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Cesar's Killer Margaritas is changing things up with the launch of their brand new, 100% plant-based menu. The menu, which rolled out March 11th, for Meatless Mondays, includes:

Tacos, each option comes with three tacos and your choice of corn or flour tortillas

  • Al Pastor Tacos, julienne carrots and diced onions, cooked to a crisp, and bathed in Cesars’ adobo sauce, topped with onions and cilantro.
  • Chipotle Cauliflower Tacos, roasted cauliflower, sliced onion, and chipotle pepper sauce, topped with avocado and cilantro.
  • Papas Con Rajas Tacos, fire-roasted poblanos, diced potatoes, and red onions, topped with salsa and avocado.
  • Crispy Pepper Tacos, red peppers hand-battered in coconut milk and oatmeal batter, fried to perfection  and topped with mango jalapeno pico de gallo.
  • Veggie Tacos, stuffed with zucchini, mushrooms, diced onion, and garlic, sauteed and seasoned to taste.


  • Creamy Poblanos, two fire-roasted poblano peppers stuffed with broccoli, cauliflower, mushrooms, and pepitas, simmered in coconut milk and roasted pepita cream sauce, served with white rice.
  • Mercado Bowl, black beans, white rice, roasted elote, seared cherry tomatoes, and grilled avocado with cilantro.
  • Vegan Torta, with mushrooms, large zucchini steak slices, onions, and garlic, cooked in salsa verde, topped with beans, lettuce, raw onion, tomato, and avocado on a giant telera roll.


  • Donas, made-to-order vegan beignets sprinkled with cinnamon sugar, and served with a raspberry and chocolate dipping sauce.

When asked about the inspiration behind the creation of these plant-based dishes, Chef Lulu Duran, explains, “Playing with all the vegetables and giving them another life, other than just your basic stir fry, was a lot of fun. The inspiration for these dishes comes directly from some of our current dishes. For example, the Cauliflower tacos are inspired by our Shrimp tacos, which are super popular. At the end of the day, I always go back to the way my mom cooked. She made everything with gumption, and with the hope that the love she had for cooking for others, is projected in the dish. So every onion, pumpkin seed, and pepper, it all goes back to her and our Mexican roots.”


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