By Lisa Kwon – LATaco.com – Photo Not Credited.
Both forward-thinking and nostalgic at once, Executive Chef Eduardo Ruiz likens Chicas Tacos’ new Impossible taco to those he had as a child. The big difference between then and now: The Chicas Impossible taco uses the rockstar plant-based meat that is rapidly entering America’s foodservice industry: Impossible Foods. Aside from the meat and vegan Daiya cheese, the taco remains a classic American crunchy taco—iceberg lettuce and all. Although, Ruiz did add some sliced radishes for some extra crunch and pepperiness. Not to mention, he came up with his own secret blend of “taco spices.”
