Ensenada Mexico bus Tour and 🌮 Staying Vegan in Ensenada: My Megaburros Restaurant Experience

  Vegetables Corn Tacos

Traveling as a vegan can be a beautiful adventure—and sometimes, a bit of a challenge. But during my recent cruise stop in Ensenada, Baja Mexico, I was thrilled to discover that staying true to my plant-based lifestyle didn’t mean sacrificing flavor or cultural experience.

After our guided bus excursion through the city you can watch the full tour here - (📍 Ensenada, Mexico Bus Excursion & Shopping Tour – August 27, 2025)  We dined at Megaburros Restaurant, a casual spot with a surprisingly accommodating menu. I ordered a plate of soft tacos filled with sautéed vegetables, spinach, zucchini, mushrooms, carrots, and bell peppers, served alongside Mexican-style rice and refried beans topped with vegan-friendly cheese. A side of salsa added the perfect kick. It was colorful, hearty, and absolutely satisfying.

🍽️ What I loved most was how easy it was to customize the meal. The staff was  friendly and open to adjustments, and the flavors were fresh and vibrant. It reminded me that with a little creativity and communication, vegan dining is possible almost anywhere even in places where plant-based options aren’t the norm.

If you’re planning a cruise or a visit to Ensenada, don’t hesitate to explore local spots like Megaburros. You might just find a meal that nourishes both your body and your travel spirit.

Getting ready for a Mexico Trip

 

                         

Get ready to indulge your taste buds and camera lens—Theveganlicious Blog is cruising into flavor and color with just 22 days until the adventure begins! On board, we’re on a mission to uncover the best vegan options, from smoothies to savory bites, and once we dock in Ensenada, we’ll be exploring vibrant local spots, 

Food carts, and cozy cafés that celebrate plant-based living.

Stay tuned—we’ll be sharing exciting videos and photos of the bustling city streets, beach views, artisan markets, and of course, every delicious vegan moment. Ensenada's energy is electric, and we can’t wait to capture it all! 📸🍽️🛳️

Stuffed Potatoes with Spinach, Mushrooms & Vegan Cheddar Cheez

Recipe

Ingredients

• 4 medium potatoes, peeled
• ¼ cup cornstarch (plus more as needed)
• 1 lb baby spinach
• 16 oz mushrooms, sliced
• ½ cup fresh green onions or scallions, chopped
• 1 cup dairy-free cheddar cheese
• 2 tbsp grapeseed oil (plus more for frying)
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper

Vegetable Filling

1. Heat 1 tbsp grapeseed oil in a large frying pan over medium heat.
2. Add sliced mushrooms and sauté until browned and tender.
3. Stir in spinach and scallions, then add seasoned salt, garlic powder, onion powder, and black pepper.
4. Cook until spinach is wilted and everything is well combined. Remove from heat and set aside.

Potato Dough

1. Place peeled potatoes in a large pot of water and boil until fork-tender.
2. Drain and rinse under cold water until cool. Drain thoroughly.
3. Pass the cooled potatoes through a potato ricer into a large mixing bowl.
4. Add cornstarch and all the seasonings (seasoned salt, garlic powder, onion powder, black pepper).
5. Mix gently by hand until a soft, non-sticky dough forms. Add more cornstarch (1 tbsp at a time) if needed.

Assembly

1. Scoop about ½ cup of potato dough and roll into a ball.
2. Flatten it and place about 2 tbsp of vegetable filling and 1 tbsp vegan cheddar cheese in the center.
3. Fold the edges over to enclose the filling and gently shape into a patty about ½ inch thick.
4. Heat the remaining grapeseed oil in a skillet over medium heat.
5. Pan-fry the patties until golden and crispy on both sides.

 Serving Ideas

Try serving these with a tangy avocado lime sauce or a side of smoky tomato salsa for extra flavor!