Succulent Vegan Tacos, Nashville’s first plant based taqueria, will open for service on Tuesday, October 13. Located in the Nashville Farmers’ Market, regular business hours will be Tuesday – Saturday, 11 a.m. to 3 p.m., and Sunday, 11 a.m. to 2 p.m.missing or outdated ad config
Owners Adriana Ortega and Ronald Cerdas bring Mexico City street food to Nashville with an entirely vegan menu of tacos, weekend brunch, and a variety of traditional antojitos rarely found in Nashville. A daily rotating entrée will be offered, as well as rotating daily specials including discounted and special tacos, tortas, enchiladas, and flautas. Weekends will include tamales and rotating brunch specials. Vegan pan dulce will also be offered, including the popular conchas.
The daily menu features the following signature tacos:
- Al pastor – traditional pastor marinated seitan, prepared with a combination of spices and dry chilies, served on a corn tortilla with pineapple, onion, cilantro and lime
- Tinga – carrots slow cooked in chipotle sauce, served on a corn tortilla with black beans and cilantro
- Papas – sauteed potatoes with kale served with roasted tomatillo salsa
- Asada – marinated soy asada served on a corn tortilla with onion, cilantro and lime
A grand opening celebration is planned for October 17 and 18. On those days, the first 25 customers will receive a mini concha with purchase. On Saturday, a chilaquiles special will be served: salsa morita chilaquiles topped with tofu scramble, chorizo and potatoes, vegan crema, onions & cilantro. On Sunday, the special will be enfrijoladas: tortillas dipped in chipotle black bean sauce, filled with tofu scramble, chorizo and potatoes, vegan crema, onions & cilantro.
“It is finally time to open our doors, and we could not be more excited,” said Ortega. “We are so appreciative of the support we have received, and we are ready to work into full-time service. We have worked hard to put the heart, soul and flavors of Mexico City into our fully vegan menu.”
Succulent Vegan Tacos launched in 2017 through a business incubator program and has appeared in the Nashville Farmers’ Market’s Grow Local Kitchen as a monthly pop up. The concept was founded by Adriana Ortega and Ronald Cerdas, who moved to Nashville more than two decades ago from Mexico City and Costa Rica, respectively. The couple turned to a plant-based diet many years ago, and they have worked on developing a fully vegan concept that maintains authentic Mexican recipes and flavors.
In addition to the Nashville Farmers’ Market location, Succulent Vegan Tacos has heat-and-serve vegan meals available for sale through the Market’s What’s Good app as well as stocked at East Nashville’s Citizen Market.