Sponsored by Club House for Chefs
You may not have noticed, but this amazing duo has been suddenly appearing in restaurants and food halls in major cities across the globe. Now is the time to explore and discover a whole new side of Mexican food in your kitchen. Start with traditional antojitos (small bites) so everyone can enjoy satisfying street food like tacos, tortas and tostadas the vegan way. With essential spices and easy home-cooking techniques, you can recreate the taste, texture and appeal of Mexican-inspired meat entrees — garbanzo chorizo, anyone? — and classic sweets, like a tres leches cake that finds its vegan side with coconut, cashew and almond milk.
Mexicana Vegana: At Home
With the just-right combination of spices, chilies and simple cooking techniques, vegan ingredients can be the star of any Mexican-inspired dish in your kitchen.
Mexicana Vegana: Street Food
Vibrant streets and food halls are alive with vendors offering small, fulfilling Mexican vegan bites, called antojitos. Tortas, tacos al pastor, street corn and tostadas are portable, inexpensive, customizable to your tastes and layer flavour upon flavour for a satisfying snack.
Mexicana Vegana: Desserts
Dessert is non-negotiable. And just because you’ve ditched the dairy, it doesn’t mean you can’t have that creamy, rich texture and flavour of many traditional Mexican treats. Coconut, almond, cashew and rice milks are simple swaps, and when combined with vanilla and cinnamon, make horchata ice cream and tres leches cake even more irresistible.
