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Nepantla Cafe Mexican Vegan
Nepantla Cafe

Chef Rocky Coronado Chef Nepantla Cafe

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TacoVega. A Plant-Based Mexican Experience with Mexicantown's Nepantla Cafe Frame > , , > TacoVega. A Plant-Based Mexican Experience with Mexicantown’s Nepantla Cafe

Exemplary Mexican gastronomy through a plant-based lens later this month… right here at Frame.
We’re officially in love.
Prepare to meet: Rocky Coronado of Southwest Detroit’s Nepantla Cafe, 

where proud indigenous roots, impeccable creative vision, and inherent mastery of food
marry Mexico’s indigenous flavors.

Rocky’s food is pure passion, the central tenet of the culinary culture we all live to celebrate at Frame. 

Expect “Bone Marrow” Taquitos with Huitlacoche and Trumpet Royale Mushrooms, Baja “Fish” Tacos with Banana Blossoms, crispy “Chicharrones” in Poblano Salsa Verde, and Concha topped with Corn Ice Cream and Mole Drizzle.
These delicious flavors and textures are underpinned by a dedication to craft and community, from the fresh, handmade non-GMO corn tortillas to the indigenous growers providing much of the produce.

It’s time to get very, very excited for this plant-based menu even non-vegans will love.


MENU

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Tacos de Tuetano Con Elotes
Bone Marrow Taquitos
White Sweet Potato, Huitlacoche, Trumpet Royale Mushrooms,
Cured Oyster Mushrooms, Mexican Street Corn

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Gazpacho A La Mexicana
Nopales, Chayote, Maiz Molidp Calabacita, Chorizo

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Ceviche
Hearts of Palm, Cherry Tomatoes, Avocados, Red Onions, Serranos


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Entrada

Al Pastor
Oyster Mushrooms in a Vulcanes Sauce and Grilled Pineapple

Chicharrones
Soy-based “Pork Skin” smothered in a Poblano Salsa Verde

Baja “Fish”
Banana Blossoms, Mango Pico de Gallo, Chipotle Aioli
Arroz a La Mexicana and Heirloom Beans

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Concha Con Helado
Mexican Sweet Bread topped with Corn Ice Cream, Mole Drizzle