Review by: Michael Stern

Vegetarian and vegan fare never tasted so good.

Tumerico’s chef and owner Wendy Garcia, cooks by eye and taste without written recipes. She creates an ever-changing repertoire of memorable Mexican food that is strictly vegetarian and in most cases, vegan. Here, you even can have gluten-free tortillas made from rice and garbanzo bean flour.

Many dishes written on the day’s blackboard might be vegetarian and vegan in any restaurant. You can order hearty potato tacos, calabacitas mole, sweet potato pancakes, butternut squash tamales, and huevos rancheros.

Chef also wields her skills to create meals that seem to be composed of animal flesh but are not. Spicy tacos al pastor are made not with pork, but with chunks of jackfruit. The jackfruit does a brilliant impersonation of carnitas: succulent, slightly chewy, radiant with flavor. Carne asada, which includes eggplant chicharones and soy chorizo, provides its eater with an amazing trompe la langue that doesn’t miss red meat at all.

Tumerico bursts with the energy of a mission-focused chef. Wendy does everything hands-on. Look around the restaurant and it seems like she is everywhere. She greets customers, takes orders at the counter, and oversees food prep for crowds of devotees.

Tumerico opens from 10am to 3pm. On Friday and Saturday it serves dinner from 5pm to 8pm.

What To Eat

Potato Tacos

Tacos Al Pastor

Mole Calabacitas


Tumerico Recipes


What do you think of Tumerico?

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