The seitan is marinated for 24 hours in an adobo sauce of dried chilies, spices, and vinegar, shaped on a spit, then carved thin and crisped on a hot griddle. The pineapple caramelizes slightly from the heat, and topped with fresh cilantro, this tastes like proper al pastor. Multiple reviewers note that meat-eaters often can't tell the difference.
Tips from diners
Order a minimum of three — these are small tacos and you'll want to taste the depth of flavor in the seitan.
Try this first if you're skeptical about vegan tacos. The technique is legit and the flavor is real.
The heart of Por Siempre Vegana's philosophy — fresh salsas made daily with roasted chilies, fresh herbs, and lime. The salsa bar lets you customize heat and flavor for every taco. Reviewers consistently praise the quality and variety, from bright salsa verde to deep salsa roja.
Tips from diners
The salsa bar is self-serve and unlimited. Build your own heat and flavor profile for each taco rather than asking for just one salsa on the side.
The chorizo is made in-house using soy and a complex spice blend that mirrors traditional chorizo aromatics. Crisped in a hot pan until the edges brown, it develops char and complexity. This is proof that vegan cooking isn't about steaming bland vegetables.
Tips from diners
The soy chorizo is richly spiced — pair it with a simple salsa to let the seasoning shine.
Jackfruit's fibrous nature mimics pulled meat when cooked properly. Here it's stewed with dried chilies, spices, and broth until tender and infused with flavor. The result is a taco that feels hearty and substantial — not a vegetable taco but a barbacoa taco that happens to be vegan.
Tips from diners
If you haven't tried jackfruit as a meat substitute, this is the place to start. The texture is surprisingly convincing.
Chicharrón is usually pork skin. Here it's a thin, crispy sheet made from vegetables bound together and fried until it develops maximum crunch. Served with guacamole and salsa, it's an appetizer or standalone snack that feels indulgent without the heaviness of actual chicharrón.
Tips from diners
Order this while you wait for tacos if the stand is busy. It comes out fast and keeps you satisfied.
What started as a street taco cart has become a destination for anyone seeking genuine Mexican flavors without animal products. The kitchen uses vital wheat gluten, soy, and seasonal vegetables to create tacos that taste good on their own merits — not as substitutes. The seitan al pastor is marinated for 24 hours, the soy chorizo is house-made, and the salsa bar allows you to customize every taco. It's punk rock vegan: inclusive, affordable, and seriously delicious.
This is a street stand, not a sit-down restaurant. There's seating at a bench nearby, but most people eat standing up or take their tacos to go. It's part of the charm.
A filling meal of three tacos and salsa costs less than 60 pesos. This is one of the best-value meals in Roma and competitive with non-vegan street tacos.
Open from 2 PM to midnight, Mon-Sat. Late-night tacos are especially popular with Roma's bar-hopping crowd. Come after 10 PM for a lively scene.
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