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Restaurant Style Queso + Chorizo Tacos

I could eat Mexican food every day of the week with no complaints. I am forever grateful for the months I spent studying abroad in Queretaro, Mexico. The food was a DREAM and the cultural experience was truly beautiful. Also, did I mention how dreamy the food was? I wasn’t vegan at the time of my travels so I fully indulged in the flavors of the country and they have stuck with me over the years.

I loved going to traditional Mexican restaurants when I returned home and I always loaded up on Guac and Queso (and Margaritas! LOL). Authentic Mexican Restaurant Style Queso is so much better than what you might get from your typical food chain; if you know you know! As such, I tried my best to emulate this delicacy, and it came out pretty darn good! I decided to top it with Vegan Chorizo so you know I had to make some Chorizo Tacos on the side.

This meal was giving what it was supposed to give! Let’s get into it.


Pico de Gallo

2 Roma Tomatoes, diced

1 Jalapeño, diced

1/2 Bunch of Cilantro, chopped

1/2 Red Onion, diced

Juice of 1 Lime

Salt to Taste


1 Pack Vegan Queso Fresco Shreds

3/4 Pack Vegan Pepper Jack Cheese Shreds

1 Can Full Fat Coconut Milk

1/2 Can Light Coconut Milk

1 Jalapeño, diced

1 Can Green Chiles

Cumin to Taste (a few TBSPS)

Salt to Taste




1 Pack Soyrizo

Salt to Taste

Pepper to Taste

Chili Powder to Taste

Smoked Paprika to Taste

Oil for frying


Let’s Do This

For the pico, prep all veggies and toss with remaining ingredients in a large bowl. Set aside.

For the queso, heat the coconut milk in a large skillet. Add the chiles and jalapeño and continue to heat until the jalapeño begins to soften and steam is coming up from the milk. Add in your cheese shreds and cook low and slow until the queso begins to thicken, stirring occasionally. Season to taste.

While the queso is thickening add your Soyrizo to a separate skillet. Heat through and season to taste with the seasonings listed above.

Once the Soyrizo and queso is prepared load up a tortilla with the queso and a bit of the Soyrizo. Fry in a few tsps of oil in a heated skillet until the tortilla is brown on both sides. I prefer to do this in a cast iron skillet, but, any skillet will work. Reserve a bit of Soyrizo to add atop your bowl of queso. Serve with tortilla chips and enjoy!


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