Loaded cheesy nachos, massive wet burritos, ceviche and street tacos are some of the mouthwatering menu items at Pancho’s Vegan Tacos, a restaurant that serves traditional Mexican food with a plant-based twist.
Pancho’s Vegan Tacos opened their original locations in Las Vegas and expanded the franchise to Long Beach in April. Opening amidst the pandemic presented challenges for the restaurant, according to manager Elysha Rees.
“It was a little hard because right when we opened we couldn’t dine-in at all. So we were super slammed with a bunch of take-out orders. … It’s been a little up and down, but for the most part, I think we’ve adjusted alright to all the circumstances,” Rees said.
Despite the difficulty of operating during COVID-19, Rees said the community has shown up to support the establishment.
“It’s been pretty popular. A lot of people have come in and said that they’ve gone to the Vegas location and that’s how they know about us,” Rees said.
The drink menu has traditional fountain drinks and a changing selection of aguas frescas, including horchata, jamaica and a seasonal watermelon flavor.
The watermelon agua fresca is incredibly refreshing and delicious. The horchata is made with a non-dairy coconut base. Although it is not as sweet as many traditional horchatas, it still carries the same great flavors of cinnamon and vanilla.
Singles street tacos are available with a variety of different plant-based meat options, including al pastor, carne asada, chorizo, carnitas and “chik-end.”
“A lot of people say they haven’t had vegan street tacos because they’re kind of hard to come by,” Rees said.
The “chik-end” taco, made with a soy base and topped with onion and cilantro, packs a delectable bite that is almost indistinguishable from a traditional street taco. The al pastor, made with a wheat base, is covered in a sweet chili marinade that is a bit overpowering.
Pancho’s offers weekly specials like “Nacho Wednesday” and “Tostada Thursday”, where menu items are discounted.
The classic nachos are a massive serving of corn chips, beans, pico de gallo, sour cream, cheese, avocado and the customer’s choice of meat. The cheese sauce is made in-house with a potato and carrot base, according to Rees.
The carnitas are made with jackfruit and are the most impressive protein option at Pancho’s. The jackfruit is deliciously tender, perfectly seasoned and replicates the taste of traditional carnitas to a tee.
The carnitas are a great option to pair with the classic nachos. The “meat” adds to the delicious blend of textures and flavors in the dish.
Rees said that the wet burritos are a customer favorite and recommended the asada meat filling. Available with either green or red sauce poured on top (or both), the burrito has beans, rice, pico de gallo and the customer’s choice of meat.
The asada is wheat based and nails the texture of traditional asada. The red sauce has a sweet richness, similar to the taste of Mexican mole. The green sauce packs a much spicier kick.
Customer Eric Chavez visited Pancho’s because he was recommended the spot by his vegan friends. Although he isn’t vegan himself, he was impressed by the wet burrito with carne asada.
“The carne asada texture is similar to sausage. The rice and pico de gallo is bussin bussin,” Chavez said.
Vegetable fillings such as mushroom and cactus are available for those who may not want a meat alternative. The cactus is smoky and nostalgic of a homemade taco.
Vegan seafood is also a protein option at Pancho’s. Fish tacos are a popular menu item and can be served either “south” or “north” style.
The south fish tacos have pico de gallo, lettuce and lime garnish. The fish, made by the vegan brand Gardein, is one of the only proteins that are not made in-house.
The fish has a crispy outer layer that is similar to a beer-battered fish filet. The taco is light and satisfying.
The ceviche tostada, served with a large scoop of avocado on top, is a refreshing dish that offers the perfect bite of crunchy, savory and zesty. The “fish” has a realistic texture and pairs incredibly well with the squeeze of lime juice.
There is also a selection of burgers and hot dogs on the menu made with Beyond and Impossible meat substitutes.
Rice pudding, ice cream, cookies and tres leches cakes are some of the dessert options at Pancho’s. The tres leches cake is made by local bakery Baked Vegan Sweets.
The vanilla cake is soaked in a coconut milk mix and topped with whipped cream, fresh berries and a dash of cinnamon. The cake is dense, but nonetheless tasty. The vegan whipped cream is deliciously sweet and the berries give the dessert a hint of tanginess.
Indoor and outdoor seating is available for customers. The interior of the restaurant is colorfully decorated and has works by local artists hung up on the wall, which are available for sale.
Owner Sacbe Melling, who lives in Las Vegas and occasionally visits, still wants to prioritize the local community at this franchise.
“(Melling) is super down to showcase their art and let them sell it here. I think that’s a pretty unique thing because he’s down for anything, as long as it’s community based,” Rees said.
According to Rees, the chefs at Pancho’s have been testing out recipes for vegan tamales and are hoping to offer them to customers in the near future.
Pancho’s Vegan Tacos is located at 1837 E 7th St.. The restaurant is open from 11 a.m. to 8 p.m. on Friday and Saturday, and until 7 p.m. on Sunday. Weekday hours are 3 p.m. – 7 p.m.
For more photos and videos of the dining experience at Pancho’s Vegan Tacos, check out our Instagram.