In the chic spot on Main that used to house Periphery, this chef-driven, plant-based kitchen takes on breakfast, lunch, and supper with casual American favorites, many Mexican go-tos, and anything-but-boring veggies. Chef Griselda Muñoz hails from Laredo, and she knows her stuff. Order this to go: the posole, rich and surprisingly “meaty” with plenty of chick’n and hominy; a bright, not-too-spicy broth; and lots of chopped fresh toppings. What better for a chilly day? We suggest you pack a couple of bowls and real spoons, toddle over to nearby San Pedro Springs Park, and feast under the giant oaks. Sweet-potato-filled flautas were small but tasty, and sturdy enough to travel, with accompanying black beans and rice. Pro tip: Check their Facebook page for daily specials like vegan caldo de res, a satisfying bowl of corn, potatoes, squash, carrots, and soy-based meat.

Note: Review reflects COVID-19 protocols in place at the time of visit.