Cielito Lindo’s modern, vegan-friendly eats

Even before the fire, Cielito Lindo Mexican Gastronomy was vegan-friendly. The 2014 burn temporarily shuttered the modern Mexican restaurant (3672 J Street), but chef Ramiro Alarcon reopened in 2015 with a refreshed and expanded dining space. Pre-fire, Cielito participated in Sacramento Vegan Chef Challenge, offering rarely seen house-made seitan. The vegetarian menu—some items have dairy—includes a Mexican lasagna made with cactus, poblanos, zucchini and eggplant and paprika sauce; and enchiladas with chayote squash. The Sopa Verde del Campo—squash blossoms, cactus, corn, spinach, poblanos, purslane and garbanzos—is perfect for diners who are ready for something different but not too challenging. And then there are the aguas frescas. Made with celery, parsley and pineapple, the sweet and savory Agua del Campo doesn’t taste like it could be any better, but then the server says refills are complimentary. Por favor y gracias.