Mexican cuisine is very diverse and abundant in options. There are hundreds of recipes that come from different areas of the country. That said, certain ingredients are commonly used, with corn being one of the prime examples. Corn alone or used to elaborate tortillas is present in many dishes.
Another common trend in Mexican cuisine is using animal protein (meat) of all kinds. Beef, pork, chicken, turkey, and fish are often used in many dishes. While this is not uncommon for other cuisines worldwide, different countries highlight some of their vegetarian or vegan options a little more than Mexico.
While not a new trend, vegetarian or vegan dishes have risen in popularity in the last few decades. In light of that, we decided to compile a small but very solid and delicious list of vegetarian/vegan Mexican food options. Note that this list is influenced by some of our favourite dishes within the Casa Bonita team. Who knows, perhaps some experts in Mexican cuisine might agree with us!
Guacamole – This is probably not new for a lot of people, but definitely on our top list. Simple and easy to prepare, you can get a delicious and totally vegan snack in a short amount of time.
- 2 avocados
- Tajin Clasico seasoning
- 1 Roma tomato seeded and diced
- 1/4 cup diced onion
- 1/8 cup cilantro minced
- Lime juice
- 1 bag of Casa Bonita Cantina Style Corn Chips (or if you want to hack the Tajin step, choose these Tajin Chips)
For cooking instructions, follow this link.
Street Corn – Most commonly known in Mexico as Esquites, this simple but delicious snack is perfect for enjoying alone or adding to complement your main dishes. Easy and quick to prepare.
- 2 Cups of corn kernels
- Epazote leaves
- Salt or Tajin (for a little more spice)
- Sour Cream
Instructions: Prepare a large pot with water and add the corn kernels. Season with salt (just a pinch should be enough) and bring the water to a boil. Cook for about 5 minutes and add the epazote leaves (3 to 4 is enough as this is to add flavour). Cook for another 5 minutes. Scoop the kernels with still some of the liquid (not much) in smalls bowls or cups. Squeeze lemon on top and add salt to season or Tajin Spice to enhance the flavour (want some heat? add Tajin Habanero). Serve with sour cream on the side. Add cream to your liking on top.
Tacos and Quesadillas
Mushroom Quesadillas – Quesadillas are usually made with cheese, but in this case, this delicious recipe can be enjoyed without the cheese.
- 1/2 Onion
- 2 Cloves of garlic
- 1 Serrano chile
- 1.5 Pound of mushrooms (your choice or assorted)
- 1 Tablespoon oil
- 15gr Epazote leaves
- 8 – 12 Corn tortillas
- Green salsa
Instructions: In a pan or skillet, preheat the olive oil over medium heat. Chop the onion and crush the garlic in the meantime (or prepare ahead). Add them both and cook them over low heat until they are translucent (approx. 5 minutes). Stir occasionally to avoid overcooking. Add the chopped chillies and the sliced mushrooms (ensure to prepare them ahead of time) and cook all the way until you can see the mushrooms release their juices (approx. 10 to 12 minutes). Remember to season with salt and add the epazote leaves toward the end. Stir well to get everything mixed. Heat the tortillas on a different skillet on medium heat until soft (10 to 20 seconds per side – no oil needed. Keep reading below for a link to a helpful guide and video). Once the tortillas are ready, fill them with the mushroom mix, fold and serve. Don’t forget the green salsa!
Zucchini Flower Quesadillas – This delicious recipe is made in under 30 minutes with Zucchini Flowers, also known as courgette.
- 1/4 Onion
- 1/2 Cloves of garlic
- 1/2 Pound zucchini flower
- 2 Tablespoona of epazote leaves
- 8 Corn Tortillas
- Red Salsa
- Vegan Cheese (or real cheese)
Instructions: Start by heating up the oil on a skillet on medium heat. Chop the onion and crush the garlic before adding to the skillet, and cook over low heat—Cook for about 5 minutes. Proceed by adding the Zucchini flowers plus the epazote leaves (chop as fine as possible beforehand). Add salt and cook for an extra 3 to 4 minutes. Remove from heat and let cool. Heat up the tortillas by following this video. Now it’s time to fill up the tortillas with the zucchini flower mix and your choice of vegan cheese or real cheese (if real cheese is used, mozzarella is recommended). Remember the red salsa (chipotle salsa is recommended).
Potato Tacos – Mostly consumed in the center regions of Mexico, this simple and delicious Taco option would not disappoint you!
- 2 Tablespoons corn oil
- 1/2 Onion
- 4 Chipotle Chiles
- 1 3/4 Mashed Potatoes
- 8 Corn Tortillas
- Sour Cream
- Green and Red Salsa (If you have trouble choosing your salsa, here is a little help)
Instructions: Heat the oil in a pan on medium heat. Chop and cook the onion on low heat for 8 to 10 minutes while stirring from time to time. Add the chiles, cook for another 5 minutes, and follow with the mashed potatoes until cooked (5 to 10 min extra). Season at the end with salt and remove from heat. Heat-up the tortillas following this guide. Fill the tortillas and fold them to heat again on medium heat in the pan. Serve with a side of sour cream and some Casa Bonita salsas.