Zero Degrees, home of chamoy-drizzled Dole whips, split-cup boba teas, and a black waffle cone stuffed with popcorn chicken, is a weird, wonderful animal that’s anathema to our Stumptown DNA: It’s an out-of-town chain worth visiting. With busy outposts on 82nd Avenue and in Beaverton, this California-born “Mexican-Hispanic fusion cafe” excels at mango-fan topped fresh fruit slushies, milk teas, and baroque sundae creations topped with a Read more...
With three locations and a food cart (check website for its location), this vegan-friendly taqueria delivers satisfying spins on Mexican street food. Try the herbivorous brunch menu, the chile relleno burrito, or anything with the house-made, gluten-free soyrizo. The vegan tacos will satisfy carnivores and herbivores alike: corn tortillas hug meaty soycurls and thick bean paste or dark crumbles of soyrizo with grilled onion. There’s Read more...
With three locations and a food cart (check website for its location), this vegan-friendly taqueria delivers satisfying spins on Mexican street food. Try the herbivorous brunch menu, the chile relleno burrito, or anything with the house-made, gluten-free soyrizo. The vegan tacos will satisfy carnivores and herbivores alike: corn tortillas hug meaty soycurls and thick bean paste or dark crumbles of soyrizo with grilled onion. There’s Read more...
Mexican in spicing, farm-forward in spirit, this Portland chainlet boasts specials like local salmon tacos with crisped skins, fresh tomatoes, and avocado-tomatillo dressing. Vegetables are the main event, but meat is taken seriously: gringas (soft, rolled tacos) come off hot off the press, puffing and steaming with maize perfume, rolled with braised Sweet Briar Farm pork and dark, musky mole. Read more...
Mexican in spicing, farm-forward in spirit, this Portland chainlet boasts specials like local salmon tacos with crisped skins, fresh tomatoes, and avocado-tomatillo dressing. Vegetables are the main event, but meat is taken seriously: gringas (soft, rolled tacos) come off hot off the press, puffing and steaming with maize perfume, rolled with braised Sweet Briar Farm pork and dark, musky mole. Read more...
Mexican in spicing, farm-forward in spirit, this Portland chainlet boasts specials like local salmon tacos with crisped skins, fresh tomatoes, and avocado-tomatillo dressing. Vegetables are the main event, but meat is taken seriously: gringas (soft, rolled tacos) come off hot off the press, puffing and steaming with maize perfume, rolled with braised Sweet Briar Farm pork and dark, musky mole. Read more...
Chef Oswaldo Bibiano’s cramped kitchen churns out an impressive lineup singing inside tiny, house-pressed corn tortillas. A collection of well calibrated salsas in every hue of the chile spectrum greets you at a help-yourself station. Tender barbacoa brisket gains extra flavor from avocado leaves and juicy endiablado prawns live up to their devilish billing. The best choices are also the Read more...
Take one bite of the tacos here—especially the seafood versions, with cornmeal-crusted, line-caught Alaskan cod or chile-spiked wild shrimp—and you’ll be transported to Baja. The tacos are so good, it can sometimes be hard to try anything else, but they’re small enough that a couple of fried flautas with crema won’t hurt. If you still feel like you’re in Portland, Read more...
