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

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