Vaquera Verde ("Cowgirl Green") is a collaboration between The Core and Chef Montserrat Garza, the former sous chef of Mexico City's renowned restaurant, Quintonil.

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The restaurant's mission is to work with local producers to highlight native elements of the authentic Mexican kitchen: beans, chiles, potatoes, squash, nuts, cactus, avocados, tomatoes, tomatillos, cacao, vanilla, and at the helm -- corn. From beyond tacos, to also gorditas, tamales and tlayudas. 

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As a 30-seater space VV accepts walk-ins and takeaway only. The beverage menu ranges primarily focuses on agave producers (tequila & mezcal), cocktails, and housemade agua frescas. Towards the afternoon, the restaurant serves a regularly changing comida corrida, a traditional set 3-course meal.