Rosalinda is a new plant-based Mexican restaurant that is set to open in the spring of 2018 after nearly a decade of planning. Max Rimaldi, Jamie Cook, and chef Grant van Gameren came together to launch Rosalinda. The former two are known for their restaurants like Pizzeria Libretto and Enoteco Sociale and follow a plant-based diet, while the latter is the restaurateur for locations like El Rey, Tennessee Tavern, and Bar Isabel.

“The Toronto dining scene has evolved so much since we first started talking about this concept,” said Cook. “We’re excited to be opening Rosalinda at a time when people are more open than ever to incorporating meatless dining into their lives.”


Rosalinda will open in Toronto’s Financial District in a 136-seat venue. Items on the menu will vary from Tijuana-style broccoli, to Japanese eggplant marinated in salsa macha, to jackfruit pibil.

Homemade Plant-Based Mexican Dishes

If you don’t live in Toronto or prefer to do the majority of your cooking at home, we’re here to help. We pulled some of our top Mexican vegan recipes from the Food Monster App to share with you. Try making each of these dishes in your own kitchen!

Mexican Pulled Jackfruit Tacos 

Jackfruit is a wonderful catch-all substitute for any type of recipe that would call for shredded meat, like in these Mexican Pulled Jackfruit Tacos by Lindsay Clarke. The fruit itself has a mild, slightly sweet flavor that soaks up any spices you throw its way. Cook the jackfruit with garlic and onions to build a savory base. Next, combine it with tomatoes and broth to make it tender, and finally, warm spices. Topped with tangy pickled red onions, these tacos are an easy weeknight dinner or party dish.

Hot n’ Spicy Mexican Street Corn 

Grilled sweet corn sprinkled with cayenne pepper, drizzled with chipotle-spiked sauce and topped with fresh cilantro … it’s one spicy bite! Traditional street corn is served with cotija cheese, a seasonal cheese named after a town in Mexico. Int this Hot n’ Spicy Mexican Street Corn by Crissy Cavanaugh, this sauce is hot, so go lightly if you’re not ready for the heat!


Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa s

When it comes to tacos, the options are endless for toppings and sauces. These Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa by Chrysta Hiser are spicy, sweet, and filling. Add some vegan sour cream or avocado to make them even tastier.

If you’re looking for more vegan Mexican recipes, learn How to Make Amazing Mexican Food Without Meat or Cheese by downloading the Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 10,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!

Lead image source: Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa