Trends: Plant-Based Mexican Food

Think Mexican food is only about carne asada and conchinita pibil? Although many associate this cuisine with meat-based recipes, a new garde is introducing a whole host of dishes that leave out the carne and pack on the produce.
  • Skip the fish and pile crunchy tostadas with watermelon ceviche, creamy avocados, and pickled onions.
  • Substitute tender chicken with equally toothsome cauliflower in mole dishes—from taco snacks to entree platters.
  • Rolled tacos don’t taste like anything is missing when filled with mashed potatoes instead of shredded beef; stack with crisp iceberg lettuce, diced tomatoes, and a big dollop of guacamole.
  • Fill enchiladas with grilled zucchini and yellow squash and top with spicy red salsa, crema, and fresh Cotija cheese.
  • Tamales can be stuffed with a wide variety of veg-based fillings—from peppers to cheese to butternut squash to eggplant—just be sure to use butter or shortening instead of lard.