Santa Barbara Has Just One Vegan Restaurant Left. And It’s Worth the Trip.

Ninety-five miles northwest of Los Angeles, Santa Barbara beckons with the promise of pristine beaches, Spanish colonial architecture, and a Mediterranean climate that boasts 300 blissful days of sunshine. Hailed as the American Riviera, Southern California’s northernmost city trades the buzzing energy of Los Angeles for a pace that’s slower, more intentional, but scintillating in its own laidback way.

Tucked away in Haley Corridor—Santa Barbara’s historic industrial quarter bustling with cafés, breweries, boutiques, and trade shops—sits Rascals, the last-standing, plant-based restaurant in the county. With a big responsibility to satisfy diners on the hunt for vegan fare, Rascals doesn’t disappoint.

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From the moment I stepped inside, I understood the hype. The dining room is a clash of muted earth tones and vibrant plants. Its minimalist decor feels modern yet boho, with firm roots in Mexican culture. From the restaurant’s stretch of banquette-style seating, I have a prime view of the stylish natural wood bar featuring a miniature jungle of snake plants reaching for the ceiling, oversized Monsteras, deep orange marigolds, and multi-colored corn in molcajetes—the ancient mortars used in pre-Hispanic Mesoamerica.

Behind the bar hangs a framed poster of The Smiths’ 1985 studio album Meat Is Murder—a cheeky reminder that flesh has no place in Rascals. Across the restaurant, there’s another nod to music royalty, this time the late Selena Quintanilla—the Queen of Tejano Music—who watches over cozy tan booths like a guardian angel.

Above me, giant playing cards from Loteria—a traditional Mexican game played like bingo, but with cards almost like tarot—adorn the walls. Cards for La Rosa, La Palma, El Sol, and El Mundo (the rose, the palm tree, the sun, and the earth) are a subtle nod to the of-the-earth cuisine to come.

RELATED: Why Mexico City Is Becoming the World’s Most Exciting Vegan Food Destination

Just beyond the dining room, a large pass-through window offers a glimpse into the kitchen helmed by chef-owner Dalan Moreno Griffin.

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Meet the Santa Barbara chef behind Rascals

When it comes to plant-based ethos, Moreno Griffin means business. The 35-year-old chef sports a large “vegan” tattoo across his throat—an unmistakable symbol of his commitment to one of his two devotions. The other? Santa Barbara.

Born and raised in the city, Moreno Griffin began his culinary journey more than 20 years ago, also around when he took up veganism. Just 15 years old at the time, he—and his new lifestyle—proved a challenge for his mom come dinnertime. So with a little help from his friends, Moreno Griffin became accustomed to the kitchen. “My group of friends and I went vegan at a really young age, and we just learned to cook,” the chef says. “We were involved in the punk scene, and we’d always have potlucks or pizza parties. It was a lot of trial and error trying to figure out how to eat the things you wanted. We just learned how to cook.”

But the young home cook wasn’t thinking of opening his own vegan concept. Not yet, at least. Instead, a young Moreno Griffin enjoyed traveling across the country and abroad. It was during these trips that he came to a realization: compared to Santa Barbara, “there were just a lot more vegan options elsewhere.”

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So when a vegan Mexican restaurant opened in his hometown, Moreno Griffin was ecstatic … until he tried it. It was a Chipotle-style concept that left him disappointed and wanting for more. So he decided it was finally time to dive into foodservice himself—and it all started with a Mexican staple: tortas.

“I always made tortas for fun at home, usually at night for friends, just something simple,” Moreno Griffin says. So he rallied 20 potential customers and began slinging the fully loaded sandwiches from his back porch.

How Mexico City inspires the menu

Rascals officially launched in 2018 as a pop-up. It captured local attention and tastebuds, and soon, Moreno Griffin held residencies at local wine bars, coffee shops, and restaurants. Beyond the Santa Barbara city limits, the chef took his pop-up on the road, slinging his dishes in New York, Mexico City, and other stops along his travels.

Five years after its inception, Rascals found a permanent home on Haley Street.

“When I started this project, people would say that a spot like this would do great in Los Angeles. Maybe they’re right, but that’s not the point,” Moreno Griffin says. “I want to give back to Santa Barbara, the place that raised me.”

The chef’s fierce loyalty to Santa Barbara doesn’t mean his culinary inspiration is limited to the city’s parameters. Mexico City in particular is a big influence. “Mexico City is one of the biggest cities in the Americas and in the world,” Moreno Griffin says. “All kinds of cultures come together, and things are always evolving in Mexico City. People make and reinvent new foods. It’s super inspiring to see.” The city’s emphasis on fresh, local produce is another point of inspiration for Moreno Griffin—and he takes pride in bringing this tenet to his menu in Santa Barbara.

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What to eat at Rascals

As to be expected with Mexican cuisine, everything begins with corn. And until recently, Rascals imported the grain from Mexico. Now, the restaurant partners with local growers directly in Santa Barbara County to source its heirloom varieties—a move Moreno Griffin says is essential for Rascals’ made-to-order tortillas that are found all across the menu.

Start with the crispy oyster mushroom tinga tostada layered with shredded mushrooms stewed in chipotles in adobo, crunchy red cabbage, chipotle mayo, and an avocado salsa. Garnished with fresh cilantro for pep and brightness, the dish is acidic, creamy, and large enough to share or enjoy as a main.

Among regulars, the spicy elote—smoky charred corn on the cob dressed in mayonnaise, almond parmesan, crushed Takis, and cilantro served on a stick (in true Mexico City style)—has earned cult-favorite status. The esquites pack all the same flavors in a convenient, mess-free cup for an “off the cob” option.

Rascals

Given that Moreno Griffin got his start slinging tortas from his porch, I knew I had to try the dish that set everything in motion. The pambazo—a baguette-like telera roll dunked in red salsa, griddled until crisp, split open, and filled with housemade chorizo, crumbly tofu cotija, lettuce, and cashew crema—is a mainstay on the menu.

But as so often happens at Rascals, the week’s revolving produce haul makes for exciting new iterations. On the day of my visit, I enjoyed the aptly named Farmers’ Market Torta with fried tofu, mild chilies, crunchy broccolini, and a smear of dill aioli. One bite was juicy and spice-forward, the next crunchy and cool—different textures and flavor profiles all pulling their weight and working in tandem for a creative, plant-based take on a Mexican favorite.

I washed my sandwich down with my favorite agua fresca: jamaica, aka iced hibiscus tea. Lightly sweetened and steeped for 24 hours (far longer than the standard brewing), this blend was tart and almost fizzy—easily one of my favorite versions of the drink.

During my brunch visit, I set my sights on the chilaquiles. The giant plate that could easily feed three or four featured crunchy, housemade tortilla chips smothered in tangy, spicy green salsa and topped with a fried egg, avocado, onions, pepitas, cilantro, and a drizzle of cashew cream. Bursting the plant-based yolk is an experience as novel as it is tasty, the runny, golden liquid making the dish even more rich and satisfying.

RELATED: These Vegan Bakeries Prove Mexico City Does Indeed Have an Excellent Bread Culture

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Come for the tacos, return for the twists

No trip to Rascals is complete without an order of the restaurant’s tacos. And with Moreno Griffin, there are no shortcuts when it comes to the iconic street food. Freshly made tortillas are stuffed with one of nine different proteins alongside an array of vegetable-forward accompaniments and sauces. The seitan al pastor—complete with charred pineapple—is a sweet, smoky, savory option that ticks all the boxes. The crispy chicharrón tossed in salsa verde is combined with grilled nopales and a helping of onion and cilantro, all enveloped inside a warm tortilla.

Soy chorizo with hearty potatoes, crispy cauliflower drizzled with chipotle mayo, chimichurri-marinated mushrooms, picadillo dotted with carrots and potatoes, and oyster mushroom tinga round out Rascals’ taco offerings. Come with a group to sample them all, and wash your tacos down with a boozy spritz, locally made wines, an ice-cold Modelo, or keep it zero-proof with oat milk horchata, cucumber-lime, and pineapple-chia aguas frescas.

Beyond these Mexican staples, Rascals offers a selection of American fare (such as The Home Run, a plant-based version of Denny’s Grand Slam) and creations influenced by both cultures (think crunchwraps and burrito bowls).

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If you’re lucky, you’ll happen upon a night when Moreno Griffin is fusing flavors for seasonal specials that showcase the skills he’s picked up from his world travels and time staging at Michelin-starred restaurants. Beet sashimi tostadas with leeks and shiso, Mediterranean mushroom pita sandwiches with poblano zhoug hummus, and lemongrass tofu bánh mì tacos with salsa macha and vegan fish sauce are just a few plates that prove Rascals isn’t afraid to push boundaries.

Santa Barbara’s lone vegan restaurant never shies away from its “rascal” identity. A true rebel entity churning out plant-based fare among a sea of omni restaurants and wine lounges, Moreno Griffin’s oasis promises Mexican bites made with heart, attention to detail, and the freshest ingredients, all elevated to the nth degree. Whether you’re planning a dedicated trip for a taste of the tinga, or are simply making a pit stop on your road trip down the California coast, all rascals are welcome in Santa Barbara.