Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas

Author Jason Wyrick explores the indigenous ingredients of the diverse regions of Mexico.  Wyrick has been recognized as a leading authority in vegan cooking.    Indigenous people enjoyed a rich array of native foods, such as beans, squash, chiles and corn long before the Spanish arrived in the 1500's.  

Enjoy wonderful vegan recipes that honor mother earth goodness and rich ingredients.

• Paperback ‏ : ‎ 292 pages