Mexican Vegetarian

The majority of the food that North Americans think of as “Mexican” does not represent the nation’s authentic cuisine. Dishes like nachos, burritos and fajitas are actually American representations of Mexican food, borne from the days when cattle ranching culture saw Mexican vaqueros, European settlers and Native Americans living in what is now the Southwestern United States and northern Mexico. 


Culinary traditions and ingredients were shared between the different cultures, 

and traditional Mexican dishes were transformed into new dishes that 

incorporated new ingredients or cooking techniques. 


The recipes in this book are a celebration of this new Mexican-inspired cuisine, but with a vegetarian bent. They use traditional staples like corn, beans and squash, as well as other easy-to-find ingredients to bring the delicious chili heat of Mexico and the Southwestern United States to your table.