A new wave of plant-based dining is making waves in Santa Barbara. Palma Catering, an extension of the beloved Rascal’s restaurant, is bringing bold, Mexico City-inspired flavors to the catering scene, all while keeping it plant-based.
Behind this innovative endeavor is a chef whose passion for food, sustainability and community has shaped an exciting and delicious new offering for local plant-based aficionados.
Journey from Pop-Ups
Like many great culinary stories, this one started in a backyard, where homemade tortas found their way into the hands of friends and neighbors.
What began as a small, grassroots effort soon expanded into restaurant residencies and pop-ups throughout Santa Barbara.
Without a dedicated location, the business relied on a growing network of food lovers eager to experience authentic Mexican street food with a twist.
Fast forward to today, and Rascal’s now calls 432 E. Haley St. home, serving up innovative and authentic Mexican dishes with a modern spin.
With nearly two years in the restaurant business, the vision has grown once again — this time with Palma Catering, a fully plant-based catering service designed to bring the same level of excitement, culture and flavor to events of all sizes.
Plant-Based Cuisine
For Palma Catering, plant-based dining isn’t just about offering an alternative, it’s about redefining what plant-based food can be.
With a personal journey rooted in veganism since the age of 15, chef Dalan Griffin is dedicated to creating flavorful, dynamic dishes that satisfy both vegans and nonvegans alike.
“There are no strictly plant-based caterers in the area right now, and I think Santa Barbara is ready for something like this,” he said.
“We want to make plant-based eating approachable, delicious and sustainable.”
Using only the freshest local ingredients, Palma Catering showcases the versatility of plant-based cuisine by recreating beloved traditional dishes.
Whether it’s a pambazo torta — a Mexican telera roll fried in salsa and filled with vegan chorizo, tofu cheese, cashew crema and vegan mayo — or house-made seitan Al Pastor, every dish is thoughtfully crafted to maintain the taste and texture of its traditional counterpart.
Reinventing Classics
Creativity is at the heart of Palma Catering’s menu.
From heirloom tomato tostadas topped with dandelion green oil, mint and fresno chilies to hand-pressed heirloom corn tortillas stuffed with squash blossoms and vegan cheese, every dish tells a story of tradition and reinvention.
The use of alternative proteins, such as seitan for Al Pastor and soy for Carne Asada, ensures that each dish retains the authenticity and depth of flavor expected in Mexican cuisine.
“Our goal is to make food that impresses even those who don’t follow a plant-based diet,” Griffin explained.
“When people taste our dishes, they realize plant-based food can be just as satisfying, if not more.”
Sustainability in Mind
Beyond flavor, Palma Catering prioritizes sustainability and inclusivity.
By offering fully plant-based menus, they automatically reduce common food allergens and dietary concerns.
Clients’ specific needs are carefully considered during the planning process, ensuring that each guest enjoys a seamless and delicious experience.
The commitment to sustainability extends beyond the kitchen. Palma Catering uses compostable serving ware and sources produce from local farms like Sunshine Farms in Santa Ynez.
It also minimizes food waste by ordering only what’s needed, a practice deeply embedded in the simplicity and freshness of Mexican cuisine.
Events of All Sizes
Palma Catering isn’t just about food — it’s about execution. With years of experience handling pop-ups, weddings and large-scale events, the team thrives in high-energy environments.
“The adrenaline of serving hundreds of people at once, the rush of a flawless dinner service — it’s what we love,” Griffin said.
Working alongside seasoned event planner Annie Garjian, who brings 20 years of hospitality experience, Palma ensures that every event runs smoothly from start to finish.
Breaking the Stigma
For those hesitant about hosting a fully plant-based event, Palma has a simple solution: let the food do the talking.
By offering plant-based renditions of familiar dishes, clients quickly realize they won’t be missing out on anything.
“We love getting clients to try our food because that’s all it takes,” Griffin said confidently. “Once they taste it, they’re sold.”
Looking Ahead
With a constantly evolving menu, Palma Catering thrives on creativity. Weekly specials at Rascal’s allow the team to experiment with new flavors and global influences, which often find their way onto catering menus.
Recent innovations include Bahn Mi tacos with pickled lemongrass tofu and salsa macha, as well as the now-iconic Birria Ramen.
Innovation isn’t just about food, though, it’s also about improving processes.
Open to feedback and new ideas, the team embraces constructive criticism to refine their craft continuously. Their approach ensures that every dish, every event and every dining experience is better than the last.
New Era of Catering
Palma Catering is more than just a plant-based option. It’s a statement about where food is headed.
With a commitment to quality, sustainability and mouthwatering flavors, the team is poised to change the way Santa Barbara thinks about plant-based cuisine.
Whether it’s a wedding, corporate event or intimate gathering, Palma Catering is ready to deliver a memorable and delicious experience, one plant-based dish at a time.
