Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas

Jason Wyrick explores the regional cooking traditions of Mexico through vegan recipes. The book covers 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, and Muddled Sage Margarita. Wyrick shares core concepts for making authentic Mexican cuisine and connects recipes to their place in Mexico's culinary history. The book includes main dishes, soups, spreads, sandwiches, breads, desserts, and snacks. Wyrick positions himself as a leading authority in vegan Mexican cooking and provides research into the diversity and flavors of Mexican cuisine.