The Mexican Vegetarian Cookbook by Margarita Carrillo Arronte

  • Chia pudding (Puding de chia) (page 22)

    from The Mexican Vegetarian Cookbook The Mexican Vegetarian Cookbook by Margarita Carrillo Arronte

    • Categories: Quick / easy; Breakfast / brunch; Mexican; Gluten-free; Dairy-free; Vegetarian
    • Ingredients: honey; coconut milk; chia seeds; seasonal fruits of your choice; cacao nibs; peppermint leaves
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Notes about this book

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Notes about Recipes in this book

  • Potato salad (Ensalada de papa)

    • joeljkp on May 23, 2023

      At first this looks like a basic European-style potato salad with herbs, until you look at the quantities (or get into making it, like I did) - this calls for entire bunches of scallions, parsley, and dill. It basically coats the potatoes in a lemony herb puree, which I wasn't expecting but was delicious. I used about half the dressing for the quantity of potatoes listed - actually the quantity I interpreted as about 1 lb.

  • Tortilla soup with pasilla chiles (Sopa de tortilla al chile pasilla)

    • joeljkp on February 19, 2023

      Holy smokes, what a soup! A totally no-compromises version of tortilla soup with not a tomato in sight. I used both cans of evaporated milk to temper the fire. The flavor is amazing, deep and warming. Two notes. I initially thought the pass through the strainer was one of those final-check things to catch any seeds or bits that made it through the blender, but I ended up removing a good 2 cups or more of chile pulp. It would be helpful to know if this is expected or not. Second, the evaporated milk curdled for me - I'm not sure how to prevent this as the recipe has you simmer for 10 min after adding, which would seem to guarantee it. Still, I'd make this again if I was out to wow someone adventurous.

  • Colonial cauliflower enchiladas (Enchiladas coloniales)

    • Zerobot on February 01, 2026

      Requires most ingredients to be pre-cooked. Keep this in mind when estimating overall timing.

  • Eggplant tacos (Tacos de berenjena)

    • madison_y4x5bd on March 22, 2026

      Good, but lacking seasoning! I added smoked paprika and cumin, and paired with refried beans and Spanish rice.

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  • ISBN 10 1838665269
  • ISBN 13 9781838665265
  • Published Sep 22 2022
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

Vegetarian food is deeply woven into Mexico's diverse culinary history. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico.

These healthy, wholesome recipes are meat-free by design, spotlighting Mexico's outstanding foods, instead of relying on hard-to-source ingredients or substitutions. Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels.

Along with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter dedicated to pulses - high-protein superfoods such as chickpeas, beans and lentils - as well as special sections for breads, drinks, sauces, and basics that every fan of Mexican cuisine should master. Beautifully designed, with an eye-popping cover and vivid photography throughout, The Mexican Vegetarian Cookbook is an inspiring addition to any home cook's kitchen shelf.

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