Chicomecóatl

Chef Maricela Vega serves her plant-based Mexian cusine with a local flare at Spindle. Ingredients are sourced from local farmers and availabity dictates the day's vegetables. The rattle snake beans are with Mexican peppers sent from Vega's Aunt from her hometown. Her restaurant Chicomecóatl is portable and she can be found regularly cooking at pop-ups and food stations and restaurants of friends, including Spindle near the Eastside Beltline. The traditional sope is prepared with sunburst squash, rattle snake beans, new potatoes and mild shishito Asian peppers. The basmati rice is fried with garlic and the small plates are served together. (Jenni Girtman / Atlanta Event Photography)

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Chef Maricela Vega serves her plant-based Mexian cusine with a local flare at Spindle. Ingredients are sourced from local farmers and availabity dictates the day's vegetables. The rattle snake beans are with Mexican peppers sent from Vega's Aunt from her hometown. Her restaurant Chicomecóatl is portable and she can be found regularly cooking at pop-ups and food stations and restaurants of friends, including Spindle near the Eastside Beltline. The traditional sope is prepared with sunburst squash, rattle snake beans, new potatoes and mild shishito Asian peppers. The basmati rice is fried with garlic and the small plates are served together. (Jenni Girtman / Atlanta Event Photography)

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