Today we’d like to introduce you to Dalan Moreno.
Dalan, we appreciate you taking the time to share your story with us today. Where does your story begin?
I started as a pop-up in 2018. I was sad with how little options there were in my area for vegan food getting so popular in other areas. I decided that I could try to make food myself and see how it would go. The project really took off. I am now opening a space here in Santa Barbara.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It has had its ups and downs. I literally started from nothing cooking for my friends and serving it through a window in my kitchen. My friend’s dad offered his commercial kitchen space for me to use for the first six months I was open. It was pretty challenging at first getting the word out there and having people understand the concept of our project. It was particularly challenging during the height of covid, I resorted to making a daily menu and delivering them myself to customers. I eventually was offered a couple of days a week from a local Indian restaurant to use their space when they were closed which helped the project grow quite a bit.
Appreciate you sharing that. What else should we know about what you do?
I create original vegan menus on a monthly basis mostly Mexican food. I think locally I am known for a chicken sandwich that I make once a month or so. I am most proud of this torta that I make that is mostly made in Mexico city called a “pambazo”. This torta is typically made in the streets, the bread is covered in a red tomato chile salsa and fried on a comal. Inside has chorizo potatoes lettuce, cheese and crema. I think what sets me apart is that not many others are changing their menus that often so you get a real variety of food and a real experience.
Pricing:
- $14-$6
Contact Info:
- Email: [email protected]
- Instagram: instagram.com/rascals_sb
Image Credits:
All photos by Viviana Contreras.
