The 13 Must-Visit Vegan Restaurants in Mexico City

Vegano strives to provide a diverse selection for all types of diners — whether vegan, vegetarian, gluten-free, or dairy-free — all within the concept of “gordivegano” or “fatty vegan” dining. The menu features comforting Mexican and international dishes, including red or green chilaquiles, a barbecue burrito stuffed with breaded cauliflower and plantains, and a breakfast sandwich with tofu scramble, guacamole, and rice paper bacon. Their pantry is stocked with ingredients like potatoes, carrot-based cheese, faux chicken, tofu, chickpeas, and cashews. The most Instagram-worthy item is the Chewbacca, a sandwich made with two spinach-avocado waffles filled with soy bacon, mushroom stew, and basil pesto. Vegamo serves as a valuable vegan option in Centro Histórico, where choices for animal-free dining are scarce.

Since its opening in 2019, Plantasia has introduced a pan-Asian perspective to the vegan culinary landscape of Mexico City. The menu combines flavors, textures, and cooking techniques from Japan, Indonesia, and Thailand. Dishes include vegetable and tofu gyoza; tacos inspired by Beijing duck featuring shiitake and crimini mushrooms, tempeh, and hoisin sauce; and ramen crafted with coconut-miso broth, topped with avocado tempura, bok choy, shiitake, and tofu. The minimalist decor blends concrete with lush greenery for a calming atmosphere.

Tlacoyos shine as a standout dish from the rich variety of offerings derived from the Mexican milpa. Street vendors craft these thick, oval patties using blue or white corn masa, filled with fava or black bean paste, and topped with salsa, diced onion, cilantro, and cactus salad. Located near Roma Norte, Jenni’s is a well-loved stand at the intersection of Colima and Merida streets, where their tlacoyos are made from blue masa. Be sure to order yours without the customary sprinkle of white cheese.

At Gracias Madre, Eva María Vázquez and Arturo Muñoz have created an eco-friendly and cruelty-free version of the classic taquería found in Mexico City. Starting as a street food stall in 2019, it has grown into a cozy storefront in the Roma Norte neighborhood, alongside a ghost kitchen catering to an expanding delivery service. The menu features tacos with seitan-based steak, soy brisket, and seitan chicharrón in salsa verde. Don't miss the vegan birria, made with soy and charred guajillo chiles, served with a side of plant-based birria broth crafted from cactus and chickpeas. Gracias Madre also partners with like-minded projects for desserts, offering a rotating selection of local vegan sweets.

After sisters Marisol Arredondo Solano and María Fernanda Arredondo embraced veganism, they launched a plant-based pop-up that eventually evolved into Paxil, a completely animal-free dining experience inspired by Mexico’s seafood heritage. Located in the vibrant Roma Norte, Paxil offers a menu rich in plant-based options, including faux ceviche, aguachile, and ‘seafood’ tacos and tostadas. The team utilizes grilled oyster mushrooms, marinated tomatoes, and cauliflower, seasoned with ingredients like seaweed, dried chiles, and black salsas to mimic the flavors and textures of traditional Mexican seafood. A standout dish is the veg-tuna tostada, featuring marinated tomatoes and sesame seeds, topped with avocado and fried leeks, along with their ‘fish’ and chips made with battered fried oyster mushrooms. Unlike other plant-based street vendors in Mexico City, Paxil does not rely on soy or seitan substitutes.

Founded in 2011 as a pioneering vegan-friendly takeout initiative supported by a local cycling community, Los Loosers has evolved into a thriving restaurant in Colonia Roma. Chef Mariana Blanco uses heirloom corn to create her nixtamalized tortillas, corn gorditas, tetelas, and tamales. Los Loosers infuses Korean and Japanese flavors into its menu, providing eclectic variations while staying true to the essence of Mexican comfort food.

Forever Vegano stands out as one of the most renowned vegan Mytouries in Mexico City, known for its extensive menu and prime location in an elegant Art Nouveau building in Roma Norte. Don't miss the squash blossoms stuffed with cashew cheese or the faux tuna tostadas inspired by Contramar, featuring watermelon sashimi, avocado, plant-based mayo, and crispy leeks. While less traditional for the city, the 'chicken' and waffles have gained quite the reputation.

For those in search of vegan comfort food, Pan Comido is the place to go. For more than ten years, this restaurant has catered to Mexico City’s expanding vegan community with plant-based takes on hamburgers, hot dogs, sandwiches, and tortas. Try the soy milanesa torta filled with beans, corn, vegan mayo, and fresh vegetables, or opt for the fully plant-based tacos featuring seitan, portobello mushrooms, or tempeh. The menu leans heavily vegetarian, so it’s wise to ask about ingredient modifications to make dishes vegan-friendly. Recently, Pan Comido has added a fried 'chicken' sandwich and vegan mac and cheese to its offerings.

Culinaria Vegetal is a compact yet well-stocked store featuring a variety of local and imported gourmet vegan products. It's an excellent stop for filling your picnic basket with items like vegan charcuterie, root chips, dried fruits, and plant-based cookies. Don’t forget to grab a bottle from their selection of natural wines while you're there. The store has two locations in the city: one in Roma and another in Polanco.

Founded in 2015 by Laura Cárdenas and Guillermo García, this venture began with selling vegan delights from a Volkswagen bug at weekend markets and quickly gained popularity. Now in a permanent location, their vibrant vegan offerings emphasize fresh, fair-trade ingredients with traceable origins from across Mexico, including white corn from Sinaloa, organic hibiscus from Nayarit, and black beans from Puebla. Two standout tacos served on beet-dyed pink corn tortillas are the mushroom with pineapple puree and the cauliflower with coconut cheese. For a main course, try the Mixteco-style black mole, gently spiced with roasted chiles, accompanied by pink tortillas, plantains, faux cheese, and rice.

Established in 2014, Por Siempre Vegana Taquería was created by Luis Felipe Rodríguez to address the lack of strictly vegan street food in Mexico City. The following year, chef Rafael Cruz joined the team, bringing plant-based recipes that replicate traditional street tacos like al pastor, milanesa, brisket, and sausage, which he terms 'transition food.' The menu features an abundance of wild mushrooms and chickpeas, with soy or pressed wheat serving as the base for milanesa steak, alongside a variety of plant-based 'cheeses' made from soy, rice, or peas.

Molino Pujol, part of chef Enrique Olvera’s culinary group, caters to both omnivores and vegans with a menu rich in corn-based dishes inspired by milpa cuisine. Highlights include the carrot tamal with red mole, tacos featuring avocado or huitlacoche, and a pear tamal with almonds, all making for delightful plant-based options. The beverage selection is equally appealing, offering traditional Mexican nonalcoholic drinks such as tepache (fermented pineapple), champurrado (a warm chocolate and corn drink), and agua de maíz (roasted corn agua fresca). Be aware that some dishes may include fresh cheese or crema, so remember to request them without dairy when ordering.

Emphasizing sustainability and traceable ingredients, chef Onna Ferrer offers a regional, plant-based culinary experience from Oaxaca, Central Mexico, and Veracruz in the San Angel neighborhood of southern CDMX. The restaurant incorporates fresh aromatic herbs such as pápalo, quelites, and hoja santa, along with seasonal produce like squash blossoms, huitlacoche, and heirloom corn, all essential to the milpa agricultural basket. Must-try dishes include the plantain molotes filled with huitlacoche in guajillo sauce, green enmoladas featuring acoyote beans and pumpkin seeds, and hoja santa tetelas served with Oaxacan mole and plant-based cheese. Na Tlali also features a small shop offering organic produce and plastic-free products for your kitchen needs.