Rising up Mexican American in Chicago, I believed I knew every part about Mexican meals — in spite of everything, I ate it for almost each meal. However after touring all through Mexico as a younger man, I realized that the majority of what Individuals contemplate Mexican delicacies is primarily influenced by the northern Mexican states, the place components like flour tortillas and beef are widespread. As you progress farther south, corn tortillas and dried chilies take heart stage.
This restricted perspective is one motive Individuals usually contemplate Mexican meals to be unhealthy. In actuality, the three true pillar components — maize, beans, and chili peppers — are all extremely nutritious.
Corn tortillas are a naturally gluten-free, whole-grain meals with extra fiber than their refined flour counterparts. Beans are a wonderful supply of plant-based protein and fiber, and dried chilies are full of vitamin C and different antioxidants. Plus, adapting Mexican delicacies to a plant-forward eating regimen is remarkably simple: A lot taste comes from recent herbs, acids, spices, and cooking methods that there’s no want for animal protein.
If there’s one factor Mexican meals is thought for, it’s the beneficiant use of scorching peppers. These recipes are designed to have medium warmth, however don’t be afraid to regulate the variety of chilies based mostly in your spice tolerance. If essential, you possibly can at all times in the reduction of on what number of you employ or take away the membranes and seeds to tone down the warmth.
In case you’re a spice fanatic, however, depart all of it intact and double the variety of chilies used. My hope is that, after experimenting with these plant-based remixes of Mexican classics, you’ll come away with a brand new appreciation for what the delicacies has to supply.
Cauliflower “Ceviche” With Pineapple Habanero Salsa
Makes 4 to six servings • Prep time 20 minutes • Prepare dinner time 10 minutes
