O.C.-based vegan Mexican pop-ups are having a moment right now

No animals were harmed in the making of the best new conchas in Santa Ana. Same goes for the best sweet tamales. Oh, yeah, the carnitas tacos are vegan, too.

The next revolution in animal-free cuisine is here, and it has nothing to do with the Whole-Foods-shopping, cold-pressed-juice-ordering, yoga-pant-wearing cliches of vegan past. Instead, it's a pop-up culture more aligned with the new wave of modern Mexican, a scene that is seeing both immigrant and their second-generation children rethinking what traditional Mexican food can and should be.

There are about a dozen or so vegan Mexican chefs and bakers across the Southland who want to keep the nostalgia while eliminating meat, eggs and dairy from their food. And they pop up at farmers markets, dive bars and food festivals from Ontario to Santa Monica.

Read the entire article at LAtimes.com