At a lively vegan market in Southern California, Eunice Reyes is on a mission to show that vegan food transcends cultures. Known for her YouTube channel, Rated V for Vegan, she explores how Latino chefs are transforming both traditional Latin American dishes and the vegan scene.
Reyes dreams of a vegan travel show, sharing plant-based cuisines from around the globe. In her latest episode, she meets passionate chefs whose stories blend culture, business, and kindness.
Latin cuisine is all about community and memories, and these chefs prove that going vegan doesn’t mean losing that essence. From tamales made with soy protein to vibrant South American arepas, Reyes showcases how traditional recipes can adapt while honoring their roots. The result? A fresh, proudly Latino vegan menu that’s full of flavor.
Shane’s Tamales: Tradition Meets Innovation
Reyes starts her journey at Shane’s Tamales, a well-loved part of the vegan community. Owner Shane began making tamales in a friend’s apartment back in 2009. After being a vegetarian for years, he went fully vegan in 2011.
“I made vegan tamales with my mom, and everyone loved them,” he recalls. What began as a holiday experiment blossomed into pop-ups and a thriving business.
Reyes takes a bite of his famous tamales, noting the soft masa and rich flavors. Her favorite? The green ‘chicken’ tamale, made from soy. “You could trick anyone with this who doesn’t eat vegan,” she laughs.
Conch by Violeta: A Cultural Experience
Next, Reyes highlights Violeta and Jonathan from Conch by Violeta. Violeta’s plant-based journey started for health reasons but became a way to connect with her heritage. “I felt amazing eating raw, but I craved my culture’s flavors,” she explains.
With her mother’s guidance, she veganized family recipes. “Now I can join family meals without missing out,” Violeta says.
Their menu features unique dishes like entomatadas, tortillas filled with cheese and topped with rich tomato sauce. Violeta prefers fresh ingredients over mock meats, hoping her creations take people to special memories.
Na Veana: A Taste of South America
Reyes then visits Na Veana, where owner Sandra introduces South American flavors to vegan cuisine. Sandra specializes in arepas, which are cornmeal patties stuffed with various fillings. She aims to make her heritage accessible to modern plant-based eaters.
In California, it’s rare to find authentic South American vegan street food. Sandra’s offerings fill that gap beautifully.
Earthly Vegan Market: A Community Hub
All these chefs come together at the Earthly Vegan Market, managed by Jennifer Barios. The market has become a gathering place for Latino chefs, blending plant-based innovation with Latin American tradition. “I wanted to create a welcoming space for everyone,” she shares.
The market features everything from dairy-free cheeses to vegan snacks. Reyes often shops there, always leaving with a smile.
Celebrating Culture Through Veganism
For Reyes, these stories highlight an important message: veganism can encompass all cultures. “You don’t need to lose your traditions. As a Latino, you can enjoy a vegan lifestyle while recreating beloved dishes,” she states.
This celebration of food is a reminder that vegan cooking doesn’t erase tradition; it expands it. These Latino chefs in California are not just changing recipes; they are reclaiming their culinary heritage, showing that compassion and culture can coexist on one plate.
In recent statistics, the vegan food market is growing rapidly, with a report estimating it to reach $31.4 billion by 2026. The movement is not just about dietary changes; it’s about embracing diversity and shared values.
For more insights into vegan living, visit the Rated V for Vegan YouTube channel.
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