Mushroom Tacos to Avocado Popsicles: Exploring Plant-Based Roots of Texas and Mexican Cuisine
A new book by chef Adán Medrano reveals the deep roots of plant-based diets in South Texas and northern Mexico cuisine.
According to Medrano, the recipes in his book, "The Texas Mexican Plant-Based Cookbook", are native to the region, but not what he'd label as "Tex-Mex".
The growth of plant-based diets has been spurred by concerns over the environment, personal health, and the increased availability of meat alternatives.
Chef Medrano's book shares recipes and stories that showcase the plant-based traditions of the region, including dishes like mushroom tacos and avocado popsicles.
Author's summary: Chef Adán Medrano's book explores plant-based Texas and Mexican cuisine.
- Book title: "The Texas Mexican Plant-Based Cookbook"
- Author: Chef Adán Medrano
- Publisher: Texas Tech University Press