Just as subtle is the fact that Mexican restaurant El Planta is a vegan operation, with neither the staff nor menu mentioning its plant-based ethos. But meat-lovers won’t feel like they’re missing out with the tight culinary offering of snacks and tacos beefed up with plenty of vegetable riffs on popular proteins.

Take slow-cooked jackfruit made to imitate pulled pork with paprika, cumin and coriander amplifying the meaty resemblance; while crisp, battered heart of palm substitutes for fish in a pescetarian-style taco that is easily mistaken for the real deal. Tofu gets a workout too, in everything from the esquites featuring grilled corn off the cob in a spicy broth to a Mexican take on potato wedges.

Just beware of the use of chillies that moves from mild to “pass the milk” levels. 

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