Will Travel For Tacos
How far would you drive to hit up a restaurant serving up solely vegan Mexican fare (not to mention mostly gluten free too)? Turns out our answer is 81 miles (at least), which our odometer measured after our recent trek to Toledo’s Carlos Que Pasa. Anyone familiar with The Vegan Mary team knows that we aren’t shy during inaugural restaurant visits, whether 8 or 81 miles away. Our first-visit Carlos Que Pasa smorgasbord, which ranged from a savory jackfruit tostada to a noteworthy (and every bit plant-based!) shrimp chimichanga, was no exception.
Interestingly, this taqueria didn’t always feature 100% plant-based ingredients. Originally specializing in traditional southwestern fare (the proprietors hail from Jalisco, Mexico) with a few vegan dishes, the challenges of Covid and growing competition forced ownership to rethink the target market strategy for its western Toledo establishment. In lieu of permanently shuttering, the father-daughter co-owners Carlos and Lupita Mendez chose to refocus efforts on serving its loyal vegan community in Toledo (and beyond, as we can attest). So dear readers, as we all strive to find a silver lining of the past pandemic, search no further than the reinvention of Carlos Que Pasa.
With this new dedication to all things plant-based, the need for an array of protein choices to make each dish wholly distinct was paramount. While we aren’t ones to gripe about vegan Mexican food options (you know, beggars and all), there is a tendency for such offerings to fall into a pretty slim range (READ: veggies and beans if you’re lucky) thereby making for tasty yet pretty uniform dishes whether you are ordering tacos or burritos.
Definitely not the case here; no homogeneous Mexican flavors coming out of this kitchen! We invite all of our vegan readers to get lost in the gloriously long list of house made proteins: picadillo (chickpea, carrot and potato), potato with TVP-based (textured vegetable protein) chorizo, BBQ jackfruit, black beans, Be Leaf shrimp, and molida (Beyond Beef crumbles and veg), and relish the fact that the list of entrees goes far beyond tacos: nachos, tostadas, tortas, empanadas, burritos, quesadillas, tamales, enchiladas, and chimichangas.
While this fast casual eatery offers an upstairs dining area, we opted for two hulking bags of carry out enjoyed in nearby Wildwood Park which was recommended by one of the gracious staffers. (One of our tasting assistants included my four legged niece, so we braved the chill outside in favor of furry company.) The sustainable nature of the plant-based ingredients was mirrored in the fully compostable packaging, another win for team Carlos.
We made quick work of our potpourri of entrees and add-ons, with some clear favorites emerging. Although the shrimp chimichanga didn’t exactly bring me back to my high school days of splurging at Chi Chi’s (boy am I aging myself now), I did enjoy my first vegan shrimp experience. The BBQ jackfruit tostada mounded with beans, guac, and cheese and the street taco stuffed with potato chorizo filling rounded out our flavor favs. If you are aiming for sheer bulk, try the massive burrito or generous enchilada dinner. Chips and house made queso are ala carte and also recommended. Counterintuitively, the spice level is very mild; but happily also highly customizable. If you are a lover of heat like us, you’ll want to add jalapeño cabbage relish and hot roasted tomatillo salsa to your selections. If the mere thought of that makes you sweat, take solace that mild relish (as well as salsas) are also readily available.
We splurged on a peanut butter Oreo cupcake from nearby bakery Little Cupcakes by Erin (available for purchase in store, just check out the refrigerator near counter), which delivered perfect texture yet not as much flavor as we’d hoped. Cupcake flavors (some of which are GF) change regularly, giving us even more reason to visit often and eat our way through the options. Also in the fridge, an assortment of cold bevvies and if we didn’t have the return jaunt north to consider, you bet we would have indulged in an adult beverage. Afterall, nothing pairs better with a little Mexican spice than a cold margarita (or Yuengling).
If you find yourself in northern Ohio, find your way to Carlos Que Pasa: an array of custom-made Mexican cuisine awaits. Also, keep an eye out for the more gourmet (yet still Mexican inspired) sister restaurant, Lupita’s, opening soon in nearby Perrysburg, OH and featuring a full vegan menu.
