Jason Wyrick, the author of the best-selling Vegan Tacos, explores the magic of Mexico’s regional cooking in his newest book Vegan Mexico. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen!
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. These 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.
Vegan Mexico, which was recently named one of the The Best Vegan Cookbooks to Look For In 2016 by Peta, is due in stores on November 1st. While you’re waiting patiently for your copy, we thought we’d share a sneak peek with you.
Green Rice is a refreshing, herbaceous alternative to Mexican red rice. It’s ideal on a hot day as a great side for lighter dishes. Serve with sliced avocado and lime wedges and a bowl of seasoned black beans for the perfect lunch.
This simple soup features a mildly spicy broth married with the earthy sweetness of white sweet potatoes and the lushness of wilted chard. It’s not only delicious, it’s a powerhouse of nutrition. Chard, sweet potatoes, and beans conspire to fight cancer and regulate blood sugar and are naturally low in fat.
Plantain chips, which are basically potato chips made with plantains, are common all throughout Central America. They can be found in convenience stores, in markets, and at many roadside stalls, especially in the south of Mexico.
This soup, named after the Tarascos people of Michoacán, is a soulful blend of black beans, onions, garlic, tomatoes, and chiles. Like many of the best Mexican soups, it’s comfort food that can easily be upgraded with a variety of garnishes.
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.