When Ketsuda Nan Chaison first opened Thai vegetarian restaurant Kati, she had a clear vision in mind: A place serving the dishes she loved to eat, minus the animal products. “Being AAPI in America, we’re always saying, ‘Where’s the good Asian food around here?’” she says. “We just want to do that in a plant-based way. … I don’t want people to think, ‘Oh, it’s missing meat;’ it doesn’t need meat. We can make it as delicious without meat.”
Chaison went on to open Mestizo with her family, serving dishes like aguachile made with heart of palm and banana flower tacos. Mestizo has become a hub for pop-ups, ranging
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