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

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

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

4.5/5 (3 valutazioni)
438 pagine
3 ore
Nov 1, 2016


The author of the best-selling Vegan Tacos explores the magic of Mexico's regional cooking. Enjoy the exotic flavors of these diverse cuisines 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 Black Beans
  • Blue Corn Mushrooms Bocoles
  • Four Chile Noodle Soup
  • Classic Sweet Corn Tamales
  • Old-Style Street Enchiladas
  • Sonoran Machaca Burritos
  • Sweet Potato Pastelitos
  • Tres Leches Cake
A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie 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.
Nov 1, 2016

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Vegan Mexico - Jason Wyrick


Fear not, because getting your own cocina together is easy and fun, and you don’t need much in the way of kitchen gear. I think you’ll find that the new ingredients are an opportunity to explore new foods, but if you don’t have access to them, you’ll still get a lot out of Vegan Mexico. Most of those ingredients have substitutions, or can be omitted entirely, though I hope you’ll opt to seek them out. You’ll be amazed at the new flavors you’ll discover!


Here are a few pieces of equipment that will help, the most important of which is a tortilla press. Technically, you can press tortillas with a heavy pan or other such object, but the tortilla press will make your life easier, and fresh tortillas are transformational. The second most important item is an iron skillet, which you can use for pan-roasting, a technique that I cover here. It’s also handy for cooking tortillas, frying, and baking. Those are the two essentials. You may also want a cazuela for cooking beans and making stews. It looks cool and lends a subtle flavor to dishes, but if you don’t invest in one, you can easily use a pot to similar effect. Everything else is a specialized piece of equipment that’s fun to have, but far from necessary.

Tortilla press – Tortillas used to be patted out by hand, and in some places in Mexico, they still are. I remember going to a tortilleria in Nogales and seeing the woman behind the counter patting out a tortilla in just a few seconds. Most people, however, use a tortilla press and the most common tortilla press is a hinged aluminum one. They are inexpensive, typically around $15, and make tortilla pressing a cinch. You can get them online, and a lot of grocery stores carry them. Even my local Target has tortilla presses. There are also cast iron tortilla presses, which will help make a super thin tortilla, but they require some practice and are about twice as expensive. If you really get into tortilla presses, you can find some old mesquite presses. They’re heavy and also make very thin tortillas. They are as much works of art as they are utilitarian, and you should plan on spending at least $70 for one.

Iron skillet and griddle – Iron skillets are one of the most versatile tools in my kitchen. When I want to fry chiles, I add a layer of oil to the skillet. When I want to pan-roast chiles, onions, garlic, tomatillos, and the like, I crank up my iron skillet. I can bake giant chilaquiles in my skillet, make cakes, and, of course, sauté ingredients. My preferred one is 12 inches in diameter and has a 2 1/2-inch lip. You can also make tortillas in these, though I prefer an iron griddle as opposed to a skillet, because there’s no lip to get in the way of my spatula. (I have an extra-large skillet that can cook about twelve tortillas at a time.) I like the iron, because it roughly mimics the flat clay cooking surface of a comale, traditionally used to make tortillas and roast ingredients.

Cazuelas – Cazuela is a catch-all name for an earthenware stew pot. Some are wide and shallow while others resemble lidded pots. They come in sizes anywhere from just a few inches in diameter, ideal for making a single serving of something, to large 20-inch versions for making giant batches of guisados (thick stews). I use my lidded cazuelas for making beans and my large cazuela for guisados. Many cazuelas are decorated, and you can transfer them directly from the stove or oven to the table. My Mexican market sells a few different cazuelas and you can order them online. Be aware that many cazuelas are still lead-glazed, but that’s changing. I always investigate when purchasing a new cazuela. I ordered my large one online from La Tienda and my small pot-like ones from a Mexican pottery shop, both lead-free.

Molcajete and tejolote – These are basically a mortar and pestle made out of rough basalt, though I’ve seen a number of them made out of pebbled concrete. These are perfect for making guacamole, crushed salsa, chile pastes, garlic pastes, and anything else you need to smash. They are very heavy, so be careful when you lift them. You can get by with a regular mortar and pestle, but nothing quite creates the same texture as a good molcajete (the base) and tejolote (the crusher). You can find these at a Mexican market, specialty store, or online, and I’ve even seen them at Macy’s. They’re not too expensive and they make a nice centerpiece. Because they’re made of stone, you can even roast in them and serve directly to the

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