We stopped here for lunch on the way back from the Iron Range. I had to ask the typical questions at Mexican joints in order to find out what's vegan. Turns out the rice is made with chicken stock but the beans don't have any lard in them. So I ordered a plate of vegetable fajitas, hold the rice, with beans, and corn tortillas (hold the sour cream on the side and cheese on the beans). A little convoluted, of course, but I've found this is the way it goes in most Mexican joints.
The chips and salsa was really tasty and the veggies in the vegetable fajitas were fantastic! There was a wide variety of veggies — mushrooms, peppers, zucchini, onions, and more— and they were cooked just right in a delicious chile-lime marinade. Wrapping them with some beans, lettuce, tomatoes, and guacamole in corn tortillas made great tacos.
I have to figure out that marinade. It was so good!