Maciel's Plant-Based Butcher & Deli

"Maciel’s doesn't take shortcuts when it comes to their housemade plant-based meats. This Highland Park deli uses blends of beans, chickpeas, and tofu to make versions of pastrami, chorizo, and even hoagie-style cold cuts, which you can also purchase by the pound. Breakfast items like a tofu-skin chicharron breakfast burrito and maple sausage breakfast bowls are available until noon, but you can order sandwiches filled with juicy Mexican-style short rib, or a loaded Italian with salami and chopped pepperoncini, all day." - sylvio martins, garrett snyder

"A thriving vegan restaurant in Highland Park, known for its outstanding Gouda and steak sandwich made with soy-based meat and ciabatta bread." - Eater Staff

"Maciel's is your best bet for a vegan deli sandwich in Highland Park, and possibly all of LA. They make their own plant-based meats in-house, offer dairy-free cheeses by the pound, and nothing costs more than $15. Our favorite lunch at Maciel's is the classic Italian—it's loaded with meat-free salami and pastrami, chopped pepperoncini, and a tasty pickled cherry pepper spread. If you're looking for vegan food that makes you feel like someone cares about you (and your taste buds), you'll love this place." - brant cox, sylvio martins, andrew ryce, cathy park

"Los Angeles got its first vegan butchery when Maciel’s opened in Highland Park in 2020. The founder set out to create a neighborhood deli where one could find plant-based meats and stacked sandwiches, as well as aguas frescas and classic sides like coleslaw. On the menu, find sandwiches like a Reuben and Italian sub; breakfast burritos (until 1 p.m.) and wraps are also available. The shop is great for takeout, though there are several tables flanking the partially covered sidewalk in front of it for those who would like to eat there." - Mona Holmes, Rebecca Roland

"Maciel’s Plant-Based Butcher & Deli is the vegan sandwich shop LA didn’t know it needed. But now that the city is keen on Bañales-Luna’s incredible creations, there’s no turning back. While all of the sandwiches stuffed with scratch-made proteins are hearty and flavorful, it’s the jackfruit-filled Flores that never fails to satisfy. Imbued with Mexican chiles, tomatoes, spices, and a little maple syrup, the jackfruit’s smoky and spicy profile is not to be missed." - Eater Staff