Mexican Vegetarian Cooking Recipes – Vegetarian Mexican Recipes

Mexican food is full of colour and flavour. It is one of the oldest cuisines of the western world and adapts itself well to every day as well as party cooking. Talking of Mexican food, one usually thinks of burritos and nachos, but there is much more to this fascinating cuisine!

Mexicans start their day with coffee, then a hearty breakfast and the afternoon brings the most important meal of the day, the family meal which may involve as many as eight, courses. The day ends with a light supper. The Mexican way to unwind after a hectic day is to refresh yourself with chilled fresh fruits or vegetable drinks. The popular Tequila, Bloody mary and other popular drinks all belong to Mexico. There are a lot of such refreshing drinks included in the mocktail section.

Best Vegetarian Mexican Recipes (All Easy!) – Best Mexican Vegan Recipes

Vegetarian food is popular in Mexico. They cultivate a wide range of vegetables. They have several varieties of capsicums, chillies, pumpkins, avocados, green beans etc. Many of these vegetables which are eaten today have been introduced to us by the Mexicans. Corn is their staple food. There is a wide section on vegetarian food. Must try are the burritos, tortizza, chimichangas! Most Mexican main dishes are made with tortillas. The difference lies in filling, folding & cooking as explained later.

Mexicans have been using rice since it was introduced to them by the Spanish. Long grain white rice is best for Mexican cooking. Rice is used in various Mexican dishes from soups to main meals and to desserts. There is a light and easy-to-make rice pudding, which is full of flavour.

Mexican Vegetarian Cooking Recipes

Ingredients in Mexican Cooking

The Mexican kitchen has a variety of different ingredients, which are easily available everywhere. This section is a guide to main ingredients and offers advice on purchasing, preparing, storing as well as cooking tips. The ingredients are now easily available in India, although their substitutes have been given in case of non-availability.

CORN: Corn is the staple food of Mexico. It is widely used in Mexican cooking. Frozen corn kernels are easily available. To cook fresh corn on the cob (saboot bhutta), put them in a pressure cooker with 2-3 cups water, a pinch of haldi, 1 tsp salt & 1 tsp sugar, give 2-3 whistles. Scrape the boiled kernels from the cob with the help of knife to get corn niblets. You can use tinned corn also. Corn tortillas is the popular basic recipe in Mexico which can be made with maize flour (makki ka atta).
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CAPSICUMS: Capsicums are native to Mexicans. They are used extensively in Mexican cooking. They range in colour from green through yellow and orange to deep red. When buying capsicums try to look for the ones which are bright and have glossy skins. They are either chopped or sliced. They are even roasted over a naked flame for a smoky flavour and then used as needed.
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RICE: Mexicans have been using rice since it was introduced to them by the Spanish. Use long grain rice in Mexican cooking. Ordinary quality rice is best for Mexican cooking. Rice is used in various Mexican dishes from soups to main meals and to desserts.
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AVOCADO: It is a Mexican fruit. A light green chutney like spread, called guacamole, is made from avocados. See that the avocado is soft, fully ripe and blackish purple. The green fruit turns blackish as it ripens. A hard, under-ripe avocado is bitter.
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BEANS: Beans share equal importance with corn in Mexico. They were cultivated by Indians along with corn in Mexico. There are different varieties of beans that is being used for Mexican cooking.
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We have used red kidney beans (Jammu Waale Rajmah) and pinto beans (Chitra Rajmah) in the recipes. Always buy beans in small quantities as they are likely to lose their flavour if unused for a long time. Beans are widely used in soups, as filling for tortillas, etc. The most popular re-fried beans are made from these beans.

CELERY: It is an aromatic herb with a slightly pungent taste. Only the stalks are edible and the bright green leaves are used as a garnish. The thick stems are sometimes peeled and then used as the recipe damands.
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BASIL LEAVES: It belongs to the ‘tulsi’ family. It is available in dried form or as fresh basil leaves, which are packed and sold by some vegetable vendors. Easy to grow at home too. If you use dried basil, use much less, as dried herbs are more concentrated. The young, tender leaves of tulsi can be substituted.
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CHILLIES: Over 150 indigenous varieties are found in Mexico. Mexican food is often perceived as being very hot, and some of the dishes certainly live up to their reputation, but it is possible to find many dishes that are only mildly flavored with chillies. Among the huge variety, the most popular ones are poblano, jalapenos, fresno, etc.
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Pabolano chilli (achhari hari mirch may be substituted): They are large chillies, being roughly 31/2″ long and 214″ wide. Although not very hot, poblanos have a rich, earthy flavour which is intensified when the chillies are roasted and peeled. They are widely used in Mexican cooking, notably in Stuffed Chillies.

DRY CHILLIES in Mexican cooking are either ground into flakes or broken into bits and then used. Always store dry chillies in an air-tight jar. Do not keep dry chillies for more than 1 year or the flavour may fade. We have used regular dried red chillies available in the market. For a milder version you can use Kashmiri red chillies also.
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JALAPENO CHILLI: is another form of popular chilli. We have used pickled jalapenos mostly in the recipes, which is easily available in the market in bottles.
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When buying chillies, look for firm fresh chillies, with shiny skins. Fresh chillies can be successfully stored in a plastic bag in the refrigerator for upto 3 weeks.

When handling chillies, be very careful. Wash your hands thoroughly with soap after handling them. If you touch your skin by mistake, wash your hands quickly and then splash the affected area with plenty of fresh cold water. Avoid scratching.
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The Mexican kitchen has a variety of different ingredients, which are easily available everywhere in India, although their substitutes have been given in case of non-availability. The recipes have all been tried and tested. We hope you enjoy them as much as we have enjoyed trying, testing, and writing these recipes of one of the world’s most exciting cuisines.

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