Our Story
Nuestra Historia
El Hongo Mágico Taqueria is a family-owned vegan taqueria serving up traditional Mexican flavors with a modern twist. We celebrate our roots while embracing the incredible potential of plant-based cuisine, especially the magic of culinary mushrooms.
Our journey began in 2022 when founders Carlos Luna and Berenis Vargas decided to share their passion for delicious, healthy food with the world. But our story starts long before that, with a deep-rooted love of Mexican cuisine and family traditions.
Carlos and Berenis’ personal health journeys led them to discover the transformative power of a plant-based diet. After experiencing significant health improvements, they became convinced of the importance of whole, plant-based foods. Inspired by the vibrant vegan food scene in Mexico City, they saw an opportunity to bring authentic, plant-based Mexican cuisine to Chicago.
From Healing Ourselves to Guiding Others
El Hongo Mágico was born from our passion for authentic Mexican cuisine reimagined with mushrooms—as the sole protein, creating plant-based tacos that honor tradition while being sustainable and allergen-friendly.
Our journey evolved as we managed our own chronic issues through whole-food, plant-based eating; we discovered a deep relationship with food—one you can cherish or neglect, but your body will always feel that choice—and realized selling tacos wasn’t enough; our community needed tools to understand food as medicine for everyday plates and choices.
Food is an act of love and care for self, family, and the earth, and as our relationship with it continues to grow with us, we invite you to reflect on your own food journey and let us guide yours.
Introducing Our Culinary Director
Chef Michael Flores
Under the guidance of Chef Michael Flores as our Culinary Director, El Hongo Mágico launched with a commitment to excellence in every mushroom taco and dish. Chef Flores shaped our foundation—how we source; how we plate with authenticity; and how we produce at the highest standards of flavor, sustainability, and plant-based innovation. He remains a key resource, ensuring our cooking demos, workshops, and coaching reflect professional techniques rooted in Mexican tradition while supporting healing.
- Apolonia (2021-2022) Chef Michael served as Opening Executive Sous Chef and helped achieve Bib Gourmand though Michelin Guide while present.
- S.K.Y. (2020-2021) Served as Sous Chef. Jean Banchet Award: Best New Restaurant
- Somerset 2019. Served as Sous Chef working under several Michelin Chefs while present
- Boka (2016-2019) Served as Chef de Partie/Opening Chef; earning one Michelin Star each year he was present
- Next/Alinea Group (2015-2016) Served as Chef de Partie. Helped to make it onto Chicago Tribune’s top restaurant lists while present