Mexi-Vegan cooking is mainstream in Southern California. And it’s only getting bigger

Susan S. Johnson
Rajas taco, chips and salsa and ceviche from Masataco. <span class="copyright">(Mariah Tauger / Los Angeles Times ; Illustrations by Julio Salgado / For The Times )</span>
Rajas taco, chips and salsa and ceviche from Masataco. (Mariah Tauger / Los Angeles Times ; Illustrations by Julio Salgado / For The Times )

Among the many novel concession foods that debuted at Dodger Stadium last year — there was a pineapple-stuffed link called a Dodger sausage, and a deconstructed California roll served in what looked like an oversize baseball — none was as surprising as the vegan al pastor trompo that appeared near the third base pavilion in late September.

The trompo, a tall, vertical spit holding what at first glance appeared to be a spinning stack of

Read More