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Vegan Tacos: Authentic & Inspired Recipes for Mexico's Favorite Street Food
Plant-based homemade tacos (and more) from the New York Times–bestselling author of Vegan Mexico, with plenty of pro tips and photos. Celebrated chef Jason Wyrick showcases exciting Mexican flavors and textures with recipes for traditional and creative tacos—including your own homemade tortillas, salsas, and condiments. You’ll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico—and learn how to make them using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience (now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients. In your own home taquería, make such tantalizing recipes Tacos Mole with Seared Zucchini, Wilted Chard, and PepitasTacos with Pintos Borrachos and Vegan Queso FrescoTacos Dorados with Plantains, Black Beans, and Roasted GarlicBaja Tacos with Lobster MushroomsBreakfast Tacos with Rajas, Mojo Scramble, and PintosCinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema Also featured are sections on taco culture and history; essential ingredients; helpful shortcuts; beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; desserts and sides; and how to host a taquiza (taco party).
425 pages, Kindle Edition
First published September 23, 2014
71 people are currently reading
125 people want to read
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Displaying 1 - 18 of 18 reviews
September 6, 2014
I got this today& I just finished looking through it. And I have to say, I am SO EXCITED to make something from this! All the recipes sound so delicious. I think the 1st one we try will be BBQ sweet potato & peanut tacos! I mean come on!
Only down side so far is not enough pictures. I like my cookbooks to have lots of pics!
Only down side so far is not enough pictures. I like my cookbooks to have lots of pics!
December 9, 2024
Very interesting tacos and like that it starts from the ground up with the tortillas!
December 7, 2020
There are a lot of great sounding tacos here that I’ve love to order if I were out at a taqueria. But I just can’t get excited about making them myself *shrugs*
Asshole Kindle app on my iPad is once again refusing to sync my highlights such that I can post them in the Goodreads app. So sick of this shit- it happens constantly *frowny face*
so here is the export of my highlights.
Notebook Export
Vegan Tacos: Authentic and Inspired Recipes for Mexico's Favorite Street Food
Wyrick, Jason
PARTE DOS: ¡TACOS AQUÍ!
Highlight(yellow) - tacos with sautéed fillings > Location 2677
Tacos with Huitlacoche and Fresh Corn Tacos de Huitlacoche y Maize Fresco
I love the contrast between fresh and cooked in this recipe. The huitlacoche (wheat-lah-CO-chay) has a nice deep flavor, while the fresh corn kernels pop with sweetness. Also known as “corn smut,” huitlacoche is a fungus that is a delicacy throughout Mexico. It has a mild earthy flavor that intensifies when lightly cooked. Fresh huitlacoche is difficult to find, but most Mexican markets sell it canned. Just pop the can open, give it a rinse, chop it, and it is ready to cook. It doesn’t have the greatest appearance or description, for that matter, but it tastes wonderful once it is cooked, and provides a solid, hearty backdrop for the taco. Top that with some chipotle crema and spicy salsa, and you’ve got a taco that bursts with flavor. REGION: CASA DE JASON | HEAT LEVEL: 6 (BASED ON SALSA AMOUNT) | MAKES 6 TACOS The Filling ½ small white onion, cut into ¼ inch dice (about ⅓ cup) 2 tablespoons chopped fresh epazote, optional but recommended 1 pound huitlacoche, chopped into bite-size pieces 2 tablespoons olive oil ½ teaspoon salt 1 ear corn (if you don’t have fresh corn, use 1 ¼ cups frozen corn kernels) The Tortillas 6 (5 to 6-inch) corn tortillas (Salted Lime Tortillas on here are great here) The Toppings 1 cup Crema (here) 2 chipotles in adobo 2 tablespoons cilantro stems Chiles de Árbol Salsa (here) 1. Heat the oil in a sauté pan over a medium heat. Add the onion and epazote, if using. and sauté until the onion is soft, but not quite browned, about 5 minutes. Add the huitlacoche and salt and cook this until all the liquid has cooked out of the pan. Remove the pan from the heat. Cut the corn kernels off the cob, if using fresh corn. Add the kernels to the pan with the huitlacoche and give them a stir. 2. In a blender or food processor, puree the crema with the chipotles in adobo and cilantro stems in a blender or small food processor and then transfer the puree to a small bowl. 3. Warm the tortillas. Fill them with the huitlacoche and fresh corn mixture, then top with the chipotle cilantro crema and chiles de árbol salsa.
Highlight(yellow) - tacos with sautéed fillings > Location 2707
Ten-Minute Seitan Carnitas
These are my quick go-to carnitas and are a completely different style of carnltas than Carnitas Michoacánas. They only take a few minutes to make, and the technique I use makes for a nice crispy and soft contrast, exactly what you are looking for with carnitas. If I am looking for something quick like this, I usually just use a nice storebought tortilla instead of making my own. Note: You can also use this technique with vegetables such as slightly dried out portobellos, zucchini, chayote, or even sweet potato strips. The key is to brown the outside and then use a little water to soften the inside. REGION: CASA DE JASON | HEAT LEVEL: 2 | MAKES 4 TACOS The Filling 1 tablespoon olive oil 2 cups seitan strips (or vegetables—see Note) 2 teaspoons ancho powder or chili powder A pinch of chipotle powder, optional ½ teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon salt ¼ cup water The Tortillas 4 (6-inch) storebought corn tortillas The Toppings Salsa or hot sauce of your choice (try the Roasted Garlic Pequin Chile Sauce on here) 1 ripe avocado, diced 1. Heat the oil in a wide sauté pan over medium-high heat. Add the seitan and give it a quick stir. You only need to stir the seitan once every minute or so. Over-stirring it will only prolong the cook time. Once the seitan has developed crispy brown bits, about 7 to 8 minutes in, add the ancho powder, chipotle powder, if using, oregano, cumin, and salt. Give this a quick stir. Immediately add the water to the pan and stir until the water cooks out. This should happen within a minute at most. Remove the pan from the heat. 2. Place the tortillas one at a time on top of the seitan in the pan for about 10 seconds in succession. This will quickly steam them with the residual moisture and heat from the pan. Fill the tortillas with the seitan and top with salsa and then avocado.
Highlight(yellow) - other tacos in a class by themselves > Location 2933
Quick Carrots Escabeche
If you don’t have time to make the recipe on here, try this quickie version. 1 teaspoon olive oil 1 carrot, cut diagonally into ⅛-inch thick slices ¼ teaspoon Mexican oregano Pinch of salt Heat the oil in a small skillet over a medium heat. Add the carrot, oregano, and salt and sauté for about 1 mi-nute. The slices should still be firm, but not crunchy.
Highlight(yellow) - other tacos in a class by themselves > Location 2973
Jackfruit is a popular substitute for pulled or shredded meat because of its unique texture. I made several versions of this recipe to do a texture and taste test, and here is what I found. Jackfruit is a good choice if you are adding the shortening to the recipe. The fat carries a lot of the flavor from the sauce, and it completely coats the jackfruit, making a great texture and flavor combination. Canned jackfruit tends to have a briny taste that diminishes the flavor of the carnitas. Also, without the shortening, the jackfruit can taste a little dull. Seitan will absorb the flavors better, and some of it will fall apart into smaller bits as it simmers, creating a pulled texture. Seitan looks like the clear winner, but if you want to avoid gluten, jackfruit is your choice. My favorite taste-test winner was a half-and-half combination of the two because I got large bits from the seitan and a better pulled texture from the jackfruit.
PARTE TRES: TOPPINGS, SIDES, AND DRINKS
Highlight(yellow) - recipes for chile-lime peanuts, crema, queso fresco, and more > Location 3940
Taquería-Style Carrots Escabeche
These pickled carrots are popular additions to guacamole tacos, tacos dorados, and tacos de canasta. They should only be pickled for about two hours so that the carrots still have some crunch. There are plenty of variations of these, but the following is my favorite. MAKES ABOUT 2 CUPS 1 large carrot, cut diagonally into ⅛-inch slices ½ large red onion, cut into ¼-inch strips 2 jalapeño or serrano chiles, thinly sliced 8 whole cloves garlic 2 bay leaves ½ teaspoon Mexican oregano 1 teaspoon salt White vinegar (enough to cover) Juice of 2 limes Combine all the ingredients in a jar with a tight-fitting lid. Seal the jar and set it aside at room temperature for about 2 hours to get the perfect texture. Refrigerate any leftovers. MAKE IT QUICK: For a quick version, boil the garlic and the carrot and onion slices in a saucepan with enough water to cover for about 1 minute, then immediately remove them from the water and add them to the pickling jar. You’ll have pickled vegetables in about 10 minutes. They won’t be quite as flavorful, but you won’t have to wait 2 hours, either.”
Asshole Kindle app on my iPad is once again refusing to sync my highlights such that I can post them in the Goodreads app. So sick of this shit- it happens constantly *frowny face*
so here is the export of my highlights.
Notebook Export
Vegan Tacos: Authentic and Inspired Recipes for Mexico's Favorite Street Food
Wyrick, Jason
PARTE DOS: ¡TACOS AQUÍ!
Highlight(yellow) - tacos with sautéed fillings > Location 2677
Tacos with Huitlacoche and Fresh Corn Tacos de Huitlacoche y Maize Fresco
I love the contrast between fresh and cooked in this recipe. The huitlacoche (wheat-lah-CO-chay) has a nice deep flavor, while the fresh corn kernels pop with sweetness. Also known as “corn smut,” huitlacoche is a fungus that is a delicacy throughout Mexico. It has a mild earthy flavor that intensifies when lightly cooked. Fresh huitlacoche is difficult to find, but most Mexican markets sell it canned. Just pop the can open, give it a rinse, chop it, and it is ready to cook. It doesn’t have the greatest appearance or description, for that matter, but it tastes wonderful once it is cooked, and provides a solid, hearty backdrop for the taco. Top that with some chipotle crema and spicy salsa, and you’ve got a taco that bursts with flavor. REGION: CASA DE JASON | HEAT LEVEL: 6 (BASED ON SALSA AMOUNT) | MAKES 6 TACOS The Filling ½ small white onion, cut into ¼ inch dice (about ⅓ cup) 2 tablespoons chopped fresh epazote, optional but recommended 1 pound huitlacoche, chopped into bite-size pieces 2 tablespoons olive oil ½ teaspoon salt 1 ear corn (if you don’t have fresh corn, use 1 ¼ cups frozen corn kernels) The Tortillas 6 (5 to 6-inch) corn tortillas (Salted Lime Tortillas on here are great here) The Toppings 1 cup Crema (here) 2 chipotles in adobo 2 tablespoons cilantro stems Chiles de Árbol Salsa (here) 1. Heat the oil in a sauté pan over a medium heat. Add the onion and epazote, if using. and sauté until the onion is soft, but not quite browned, about 5 minutes. Add the huitlacoche and salt and cook this until all the liquid has cooked out of the pan. Remove the pan from the heat. Cut the corn kernels off the cob, if using fresh corn. Add the kernels to the pan with the huitlacoche and give them a stir. 2. In a blender or food processor, puree the crema with the chipotles in adobo and cilantro stems in a blender or small food processor and then transfer the puree to a small bowl. 3. Warm the tortillas. Fill them with the huitlacoche and fresh corn mixture, then top with the chipotle cilantro crema and chiles de árbol salsa.
Highlight(yellow) - tacos with sautéed fillings > Location 2707
Ten-Minute Seitan Carnitas
These are my quick go-to carnitas and are a completely different style of carnltas than Carnitas Michoacánas. They only take a few minutes to make, and the technique I use makes for a nice crispy and soft contrast, exactly what you are looking for with carnitas. If I am looking for something quick like this, I usually just use a nice storebought tortilla instead of making my own. Note: You can also use this technique with vegetables such as slightly dried out portobellos, zucchini, chayote, or even sweet potato strips. The key is to brown the outside and then use a little water to soften the inside. REGION: CASA DE JASON | HEAT LEVEL: 2 | MAKES 4 TACOS The Filling 1 tablespoon olive oil 2 cups seitan strips (or vegetables—see Note) 2 teaspoons ancho powder or chili powder A pinch of chipotle powder, optional ½ teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon salt ¼ cup water The Tortillas 4 (6-inch) storebought corn tortillas The Toppings Salsa or hot sauce of your choice (try the Roasted Garlic Pequin Chile Sauce on here) 1 ripe avocado, diced 1. Heat the oil in a wide sauté pan over medium-high heat. Add the seitan and give it a quick stir. You only need to stir the seitan once every minute or so. Over-stirring it will only prolong the cook time. Once the seitan has developed crispy brown bits, about 7 to 8 minutes in, add the ancho powder, chipotle powder, if using, oregano, cumin, and salt. Give this a quick stir. Immediately add the water to the pan and stir until the water cooks out. This should happen within a minute at most. Remove the pan from the heat. 2. Place the tortillas one at a time on top of the seitan in the pan for about 10 seconds in succession. This will quickly steam them with the residual moisture and heat from the pan. Fill the tortillas with the seitan and top with salsa and then avocado.
Highlight(yellow) - other tacos in a class by themselves > Location 2933
Quick Carrots Escabeche
If you don’t have time to make the recipe on here, try this quickie version. 1 teaspoon olive oil 1 carrot, cut diagonally into ⅛-inch thick slices ¼ teaspoon Mexican oregano Pinch of salt Heat the oil in a small skillet over a medium heat. Add the carrot, oregano, and salt and sauté for about 1 mi-nute. The slices should still be firm, but not crunchy.
Highlight(yellow) - other tacos in a class by themselves > Location 2973
Jackfruit is a popular substitute for pulled or shredded meat because of its unique texture. I made several versions of this recipe to do a texture and taste test, and here is what I found. Jackfruit is a good choice if you are adding the shortening to the recipe. The fat carries a lot of the flavor from the sauce, and it completely coats the jackfruit, making a great texture and flavor combination. Canned jackfruit tends to have a briny taste that diminishes the flavor of the carnitas. Also, without the shortening, the jackfruit can taste a little dull. Seitan will absorb the flavors better, and some of it will fall apart into smaller bits as it simmers, creating a pulled texture. Seitan looks like the clear winner, but if you want to avoid gluten, jackfruit is your choice. My favorite taste-test winner was a half-and-half combination of the two because I got large bits from the seitan and a better pulled texture from the jackfruit.
PARTE TRES: TOPPINGS, SIDES, AND DRINKS
Highlight(yellow) - recipes for chile-lime peanuts, crema, queso fresco, and more > Location 3940
Taquería-Style Carrots Escabeche
These pickled carrots are popular additions to guacamole tacos, tacos dorados, and tacos de canasta. They should only be pickled for about two hours so that the carrots still have some crunch. There are plenty of variations of these, but the following is my favorite. MAKES ABOUT 2 CUPS 1 large carrot, cut diagonally into ⅛-inch slices ½ large red onion, cut into ¼-inch strips 2 jalapeño or serrano chiles, thinly sliced 8 whole cloves garlic 2 bay leaves ½ teaspoon Mexican oregano 1 teaspoon salt White vinegar (enough to cover) Juice of 2 limes Combine all the ingredients in a jar with a tight-fitting lid. Seal the jar and set it aside at room temperature for about 2 hours to get the perfect texture. Refrigerate any leftovers. MAKE IT QUICK: For a quick version, boil the garlic and the carrot and onion slices in a saucepan with enough water to cover for about 1 minute, then immediately remove them from the water and add them to the pickling jar. You’ll have pickled vegetables in about 10 minutes. They won’t be quite as flavorful, but you won’t have to wait 2 hours, either.”
March 8, 2021
A wealth of information about Mexican ingredients, cuisine, and culture. There are some excellent ideas for tacos in the book, but it's real strength are the recipes for what goes in the tacos (salsas, guacamoles, beans, etc). We've absolutely fallen in love with Mojo de Ajo (pg 60) and always have a batch of that on hand. Highly highly recommend using it on avocado toast as well as tacos (or pretty much anything). Also really love the recipe for pintos borrachos (pg 100) - especially with a nut brown ale mixed in. The only recipe I didn't have any luck with was the flattened seitan - I think it calls for too much liquid or I misunderstood the instructions. And as an added bonus, there are some great cocktail recipes included as well.
Before this book I'd never even made my own tortillas, so it's been a great education. Definitely worth a look if you're looking for some taco inspiration.
Before this book I'd never even made my own tortillas, so it's been a great education. Definitely worth a look if you're looking for some taco inspiration.
June 20, 2021
I loved reading Wyrick's entertaining cooking stories and the history and culture of Mexican food, tacos, and their vegan traditions. I could imagine as if I were in his kitchen as he shared these stories from his family and culture.
Reading through the recipes, I just keep thinking, Wow! I had no idea there were so many possible ways to "Vegan Up a Taco"! I am sadly, only familiar with the more Tex-Mex, vegan crumbles with a taco spice mix as a base, then toppings of diced tomatoes, shredded iceberg lettuce, sliced jalapenos, and maybe some vegan jack.
But in Wyrick's book, there are nine chapters on different kinds of tacos and fillings, and another just on toppings. I can't wait to try out these recipes, as well as the recipes for the Sides and Drinks.
I'll update the review after trying out the recipes.
Reading through the recipes, I just keep thinking, Wow! I had no idea there were so many possible ways to "Vegan Up a Taco"! I am sadly, only familiar with the more Tex-Mex, vegan crumbles with a taco spice mix as a base, then toppings of diced tomatoes, shredded iceberg lettuce, sliced jalapenos, and maybe some vegan jack.
But in Wyrick's book, there are nine chapters on different kinds of tacos and fillings, and another just on toppings. I can't wait to try out these recipes, as well as the recipes for the Sides and Drinks.
I'll update the review after trying out the recipes.
November 30, 2016
If you're a vegan who craves tacos and doesn't already have a Mexican cookbook, this would fill the bill quite nicely, I won't be frying up any jackfruit anytime soon though. If you've already figured out tortillas = bread and that anything goes, then so long as you can make some salsas you are good to go. Just avoid copying Taco Bell or any other fake Mexican and you should be fine.
For carnivores a good book on this is Mexican Everyday. There's others out there as well, I just haven't read them (yet!).
For carnivores a good book on this is Mexican Everyday. There's others out there as well, I just haven't read them (yet!).
March 6, 2021
Amazing! I love really everything about Vegan Tacos. I am an avid reader of many genres of fiction and non-fiction but when I'm asked my favourite book of all time, I often answer with this title (and really I'm only half-joking). The recipes I've made have all turned out well, and you can tell from the book that the author really both knows his stuff and loves what he does. I learned quite a bit from this book about different types of tacos, and quite a few of the sides and toppings recipes are now staples in my household. Highly recommend; I will buy any cookbook Jason Wyrick publishes.
January 30, 2020
A fun cookbook loaded with lots of culinary information, taco lore & recipes. This almost makes me want to try my hand at homemade tortillas! The various tacos range from quick & easy to quite complex, especially if utilizing the various homemade vegan accoutrement. I appreciate that the author encourages the use of homemade items, but also gives simpler means of preparing many of the recipes. Although vegan, the recipes are based on authentic recipes, including fusion recipes, sweet tacos, and a variety of beverages.
October 25, 2017
Lots of taco recipes (stewed/sauteed) - various vegetable ingredients beans, cactus, lentils, mushrooms, seitan, peppers, etc... There are also fusion and breakfast taco recipes. Highly interested in the Tacos Americanos taco recipe that includes beer.
December 20, 2017
This author is extremely detailed in his recipes, and they come out fantastic
December 10, 2021
Great backstory and explanations, interesting recipes, but hardly any pictures
February 3, 2015
Excellent, thorough cookbook for Mexican taco cuisine, great for vegans, vegetarians, and carnivores.
A massive variety of recipes and types of tacos, ranging from quick and easy to laborious and needing plans. Most long recipes have some sort of "hack" to make them easier if desired, and food substitutions are noted throughout. Except for the cheese chapter there are almost no "special vegan ingredients", just lots of fresh vegetables, spices, peppers and oils. It is a regional cookbook so if you live in an area where common Mexican ingredients are scarce, this book may not be for you, but if you have any sort of International section in your supermarket or a Mexican grocery available nothing here is difficult to find. Back to that cheese chapter though... it is the curse of being a vegan that a lot of work will go into getting a good homemade vegan cheese. If you want to work for it there are several great recipes included here, if you don't want to do the work (or cannot get the somewhat uncommon ingredients) there are worthy alternatives listed. Even if you are unable to find every taco ingredient in this book (cactus, jackfruit) the majority are made from common fresh foods found anywhere. I really appreciated the help provided through the entire book, whether in giving time "hacks" or food substitutions, the author really wants to provide the instructions and means for everyone to enjoy these recipes, and it is always clear how much he enjoys his work in this book. I also love the fusion taco recipes and cannot wait to try every single dessert taco. At the end of the book are also side dishes, drinks and delicious sounding cocktails.
There are gorgeous pictures throughout although not for every recipe, but you don't need them to have your mouth watering as you read through the book. I'm even inspired to try making my own tortillas! My biggest problem with the book is deciding which recipe to make, and whether I have enough time to do a homemade taco dinner AND taco dessert.
A massive variety of recipes and types of tacos, ranging from quick and easy to laborious and needing plans. Most long recipes have some sort of "hack" to make them easier if desired, and food substitutions are noted throughout. Except for the cheese chapter there are almost no "special vegan ingredients", just lots of fresh vegetables, spices, peppers and oils. It is a regional cookbook so if you live in an area where common Mexican ingredients are scarce, this book may not be for you, but if you have any sort of International section in your supermarket or a Mexican grocery available nothing here is difficult to find. Back to that cheese chapter though... it is the curse of being a vegan that a lot of work will go into getting a good homemade vegan cheese. If you want to work for it there are several great recipes included here, if you don't want to do the work (or cannot get the somewhat uncommon ingredients) there are worthy alternatives listed. Even if you are unable to find every taco ingredient in this book (cactus, jackfruit) the majority are made from common fresh foods found anywhere. I really appreciated the help provided through the entire book, whether in giving time "hacks" or food substitutions, the author really wants to provide the instructions and means for everyone to enjoy these recipes, and it is always clear how much he enjoys his work in this book. I also love the fusion taco recipes and cannot wait to try every single dessert taco. At the end of the book are also side dishes, drinks and delicious sounding cocktails.
There are gorgeous pictures throughout although not for every recipe, but you don't need them to have your mouth watering as you read through the book. I'm even inspired to try making my own tortillas! My biggest problem with the book is deciding which recipe to make, and whether I have enough time to do a homemade taco dinner AND taco dessert.
December 15, 2016
Very useful introduction with a bit of history, food anthropology. Be kind: eat vegan. Lovely tips on authentic Mexican flavours within vegan paradigm.
June 9, 2016
TACOS!!!!!!!!!!!!!!!!!!!
This book is all about one of my favorite foods, so, obviously, I love it. (Now I just need to get N'Ice Cream and be happy ALL THE TIME.)
First, this book starts out with a very in-depth history lesson on tacos (YES!) and then divvies the recipes up by cooking techniques for fillings (for the most part). Everything sounds super yummy too.
I'm ready to tackle some homemade tortillas! Also, Jason Wyrick gives a shout-out to my beloved (Miyoko Schinner) in his "cheese" recipes, so extra points there.
YUM!
December 30, 2022
The author is quite chatty but there is much good information on chilis and their preparation, making tortillas with differing levels of difficulty such as making one's own masa from nixtamal (corn and lime) to using "masa harina" from a bag. There are many recipes for salsas and fillings with many options. There are even drink pairings and recipes for "aguas frescas." The enthusiasm fairly bubbles over as if he wants to share all he know so you to could go vegan and introduce others via taco parties.
January 27, 2023
I wrote a very thorough review here
http://lazysmurf.wordpress.com/2014/0...
http://lazysmurf.wordpress.com/2014/0...
January 25, 2015
As much as my family loves tacos.........most of these recipes contain obscure and hard to find ingredients, so I don't think I will be making many of them.
November 14, 2015
The recipes are based on authentic regional food.
Displaying 1 - 18 of 18 reviews