breakfast: toasted onion bagel with Follow Your Heart vegan cream cheese, tomato, and red onion; coffee
spicy marcona almonds
lunch: fried plantain; herbed tofu, fried in sesame oil with black pepper, sea salt, crushed red pepper, garlic powder, and red onions, topped with mole sauce; raw kale salad; sourdough bread
more coffee; PBR
dinner at Palo Santo: tasting menu (vegan version): 1) apple ceviche with lime, red chili paste, cilantro, and red onion; 2) cactus taco with guacamole, radish, and cilantro; 3) butternut squash soup with garbanzo beans, coconut milk, sofrito (tomato-ginger), and green onion garnish; 4) skewer with asparagus, large chunk of green onion, yellow bell pepper, and chimichurri sauce; 5) plantain stew with coconut, sofrito, and green onion; 6) sopes with enoki mushroom, avocado, pinto beans, some green (watercress?), and black and white sesame seeds; 7) thinly shaved chiote with watercress and pomegranate; 7.5) (upon request after the meat option came with yucca), fried yucca with sweet and spicy sauces; 8) shredded apple with pecans palette cleanser; 9) papaya sorbet with papaya chunks; lemon-ginger tea
I also got the wine tasting menu, which was very un-vegan of me. I wrote down the wines and will try to find out if any were or were not definitely vegan, but probably won’t have answers for most of them.