Vegan-Mexican restaurant Gallo Santo originally launched in October 2018 in Gràcia, priding itself as Spain’s first fully plant-based Mexican eatery. Founded by three partners (a couple and a friend), they are Magdalena Bielak, chef Benjamín Padilla, and Rodrigo Alcaraz. After weathering the Covid storm, in 2022, they opened their second location in Marina, and are going from strength to strength.
So what’s on the menu? They fuse bold Mexican flavors and creative vegan ingredients: expect dishes like Coconut Ceviche, Sweet Potato Flautas, Tortilla Soup, and the signature tacos (e.g., Al Pastor, Tofish) as well as burritos, bowls and tamales. On weekends, the Marina branch serves a Mexican vegan brunch bringing dishes like Chilaquiles Verdes with a plant-based “egg.” Wash it all down with a cocktail, mezcal, tequila, or one of their standout micheladas.
Gallo Santo aims to bring “all types of eaters to the table,” blending plant-based cuisine with the spirit of Mexican street food.