In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why we're highlighting Bib Gourmands and sharing where to go, what dish to order, the best time to stop by, and everything in between. Whether it’s hip Asian dishes with international influences in Toronto or all day breakfast at one of the most famous restaurants in Mexico, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
This upbeat taqueria serves the traditional and authentic Mexican dishes that you are used to, except with one twist—everything here is meat-free. The reason behind that? It's all about celebrating Mexican gastronomy while dispelling common misconceptions and highlighting the beauty and versatility of plant-based cuisine.
"My primary goal with La Bartola is to promote awareness about reducing animal product consumption and its positive impact on the environment," explains chef Iván Castro. "I aim to foster a greater consciousness around sustainable living and showcase how plant-based cooking can be both delicious and environmentally responsible."
Here, guests can expect plates like black sesame tostadas with salsa macha negra and sikil pak; purple corn tacos with braised hibiscus; and quesadillas filled with a mix of softened roasted potatoes, refried beans, vegan cheese, and crisped onions.
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at La Bartola?
At the moment, one of my favorite dishes is the tetela with mushroom carnitas and mole negro. It’s one of the courses on our tasting menu. The richness of the mole brings back memories of my travels to Oaxaca.
Another favorite is the mole blanco, which we serve with smoky maitake mushrooms and a roasted parsnip rubbed with our mushroom 'asiento.' Also, the sikil pak with salsa macha negra is another standout dish.
What price range can customers expect at La Bartola?
Something around $50 to $70
When is the best time to stop by?
Of course, the weekend is always busy, if you are the kind of person that enjoys a more quiet ambience, then you should reserve on Tuesday or Thursday.
What was the idea behind La Bartola?
La Bartola was conceived with the aim of celebrating Mexican gastronomy while dispelling common misconceptions about Mexican food. My goal was to educate and immerse people in the richness of my culture and its traditions. Having been vegan for over a decade, I also wanted to highlight the beauty and versatility of plant-based cuisine, crafting exquisite dishes entirely free of animal products. Since La Bartola is a female-inspired restaurant that pays homage to and is inspired by all the fantastic Mexican women cooks who have, and continue to, create a revolution in the kitchen, I wanted to create a safe space for all genders, free from the toxic masculinity that is prevalent in the hospitality industry.
How would you describe your approach to food and cooking?
I feel deeply connected with nature when I cook. I immerse myself fully in the moment, finding joy and mindfulness in every step of the process. To me, cooking is akin to magic—an alchemical transformation where simple ingredients come together to create something extraordinary. My approach to food is to evoke nostalgia and memories through the palate, crafting dishes that not only nourish but also transport people to cherished moments and experiences. Every dish I create draws inspiration from memories with my family or experiences from my childhood, like going to the “tianguis” (farmers market) every Sunday with my dad. I strive to create an emotional connection with each dish, celebrating the natural world and its rich tapestry of flavors.
How did you conceive of a menu that is delicious, yet good value?
Each dish on the menu is the result of a thoughtful and deliberate process. We prioritize using the highest quality ingredients, while also finding creative ways to elevate simple, affordable components into something truly special. It’s about respecting the ingredients and transforming them in a way that delivers exceptional flavor while also offering great value for our guests. We focus on creating dishes that feel satisfying and enjoyable without being over the top, ensuring that every bite is both memorable and accessible.
How have you been able to maintain your standards with the rising cost of ingredients?
We stay on top of things by regularly comparing prices with our suppliers and exploring alternatives that allow us to keep costs in check without sacrificing quality. We also have a zero-waste mindset in the kitchen, ensuring that every part of the ingredients is used to its full potential. It’s a careful balancing act, but our commitment to using the best ingredients never wavers. By being resourceful, flexible, and mindful of waste, we’re able to maintain our standards even as the cost of ingredients rise.
Hero image: Iván Castro / La Bartola
Thumb image: Iván Castro / La Bartola
