Skip to Content
Tacos

How Chicas Tacos ‘Impossible’ American Crunchy Taco Is Changing the Cal-Mex Food Game

[dropcap size=big]B[/dropcap]oth forward-thinking and nostalgic at once, Executive Chef Eduardo Ruiz likens Chicas Tacos’ new Impossible taco to those he had as a child. 

“It has that memory of growing up and having hard-shells at home,” he told L.A. Taco.

The big difference between then and now: The Chicas Impossible taco uses the rockstar plant-based meat that is rapidly entering America’s foodservice industry: Impossible Foods. Aside from the meat and vegan Daiya cheese, the taco remains a classic American crunchy taco—iceberg lettuce and all. Although, Ruiz did add some sliced radishes for some extra crunch and pepperiness. Not to mention, he came up with his own secret blend of “taco spices.” 

It’s a familiar yet innovative taco.

After listening to customers online who were requesting more vegan offerings, Ruiz and his partners began exploring other plant-based options. It was important to find a meat alternative that upheld its core values as a health-conscious, always-fresh taco establishment. For Ruiz, Impossible meat was the standard-bearer and embodied his own philosophy to create dishes that no one else can mimic. 

“Impossible is the first product out there that’s challenging other [plant-based meat] companies to be better and make something greater,” he said. 

Accompanying the Impossible Taco is a refined Chicas hot sauce made in-house that has the tang of a familiar "taco sauce" that you may have grown up eating if you ate this kind of tacos in fast-food restaurants. It’s befitting the American crunchy taco that Ruiz and team have created. In the spirit of the pocho, Mexican-American style, its drizzled liberally over the shredded cheese, lettuce, and radish before you go in for the first crunch. 

A sneak peek of Chicas Tacos' Impossible Foods nachos

The Chicas Impossible Taco is both a crowd-pleaser and a symbol of the future of Alta California cuisine. It has kicked down a door for street-level taquerias to experiment with a new item amidst a flourishing plant-based movement in Los Angeles. Ruiz believes that this is an opportunity for vegans to fall in love with modern Mexican cooking. 

“For us, if we are going to have something vegan on the menu then let’s give them the attention that we would give non-vegans,” he said. 

Still, independent food vendors who are creating dishes with the plant-based meat are somewhat bound to Impossible Foods’ production timeline. After serving 1,200 Impossible tacos at Taqueando, the Chicas team had to wait for a restock of the meat alternative supply before they could launch to the public with the taco. Chicas has firm next steps to meet the demand. In fact, Ruiz and team already have plans to roll out with other Impossible offerings, such as nachos, in their Culver City location, opening in October with a full kitchen. 

Impossible Tacos

Chicas Tacos has further defined its “Chica style” with this expansion of its plant-based offerings. Witness to the changing conversations around a vegan diet, Ruiz is proud of the time and patience it took to carve out Chicas’ specialty. 

By the end of your meal, you’ll find yourself picking up and savoring the morsels of Impossible meat that fell onto your plate with your fingertips. But don’t wait until the taco stand’s neon lights flicker on: Chicas is serving the taco starting at 11 AM every day (12 PM Sunday) until supplies last.

Chef Eddie Ruiz (wearing baseball cap) talks about his new vegan tacos at Chicas Tacos

“There’s nobody who travels to Mexico and eats more tacos than me. My life is tacos,” affirmed Ruiz, blowing wide open the plant-based possibilities of what he will continue to bring to the Alta cuisine. 

Stay in touch

Sign up for our free newsletter

More from L.A. TACO

Tens of Thousands of Angelenos Flock to L.A.’s Flower District for a Valentine’s Day Flower Free-For-All

Tens of thousands made their way to the city's wholesale flower capital, jamming the streets and sidewalks with countless flowers and people. L.A. TACO'S contributing photographer Kemal Cilengir was there to capture it all, including street vendors getting fined and the dystopian-like flower free-for-all being had by lovestruck customers and hustling vendors eager to offload their prized plants.

February 14, 2025

This Weekend: A New Bar-Setting Indian Restaurant, Duck Laab Pizza, and a Filipino Breakfast Diner Pop-Up

The founder of World Central Kitchen has Tequila-laced queso fundido and Tequila-laced Oaxacan chocolate cookies for you, while the Fairfax Farmer's Market is now serving Polish eats.

February 14, 2025

Self-Defense Against ICE: Community Groups In L.A. Are Uniting to Protect Themselves

More than 50 organizations have joined the call to join this coalition, making it one of Southern California's largest immigrant rights coalitions. The group aims to extend from the San Fernando Valley to the U.S./Mexico border. The coalition is organizing training sessions to prepare its members for community tactics to defend their neighbors from ICE raids and deportations. Their first mass protest is taking place on Monday.

February 13, 2025

Tacos Before Vatos: 13 Tacos In L.A. That Will Make You Forget About Him

For L.A. TACO, love is always in the air, and it smells like charcoal burning on a sunny day under carne asada and tortillas hot off the comal, with vibrant salsas, caramelized onions, and thick guacamole. Forget him, and spend time with things that matter in life: tacos, forever. 

February 13, 2025

Unmatched Hustle: Immigrant from Michoacán’s Tierra Caliente Creates Innovative Tortillería on Wheels…In Bakersfield

Many come and buy pounds and pounds to share with their family members as soon as they taste a warm “taco de sal,” a tortilla sprinkled simply with salt and rolled up like a thin flauta. It’s common to eat tacos de sal while waiting in line at a tortillería in Mexico, but not so much in the U.S. 

February 12, 2025
See all posts