When I heard that Veganizer Founder Kiki Adami was planning to transform Café Frida into a vegan paradise for the second year in a row, I couldn't wait to put my name on the guest list. She teamed Frida's Executive Chef Miguel Espinoza with Tere Fox, the Executive Chef of Rockin' Raw, to fully veganize the menu while maintaining the integrity of the authentic Mexican cuisine. It was so exciting to see the restaurant packed full of joyful diners enjoying the inspired dishes from start to finish. The romantic, dimly lit ambiance proved challenging for capturing the full beauty of the food on camera, but it was perfect for getting into the cozy holiday spirit. Café Frida has promised to add the vegan items to their menu permanently, and I could not be more thrilled!
*Update: Vegan options will be permanently available at Café Frida beginning on January 9th, 2017.
*Update: Vegan options will be permanently available at Café Frida beginning on January 9th, 2017.
The "Pescado" Tacos were made with crispy pan-seared Gardein Fishless Filets, shredded cabbage, perfectly balanced salsa verde, coconut rice and cilantro aioli. Yum!
Pescado Tacos
The scrumptious Tinga de "Pollo" Tacos were made with chipotle-marinated shredded Beyond Chicken Strips. Everything we tried was delicious, but these were seriously out of this world.
Tinga de Pollo Tacos
For dessert we sampled the Tres Leches and Mexican Chocolate Spice Cakes, which were both incredible. It was the perfect way to finish off an amazing meal.
 Tres Leches Cake |  Mexican Chocolate Spice Cake |
