Rancho's

Family-owned since 1994, this North Park kitchen built its name on vegetarian and vegan versions of Mexican standards, swapping in soy chorizo, tofu, or mushrooms across a menu that runs past fifty items of tacos, tamales, and tortas. The San Diego Reader points to the seafood dishes and a mole sauce built from dozens of ingredients as standouts, in a tropical-themed dining room strung with Mexican decor and Gypsy Kings on the speakers. Horchata arrives in a king-sized glass chalice rather than a regular cup. A Green Restaurant Association listing has followed the restaurant since it opened.