Vegan Taco Carry-out and Delivery Business ‘Mez’ Opens at McHenry Row

| March 18, 2021 | 0 Comments

Vegan taco carry-out and delivery business Mez launched in January out of ShareKitchen at McHenry Row in Locust Point. ShareKitchen is at the back of the Banner Building at McHenry Row, adjacent to Diamondback Brewing Company’s outdoor dining patio.

Mez was started by Baltimore resident Elias Meyer-Grimberg. Meyer-Grimberg has celiac disease, which prevents him from eating gluten, and he has an allergy to dairy. He said he is also interested in eating less meat to help with climate change. Meyer-Grimberg started Mez because he saw a need for gluten-free and vegan tacos in the area, and he wanted a menu filled with foods he could eat himself.

Meyer-Grimberg has some experience working in restaurants and spent a lot of time making his own recipes at home to suit his diet. He noted that the COVID-19 pandemic gave him more downtime to cook for himself and friends, and come up with his recipes. This extra time and experience also played a part in his decision to launch Mez.

For now, Mez is just open Fridays and Saturdays from 5pm to 9pm, but Meyer-Grimberg is considering adding another day to the lineup, likely a day near the weekend or on Taco Tuesday. Customers can stop by the door at ShareKitchen to pick up Mez orders, or get delivery through Door Dash. All orders are handled online on Mez’s website.

The tortillas at Mez are hand-rolled from a non-GMO corn flour. These tortillas are used for the tacos, chips and guacamole, and quesadillas.

Menu items include taco kits that come with the filling and five tortillas. The kits include the Walnut Bean Chorizo Taco Kit with chipotle walnut, mushroom, and black bean crumble topped with house-pickled red onions; the Crispy Tofu Taco Kit with berbere fried tofu, mango pico vegan mayo, and house-pickled red cabbage; and the Sweet Potato & Refried Bean Taco Kit with roasted sweet potatoes, refried beans, crunchy corn nuts, and vegan feta drizzled with a smooth garlic lime tahin, which was inspired by Guerrilla Tacos in Los Angeles.

Mez also has an Achiote Braised Shredded Mushrooms kit that won “Best Dish” during Vegan Restaurant Week 2021. It has shredded King Oyster mushrooms seared and slow-roasted in achiote seeds, garlic, spices, and lime juice, topped with house-pickled red onions. It is inspired by the Yucatán’s Cochinita Pibil.

Meyer-Grimberg is working on new recipes for fillings.

The quesadilla are filled with plant cheese, and customers can add walnut bean chorizo or achiote-braised mushrooms. The chips come with house-made guacamole.

Mez also sells Topo Chico sparkling mineral water, vegan ice creams from Cajou Creamery, and custard from Little Fig Bakeshop, which is a ShareKitchen alum.

Meyer-Grimberg starts his employees at $20 per hour and said he will look into a profit-sharing model in the future. He says he’s looking to validate the self worth of employees in the restaurant industry.

Meyer-Grimberg says if Mez goes well, he will look to open a second location in one of the other shared commercial kitchens in Baltimore.

Photos courtesy of Mez

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