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The first cookbook of vegan regional Mexican recipes.
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
- Sales Rank: #2640 in Books
- Published on: 2016-11-01
- Released on: 2016-11-01
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .60" w x 7.50" l, .0 pounds
- Binding: Paperback
- 292 pages
About the Author
Jason Wyrick is an author, executive chef, cooking teacher, caterer, and founder of the nation's first vegan food magazine, The Vegan Culinary Experience. The author of Vegan Tacos, he co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary professionals. Jason was the first vegan culinary instructor in the Le Cordon Bleu program. He has catered for major corporations, including Google and taught vegan cooking classes worldwide. His work has been featured in the New YorkTimes, Vegetarian Times, and on both local and national television.
Most helpful customer reviews
2 of 6 people found the following review helpful.
Perfect for Vegan wanting to explore authentic Mexican flavors
By Ilda
Good authentic Mexican food, just with a vegan spin on it. Really well rounded. It's perfect for Vegans wanting to explore Mexican food. Personally, I was a little disappointed that there wasnt a recipe for ALB�NDIGAS. That one recipe kept it from 5 stars. If you're a long time Mexican Vegan this book may be a little redundant.
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