Book Review: Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas
The bestselling author of Vegan Tacos explores the magic of Mexico's regional cooking—exotic flavors that you can enjoy 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-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.
"Any vegan interested in cooking unique Mexican dishes Must Have this book. Those not interested in making the recipes will find it a fascinating read and appreciate the research the author has undertaken to deliver a comprehensive look at Mexican cuisine." —Vegetarians in Paradise
https://amzn.to/42XLG1a
Jason Wyrick
Chef Jason Wyrick is the executive chef of The Vegan Taste, the author of Vegan Tacos, a well-known culinary instructor, caterer, a former diabetic, and founder of the world's first vegan food magazine, The Vegan Culinary Experience. He has co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside every major vegan medical and dietary professional. Jason was the first vegan culinary instructor in the world-famous Le Cordon Bleu program through the Scottsdale Culinary Institute, and has catered for major corporations such as Google. Jason has taught hundreds of vegan cooking classes around the world, and his work has been featured in the New York Times, Vegetarian Times, and on both local and national television. His website is www.thevegantaste.com.
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