Mexican restaurants have long been considered a safe harbor for vegetarians, a place where carne asada can be ignored in favor of a good bean burrito. But there has always been one large and uncomfortable elephant in the Mexican-restaurant dining room—the use of lard in the cooking of pinto beans. "What do you think makes them taste so good?" the cynical carnivore might ask. La Indita can proudly proclaim it has never used lard, yet the beans are quite sumptuous. In addition to the beans and rice, the spinach and mushroom enchiladas are worth checking out, as is the one-of-a-kind black-bean burger. No elephants in this quaint dining room.
© 2018 Tucson Weekly