At Sick New World in Las Vegas, Tacotarian and KLIMON are proving that festival food doesn't have to be an afterthought—or loaded with dairy. The plant-based taco brand and dairy-free dessert maker have teamed up to serve festival-goers a menu that's equal parts bold and indulgent, from birria tacos to horchata ice cream sandwiches.
Founded in 2018, Tacotarian has become a staple of Las Vegas's plant-based dining scene, drawing vegetarians and omnivores alike with Mexican-inspired dishes that don't skimp on flavor. At the festival booth, the menu includes pastor, asada, and birria tacos, loaded nachos, birria ramen, and tacos elote. It's designed to fuel long days of music without the post-food crash.
The dessert play comes from KLIMON, which is serving its Churro Chata Dairy-Free Ice Cream Sandwich—horchata-flavored dairy-free ice cream between two soft cookies. "Partnering with KLIMON allows us to offer festival-goers a dessert experience that is just as bold and exciting as our tacos," says Regina Simmons, Co-Owner of Tacotarian.
KLIMON CEO Alex Cotraviwat sees the partnership as a showcase moment. "Bringing our creamy, dairy-free desserts to the legendary atmosphere of Sick New World alongside a partner like Tacotarian is the perfect way to showcase the future of the beverage and dessert revolution," he says.
The collaboration taps into the surging demand for plant-based options, which is no longer a niche play. Festival-goers expect choices that align with their dietary preferences—whether for health, ethics, or sustainability—and brands that deliver on taste and convenience are winning. The plant-based market is projected to surpass $74 billion by 2027, and partnerships like this show how foodservice operators can meet that demand in high-energy, high-volume environments.
For festival organizers and food vendors, the takeaway is clear: plant-based isn't a trend to watch—it's a category to own. The brands that succeed will be the ones that deliver indulgence without compromise, and that means rethinking menus from tacos to dessert.