Inside The New Vegan Mexican Eatery Everyone’s Talking About
Jajaja is the latest development on the NYC food scene, and we can't get enough.
Published Jun 12, 2017 4:57 PM
We may earn revenue from the products available on this page and participate in affiliate programs.
The newest spot to hit NYC’s dining scene comes in the form of a fusion of two unexpected cuisines: vegan and Mexican. Tucked away in the city’s Chinatown neighborhood, Jajaja‘s ambience channels its Mexican-inspired roots, with pops of color, fresh greens, and plenty of contemporary moments. We caught up with the team behind the hot new eatery to get the full tour and to learn a little bit more about their latest venture. Take a look!
Vegan and Mexican cuisine aren’t a common pairing. What inspired this fusion?
How would you describe the aesthetic of the restaurant?
Can you walk us through some of the decorative elements of the space? We’d love to learn more about the color scheme, the plants, and chic flooring. So many good things!
Restaurants are living breathing things, so they also incorporated succulents and cacti, to bring more life and brightness to the space. The floor was a discovery! It is the original tile from over 100 years ago when an ice cream parlor occupied the space. They uncovered it through four layers of flooring and just knew that the history and quality craftsmanship needed to be preserved.
Jajaja’s Nachos come loaded with corn chips, chorizo, Turmeric queso fundido, fermented black beans, and a spicy veggie relish.
Describe Jajaja in three words.
The team also imported Mexican tiles, sinks for the bathroom, and custom fabrics for the banquettes to emulate the authentic vibe.
The Mushroom Taco features a tomato-beet tortilla and comes filled with Portobello strips, Beech mushrooms, a cashew cotija, cabbage, pico de gallo, and bell peppers.
Don’t miss out on the Margarita Sangria!
Visit Jajaja at 162 E Broadway, New York, NY 10002
Where to Find the Best Tacos in New York City Mexican Street Food You Can Make at Home The Tropical, Chili Fruit Cups We’re Making on Cinco de Mayo