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Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas

The first cookbook of vegan regional Mexican recipes.

The author of the best-selling Vegan Tacos explores the magic of Mexico's regional cooking. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen.

Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include:

-Oaxacan Black Beans
-Blue Corn Mushrooms Bocoles
-Four Chile Noodle Soup
-Classic Sweet Corn Tamales
-Old-Style Street Enchiladas
-Sonoran Machaca Burritos
-Sweet Potato Pastelitos
-Tres Leches Cake

A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.

Author
Sample recipes from Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas

Green Rice (Arroz Verde)

Arroz verde is a refreshing, herbaceous alternative to Mexican red rice. Its ideal on a hot day as a great side for lighter dishes. If you want to kick up the heat level, add a couple fresh serrano chiles. Serve with sliced avocado and lime wedges and a bowl of seasoned black beans for the perfect lunch.

(1 Votes)

Black Bean and Poblano Chile Torta

Although this torta has a long ingredient list, it comes together without a lot of hassle. Its basically a bean and chile sandwich with a garlicky vegan mayo spread.

(1 Votes)

Northern Mexico Chivichangas

Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. A little decadent, but wonderful as an occasional treat, they epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales.

(1 Votes)

Cocoa-Pistachio Churros

You can take the basic churro batter and frying technique in this recipe and create your own churro concoctions. Making these takes a little practice (though you get to eat the mistakes) in order to get the feel for the dough, the oil, and the size of the churro. Youll need a piping bag and a star tip to make these, so have those handy before you begin.

(1 Votes)

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