This story appears in the December 2016 issue of Playboy. Subscribe

Ray Garcia, mastermind behind L.A.’s B.S. Taqueria and Broken Spanish, makes a vegan taco delicious enough to convert a carnivore.

Beet Pibil Tacos

Serves six


• 1½ tbsp. annatto seeds
• ¾ tbsp. dried Mexican oregano
• ½ tsp. cumin seeds
• ¼ tsp. allspice
• ¼ tsp. black peppercorns
• 1 tbsp. vegetable oil
• 8 oz. water
• 4 oz. coconut vinegar
• 2 oz. distilled white vinegar
• 2 oz. fresh orange juice
• Salt to taste
• 1 medium white onion, peeled and quartered
• 1 habanero chili, de-stemmed
• 12 yellow beets, peeled
• Corn tortillas
• Garnish: arugula, baby kale, pickled onions, mustard greens, mustard frills


Grind spices in spice mill until smooth. In large pot, heat thin layer of oil over medium heat. Add ground spices and cook two minutes, stirring constantly. Add liquids and salt and bring to simmer. Add onion, habanero and beets, cover tightly with aluminum foil and lid, and cook over medium-low heat until tender, two to three hours. Remove beets from liquid and let cool. In blender, combine remaining liquid, onion, habanero and two beets, and blend until smooth. Pass through fine strainer and set aside. Toss remaining beets in oil, place on sheet pan, season with salt, and roast in 400-degree oven until deeply caramelized. Slice beets, place on tortillas, drizzle with blended sauce, and garnish.