Dining
BY JOVANNA AGUILAR
The gordita plate ($12.99) has two gorditas stued with beans, vegan cheese, a protein and more.
The birria street taco plate ($13.99) includes ve tacos on corn tortilla, topped with a choice of protein and served with onion, cilantro, cucumber, limes, salsa, rice and beans and consome.
PHOTOS BY JOVANNA AGUILARCOMMUNITY IMPACT
Andaluz Vegan serves plant-based cuisine in Cy-Fair What began as a small pop-up tucked inside the former Celaya Meat Market on Jones Road and FM 1960 has grown into Andaluz, a vegan Mexican restaurant where owner Alejandro Arregain trans- forms his family’s traditional recipes into plant- based dishes alongside his wife, Darlin Arregain. Staying local small business owner decided to expand with an ocial brick-and-mortar in December 2024. Must-try menu items Reimagining the avors taught to him by his
Alejandro Arregain opened a brick and mortar for his vegan eatery on December 2024.
grandmother, Arregain serves jackfruit, soy, mush- rooms and other vegan proteins sourced from the Houston Farmers Market. With a menu made up of traditional Mexican dishes such as street tacos, birria tacos and gorditas, customers can select from a selection of vegan proteins avored as al pastor, bistec and carnitas. Andaluz prepares each dish by the order and serves dishes on clay plates sourced from Mexico, with each plate featuring vibrant colors representing Arregain’s origins.
A Cypress resident since 1995, Arregain grew up working at his parents’ meat market, Celaya Meat Market, formerly located in the shopping center where Andaluz is today. In 2021, after being introduced to vegan food by his brother, Arregain took a risk and began selling Mexican vegan food at the Celaya Meat Market. As the demand for Arregain’s cuisine grew, the
1960
WINDFERN RD.
N
10540 Cypress Creek Parkway, Ste. B, Houston Facebook: Andaluz Vegan
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