Chef and expert Jason Wyrick shows how to make
meatless versions of Mexican tacos from the tortillas,
to the fillings, to the sauces. Excellent tips, advice,
and recipes, and delicious beverages to go with them.
Celebrated chef Jason Wyrick showcases the excitement of
Mexican flavors and textures with recipes for
traditional and creative tacos you can make at home,
featuring your own homemade tortillas, salsas, and
condiments. You'll make tacos de asador, tacos cazuela,
tacos dorados, and many more based on recipes gathered
from across Mexico, and the author shows you how to make
them all using plant-based ingredients. The long-time
publisher of the ''Vegan Culinary Experience'' (now
''TheVeganTaste.com'') points the way to making your own
taco components from scratch, while also providing quick
options with store-bought ingredients. In your own home
taqueria, you'll be making tantalizing recipes such as:
Tacos Mole with Seared Zucchini, Wilted Chard, and
PepitasTacos with Pintos Borrachos and Vegan Queso
FrescoTacos Dorados with Plantains, Black Beans, and
Roasted GarlicBaja Tacos with Lobster MushroomsBreakfast
Tacos with Rajas, Mojo Scramble, and PintosCinnamon
Tortilla Tacos with Spicy Cajeta Apples, Pecans, and
Agave Crema In these pages, the author shares his
passion for tacos with sections on taco culture and
history, essential ingredients, anecdotes, and shortcuts
that simplify the cooking techniques for the modern
kitchen. There is also a chapter of beverage recipes
such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and
Desert Sage Spritzer; a section on desserts, and how to
host a taquiza (taco party). Full color photos. |
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