The popular LA-based vegan restaurant will be closing its doors on Wednesday, January 26 after one year of service.
Taco Vega, a fully plant-based Mexican restaurant that opened in LA’s Fairfax neighborhood in early 2021, has announced its closure effective January 26.
Taco Vega Closes After One Year
Owner and vegan chef Jared Simons announced on Sunday that Taco Vega will be permanently closing its doors, citing the current climate as the main factor in the closure.
The shop will still be open from 11am-9pm until January 26, so make sure to stop in and grab a California burrito, loaded nachos, or your favorite taco one more time. Taco Vega is located at 456 N Fairfax Ave, Los Angeles, CA 90036.
What’s Next for Jared Simons and Taco Vega?
Taco Vega was an excellent addition to the LA vegan food scene. Offering an almost entirely organic and GMO-free menu with locally sourced, unprocessed ingredients, the menu at Taco Vega was unparalleled.
Simons had been a part of the LA vegan food scene for a while, long before Taco Vega opened its doors. Participating in such events as LA’s Best Vegan Tacos festival and local fundraisers as a pop-up, Simons made a name for himself in the city, and while we’re sad to see Taco Vega close its doors, we’re excited to learn what’s next for him.
Simons stated in an Instagram post that if another opportunity arises to reinvigorate Taco Vega in a more feasible and achievable way, we can expect to see the concept again. Make sure to give both @tacovegala and @jaredsimons_chef a follow on Instagram to keep up with future endeavors.
Other Los Angeles Restaurant Closures
Taco Vega isn’t the first restaurant to close due to the current world climate. The LA restaurant scene has been hit hard over the past couple of years, with vegan favorites such as Hinterhof and Counterpart Vegan permanently closing their doors.
To stay updated on local restaurant openings, and to learn how better to support restaurants in need, give @vegoutmagazine and your local VegOut page a follow on Instagram.
Photo credit: Taco Vega