Cinco de Mayo is observed to commemorate the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862. In the United States, Cinco de Mayo is sometimes mistaken to be Mexico’s Independence Day, but that day is actually on September 16. A relatively minor holiday in Mexico, Cinco de Mayo is primarily observed in the state of Puebla, where the military triumph took place, although there are other areas of the country that do take part in the celebrations.
Here in the United States, Cinco de Mayo has evolved into a celebration of Mexican culture, heritage and food, particularly in areas with large Mexican-American populations. What better way to celebrate than with Vegan Tacos? In Vegan Tacos, Chef Jason Wyrick showcases the liveliness of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home. The dishes in Vegan Tacos are based on genuine recipes that Jason gathered while traveling across Mexico, and they allow you to make authentic tacos using vegan ingredients. We’ve gathered 10 of our favorite recipes from Vegan Tacos that are perfect for Cinco de Mayo celebrations.
10 Vegan Recipes for Cinco de Mayo
Breakfast Tacos with Poblano Strips, Mojo Scramble, and Pinto Beans – Jason Wyrick was never a fan of breakfast, so he created this recipe as a challenge to himself. He wanted to find something for breakfast that he was both willing to make and willing to eat for breakfast. He had roasted poblanos and black beans sitting around, as well as some tofu and avocado that he needed to use. Add in Hatch and ancho chile powder, olives, mojo de ajo, and good quality corn tortillas, and it’s a dish that no one can resist – and it’s a perfect way to start your day!
Mushroom Tacos – The mixed mushrooms these tacos. Oyster mushrooms give the taco a heavily browned flavor; the shiitakes add earthiness; and the creminis a sort of mellowness, all working together to provide a complex flavor in every bite.
Vampire Tacos – These grilled tacos aren’t named “Vampire” because they’ll bite you, but rather because of the way the corn tortilla edges fold up like bat wings while cooking. It’s sort of a cross between a tostada and a taco.
Guacamole Tacos – These are easy to make and highly addictive. A fresh tortilla coupled with creamy avocado gives a very warm, satisfying feeling. With out the toppings, these tacos are delicious, but with them they become lively with lots of heat and zing!
BBQ Sweet Potato and Chile Peanut Tacos – This recipe was inspired by the barbecue dishes Jason ate while living in Fort Worth, Texas. These tacos are messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano peanuts chiles to the top.
Hominy and Seitan Tacos in Roasted Garlic Cascabel Sauce – The contrasting flavor of the hominy (aka pozole), with the chewier seitan, all work together to make a very rustic-flavored taco.
Sonoran Tacos – Sonoran cuisine has a strong affinity to the Southwestern U.S. and these Sonoran Tacos are no exception. They use flour tortillas instead of the more typical corn tortilla. The preparation is very simple and straightforward, creating a taco with a few strong elements that create several layers of flavor in each bite.
Mango Salsa – This sweet salsa is a lively addition to Baja-style tacos and lighter flavored tacos. Its sweetness contrasts nicely with searing chile heat and it lends a nice peppy feel to tacos dorados and even on top of guacamole.
Roasted Poblano Guacamole – This guacamole is a food ambassador for avocados everywhere. It has complexity and depth from the roasted poblano garlic paste, creaminess from the avocado, and brightness from the fresh lime.
Grilled Lime Margarita with Mesquite Smoked Salt – Margaritas are great when they are made with fresh lime and good alcohol. The margarita a classic drink that’s now part of the Mexican experience. This smoky version that Jason created is a sultry companion to your tacos.
All recipes from Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.