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Beyond the Border: Gourmet does Vegetarian Mexican
posted by Mighty Staff
In this month's Gourmet magazine Rick Bayless (inspired by Veracruz chef and food anthropologist Raquel Torres) creates a hearty and complex traditional Mexican meal that is deliciously vegetarian - Beyond the Border. It's refreshing to see traditional Mexican cuisine from a fresh (to many) point of view, but as Bayless says, it's not altogether uncommon,
"the further away from the cities you go, the more indigenous the cooking becomes - meaning it reaches all the way back into Mexico's pre-Columbian past, a time when most everyday cuisine was vegetarian, and folks used a huge variety of edible plants."
The feature includes recipes for; Plantain-Stuffed Chipotles Chiles in Escabeche, Red Chileatole with Fall Vegetables, Black-Bean Tostados with Roasted Tomatillo Sauce, and Coconut Tarts with Prickly Pear Sauce.
Photograph By Roland Bello.
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