By Flavor & The Menu
May 6, 2021

Alan Sanz

Gracias Madre promises traditional Mexican flavors on its wildly creative and broadly appealing plant-based menu. One of its best sellers, the Coconut Taco, demonstrates the chef’s clever approach to texture while balancing assertive flavors with rounder ones.

To build the taco, Executive Chef Alan Sanz, originally from Mexico City, first places battered and fried tender coconut “meat” on a corn tortilla. He tops that with boldly flavored kimchi, fermented with dried Mexican chiles, fresh cilantro, garlic and coriander. That profile in the kimchi, he says, asserts “acid representative of Mexican cuisine” into the build. Sanz finishes the taco with a drizzle of carrot aïoli (made with cashew cream and carrot purée) and a topping of micro greens. “The carrot aïoli adds a sweet and earthy touch to complete the balance of flavors in the dish,” he says. “Who doesn’t love tacos? The combination of flavors, textures and colors makes it a hit item.”