Dilla Libre, a restaurant and revered food truck collective, has emerged as a stronghold for quesadilla enthusiasts, taco aficionados, and margarita connoisseurs alike with a robust vegan menu. Boasting two prime locations in Phoenix, this establishment proudly embraces its mission to ascend to the esteemed rank of global quesadilla champions and fill a void in the Arizona culinary landscape. Stepping foot into Dilla Libre, one is immediately enveloped by a warm and inviting atmosphere, a testament to the owner's intention of creating an ambiance reminiscent of one's own cherished abode. Upon entering one will immediately notice wrestling artwork and portraits of Mexican luchadores adorning the walls. Dilla Libre’s owner is an artist and indeed treats everything like art, from the environment to the food.
Dilla Libre's journey began as a food truck enterprise, with the owner at the helm, driving its expansion. A notable turning point occurred when the owner's personal commitment to conserving the precious waters of the Colorado River led to a transformation. By incorporating vegan items onto the menu, a proactive role was taken in mitigating the potentially catastrophic environmental impact associated with modern farming practices. The inclusion of vegan options has been met with great success, as 50% of food items ordered at Dilla Libre are now vegan. This achievement reflects the establisment's vision of providing a space where both vegan and omnivore eaters can come together, fostering a welcoming environment for customers to explore and enjoy vegan food.
Our visit to Dilla Libre encompassed an exploration that left no stone unturned. We began with the Vegan Elote—a creation featuring roasted corn off the cob, with a squeeze of fresh lime and a hint of garlic. The ensemble was further embellished with vegan cotija cheese, a drizzle of tapatio crema, and a sprinkle of chile lime Tajin, resulting in a delightful combination of flavors. A subsequent highlight manifested in the Vegan Blue Demon Cauliflower Bites—tempura-fried cauliflower masterfully coated in buffalo sauce, accompanied by a side of vegan ranch. The impeccable execution of the cauliflower, crisp and succulent, paired seamlessly with the rich creaminess of the ranch, providing a satisfying experience.
One of the distinguishing features of Dilla Libre lies in its innovative approach, granting customers the freedom to enjoy any creation as a quesadilla, taco, burrito, or bowl—a testament to the establishment's commitment to catering to diverse palates and preferences.
Let us now embark on a comprehensive exploration of the quesadilla offerings. We started with the Papa Verde Dilla, a fusion of tender potatoes, diced green chiles, pico de gallo, and vegan cheese—a combination of textures and flavors that truly stood out. The Beyond Impossible Dilla beckoned with its captivating combination of Beyond Carne Asada, fried potatoes, green chiles, pico de gallo, and vegan cheese—an extraordinary fusion of plant-based components that surpassed our wildest expectations. The Chickpea Chorizo Dilla showcased the ingenious integration of savory chickpea chorizo, fried potatoes, pico de gallo, and vegan cheese—it was simply delicious and wholesome. The Vegan Mac Daddy Dilla showcased Dilla Libre's imaginative prowess, featuring house-made vegan mac and cheese, chickpea chorizo, pico de gallo, and vegan cheese—an extraordinary creation that exemplified their culinary imagination. The Vegan California Dilla, a flavorful combination of Beyond Burger carne asada, French fries, pico de gallo, guacamole, black beans, and vegan cheese, which paid homage to the heritage of the Golden State. Notably, their signature quesadillas boast an alluring touch—the mesmerizing presence of delicately charred cheese—an ingenious technique that elevates their creations to unparalleled heights of indulgence with the crispy exterior of deliciousness.
Transitioning to the realm of tacos, we sampled the Beyond Carne Asada tacos, featuring Beyond carne asada, onions, and potatoes—a celebration of plant-based flavors. The Vegan Papa Verde Tacos emerged as a delightful fusion of potatoes, green chiles, pico de gallo, and vegan cotija cheese—an ode to the evergreen flavors of Mexican cuisine. The Tempura Cauliflower Tacos wowed us with crisp tempura-fried cauliflower, complemented by pico de gallo, house slaw, tapatio crema, and vegan cotija cheese—a textural masterpiece that embraced contemporary sensibilities. Meanwhile, the Chickpea Chorizo Tacos captivated the palate with their robust chickpea chorizo, combined with potatoes, pico de gallo, tapatio crema, and vegan cotija cheese—an exemplary testament to Dilla Libre's artistry.
Lastly, we embarked on a grand adventure with the burritos. The Grande Vegan Bean Burrito Supreme embodied culinary excellence, combining black beans, Spanish rice, vegan Tapatio crema, onions, cilantro, vegan cheese, and green chiles in an extraordinary way. The Vegan California Burrito, boasting Beyond carne asada, French fries, pico de gallo, guacamole, black beans, and vegan cheese, was a true standout in its delectable composition. The Chipotle Tempura Cauliflower Burrito showcased the masterful interplay of tempura-fried cauliflower, house chipotle sauce, Spanish rice, black beans, corn, house slaw, and vegan cheese.
Venturing into the realm of desserts, we indulged in the allure of the churro, which truly delivered on its promise of indulgence.
Dilla Libre's unwavering commitment to authenticity permeates every aspect of their offerings, where flavors, ingredients, and cultural nuances seamlessly blend together. From our perspective, this restaurant's spirit of celebrating culinary traditions, remarkable embrace of innovative approaches, and their relentless pursuit of crafting exceptional quesadillas makes it a noteworthy destination to explore.