In a world filled with fast-food restaurant chains, it can be difficult to find remarkable flavors that are unique to family-owned establishments. Discovering these homestyle eats can be tedious—scrolling through Google reviews, asking friends and spending endless hours searching—which tires you until you end up at your go-to restaurant. On top of that, looking for such restaurants that are vegetarian? Almost impossible! Luckily, throughout my search, I’ve found three vegetarian family-owned restaurants, across multiple cuisines: New Hoa Dang Vegetarian Restaurant, El Cantaro and Pav Bhaji and More. I visited and rated each of these restaurants based on taste, affordability and ambiance, each out of 10, adding up to a total score of 30.
New Hoa Dang Vegetarian Restaurant:
My first stop was New Hoa Dang Vegetarian Restaurant, a Vietnamese place located in East San José that opened in late 2018. New Hoa Dang is open seven days a week, from 10 a.m. to 9 p.m. on Sunday to Thursday and 10 a.m. to 9:30 p.m. on Friday and Saturday. New Hoa Dang was started by a Vietnamese family who wanted to share their vegetarian spin on Vietnamese food in San José by using fresh, cruelty-free ingredients. From its 4.4/5 rating on Google reviews to the crowd at the restaurant every time I visit, it’s apparent that New Hoa Dang is widely loved. New Hoa Dang has a variety of Vietnamese appetizers, entrees, noodles, noodle soups, hot pots, drinks and desserts.
The restaurant is relatively small, with tables for smaller parties in the front and for larger parties in the back, along with outdoor seating. There were many decorative plants, creating a very cozy and natural feel. I went with my family at rush hour, around 1 p.m. on a Tuesday, with many people coming both to dine in and to take out. The staff handled the crowd very well, making sure that no one was waiting and answering any questions in both English and Vietnamese. In terms of ambiance, I would rate New Hoa Dang a 10/10.
I ordered two Bún Bò Huế soups, one Phở and one Rau Má Nước Dừa, each with distinct flavors. The Bún Bò Huế soups were priced at $16.75 each and are a spicy noodle soup made with thick rice noodles, various types of tofu, mixed mushrooms and fresh vegetables. It was served with a plate of bean sprouts, lemon, sliced jalapeños, cabbage and mint leaves to garnish the soup. The soup was a steamy vibrant red, supplemented by pops of green and translucent white. The broth was light, with a hint of spice from the homemade chili oil that floated to the top of the soup. Crushed lemongrass was sprinkled throughout, along with sliced spring onions and white onions that added a beautiful freshness to the hot soup. The flavor of the soup was absorbed nicely by the chewy noodles and the delicately sliced mushrooms, and the tofu added texture. However, I thought there could’ve been more flavor to the broth, as during previous visits I found that the flavors were more profound in the Bún Bò Huế soups. Nevertheless, it was my favorite dish at New Hoa Dang.
The second soup we ordered was a Vietnamese classic: Phở, also priced at $16.75. The Phở was a clear soup made with thin rice noodles, tofu, fake meat (made of soy), mixed mushrooms, fresh vegetables and herbs. It came with a side of bean sprouts, lemon, sliced jalapeños and Thai basil. The overall taste of the soup was delicate and balanced, with all of the herbs adding freshness and an earthy edge towards the taste. The thin rice noodles were soaked and blended well with the spring onions and herbs. The soup’s flavor was enhanced by the Thai basil and lemon, giving the soup a hint of sweet and sour.
To complete the meal, I tried Rau Má Nước Dừa, which was $6.50. Rau Má Nước Dừa is herbal juice made from pennywort, blended with coconut water, pandan flavoring and ice and topped off with coconut flesh. The drink had a very earthy flavor, with a balanced level of sweetness. At the beginning, it was cold and smooth, but as the ice melted, the flavor diluted slightly. The slight hint of pandan was enhanced, making the drink have a richer flavor profile as the coconut flesh provided an additional texture to the drink.
In terms of taste, I rate New Hoa Dang Vegetarian Restaurant an 8.5/10, since the elements of taste in the soups fell slightly short from previous visits. The total price of the meal was $56.75, about $19 per person for three people.Considering the reasonably sized portions, it is a pretty decent price. However, since it might be expensive for some, I rated it a 9/10 in terms of affordability. In total, New Hoa Dang Vegetarian Restaurant scored a 27.5/30.
El Cantaro:
My second stop was El Cantaro, a vegan Mexican restaurant located in Monterey. El Cantaro opened in late May 2013 and was started by a Mexican family in the Monterey community. They have a variety of traditional Mexican appetizers, salads, soups, plates, tortas, burritos, tacos, desserts and drinks. Their food is completely organic, with their cheese being made from a soy-potato base and meat being made of soy (their signature Chickin’), which surprisingly tastes and has a very similar texture to real meat. El Cantaro is open from Sunday to Thursday from 10 a.m. to 9 p.m., Friday from 10 a.m. to 3:30 p.m. and is closed on Saturday. I visited on a Sunday at 11 a.m..
Like New Hoa Dang, El Cantaro is a small restaurant, with both indoor and outdoor seating. The interior is very colorful, with bright yellow walls that were adorned with Mexican-inspired paintings and decor. They had friendly staff and though it wasn’t a traditional “sit-down” restaurant (you have to order, pick-up and clean up yourself), it had a warm environment. El Cantaro has an open kitchen, which allows customers to watch them cook live and in recent years, it’s been a popular spot to eat since it’s near the Monterey Bay Aquarium. Even though the overall vibe was nice, El Cantaro fell slightly short in my opinion because of being almost completely self-service, with plating using paper plates and plastic utensils and the compact size of the restaurant. So, in terms of ambiance, I rate it an 8/10.
My order at El Cantaro included Tortilla Soup ($5.75), a Vegetable Enchiladas Plate ($10.50), two Crispy Potato Tacos ($3.55 each) and a Three Chickin’ Enmoladas Plate ($10.95). The Tortilla Soup was made with a spicy vegetable broth, freshly sliced avocado, cheese, roasted corn, marinated Chickin’ and topped with crisp tortilla strips. The overall texture was very creamy due to the avocado and cheese, while the roasted corn and broth added rich and warm flavors to the soup. The Chickin’ was nicely seasoned with spices and the tortilla strips adding a crunchy texture that balanced the creamy texture and heaviness of the soup.
Next was my personal favorite, the Vegetable Enchiladas Plate, with squash, spinach and cheese wrapped in tortillas and soaked in either red or green tomatillo sauce. The dish comes with a side of either black or pinto beans and Mexican or brown rice. The plate combination I picked was with green tomatillo sauce, black beans and Mexican rice. The enchiladas were pretty small—which I appreciated—and came with three on a plate. The filling was smooth and the sauce was fresh and citrusy, adding a nice acidity to the dish. The beans were cooked nicely, were slightly spicy and had a unique umami flavor. The Mexican rice was amazing, with a balance of spice, tomatoes and the other ingredients. Nothing was overpowering, and with the tomatillo sauce, it was the perfect combination.
The next thing I tried were the Crispy Potato Tacos, which were crunchy taco shells filled with spiced, crispy potato, shredded lettuce, black beans, tomatoes, onions, pico de gallo and topped off with fresh cilantro. The outer shell was crisp, light and not oily. The freshness from the vegetables also balanced out the creaminess of the potatoes.
The final dish, the Three Chickin’ Enmoladas Plate, were similar to the enchiladas, with spiced Chickin’ and cheese wrapped in tortillas and soaked in traditional Coloradito molé sauce. It was topped with fresh onions and cilantro, more cheese and the side of either black or pinto beans and Mexican or brown rice. For this dish, I chose pinto beans and Mexican rice. The general flavor profile was rich and strong, especially the molé sauce, with the bitterness of the cocoa accentuating the roasted flavor of the chilis and hints of various spices. The pinto beans were very flavorful and added a light note to the dish, but overall, the dish was pretty spicy. There was an almost creamy dimension to the sauce because of the cheese, and the Chickin’ was well marinated. A hint of freshness was added through the onions and cilantro which garnished the dish. Personally, I think this dish would be perfect for those who enjoy stronger flavors.
In terms of taste, I rate El Cantaro a 10/10. El Cantaro was very affordable, with the total price without tax being $34.30, coming to about $11 per person, so in terms of affordability, I rate it a 10/10. In total, El Cantaro scored a 28/30 based on my visit, making the drive to Monterey completely worth it.
The last restaurant that I went to was Pav Bhaji and More, located in Santa Clara. Pav Bhaji and More started off as multiple food trucks in 2021 by a Marathi family. They still have food trucks, but in Aug. 2025, they opened this sit-down restaurant. They specialize in food from Mumbai, India, and serve a variety of dishes made of pav (bread rolls), sandwiches, chaat (mix of savory snacks), rice dishes and Indian drinks. Pav Bhaji and More is open on Monday to Thursday from 11:30 a.m. to 9 p.m. and Friday to Sunday from 11:30 a.m. to 10 p.m..
Like the previous two restaurants, Pav Bhaji and More was small, but had a very cozy and warm atmosphere. As soon as I walked in, I was greeted by the smell of incense sticks, acoustic Hindi songs, warm lighting from Edison bulbs hanging over the tables and lights with woven bamboo lampshades on the walls. The restaurant had a very Bohemian aesthetic, with unpainted brick walls, deep brown oak tables and chairs, along with elements of ornate brass Indian decor. The staff was very friendly, speaking in English, Marathi and Hindi, and gave detailed descriptions of the dishes on the menu. I went around 5 p.m. for dinner on a Saturday and it was not too crowded. There were also little windows from the seating area through which the kitchen can be seen. In terms of ambiance, I rate Pav Bhaji and More a 10/10.
I ordered a Dilkush Dabeli, a Dadar Vada Pav, a Masala Vada Pav, a Vegetable Masala Sandwich and an Amruttuyla Chai. The Dilkush Dabeli ($5.99) is a Mumbai-style pav (bread roll) sandwich, filled with a spiced potato and masala mixture, powdered garlic-chili chutney, sweet tamarind and jaggery (unrefined brown sugar) chutney, topped off with sev (small, crunchy noodles), spiced peanuts and pomegranate seeds. The pav was nicely toasted, adding a nutty flavor to the sandwich, and the filling had a spicy, warm and smooth flavor to it. The chutney added more spice to the dish, but was balanced with the sweet and molasses-like sticky tamarind sauce. The sev and peanuts added a crunch to the overall soft sandwich, while the pomegranate seeds added a bright, tart burst of flavor.
The second and third dishes were both similar, as they were both Vada Pavs ($6.99 each). The general ingredients of both were fairly similar, though each had a unique twist that set them apart from each other. Vada Pav is a pav filled with a spiced potato fritter (the vada), and was served with a side of Pav Bhaji and More’s special green chutney, tamarind chutney, dry garlic-chili chutney and a salted, deep-fried Thai chili.
For the Dadar Vada Pav, it was served with a side of choora (fried bits of chickpea batter). Since most of the components of the Dadar Vada Pav were served on the side, it is customizable to personal taste. I added all of the components—green chutney, tamarind chutney, garlic-chili chutney, a deep-fried Thai chili along with the choora—that were given on the side of the vada pav. As soon as I bit into the Dadar Vada Pav, my mouth was flooded with a mixture of balanced flavors and a sharp kick from the chili. The different condiments added flavors of sweetness, spiciness and a fresh edge. The vada was still warm, and after a slightly crispy exterior, it melted in my mouth in spiced potato-y goodness. The Masala Vada Pav also had the same flavors as the Dadar Vada Pav (minus the choora), and was coated in a thick layer of a masala mix.
The fourth dish was the Vegetable Masala Sandwich ($13.49), which is a triple layered Mumbai street food style cheese sandwich filled with spiced potato, green chutney, sliced cucumber, onion and tomato, topped off with finely grated cheese. The sandwich was also served with a side of additional green chutney, housemade potato chips and ketchup. Even though the sandwich was made with three pieces of bread, it was light, crispy, spicy and tangy at the same time. I fell in love with it at the first bite. The potatoes were perfectly spiced, and the flavors were accentuated with the taste of chaat masala and chutney. The cheese melted in my mouth, melding all of the flavors together. The homemade chips were also nice and warm; lightly dusted with salt and chaat masala.
To finish the meal, I ordered an Amruttuyla Chai ($3.99). As soon as they set it on the table, I was greeted by a beautiful fragrant aroma. It was covered in a thick layer of foam, which was tinged with the taste of cardamom. The chai was rich and creamy, with the perfect amount of sweetness. It was nice and balanced, and it was the perfect drink to complete a beautiful meal.
In terms of taste, I rate Pav Bhaji and More a 10/10. The meal cost $37.45 total, about $12.50 per person (for three people), so in terms of affordability, I rate it a 9.5/10. In total, Pav Bhaji and More scored a 29.5/30 based on my visit, filled with vibrant flavors.
In my journey of finding some of the best family-owned, local restaurants, they all didn’t fail to impress, with bold and beautiful flavors. Each restaurant stayed true to its respective cuisine, while also having specialized approaches to fit their unique personalities. All things considered, you should definitely try these hidden gems.
