Mushroom Tacos to Avocado Popsicles: A Cookbook on Plant-Based Roots
A new book by chef Adán Medrano explores the plant-based roots of Texas and Mexican cuisine.
According to Medrano, the recipes in his book are native to the region, but not what he'd label as "Tex-Mex."
The recipes are native to the region, but not ones he’d label “Tex-Mex.”
Medrano's book, "The Texas Mexican Plant-Based Cookbook," shares stories and recipes that showcase the deep roots of plant-based diets in South Texas and northern Mexico.
The growth of plant-based diets has been increasing over the past two decades, driven by concerns over the environment, personal health, and the availability of meat alternatives.
Author summary: Chef Adán Medrano's cookbook explores plant-based Texas and Mexican cuisine.
- Mushroom tacos
- Avocado popsicles
- Plant-based roots in South Texas and northern Mexico cuisine