Restaurant: Foxy LoxyChef: Sky HoytCuisine type: Tex-Mex snacks and homemade dessertsRestaurant bio: Since Foxy Loxy opened its doors near the Bull Street Library nearly two years ago, this popular café has become a regular hangout for an eclectic mix of SCAD students and locals. This laid-back coffee shop with indoor and courtyard seating serves breakfast all day as well as gourmet tacos, artisan desserts, craft beer and wine."We like to source local and stay as fresh as possible" says Chef Sky Hoyt. "Plus, I always put a little love in everything I cook."Chef bio: Originally from Atlantic Beach, Fla., Hoyt first came to Savannah in 1990 to attend Armstrong Atlantic State University. She provides catering services for Form and has graced the kitchen at now-defunct local hangouts like Eos, Sol and 606 Café."We try to keep everything fresh and delicious," she explains. "People can taste it if you're having an off day."Favorite dish: Vegetarian TacosWhy: "It's a fresh, satisfying vegetarian option," says Hoyt. VEGETARIAN TACOS Ingredients:Chayote squash, peeled, pitted and medium diced1/2 cup each of diced red, yellow, orange and poblano peppers1/2 cup diced red onion1 cup cooked sweet corn kernels1 cup sliced mushrooms3 cups diced par boiled white potatoes1 clove minced garlicFresh spinach leaves2 teaspoon ancho chili powder2 teaspoon Spanish paprika1 teaspoon coarse black pepper1 tablespoon vegetable oilKosher salt to tasteRoasted red pepper crema (pureed red peppers, sour cream, pinch of salt)2 toasted corn tortillas with cheddar in betweenQueso fresco Saute garlic in a large pan over medium heat. Add chayote and saute until beginning to get tender, approximately 7-10 minutes. Add peppers and onion, cook 5 minutes more. Add corn, mushrooms and spices. Saute until mushrooms are cooked through then add potatoes.Lay spinach on tortillas, top with vegetables, roasted red pepper crema, red salsa and queso fresco. Enjoy! FOXY LOXYAddress: 1919 Bull St.Phone: 912-401-0543Web site: www.foxyloxycafe.comSummer hours: 7 a.m. to 11 p.m. Mondays-Saturdays