Maciel's Plant-Based Butcher & Deli
Vegan restaurant · Highland Park ·
Plant-based butcher & deli with creative sandwiches & sides
Plant-based butcher & deli with creative sandwiches & sides
"Partnering with vegan Jewish deli Mort and Betty’s for a one-night-only dinner on October 15, this vegan butcher joins an entirely plant-based menu that includes tamales, borscht with flor de calabaza, a chorizo and corn knish, and more, with reservations and pre-orders handled via Eventbrite." - Rebecca Roland
"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
"The stellar sandwiches at Maciel’s Plant-Based Butcher & Deli are constructed using cold cuts made from recognizable ingredients like chickpeas, vegetables, seitan, tofu, spices, and brines. The Reuben comes with pastrami, sauerkraut, vegan cheese, and vegan Russian dressing on rye bread, while the popular Flores is made with Mexican ribs, pickled onions, arugula, and vegan mayonnaise on ciabatta." - Mona Holmes
"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 touch of maple syrup, the jackfruit’s smoky and spicy profile is not to be missed." - Mona Holmes
"In 2025 the reviewer sampled an outstanding sandwich at a Highland Park plant-based butcher and deli that opened in 2022 on a busy stretch of York Boulevard and has remained busy despite a tough few years for restaurants. A bite into its Gouda and steak sandwich exemplifies why it’s a solid spot for a sandwich: the flavors are savory and wonderfully seasoned. Although the soy-based meat “doesn’t taste like steak,” the cheese maintains Gouda’s signature smokiness, and the hot sandwich on ciabatta bread left the reviewer saying they “didn’t miss any meat or cheese.” The piece emphasizes that substitute-meat vegan spots can surprise, and this one does. — Mona Holmes, editor, Eater Southern California/Southwest" - Eater Staff