Who Loves Veracruz?
It's unanimous! It's hard not to love the story of Reyna an Maritza Vazquez (and their tacos).
(1) La Reyna: Egg Whites, Mushrooms, Bell Pepper, Spinach, Carrots, Avocado, Onion, Cilantro, and Monterey CheesE; (2) Taco Al Pastor: Pineapple and Chile-marinated Pork, Onions, Cilantro, Avocado, and Queso Fresco
Veracruz All Natural has always been a family affair. Sisters Reyna and Maritza Vazquez learned how to cook migas and moles from their mother and grandmother in the family restaurant near the beach in Veracruz, Mexico. After coming to the states and spending a few years working for others, Reyna decided to follow family tradition and become a business owner. “I didn’t have money to invest in a big truck, so I started with a snow cone cart [in 2006]. Then I asked Maritza to be my partner, and we grew little by little,” says Vazquez. Selling shaved ice and fresh juices, one sister worked the cart while the other waited tables elsewhere to make ends meet. In a few more years, they were able to upgrade their cart to a truck, move to East César Chávez Street, and add tacos and tortas to the menu.
The sisters developed a loyal following and wove themselves— and the cuisine of Veracruz—into the fabric of the Austin restaurant community. With no outside investors, the business has grown into a small taco empire with two permanent trucks and two brick-and-mortar locations as of fall 2017. Veracruz All Natural now also supplies Round Rock with fresh tortillas, juices, and the most essential breakfast tacos in the Lone Star State. And yes, mom still makes the mole.
Reyna and Maritza Vazquez
Migas Poblanos: Scrambled Egg, Homemade Chips, Poblano Peppers, Red Onions, Beans, Avocado, and Queso Fresco
The next time you’re in Austin, order like the pros below.
Pastry Chef Jules Stoddart, Parkside Projects
I go as often as I can. I’m a salsa lover, so I get 3 times the normal amount of salsa on everything every time because it’s just that good!
Chef Nayan Desai, Launderette
Al pastor taco or torta all day. Extra cebolla y cilantro, por favor! Always delicious.
Pastry Chef Kendall Melton, Chicon
I love their chicken mole. That and some guacamole and I’m all set.
Sommelier Jacob Brown, Counter 3. Five. VII.
I’m basic, love that fish taco – but as a mole freak the Chicken Mole taco is tasty.
Bartender Tacy Rowland, Midnight Cowboy
I always go there for migas! Occasionally I add an al pastor taco into the mix, but migas is a must have.
