Did someone say, vegan? Yeah, right here at Cool Beans ATX. This is ExploreVeganATX with me Dana and my friend, Mehul. We’re eating some the most amazing vegan cuisine right here in Austin, Texas. So stay tuned while I eat some nachos and some tacos. Mehul, you’re not getting any! Hola. Welcome, to Cool Beans. Hi, I’m Rolando Garza the III and I own Cool Beans eatery out of Austin, Texas Cool Beans was established in 2014. We opened up on the east side of Austin, Texas and we’ve been selling tacos ever since. I went vegan about seven years ago and food has been a big passion in my life. Family and food was like, hand-in-hand, you know I mean? Every family activity was around food. When I gave up the meat I felt like I was giving up my…a lot of my heritage when it comes to the food. Being a Hispanic you’re always getting tested on your culture. So my mission was to make it the same, you know, like we’re gonna make plant-based food, but you know we’re gonna make it with the Mexican recipes that my grandma used to use. So, you know my friends were the ones that would be like “Hey, you should, you should open up a restaurant and you should get into the food scene.” Culinary school was about 30 grand The food truck was about 30 grand. I just went for it. We go a little extra with everything, you know, the the spices that we use for the fajita mushrooms… We make those spice blends ourselves in-house. From the spices, to the sauces, the marinades… we make those things in-house. Signature recipes, a lot of them are heavily influenced by my grandma and by my Nana that raised me. You know I call them all the time and say, you know hey what how’d you guys used to make this and then they, they give me the lowdown. A lot of other people kind of take shortcuts. We make our own tortillas. Our…our corn tortillas in-house. No other vegan spot in town makes their own tortillas. So those little things really differentiate us from the other people. It’s those little extra steps that we take in ensuring the quality is just a little bit better. So for sure the nachos is one of the most popular crowd favorite bar foods, you know, we’re at a bar right now, so that’s you know, people really like that and it’s like this mountain of like veggie nachos and then it’s beautiful. I would say that right now the most popular taco, the one that people come all the time for is our Native Taco which is the…our pastor. It’s our version of al pastor. We make it with soy curls that we marinate. That’s, the… curls with the sauce that we make in-house we make them from dried chilies, pineapple and you know, spices and we blend all that together. We marinate that for, you know, at least a couple of hours to penetrate that flavor and The recipe for the al pastor sauce that we make it goes back hundreds of years, you know, I mean? This is how they… they’ve been making it since the Aztec times, since the Mayan times. We make our stuff in-house. So our red is actually the red from the chilies, from the annatto seeds and stuff like that. So it’s it’s vibrant and the color matches the flavor and intensity. When it comes to Cool Beans I want people to feel the vibe of like I don’t have to sacrifice flavor. I don’t have to sacrifice my traditions. I don’t have to sacrifice, you know, that meaty flavor texture bite that I want from a taco. That feel and that vibe and that vibe of understanding like, “we got you, family.” We know you don’t want to eat that meat… We got you. Those Native Tacos were so good. They were really good I felt like those homemade tortillas made all the difference. Yeah. And they were big…they were big tacos like you’re getting a lot. They were really…I have to say, like, so I haven’t had like handmade rolled tacos, I think before and so like I think the dough is like a little bit thicker so it felt like a little bit heartier. I got a lot of good tips. Yeah. About how to perfect my corn tortilla at home…from Chef Rolando. So I’m gonna implement that. Good. Yeah, so I think my masa is a little too dry. So yeah. I hate a dry masa. Don’t we all? Um, so yeah, I, I did like the thicker corn tortilla so cuz it felt like You know like your tacos not gonna fall apart. Yeah. The filling like with the pineapple and the spices I thought was just really incredible. That marinade… it just like added a nice punch with the acidity and sweetness And then the kick it was great. Like you can feel like oh, we’re really trying to season it and really give you, kind of like, a mouthful of flavor. Which I think it did and I always enjoy some cilantro on my tacos, so I thought that to set it off really great. Yeah, it was sweet and still like spicy and had that kick, which I really loved. What’s the red sauce? Like…? Rojo. (Mumbling incoherently)…paste or something is what he said. I thought… Anchiote. Anchiote? Like, anchovy? Oh no, not anchovy! That’s not vegan. Oops. Well, I think what was really good was Chef Rolando was saying that he actually makes it. And in a lot of places they use like just a red dye. To get that real color, but he actually uses the real chillies, which really does where you can really taste that difference. Yes, but if you’re afraid of like spicy…Don’t. It’s not like… Yeah, I wasn’t it’s not super spicy. It’s not like…Oh, I’m dying. I need a glass of vegan milk. Sorry, I had to. There’s almond milk, there’s cashew milk, there’s oat milk. There’s hemp milk. Like it’s not like it’s like spicy just to be spicy. It was just like a little nice heat and I wouldn’t even call it, like, spicy. Yeah. But overall I think those tacos were just to die for. Right. I’ve never had a lot of soy curls or things like that. So what do you think, like, from a non-vegan perspective… like do you feel like that had like that meaty texture that you’re looking for? I were you like it was really satisfying. Okay. I feel like there was a good bite to it. Like it was reminiscent of meat. I’m not sure it was really like Like if it was trying to like mimic meat then you’ve hit the mark…? But it it was satisfying with like biting in and having like hearty. Something hearty. Yeah. So…moving on. To the nachos. Yeah, the nachos up that plate was full. That was FULL. So you are definitely not getting skimped here…at Cool Beans. No, not at all. So… And nachos are my favorite bar food. They are?! Because I love nachos! I love nachos too! Well, like anything with liquid cheese is like my JAM. My jam. Yes. So I will say… I will say I’ve had a few different cashew cheeses and things like that. Yes. I, particularly didn’t find this one to be like super “queso-y.” I don’t know… Yes. …if that’s an adjective. Because it I believe it’s queso…QUE-SHOW. CAYSHO. It’s new. It’s cashew-queso.. Hey that you could have just phrased a new term. Caysho. I like it. Yeah for me, because I think like… Okay, so when I have nachos I want like that… Drizzle. Yeah, like I want… I want it to be… let’s visualize this for a second. So much like so much and I just I felt like actually I did feel like the where the… I like having the queso be the star and nachos and I didn’t feel like it was quite the star. I get that. You know cashew cheese is one of those things. I think it takes a lot of Finessing and making sure that you get that cheesy flavor, but I had some times with that nutritional yeast which I actually don’t really like too much. I get what you are saying. I like nutritional yeast. actually. In my caysho. I don’t know… In her caysho. But no, I get what you’re saying. So I think his house made guacomole was amazing. So I think he’s highlighting a lot of other aspects of the nachos, which is kind of different. Which is nice. So like the house-made guac is delicious. That lovely cilantro on top with we both love. The chips are a nice and crunchy. And everything. Yeah, so yeah, you’re not gonna You definitely could have a nice beer. You don’t like beer, right? I’ll drink it. I don’t discriminate Okay, you can have a nice cocktail, a mocktail, whatever tail and then have these like a plate full of nachos. Yeah and definitely be totally like yeah Feel like you’re having some good eats, you know. Yeah, absolutely. I think it just it hits the spot It’s that you know craving that I think be a lot of times get especially with bar foods. like you are saying… having a drink of two or three. I’m learning something about you. And thank you to Chef Rolando. Oh and Marshall. Oh and Marshall, yes! Yeah, shout out. They were awesome and thanks so much and we will be bringing you some more vegan food with a vegan and non vegan. Soon. That should be our names now. Vegan and Non-Vegan. Caysho. Caysho. OMG. We’re idiots… Order for Hannah. Hannah? Are you Hannah?