Family-run Delicia's Bakery spent two years perfecting its vegan pan dulce. Now those Mexican treats are helping the 31-year-old bakery connect across generations and thrive in a gentrifying neighborhood.
Chef Bai shares one of her favorite vegan recipes from her cookbook Cook. Heal. Go Vegan!
Funghi were an indigenous staple of the pre-colonial Mexican diet. Today's innovative Vegan-Mexican cuisine chefs are re-centering mushrooms and creating culinary magic.
Vegetarian enchiladas are one of those foods that have a direct line to the comfort and nostalgia centers of the brain.
A specialty of Mexico’s northern state of Sinaloa, chilorio is a dish served in almost every restaurant there.
And which brand we usually go for
My vegan chilaquiles recipe is a red salsa macha chilaquil topped with cilantro, shallots, and tofu cotija. It's everything I want to start the day.
Chipotles in adobo give these black beans a little extra something
I wanted this tostada to be light, fresh, and have lots of texture
Our veggie chile relleno is baked, not fried. It's everything you want, just a little healthier.
Colorful, sizzling vegetables. Tortillas. Joy.
It's always the right time for quesadillas
Mezcal's recent surge in popularity could pose a threat to biodiversity and traditional, small-scale production. Here's what you need to know to enjoy responsibly.
Succulent mushroom tacos from 'The Vegan Meat Cookbook'
This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.
Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!
Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety of textures and a tropical salty-spicy, savory-sweet flavor combination.
Serve this Mexican favorite with a tart mimosa and a side of beans and potatoes.
This fork-and-knife quesadilla is great topped with salsa and guacamole.
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These crowd-pleasing enchiladas can be made the night before and travel well, so the dish is great for a potluck or party.
For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.
Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.
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Check out Vegetarian Times Editors's author page.
Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.
You can prepare the cauliflower and salsa a day ahead, then cook them with the tortillas right before serving.
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Check out Vegetarian Times Editors's author page.
The brand of triple sec you choose does make a difference in a margarita’s flavor. Cointreau is a good choice because the subtle orange flavor won’t overpower the fresh lime.
The best guacamole keeps it simple: ripe avocados, salt, lime, garlic, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.
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Check out Vegetarian Times Editors's author page.
To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.
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Serve with your favorite salsa and hot sauce.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This hearty stew is always welcome
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Beans and kiwi are a quirky combo worth trying
Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.
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This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers.
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This orange, radish, and romaine–spiked guacamole makes a tasty preamble to a supper of chili or Mexican-style stew. It also makes the perfect snack all on its own.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Kids and dads alike will enjoy a sunny salad topped with corn-chip crumbles and creamy avocado-lime dressing.
Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.