Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes by Dora Ramírez

  • How to roast poblano chiles (page 14)

    from Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes Comida Casera by Dora Ramírez

    • Categories: How to...; Mexican; Vegetarian; Vegan
    • Ingredients: poblano chiles
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Notes about Recipes in this book

  • Mexican cowboy beans (Frijoles charros)

    • michelle_gzgxxp on May 15, 2026

      LOVE THIS! You need to make a few components in this so don’t be in a rush. Or prep the Mushroom Chorizo (so good) the day prior - freezing the tofu does give a better texture but I always forget and it’s great without freezing. I make my pinto beans in the instant pot 1:3 bean to water ratio and I double this recipe as this on its own doesn’t make much. 2 cups dried beans in the instant pot with 6 cups water does the trick at 45 mins high pressure for me. I scoop out about 2 cups of water but keep the remaining delishious liquid and the liquid you scooped out in case you want to add more. LOVE LOVE LOVE this recipe with brown rice. So ouch flavour you don’t need anything else. This cookbook is glorious.

  • Almond queso fresco (Queso fresco de almendras)

    • KateS27 on May 28, 2026

      I’m not sure this tastes like queso fresco, but it is definitely tasty! I followed the option to bake it so it would be more crumbly. I’m putting it back in the fridge to see if it firms up a bit more to top some enfrijoladas later. I’ll definitely try to make it again to try to keep getting better at it!

  • Mushroom chorizo (Chorizo de champiñones)

    • sometimes on March 31, 2026

      I’ve made this several times, both as written and variations. Good base recipe for homemade soyrizo. Nowadays I don’t bother with the freezing and prefer to just soak the tofu in hot water, and cut the vinegar a bit since I think the tartness doesn’t work as well with tofu as it does with pork. Not a fan of tofu as a meat substitute but in this case I think of it more as a Mexican style version of flavor combinations that are common in tofu’s native cuisines.

    • Dcampos on April 03, 2026

      I love this recipe. I don't freeze the tofu. This recipe does freeze well. Flavors are spot on for chorizo. Co-workers are always so curious when I reheat leftovers at work. I usually add it to fried potatoes with onions. Makes great burritos with rice and beans.

    • michelle_gzgxxp on May 15, 2026

      As others have said I don’t bother with the freezing. I have and it does elevate the texture, but this is so loaded with flavour it’s not necessary. So far we use the chorizo to make her Mexican Cowboy Beans (YUM - p23), but today I doubled the chorizo and will try her Poisoned Tacos (p98) as well!

  • Hibiscus flower barbacoa (Barbacoa de jamaica)

    • sometimes on March 31, 2026

      Made as written a couple times. Really enjoyed this on the second attempt but ended up with some grit on the first one even after what I thought was a thorough cleaning. I think the instructions don’t put enough emphasis on or tips for getting all the grit out of the jamaica for people (like me) who don’t work with it often. I’d recommend soaking a few times instead of or in addition to rinsing, whatever you want to do but really make 100% sure to get it all, which can be a little tough to tell, and there’s no saving it if there’s any left.

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  • ISBN 10 030683281X
  • ISBN 13 9780306832819
  • Linked ISBNs
  • Published Mar 18 2025
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Hatchette Go

Publishers Text

Culinary Institute of America-trained, Mexico-born chef and the voice behind popular blog and Instagram account @dorastable, Dora Ramírez, shares more than 100 plant-based Mexican recipes from traditional and Indigenous to modern.

When Dora Ramírez gave up eating animal-based foods, she worried that it also meant giving up her favorite Mexican dishes. But once she started reinventing her favorite recipes, she realized that plant-based ingredients actually enhance the dishes. Now in Comida Casera, Dora shares her fresh take on traditional cuisine in chapters devoted to everything from tamales to mole, favorite home comfort foods to fine dining. From Indigenous recipes created in partnership with cocineras tradicionales to Mexico's markets and street vendors, Comida Casera is a delicious love letter to food and culture, celebrating the interconnectedness of both through a plant-based lens. ?

With recipes for: Almond Queso Fresco, Green Chilaquiles, Chilorio Burritos, Pumpkin Seed Enchiladas, Mushroom Chorizo, Porcini Mushroom Chicharrones, Al Pastor Tacos, Mushroom Carnitas Tacos, Bean and Nopal Tostadas, Potato and Poblano Stuffed Corn Cakes, Mole Poblano Enchiladas, Pumpkin Seed Green Mole, Jackfruit Pozole Rojo, Tres Leches Cake, Vanilla Flan, and more!

“Comida Casera is the cookbook I wish I had when I first stopped eating meat in 2015. At the time, there were hardly any resources on adapting Mexican cuisine to a vegan diet, and it was quite difficult for me to make the transition. My cookbook is a love letter to my country and my people. It is a book that honors traditional Mexican flavors and techniques, but relies on the immense world of plants to do so.”

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