Vegan Mexican Recipes
Akasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sauce and rich cashew crema.
Chunky Guacamole with Cumin
Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture.
Hot Bread Kitchen's first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of delicious toppings.
Citrus, Avocado and Escarole Salad
In Sausalito, California, chefs Joanne Weir and Gonzalo Rivera get incredible citrus, so they created this salad to showcase it. Here, the fruit is served with Mexican-inspired dressing and garnishes.
Combining fresh tomato juice and orange juice, this cold soup was inspired by sangrita--the zippy Mexican drink typically served at bars as a tequila chaser. "I love how the tomato and orange juices combine to form an entirely new flavor," Marcia Kiesel says. For fun, add a shot glass or two of silver tequila.
At the New York City cocktail bar Pulqueria, chef Steve Menter creates this delicious guacamole with chunky mango. It's super-popular in late spring.
Tacos with Aromatic Red Rice, Brussels Sprout Slaw and Creamy Tarragon-Orange Dressing
These vegan tacos combine an unexpected mix: Brussels sprouts, red rice and a creamy tarragon-orange dressing.