Vegan Mexico

By: Jason Wyrick

A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and ties 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.

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Book Description

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-Style Black Beans
Potato and Drunken Bean Gorditas
Chilled Avocado Soup
Tofu and Tortillas in Red Salsa
Creamy Green Enchiladas
Mushroom Crêpes in Poblano Chile Sauce
Flan with Apricot Preserves
Muddled Sage Margarita

A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and ties 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.

Buy This Book