Maciel’s Plant-Based Butcher and Deli: Where Classic Deli Meets Plant-Based Creativity
Discover Maciel’s Plant-Based Butcher and Deli in Highland Park, Los Angeles—a must-visit destination for innovative plant-based deli classics. Created by Maciel Bañales Luna and Joe Egender, this vegan-friendly shop offers an irresistible menu of sandwiches, cheeses, and plant-based meats crafted from whole foods like chickpeas and cannellini beans. Signature dishes like the California Sandwich, Flores Sandwich, and Italian Sub blend bold flavors with sustainable ingredients. Whether you’re vegan, vegetarian, or flexitarian, Maciel’s promises a fresh take on deli favorites that delights every palate.
Highland Park, Los Angeles—When Joe Egender and his wife, Maciel Bañales Luna, set out to create a plant-based butcher and deli, they weren’t just filling a gap in the local dining scene—they were building something deeply personal. Inspired by Maciel’s nutrition expertise and their shared passion for delicious, sustainable food, the couple opened Maciel’s Plant-Based Butcher and Deli in the summer of 2022. Today, it’s a Highland Park staple for vegans, vegetarians, and flexitarians alike.
From an Idea to a Neighborhood Favorite
Joe shares how the idea began when Maciel, a PhD in Medical Sciences with a background in nutrition, started making plant-based meats and cheeses at home. “She wanted to get out of the lab and into the kitchen,” Joe explains. “It started with her making these for us, friends, and family. Once we realized how good they were, we decided to take it further.”
The couple moved from New York to Los Angeles, drawn to the city’s vibrant vegan food scene and its proximity to Maciel’s family in Mexico. “We wanted the deli to have a bit of a New York feel but with a touch of Maciel’s Mexican heritage and the laid-back LA vibe,” Joe adds.
Standout Dishes That Deliver
The menu at Maciel’s is a showcase of plant-based versions of deli classics, each crafted to be satisfying, flavorful, and approachable.
“We’ve found our customers gravitate toward certain dishes,” Joe says. The Californian Sandwich, with turkey, bacon, avocado, tomato, sprouts, gouda, mayo, and dijon on sourdough, consistently tops the charts. “People always say, ‘I’m going to try something new,’ but they end up ordering the California anyway,” Joe laughs.
Other customer favorites include:
The Flores Sandwich: Pulled "pork" simmered in a smoky adobo sauce, topped with pickled onions and arugula on ciabatta.
Italian Sub: A bold combination of salami, pastrami, and provolone layered with fresh tomato, arugula, pepperoncinis, and a tangy red wine vinaigrette. Topped with a flavorful pickled cherry pepper spread and creamy mayo, all served on a soft hoagie roll—this sandwich is a flavor-packed favorite.
Tuscan Sandwich: A pesto lover's dream with sun-dried tomatoes, turkey, provolone, roasted red peppers, sun-dried tomatoes, arugula, and pesto on sourdough.
And let’s not forget the Reuben and the Pastrami French Dip, both of which offer plant-based renditions of deli classics that taste as good as they look.
Taking Risks and Finding Rewards
Opening a restaurant is always a leap of faith, but doing so in the aftermath of the pandemic brought unique challenges. “We were probably naive enough not to realize how risky it was,” Joe admits. “But the idea of bringing delicious, plant-based options to more people motivated us. The feedback from our friends and family tastings gave us confidence, and we believed in what we were creating.”
Joe emphasizes that the deli aims to cater to all eaters, not just vegans. “We love when staunch meat-eaters come in and let their guard down. They’re often the most surprised—and the most excited—by what we’re doing.”
Looking Ahead
As the deli continues to thrive, Joe and Maciel are exploring new ways to bring their creations to a wider audience. Plans include direct-to-consumer shipping and partnering with grocery stores to stock their plant-based meats and cheeses. The deli has already started wholesale collaborations with local restaurants, like Pitfire Pizza, which uses Maciel’s vegan sausage on its menus.
“We want to make it easier for people to choose plant-based, whether they’re dining with us or cooking at home,” Joe explains.
Whether you’re a lifelong vegan or just plant-curious, Maciel’s Plant-Based Butcher and Deli offers a welcoming atmosphere and dishes that will make you rethink plant-based eating.