Tacos Rico is a totally vegetarian taco joint from the people behind Grand Electric.
This space actually used to house their Grand Electric Taqueria, which served largely the same menu as their Parkdale location.
The makeover has made the 16-seat interior a little more hushed and compact, a somewhat abstract scrawled line drawing mural taking over one wall. Four stools at a central bar feel ideal for wolfing down a quick taco and chugging a drink during a park hang or while waiting for the streetcar.
A vegan Swiss chard and mushroom taco ($7.50) is from the "Tacos" half of the tight 10-item menu, as opposed to "Not Tacos." Soft braised rainbow Swiss chard and roasted oyster mushrooms are smothered in a cashew cream.
A chile rellenos taco ($7.50) is the only taco that isn't vegan, as it sees a poblano pepper charred, peeled, stuffed with local mozzarella, dipped in egg batter, deep-fried and reheated in lots of sweet tomato salsa.
This taco definitely has more of a spicy kick to it, whereas the Swiss chard is much more creamy and mild. Also, if you're not vegan and missing cheese, Monforte buffalo queso fresco can be added to any taco for $1.75.
All tacos are served on doubled up 100 per cent non-GMO corn tortillas made by hand in house every day, and are garnished with onion and cilantro.
Add a charred tomato salsa or a salsa verde to any taco, and don't forget acidic onions marinated in spicy habanero.
A carrot and avocado salad ($11.50) from the "Not Tacos" section consists mainly of roasted heirloom carrot, avocado with Aleppo chile and mixed sprouts, dressed with Parallel tahini and garnished with crunchy pumpkin and sunflower seeds.
Today's dessert ($6.50) is a spongy brick of coconut tres leches, plated on a generous, sticky swipe of dulce de leche.
A mezcalita ($15) makes for a good margarita alternative, organic agave joining organic mezcal and orange rather than tequila and lime. A more typical salt rim is swapped out for a smoky guajillo one.
The margarita ($15) is a classic here if you want to keep it simple, though, also made with organic agave as well as Tromba Blanco and lime.
Brown rice horchata ($7) is made with dates and cinnamon, and unlike some versions of the warmly spiced, creamy drink is totally vegan.
Up the sophistication level of your drink pairings a little by opting for biodynamic, organic and natural wines sourced through Ontario's The Living Vine with your tacos. Sourced from regions such as Spain, Austria and France, glasses start around $10.
This vegetarian concept makes for a very elegant break from a hangout session at Trinity Bellwoods across the street.