Casa Terra brings an innovative fusion experience to plant-based eating by renowned Chef Jason Wyrick.
Casa Terra is an award winning restaurant by New York Times Bestseller & Executive Chef, JASON WYRICK. Chef Wyrick is the Owner and Executive Chef of THE VEGAN TASTE, which has been serving outstanding and innovative vegan food to the Valley since 2004. With Casa Terra, he has created Arizona's first elevated vegan restaurant, complete with a wood fire pizza and flatbread oven, to serve creative and regional dishes from Mexico and the Mediterranean. Casa Terra reflects a passion for history, for culture, for compassionate eating, for a memorable time, and a love for great food.
PHONE
623.680.7468
LOCATION
Previously at 6835 N 58th Dr
Glendale, AZ 85301
Now Moving Locations
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HOURS
Fri & Sat: 11 AM to 10 PM
Bar until 2 AM
Sun - Thu: 11 AM to 9 PM
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SHIPPING
We ship our meals and products across the country. For more information, contact us at info@casaterra.com.
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INFLUENCES FROM MEXICO & THE MEDITERRANEAN
✘ WOOD-FIRED FLATBREADS ✘
MARGHERITA
marinara | mozzarella | basil | aleppo chiles
SIGNATURE BREAD
ancho chile fig spread | pepitas | queso fresco | aleppo chiles, | mint
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Cheese, GARLIC, & BAC'N
mojo de ajo | mozzarella | ricotta | chile oil | mushroom bac'n
BLANCA VERDE
hatch chile sauce | mozzarella | ricotta | crispy kale | tangy garlic sauce | pepitas
Market Veg & Pistachio Pesto
ricotta | sundried tomatoes | crispy herbs
Giant Calzones!
marinara | pesto | mozzarella | ricotta | sausage
gluten free crust available +$3, add olives +$3, add sausage +$4, add smoked mushrooms +$4, add extra cheese +$5
✘ SMALL PLATES & SHAREABLES ✘
Cheese Plate
ricotta | queso fresco | mozzarella | olives | harissa | seasonal preserves | warm flatbread (gf option)
OYSTER Mushroom Calamari
tempura shredded oyster mushrooms | grilled lemon | guajillo lime aioli (gf)
TACO TRIO
tacos served with handmade tortillas and assortment of toppings
choose three from:
wood-fire carne asada in barbacoa sauce
chipotle black beans and wood-fire mojo veggies (gf)
crispy beer-battered oyster mushrooms with guajillo lime aioli (gf)
smoked amarillo porq
cauliflower and squash al pastor with pineapple pico (gf)
creamy greens, chick’n, & squash
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preserved lemon hummus
hummus | olives | harissa | crudite | flatbread (gf option)
empanadas
wood-fired carne asada | squash | potatoes
cheese medallions
breaded cheese medallions | CT marinara
✘ SALADS ✘
madelyn's salad
market greens | avocado | queso fresco | pepitas | fig balsamic | bac’n olive oil (gf)
sicilian salad
market greens | oranges | kalamata olives | red onion | basil | olive oil (gf)
market veggie salad
massaged kale | mojo wood-fire veggies | quinoa | black lentils | preserved lemon dressing (gf)
✘ ENTREES✘
enchiladas rojas
wood-fire mojo potatoes | hominy | black beans | squash | cheese | black garlic guajillo sauce | queso fresco | pistachio crumble (gf)
paella with mole amarillo
paella with mole amarillo | squash | wood-fire mushrooms | lima beans (gf)
ravioli in pistachio pesto
cheese and squash stuffed ravioli | pistachio pesto | harissa
barbacoa burger
housemade patty | barbacoa sauce \ smoked porq | queso asadero \pickled onions | ancho chile garlic crumble | avocado | fresh jalapeno garlic bun (gf option)
✘ DESSERTS✘
sweet empanadas
seasonal fruit empanadas dusted with sugar and sea salt (get it a la mode)
cheesecake
cheesecake with seasonal fruit (gf)
ice cream of tHE day
just like it sounds
✘ DRINKS✘
FULL BAR + MOCKTAILS
a full service vegan organic bar with wine, beer, spirits, cocktails, & mocktails
COFFEES & TEAS
organic fair-trade coffees & teas
FRESH sQUEEZED JUICES
just like it sounds
CHOCOLATES
assorted hot chocolates
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JASON WYRICK
EXECUTIVE CHEF ✘ OWNER
Chef, speaker and bestselling author Jason Wyrick has been serving the growing plant-based community for over 18 years.
Chef Wyrick has done a lot in his career as a vegan chef. He's lost over a hundred pounds and completely reversed his diabetes, co-authored the NY Times Bestseller 21 Day Weightloss Kickstart with Neal Barnard, MD, and was the first vegan chef to teach in the world famous Le Cordon Bleu program at the Scottsdale Culinary Institute.
He also founded the world’s first vegan food magazine, The Vegan Culinary Experience, and been featured on national TV and in the NY Times. He's traveled the world teaching vegan cooking classes, but the one thing that truly inspires him is exploring plant-forward cuisine and sharing it with others.
Learn about Chef Wyrick's meal delivery service at www.thevegantaste.com
