"In 2014, there weren’t many strictly vegan options among Mexico City’s street food operations, so Luis Felipe Rodríguez created Por Siempre Vegana Taquería to fill that gap. A year later, the restaurant welcomed chef Rafael Cruz, who uses plant-based recipes to mimic street tacos like al pastor, milanesa, brisket, and sausage in what he calls “transition food.” Wild mushrooms and chickpeas are plentiful, soy or pressed wheat create milanesa steak, and a variety of “cheeses” are prepared with soy, rice, or peas." - Natalia de la Rosa
