When Bambi Vegan Tacos first opened in Midtown Sacramento in 2018, it brought something new to a city still dominated by meat-centric dining. “When we created Bambi, there were not many vegan options in town,” recalled chef Chad Novick. “Our focus was primarily on creating good food that was accessible for everyone and that people would enjoy, whether vegan or not.”
The Bambi Taco, one of their signature creations, perfectly illustrates that vision. A crispy corn tortilla is dusted with vegan Parmesan, filled with sautéed mushrooms, and topped with crema slaw. The combination of textures and flavors is what made the taco unforgettable. As Novick put it, “People fall in love with the Bambi taco. It’s crunchy, it’s umami, it’s satiating … it’s everything you want in a taco.”
Novick’s dedication to flavor and detail ensured that Bambi’s food appealed to a wide audience. Many of the restaurant’s regulars were not vegan, but they were drawn to scratch-made, vegetable-driven food that tasted just as satisfying as traditional tacos. This approach helped Bambi grow from a food truck into a Midtown staple and win recognition as a change agent in Sacramento’s dining scene.
The Bambi Taco also reflects the restaurant’s commitment to seasonality. Novick often emphasized the importance of using produce at its best: “Many restaurants in Sacramento have adapted to follow the seasonal waves of produce, in terms of what is peaking, and which flavors are best week to week. Bambi uses the seasons to highlight flavors at their peak.”
Although the restaurant closed in 2025, the Bambi Taco remains a symbol of its creativity and inclusivity. The recipe is more than just a plant-based alternative—it’s proof that vegan food can be bold, exciting, and completely satisfying, no matter who’s at the table.
Bambi Vegan Taco
Ingredients
For the mushroom filling:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 pounds cremini mushrooms, sliced
- Salt and pepper to taste
For the crema slaw:
- 2 cups green cabbage, shredded
- ¼ cup vegan sour cream
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- Salt and pepper to taste
For the taco shells:
- Vegetable oil
- 8 corn tortillas
- ½ cup powdered vegan Parmesan cheese, more if needed
- ¼ cup chives, chopped for garnish
Instructions
- Heat olive oil in large skillet over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms to skillet and sauté 8 to 10 minutes until golden brown and tender. Season with salt and pepper to taste. Set aside.
- In mixing bowl, combine all crema slaw ingredients and toss until cabbage is evenly coated. Set aside.
- To make tortilla shells, heat vegetable oil in skillet over medium-high heat. Place corn tortilla in hot oil (ideally 350 degrees F) and cook for 1 to 2 minutes on each side, until golden and crispy. Remove tortilla from skillet and drain on paper towels. Spread cheese powder on plate and press both sides of taco shells into powder. Tap lightly to shake off any excess.
- To serve, place crispy tortilla shell on serving plate. Spoon generous portion of sautéed mushrooms onto tortilla shell. Top with crema slaw. Garnish with chives.
