Known as the first Mexican and vegan restaurant in Barcelona, this restaurant presents its customers with true Mexican flavors with its wide range of food and cocktails. With their decision to go 100% vegan, Benjamin and Rodrigo both of whom are from Mexico, are passionate for the culture and gastronomy.
For many years, Mexican cuisine has suffered excessive expansion all over the world. Now it is not only the American version (extended Tex-Tex), which distances itself from the reality based on burritos, beans, wheat tortillas, and spicy salsas of which have poor gastronomic value.
The cuisine of this country is a result of the mix of hispanic influence and the Native Americans. Mexico is color, falvor and joy, and its gastronomic culture is not an exception. With a wide and irresistible culinary repertoire full of aromas, salsas, juiciness, colors, and flavors culminated with the pleasures of eating with your hands. This variety of adjectives is not an exception for vegan restaurants. This is precisely why they present us with Gallo Santo: tempting aromas and flavors of traditional cooking with a touch of vegan innovation.
Many say that a “vegan restaurant” is inconsistent and sad because when you think vegan, the images that accumulate in your head are carrots, raw cucumbers, tofu, and poorly seasoned legumes; this is the conception they are trying to eradicate. For that reason, they have Gallo Santo where seasoning and good food together are the principal protagonist.
Their offer, almost complete, is apt for celiacs (those unable to eat gluten) since the base of almost the entire menu is corn. The “hibiscus” tacos, made from yuca (a fruit originally from India), some amazing mushroom tacos, an option of classic tacos al pastor… if you go to this restaurant one time, I assure that you will return.
A restaurant that offers in its menu, among other options, true tacos, tasty and traditional. Tacos where Mexican cultural and gastronomical diversity intertwine.
Tlfn: 930 27 67 46
Precio medio: 10-15 euros
Fotografía: Ruth López
Texto: Estefanía Garcés