What began as a small pop-up tucked inside the former Celaya Meat Market shopping center on Jones Road and FM 1960 has grown into Andaluz, a vegan Mexican restaurant where owner Alejandro Arregain transforms his family’s traditional recipes into plant-based dishes.

Operated alongside his wife, Darlin Arregain, Andaluz has become a local staple known by the vegan community.

Staying local

A Cypress resident since 1995, Arregain grew up working at his parents' meat market, Celaya Meat Market, formerly located in the shopping center where Andaluz is today.

In 2021, after being introduced to vegan food by his brother, Arregain took a risk and began selling Mexican vegan food at the Celaya Meat Market.


Soon after, he began operating his business from an open-air pop-up market in the same shopping center, owned by Arregain’s parents. At the time, due to a spike in health awareness post-pandemic, Arregain said vegan food was in demand, leading him to expand Andaluz with a food truck in 2023.
Alejandro Arregain opened a brick and mortar for his vegan eatery on December 2024. (Jovanna Aguilar/Community Impact)
Alejandro Arregain opened a brick and mortar for his vegan eatery on December 2024. (Jovanna Aguilar/Community Impact)
As the demand for Arregain’s cuisine grew, the small business owner decided to expand with an official brick-and-mortar located in the same shopping center, at a former insurance company building. The restaurant opened in December 2024.

Must-try menu items

Reimagining the flavors taught to him by his grandmother, Arregain serves jackfruit, soy, mushrooms and other vegan proteins sourced from the Houston Farmers Market.

With a menu made up of traditional Mexican dishes such as street tacos, birria tacos and gorditas, customers can select from a selection of vegan proteins including:
  • Al pastor (soy)
  • Chicken fajita (soy)
  • Bistec (soy)
  • Chicharron (soy)
  • Chorizo (soy)
  • Carnitas (jackfruit)
  • Fajita (mushroom)
  • Azada (hibiscus)
The street taco plate ($14.99) is a customer favorite and includes five tacos served on corn tortilla, topped with a choice of protein, avocado, queso fresco, grilled onions and cilantro and is served with cucumber, limes, salsa, rice and beans. (Jovanna Aguilar/Community Impact)
The street taco plate ($14.99) is a customer favorite and includes five tacos served on corn tortilla, topped with a choice of protein, avocado, queso fresco, grilled onions and cilantro and is served with cucumber, limes, salsa, rice and beans. (Jovanna Aguilar/Community Impact)
With Mexican dishes reflected by Guanajuato cuisine, Andaluz prepares each dish by the order with scratch-made ingredients, with the exception of its tortillas. Served on clay plates sourced from Mexico, each plate is presented with vibrant colors representing Arregain’s origins.


Arregain said he plans to add seafood made with banana blossom and mole to the menu early this year.