“Portabellas have a meaty flavor,” says Michael Huff, culinary director of Metropolitan Hospitality Group, which owns the taqueria. That’s why he chose them as the base for this meatless taco. After marinating the caps in chimichurri, they’re grilled and sliced up as if they were skirt steak. Served on a soft white tortilla, the shrooms are complemented by smoky black bean spread, charred corn, cotija cheese, fresh cilantro and another smack of chimichurri sauce. Read more.