Mushroom Tacos to Avocado Popsicles: Exploring Plant-Based Roots of Texas and Mexican Cuisine
A new cookbook by chef Adán Medrano highlights the native plant-based recipes of South Texas and northern Mexico, distinct from "Tex-Mex" cuisine.
Chef Adán Medrano stresses the recipes are native to the region, but not ones he’d label “Tex-Mex.”
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.
- Concerns over the environment
- Personal health
- Increased availability of meat alternatives
Chef Medrano's book, "The Texas Mexican Plant-Based Cookbook", showcases the stories and recipes behind the plant-based cuisine of the region.
Author's summary: Chef Adán Medrano's cookbook explores plant-based Texas and Mexican roots.
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