Tehuanita 2.0 is emblematic of the wider moment for vegan food underway across Los Angeles.
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“I’m going through a journey in my life right now, and I still want to cook delicious food, even if it happens to be vegan.”Cooking with vegetables is an intrinsic part of Mexican cuisine, and vegetarian tacos are nothing new — Wes Avila at Guerrilla Tacos made his name in part on his much-loved sweet potato taco.But at Tehuanita 2.
Perhaps the biggest difference between this cart and any other is Tehuanita’s approach to sampling. Customers are encouraged to try little bites of the dishes before ordering, said Janelle Hu Chang, Richard Chang’s partner and coproprietor. Hu Chang estimates around 30% of her clientele is “flexitarian” — meaning they eat a bit of everything — but that for loyal vegans, a place like theirs provokes a deep reaction.
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