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Ghost kitchen Rellenas joins Dallas' booming vegan Mexican trend

Ghost kitchen Rellenas joins Dallas' booming vegan Mexican trend

Tacos are on the menu. Photo courtesy of Rellenas

Doing vegan versions of Mexican food is not only a big national trend, it's also a big deal in Dallas, and Rellenas is on board.

Rellenas started out as a vendor at a Good Local Market, before transforming into what is the business model of the day: a ghost-kitchen concept. Once a week, founder Adriana Soto-Vazquez dishes out her latest menu of vegan-Mexican specialties, joining pioneers that include El Palote Panaderia, Nuno's Tacos & VegMex Grill, and Pepitas Vegan Cocina in Denton.

Soto-Vazquez is a teacher who founded Rellenas to share her passion for vegan food and for recreating dishes from her childhood.

Her sources of inspiration include her hometown of Durango, Mexico, and her mother's cooking, filtered through her vegan angle.

"Rellenas is an option for when you want to be more conscious about what you're eating or if you're considering changing your diet,” says Soto-Vazquez.

Many of her dishes are so comforting and authentic, you might not notice there's no meat.

What has become a signature dish are her birria tacos, her vegan version of the crispy taco that's such a hot trend right now. She fills hers with jackfruit, whose shredded texture is a ringer for pulled pork. You get six tacos to an order with onion, cilantro, and her special sauce dip, tinted the classic deep red.

She's also currently offering birria ramen, featuring wheat ramen noodles drenched in birria broth and topped with seasoned jackfruit, red onions, cilantro, and lime.

Other menu items include a vegan verison of pozole rojo, aka hominy soup, which features jackfruit; and enchiladas Duranguenses, aka Durango-style enchiladas, made with yellow corn tortillas and Follow Your Heart vegan mozzarella.

Elotes are served with Violife vegan parmesan cheese, widely considered to be one of the better vegan cheeses on the market.

For now, Rellenas is a takeout only, operating every Saturday out of a shared kitchen space off Northwest Highway. Soto-Vazquez posts her menus on Instagram. You place your order and pick up on Saturday afternoon from 3-5 pm.