Raquel Rodriguez spent years studying microbiology, fascinated by the tiny seeds that hold the beginning of life. Nikko Cruz spent decades working in some of LA’s most beloved cafes and restaurants. Together, they turned those paths into Seedy, a tiny Lincoln Heights diner serving Mexican American comfort food with a botanical twist.
Since opening in late April, Seedy has welcomed diners into a 12-seat space with a tiny patio, a walk-up window and a menu built around dishes that feel familiar but unexpected. “It’s a certain nostalgic flavor that we’re hitting that customers maybe haven’t tasted in years,” Cruz told The LA Local.
The name Seedy is rooted in Rodriguez’s love for cooking, botany and herbalism. Her specialty is crafting soups, often sprinkled with seeds for a burst of flavor — what she playfully calls a “spooky, whimsical mess.”
A decade ago, while studying microbiology in Boston, Rodriguez became fascinated by how seeds begin the life cycle. “I took a lot of scientific coursework, and just thinking about how seeds are, you know, basically the beginning of everything,” Rodriguez said. After stepping away from academia, she began working in restaurants and has stayed in the industry ever since.
With more than two decades in cafes and front-of-house roles at places like Proof, Marlow & Sons, Sqirl and Canyon Coffee, Cruz brought a wealth of experience to Seedy. He first met Rodriguez in 2017 while working at Sqirl. The two later reconnected and started Seedy as a catering business for pop-up events around LA.
“Over the last five and a half years, we’ve done almost 100 different dishes — sometimes it’s more Mexican, and sometimes it’s other influences,” Cruz said.
The Papa Tostadas is a vegetarian dish featuring two crispy shells topped with golden-baked smashed potatoes, crowned with red cabbage, fresh cilantro and spicy salsa verde. A dairy-free pumpkin seed cream sauce mellows the heat, while a sweet, smoky salsa macha rounds it out — mouthwatering enough that you’ll be tempted to ask for seconds.
One of their main dishes is a bold, low-carb bowl featuring grilled, marinated chicken strips drizzled with salsa macha, served with sticky garlic rice, vinegary pickled turmeric cauliflower, shredded red cabbage and fresh parsley for a mildly robust flavor.
Another Seedy signature dish is the pozole verde, traditionally made with hominy corn and a meat, topped with radishes, chopped white onion, cilantro and dried oregano. Rodriguez’s version adds massaged greens and replaces the meat with oyster mushrooms.
A recommended breakfast item is the dairy-free French toast, topped with candied crunchy toppings and fresh fruit, served with house-made syrup. “We call the coconut-creamy cinnamon syrup the dreamy sauce,” Cruz said.
On the baked goods side, Rodriguez offers an array of herbal-based treats including a bayleaf coffee cake and a citrus poppyseed masa muffin.
A top priority for both Rodriguez and Cruz is offering affordable, unique dairy- and peanut-free menu items that customers can enjoy. Most importantly, they want to cultivate a warm space “where people can feel like they can drop in at any moment, eat really good and come hang out,” Rodriguez said.
