Cocina Rx Farm Tacos –To Go is a virtual kitchen, “taqueria oculta,” with an taco menu that integrates fresh, seasonal, natural, and organic plant-based ingredients with animal proteins.
Cocina Rx’s Farm Tacos – To Go menus provide vegetarian friendly, gluten free, plant- based, grass-fed, organic, locally sourced, hand-crafted items, and more. All orders are for delivery or pick-up. Cocina Rx as a virtual kitchen and offers customers a wide range of options for pick up and delivery through food service applications such as Grubhub, Doordash, and Uber Eats. Cocina Rx as a supporter of food entrepreneurship has partnered with startup business, El Nopalito Delivery, to provide contactless and a fixed delivery fee special of $3.99.
Chicago Mexican Chef Dudley Nieto and Chef Lupita Romero have named their new menu “De La Tierra a La Tierra - From The Earth to the Earth” an inspired menu by returning to their ancestral Mexican cuisine roots of the richness of our earth with an emphasis on taking natural food sources and eating within a natural food cycle. Chefs Dudley and Romero believe in incorporating nutrient dense and plant-based ingredients into Farm Tacos – To Go, along with supporting and sourcing from local farmers market fresh seasonal fruits, vegetables, and meats. According to the culinary team, "Eating authentic tasty tacos is just as important as learning and respecting the ingredients and their nutritional value and significance to our health, environment and culture. Our contribution to the earth is to have the ingredients be our “Maestra,” teacher, from whom we are able to learn and give back to the earth by learning ingredients, farming practices, cooking methods, and preserving culture while eating healthier."
On the menu customers will find tacos with: verdolagas (purslane), nopales (cactus), huitlacoche (corn fungus mushroom), butternut squash, chilies, spices along with beets, coliflor (cauliflower) , kale, carrots, cherry tomatoes, and micro-greens that are not only tasty but high in protein, fiber, vitamins, antioxidants, and minerals. The menu will also include moles: Xico, Coloradito, Oaxaqueño, and Pipian.
Cocina Rx Farm Tacos –To Go is a virtual kitchen, “taqueria oculta,” with an taco menu that integrates fresh, seasonal, natural, and organic plant-based ingredients with animal proteins.
Cocina Rx’s Farm Tacos – To Go menus provide vegetarian friendly, gluten free, plant- based, grass-fed, organic, locally sourced, hand-crafted items, and more. All orders are for delivery or pick-up. Cocina Rx as a virtual kitchen and offers customers a wide range of options for pick up and delivery through food service applications such as Grubhub, Doordash, and Uber Eats. Cocina Rx as a supporter of food entrepreneurship has partnered with startup business, El Nopalito Delivery, to provide contactless and a fixed delivery fee special of $3.99.
Chicago Mexican Chef Dudley Nieto and Chef Lupita Romero have named their new menu “De La Tierra a La Tierra - From The Earth to the Earth” an inspired menu by returning to their ancestral Mexican cuisine roots of the richness of our earth with an emphasis on taking natural food sources and eating within a natural food cycle. Chefs Dudley and Romero believe in incorporating nutrient dense and plant-based ingredients into Farm Tacos – To Go, along with supporting and sourcing from local farmers market fresh seasonal fruits, vegetables, and meats. According to the culinary team, "Eating authentic tasty tacos is just as important as learning and respecting the ingredients and their nutritional value and significance to our health, environment and culture. Our contribution to the earth is to have the ingredients be our “Maestra,” teacher, from whom we are able to learn and give back to the earth by learning ingredients, farming practices, cooking methods, and preserving culture while eating healthier."
On the menu customers will find tacos with: verdolagas (purslane), nopales (cactus), huitlacoche (corn fungus mushroom), butternut squash, chilies, spices along with beets, coliflor (cauliflower) , kale, carrots, cherry tomatoes, and micro-greens that are not only tasty but high in protein, fiber, vitamins, antioxidants, and minerals. The menu will also include moles: Xico, Coloradito, Oaxaqueño, and Pipian.
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