Leave it to Oakland to come up with inventive and sabrocito vegan taqueria fare—you’ll find this takeout spot tucked into the corner of a bodega with an attached kitchen (you can eat outside on some benches).
Chef-owner Raul Medina is making his own plant-based meats, like carnitas made with shredded soy skin marinated in a smoky citrus brine, and pollo from soy fiber marinated with pineapple and jalapeño, along with chicharrón (he’s currently building a business to sell his Mexican vegan “meats” separately).
The menu changes up with specials like pozole and tamales, but the standards include tacos, burritos, nachos, and more. The overflowing tacos come on extremely delicate and small handmade tortillas, so prepare to make a mess (or just go for one of their hefty and well-contained burritos). The chile rojo with their seitan “carne” asada (which tastes like skirt steak) is so bomb, with notes of bright tomatillo and deep guajillo.