Mushroom Tacos to Avocado Popsicles: A Cookbook Exploring the 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.
Chef Adán Medrano notes that the recipes in his book are native to the region, but he wouldn't label them "Tex-Mex."
The recipes are native to the region, but not ones he'd label "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.
- Concerns over the environment
- Personal health
- Increased availability of meat alternatives
Chef Medrano's book, "The Texas Mexican Plant-Based Cookbook," shares recipes and stories behind the plant-based cuisine of the region.
Author's summary: A cookbook exploring Texas and Mexican plant-based cuisine.
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