Tacos Veganos owner Jose Bojorquez began selling his scratch-made, plant-based tamales straight out of his car. Today, they fly off the shelves at his two Valley locations and earned him a 2025 Best of the Valley award for Best Vegan Tamales. Bojorquez will also be serving the steamed delicacy at PHOENIX magazine’s annual Best of the Valley Party on Saturday, October 18. Ahead of his BOV Party debut, Bojorquez gives us the scoop on his “secret weapon” ingredient and how he blends innovation with tradition.
Purchase tickets to the 2025 Best of the Valley Party here.
What will you be serving at this year’s Best of the Valley Party, and why did you choose that dish?
We’ll be serving our vegan tamales – a fan favorite that truly represents the heart of Mexican comfort food, made 100 percent plant-based. It’s also where our story began. Tacos Veganos started from selling vegan tamales out of my car, sharing food that was authentic, flavorful and cruelty-free. We chose this dish because it connects our roots to where we are today – a reminder that simple, traditional recipes made with love can start a movement.
What do you want attendees to know about Tacos Veganos? How would you describe your vibe and food philosophy?
Tacos Veganos is all about authentic Mexican vegan street-style food – bold, flavorful and made with heart. Our philosophy is simple: real ingredients, real flavor, zero compromise. We stay true to our roots by creating food that feels like home and tastes like the streets of Mexico – all while being 100 percent plant-based. Our vibe is vibrant, inclusive and community-driven, where everyone is welcome, whether you’re vegan or just hungry for something amazing.
What’s the biggest misconception people tend to have about your food?
That vegan food means tofu or fake meat. At Tacos Veganos, everything is made from scratch using real ingredients – marinated jackfruit, seasoned mushrooms, handmade tortillas, house salsas and cashew-based cheeses. Our goal isn’t to imitate – it’s to innovate while keeping tradition alive.
What’s one ingredient you can’t live without? Any local ingredients or products you want to shout out?
Fresh garlic – it’s our secret weapon. It brings depth and warmth to almost every recipe we make. We’re also proud to work with local Arizona vendors who share our commitment to freshness and quality – supporting small businesses just like ours.
What are you most looking forward to about participating in the Best of the Valley Party this year?
We’re excited to share our story and flavors with the community, meet new faces and show that vegan Mexican food can compete with the best in the Valley. This event is a celebration of local talent, culture and creativity – and we’re honored to represent what authentic, plant-based Mexican food can be.
