Owner Daniel Hurtado makes sure Da Crack’s food is cooked with a health conscious approach.
The healthiest choice is their fish bowl, loaded with steamed non-GMO brown rice, 99 percent fat-free vegan black beans, thinly sliced fresh cabbage, house-made pico de gallo, house-made guacamole, and chipotle sour cream.
Fish is dusted with a house-made seasoning and lightly sautéed.
Beans are cooked daily with fresh jalapeños and onions.
Guacamole is made up to three times a day and pico de gallo, with fresh tomatoes, red onion, cilantro and lime juice, is made twice daily.