These tacos were so amazing! Reverie hasn't done crispy tacos in a super long time. They had crispy potato tacos back in early COVID for takeout, but have stuck to soft shell tacos since.
These tacos are served with smoked corn ribs topped with tofu queso fresco, cilantro, and a side of mojo jalapeño aioli. I've never really been interested in corn ribs. They just seem like a fancy way to eat corn on the cob, which is already great and requires less work. These were incredible though! They have delicious smoked paprika and other spices on them. Your fingers definitely get a bit messy! The aioli was delicious and I liked the tofu queso, although I'm sure non-vegans wouldn't because it definitely tastes like tofu still.
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