# Venganza Foods Plant-based, authentic Mexican food ## Elevator pitch Plant-based, authentic Mexican food - Canonical URL: https://wefunder.com/venganza.foods - Entity ID: wefunder:company:103396 - Last updated: 2026-06-09T05:00:34Z - Generated at: 2026-06-09T09:11:04Z ## Quick facts - 💰 ~$500K lifetime revenue ($33K from current corp) - 💸 25% MoM growth, ~1K patrons at carniceria monthly - 🏅 Named Los Angeles' Best Taco in 2018, vendor at Coachella in 2017 - 📣 Chef featured in LA Times, NPR, SF Chronicle, VICE - ✅ Expect to hit exponential growth after unlocking partnerships/retailers - 📈 Vegan food market expected to be $162B by 2030 ## Active fundraises - wefunder:fundraise:55015: 4(a)(6) successful (USD) - wefunder:fundraise:55016: 4(a)(6) successful (USD) ## Story Our StoryChef Raul Medina killed chickens in Mexico until, one day, he turned around – he couldn’t do that anymore. His grandmother told him he would starve, all he could eat is chilis, cheese, and tortillas (at the time he wasn’t vegan). Coming out to the US he realized the cheese was horribly processed. Where did it come from? The cheese doesn’t come from one cow (as it did in Mexico). And so he saw that if he can give up meat, he can give us cheese. Fast forward 20 years, Raul, as a vegan in the Bay Area, saw a distinct absence in the food scene – a real “taco." All he saw was salads on a tortilla. Where was the carne asada? The pollo? The pastor? His observations reflected a larger trend in the vegan food space:Out of necessity, Raul started his first pop-up on the corner of 15th and Harrison on the sidewalks of download Oakland. Since he lived in Chinatown, he found a lot of Chinese, African, and Vietnamese spices. Oakland is a melting pot of cultures, and spices. By experimenting with these spices, he was able to find something that was carintas-like. He worked to create carnitas that felt fully authentic – from taste to texture. Working as an immigration defense clerk was taking its toll on him, and once his attorney told him he’d make more money selling tacos than doing consultations, something flipped inside in him. He bought a Blackstone griddle and dove head first into the venture. The first pop-up was entirely marketed over Instagram he had a line of 60 people. He ran out of food. It’s been growing quickly ever since. He served food at Coachella in 2017 & won Los Angeles' Best Taco award in 2018 – beating out tacos packed with real meat. He recently opened a 100% plant-based carnicerĂ­a, or Mexican meat market, in downtown Oakland, CA – but it known for his creations in Santa Ana, Oakland, and Los Angeles. Chef Raul in a plant-based cannabis cook-off on VICE.Why plant-based?Raul's decision to go vegan was influenced by his experience as a legal clerk helping undocumented immigrants who faced deportation after coming to the US to work at factory farms and slaughterhouses. He began La Venganza to re-define what “cruelty-free” means. As a culture, we define veganism as the attack on animals, but we forget the human suffering that goes to pick our vegetables, and process the worlds meat. Venganza is born and bred to disrupt the current narrative around factory-farmed meats, immigrant labor, and losing the connection to what your grandma cooked.This disruption means that Raul has a vision beyond running his carniceria. He envisions getting vegan meat into more taquerias and on the shelves of Mexican supermarkets like Cardenas to help advance his notion of truly “cruelty-free” veganism. His vision is already coming to life: Oakland’s Taqueria El Cruzero uses his products in tacos and burritos, and hit taco truck Al Pastor Papi has served his vegan carne asada in the past.So, what's in it?All of our meats are made from tofu skin or vegetables. We aim not just to veganize Mexican food but to recreate it as faithfully as possible – mimicking the taste and textures of classic taqueria cuts like lengua and cabeza. He makes chorizo from beets and creates richness in vegan birria from enoki mushrooms. Our cheeses are soy-based. Check out this clip of Chef Raul preparing some crowd favorites.Our traction & game plan.We've gained a ton of traction (and much beloved fans) since Raul opened his pop-up. We currently get ~1K patrons at our carniceria in Oakland,  have ~25% month-over-month growth, and have ~$500K in lifetime revenue. But this is only the tip of the iceberg; here's the nitty gritty of our plan to bring Venganza to the next level.Forward-looking projections cannot be guaranteed.Here's Raul with the papers to the spot for the carniceria in downtown Oakland. *Passages in this pitch are derived from Venganza's features in SF-based press outlets. ## FAQ 1. **Hello! Congratulations on launching the raise! I have a few questions: 1. Is there a link to your Form C? 2. I'm looking to get an understanding of the 10M Valuation cap with a 500k lifetime revenue. Even if that was revenue for the last year, the valuation would seem somewhat...** - sorry i will post an update soon... there has been alot going on and were opening the restaurant soon... all the fundraised money is still intact as we have been using profits to pay for the new restaurant! we also have new concepts coming which will only grow our revenue! sorry for our lack of updates... i (chef raul) have been doing all this mainly solo! but im working hard for my beloved investors! 2. **What are the investor perks? It does not indicate on your website. Thanks!** - Hi J Ferdie! We don't currently have any investor perks. They're all just investments into the WeFunder for equity. :) 3. **What incentives do international investments receive? I'm opening a vegan Cali-Mex food truck in Israel and would love more info.** - Chanan - that's amazing. Congratulations in your endeavor in Israel! Currently, we're not scoped for international shipping, but with the financing, we will open that avenue maybe in '23. 4. **Your company valuation of 10M is almost extreme, carnal, considering ‘only’ a $500k lifetime revenue. Elias P. below me asked the same question I just saw, but I have to ask also because it’s 1 or 2 things crucial for my investment. The 2nd being, where are the Investor Perks?...** - sorry i will post an update soon... there has been alot going on and were opening the restaurant soon... all the fundraised money is still intact as we have been using profits to pay for the new restaurant! we also have new concepts coming which will only grow our revenue! sorry for our lack of updates... i (chef raul) have been doing all this mainly solo! but im working hard for my beloved investors! 5. **Wow. It will be a loooooong time before this company, after achieving profitability, can grow into this prospective valuation. Cash flows from a high quality authentic Mexican restaurant would not justify this. And you’ve got to start somewhere, and then create scale and ampli...** - sorry i will post an update soon... there has been alot going on and were opening the restaurant soon... all the fundraised money is still intact as we have been using profits to pay for the new restaurant! we also have new concepts coming which will only grow our revenue! sorry for our lack of updates... i (chef raul) have been doing all this mainly solo! but im working hard for my beloved investors! ## Team - Raul Medina (CEO) - Ravi Kurani (COO) ## Q&A - Q: Hello! Congratulations on launching the raise! I have a few questions: 1. Is there a link to your Form C? 2. I'm looking to get an understanding of the 10M Valuation cap with a 500k lifetime revenue. Even if that was revenue for the last year, the valuation would seem somewhat aggressive, costing about as much as the established global industry leaders like Mcdonalds (Your valuation being ~20x vs an average of ~22x for publicly traded restaurant/food service companies), without the infrastructure, customer base, or traction. 3. Do you have IP on your products that you're looking to distribute via grocery store/D2C? 4. Do you have a breakdown of revenue YoY and where it's coming from? Thank you! :) - A: sorry i will post an update soon... there has been alot going on and were opening the restaurant soon... all the fundraised money is still intact as we have been using profits to pay for the new restaurant! we also have new concepts coming which will only grow our revenue! sorry for our lack of updates... i (chef raul) have been doing all this mainly solo! but im working hard for my beloved investors! - Q: Wow. It will be a loooooong time before this company, after achieving profitability, can grow into this prospective valuation. Cash flows from a high quality authentic Mexican restaurant would not justify this. And you’ve got to start somewhere, and then create scale and amplify. So many “entrepreneurs” on Wefunder throw around these monster TAMs and “disruptive” business concepts, but it’s all sales pitch. Yikes. I’m out! - A: sorry i will post an update soon... there has been alot going on and were opening the restaurant soon... all the fundraised money is still intact as we have been using profits to pay for the new restaurant! we also have new concepts coming which will only grow our revenue! sorry for our lack of updates... i (chef raul) have been doing all this mainly solo! but im working hard for my beloved investors! - Q: Very interested in investing. Whats is your exit strategy? Do you plan to franchise, sell, ipo? Whats being done with the funds for the investment round? Investing it into a store front and expanding to other cities? I’d like to see the Form C. Is there a link or could it be emailed to me (kaychase504@gmail.com) Do you have an IP for your products and revenue breakdown? Again, I’d love to invest, I see the questions asked by others that are most important, are going unanswered. Please answer my as well as their questions. Leaving unanswered questions from potential investors isn’t a very good look from a business standpoint. Please get back with me, thank you. - A: sorry i will post an update soon... there has been alot going on and were opening the restaurant soon... all the fundraised money is still intact as we have been using profits to pay for the new restaurant! we also have new concepts coming which will only grow our revenue! sorry for our lack of updates... i (chef raul) have been doing all this mainly solo! but im working hard for my beloved investors! - Q: its been about a year- any updates on investments made to venganza? - A: sorry i will post an update soon... there has been alot going on and were opening the restaurant soon... all the fundraised money is still intact as we have been using profits to pay for the new restaurant! we also have new concepts coming which will only grow our revenue! sorry for our lack of updates... i (chef raul) have been doing all this mainly solo (update on that soon)! but im working hard for my beloved investors! - Q: Your company valuation of 10M is almost extreme, carnal, considering ‘only’ a $500k lifetime revenue. Elias P. below me asked the same question I just saw, but I have to ask also because it’s 1 or 2 things crucial for my investment. The 2nd being, where are the Investor Perks? Not even a plato de tacos, bro? Ha! Will be keeping up with your campaign, good luck. 👍🏽 **Repost from 16.March.2022** - A: sorry i will post an update soon... there has been alot going on and were opening the restaurant soon... all the fundraised money is still intact as we have been using profits to pay for the new restaurant! we also have new concepts coming which will only grow our revenue! sorry for our lack of updates... i (chef raul) have been doing all this mainly solo! but im working hard for my beloved investors! - Q: What are the investor perks? It does not indicate on your website. Thanks! - A: Hi J Ferdie! We don't currently have any investor perks. They're all just investments into the WeFunder for equity. :) - Q: Hello! It’s 2026 and there hasn’t really been any updates on our investments. Will there be an update soon? Or is there a way to pull out of this with what we gave? - Q: Are there any updates ? Is there a way to cash out our investments ? - Q: What incentives do international investments receive? I'm opening a vegan Cali-Mex food truck in Israel and would love more info. - A: Chanan - that's amazing. Congratulations in your endeavor in Israel! Currently, we're not scoped for international shipping, but with the financing, we will open that avenue maybe in '23.