MY V E G E TA R I A N MEXICO PBS chef and author of Mexican Today Pati Jinich shares the easy, meat-free side of her homeland By Pati Jinich
IF YOU LOVE Mexican food—and most Americans do—then it’s time to dig deeper into the regional cuisines found south of the border. I always say that the food of a country tends to resemble its people, and if there is one characteristic that defines Mexicans, it’s that they are very accommodating, very versatile. Take the Chilorio Tacos (p. 56). Chilorio is a simple recipe from northern Mexico that keeps evolving—I’ve made it with tofu here! And once you know how to make chilorio or any regional Mexican dish, it opens you up to an endless variety of preparations.
54 MAY 2016
vegetariantimes.com