Spicy Elote (Mexican Street Corn) at Rascal’s Santa Barbara

Rascal’s Vegan Restaurant Serving Seriously Perfect Mexican Food – in Edible Santa Barbara

Want the Spicy Elote recipe? Get it here.

Tucked away on East Haley Street, Rascal’s is a vibrant culinary gem that brings the bold, comforting flavors of Mexico City to Santa Barbara—without a trace of animal products. What began as pop-ups and catering by local chef Dalan Moreno has grown into a beloved brick-and-mortar, serving up bold, satisfying dishes that defy the expectations of vegan cuisine.

If you experienced these pop-ups, you know you had to arrive early. Selling out early was as common as exclamations of surprise that the food was animal-free, with flavors so rich and satisfying, most people didn’t realize it was entirely plant-based.

Chef Dalan Griffin at the Helm

Since he was 15, Rascal’s Chef Dalan Moreno Griffin has been cooking outside the box. That’s when he decided to become a vegan, after seeing footage of a slaughterhouse. Being Mexican-American and growing up in Santa Barbara, there were very few dishes at home or meals out with his parents that didn’t include meat products. So, he had to learn to cook for himself, experimenting with various ingredients to get that delicious, savory, meat-flavor-umami that is traditional Mexican food.

As he grew, Chef Dalan decided to spend time in Mexico City, to learn as much as possible about the flavors of his ethnic cuisine. As time went on, he became even more committed to being vegan. “There are so many positives,” he says. “Environmental, health, compassion…I just don’t see any reason to quit.”

The menu at Rascal’s is a flavorful tribute to traditional Mexican street food—and other comfort foods and delicacies—reimagined through a plant-based lens. He loves the freedom and creativity of owning his own restaurant, looking forward to every Farmers Market to find what’s in season, and decide what to cook with it. Chef Dalan’s goal is “to smash the idea that vegan food is boring, or super healthy, or bland.”

Going vegan can feel intimidating—especially if you’re used to traditional comfort foods or worry about giving up flavor and satisfaction. But Rascal’s makes it a whole lot easier to get outside your own box with his familiar textures, Mexican spice profiles, and creative plant-based twists. At Rascal’s he helps everyone eat more plant-based, even if it’s only for one night.

Making each tortilla fresh for each order is also a commitment, and Chef Dalan has enlisted Jacob from Roots Farm to grow heirloom corn from Mexico for him. Soon, that ingredient will be hyper local. This summer, watch for Squash Blossom Quesadillas, plus seasonal Agua Frescas made in-house.

As for Elote, this Mexican Street Corn is made with fresh corn from Santa Barbara during the season (from Mexico when necessary). That way it’s on the menu year-round, but it’s best in summer, when you can take it outside.

Spicy Elote Mexican Corn Recipe

Want the full recipe? Get it and print it here.

To make the Elote, make vegannaise by whipping 1 part plant milk in a food processor on high, and drizzling in 2 parts avocado oil until it’s thick and whitened. Add salt, lemon, and mustard to taste.

Make vegan parmesan by mixing nutritional yeast, garlic, almonds, and salt in a food processor until fine and crumbly.

Shuck a fresh corn cob, then boil it to desired softness. Let it cool, and drizzle with the vegannaise. Put some Takis Fuego chips (or any spicy chip you like) in a baggie and smash with rolling pin.

Sprinkle crushed chips on all sides of corn. Top it with vegan parmesan and cilantro, serve with a wedge of lime.