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La Vegana Mexicana is a vegan and traditional Mexican food concept that started as a local pop-up in 2017.

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Our recipes have been in the works since the chef-owner's daughter transitioned to veganism due to a sudden onset of autoimmune disease in 2014.

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We've veganized dozens of recipes. We are most famous for our tamales, pambazo, tacos, and desserts.

Our menu is entirely plant-based, vegan, gluten-free, soy-free, and made with whole, minimally processed ingredients.

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All items are made from scratch daily, from our masa, tamal fillings, "chorizo", "ceviche", "shrimp", "cheeses", aguas frescas, salsas, mole, and more.

We do not utilize any mock meats.

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Our goal throughout this journey is to showcase the best of traditional Mexican cuisine with a plant-based twist, without compromising taste or history.

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Since starting La Vegana Mexicana, we've been featured in The Los Angeles Times, NPR, La Opinión, Univisión, Medium, Visit California, Eater LA, McCormick, KPCC, and many more.