El Cantaro sits a few blocks from the Monterey Bay Aquarium, easy to spot with its street-facing storefront and a handful of parking spaces right out front. Inside, the setup is straightforward: order at the counter, where a family member usually works the register, and watch the kitchen in action behind them. The kitchen stays open to the dining area, so tortillas frying and plates coming together are always in view.
Seating lines both sides – a row of tables inside, and a few more outside for anyone wanting fresh air. The space isn’t large, but it fits small groups and solo diners without feeling cramped. Most people pick up their food from the counter when it’s ready and settle in wherever there’s room. Plates and utensils are all disposable – expect paper plates and plastic forks, nothing elaborate.
The menu covers a lot for a spot this size, and everything is vegan. Tacos come with fillings like potato, “chickin,” or a plant-based “steak,” and there’s a wet burrito that takes up most of the plate. Nachos, flautas, enchiladas, tamales, and mole fill out the rest, along with combo plates for anyone who wants to sample a bit of everything. Black beans, rice, and vegan sour cream show up on most plates. Drinks include house-made horchata and a few other basics. Everything stays plant-based, but the flavors land close to what you’d find at a classic taqueria.
The atmosphere is casual – no real décor, just clean tables and a steady rhythm of orders moving from kitchen to counter. Most of the activity happens up front, with the family running both the kitchen and the register. The place works for vegans, vegetarians, or anyone after Mexican food near the waterfront – no need to call ahead or dress up.
@elcantarovegan
