The joys of Mexican vegetarian dishes - main dishes in mexican restaurants

My Mexican grandfather once said the salad was for the rabbit.
My Mexican father thought a good steak would cure any stomach trouble.
A Mexican friend once joked that a pet pig living near my old West End would last around his East End for about two seconds before being kidnapped, grill on an outdoor pit.
In fact, Mexicans love their meat, and the food here is known for its carnitas, tortillas, stews and roasted goats.
But what about Mexican vegetarian food?
Although I am not a vegetarian, I am more and more fond of the simplicity and ease of this food.
But when looking for meat-free recipes in Mexican cooking books, I found that there was very little food to pick.
Mexican dishes such as bergamot, zucchini, corn, verdolagas (purslane)
Sweet potatoes seem to be most often used to add stew or meat dishes.
Some of the vegetarian dishes I found include the invention of the new era in California, such as replacing "taco meat" with raw walnuts, or filling tacos with tofu.
But in Mexican cuisine, meat-free dishes have a long history.
The diet of Aztecs and other Indians contains a large amount of grain, fruits and vegetables, and it is not until the Spanish colonize the meat culture of Mexico, pork and beef that really becomes the backbone of what we now think of as Mexican food.
One of the biggest obstacles to eating vegan food in Mexico today is the use of lard and chicken soup.
But if you cook at home, a lot of onions and olive oil make up for the lost lard in most dishes, and vegetable soup is a simple alternative to chicken soup.
It's not just a matter of changing people.
It turns out that there are a lot of pure vegan dishes that are really Mexican and are full of fun in their complexity.
One of my favorite ingredients is Huitong.
It is called corn fungus or corn black powder disease here.
There is nothing subtle or simple about whitlecce.
Indeed, its black fungus
Its appearance is a bit surprising, but its spicy, earthy taste is perfectly combined with fried serrano peppers, onions and garlic.
Nobel Prize Winner Octavia Paz wrote that the huitlacoche, which Aztecs also likes, is a symbol of Mexican culture that blends flavors, passionate colors and robustness.
When we grow up, we will warm a tortillas on comal (
Metal plate that can be placed directly on the flame)
A Oaxaca cheese and a generous Whitacre cheese folded up like a tortillas.
You can also eat without cheese, like a taco.
In the best restaurants in Mexico, huitlacoche is treated as a truffle.
Mexico City's ramolais estate is famous in part because its crepes are covered by whitlacce.
Another French-influenced Mexican dish is huitlacoche souffle.
Huitlacoche is hard to find fresh in Southern California, but the canned version is a very good alternative.
But Mexican vegetarian dishes don't have to be so exotic.
Chile's Pasila and epazot herb fried mushrooms are another of my favorites, both of which are available in almost any Mexican market.
I like to cook oysters, mushrooms and sliced brown mushrooms with a lot of garlic and then put it on a rice and a mixed vegetable salad.
Even the humble zucchini can play the leading role.
Stewed pumpkin with onions, serrano peppers, a little tomato and corn as a taco filling.
I added zucchini flowers in summer.
One of the main contributors to my vegetarian meal is the Chilean Burano, a slightly sweet, usually mild pepper with a strong, smoky flavor. Rajas —
Peel and cut poblano strips with fried onion
Make a great taco stuffing, but I also use it as "meat" on the lasagna ". (Why not?
I live in Los Angeles, where we have our own food. )
Ricotta with noodles and Mexican versions (
Mix sour cream with salty cotija cheese in a food processor to keep the cottage cheese consistent).
It is easy to make and delicious and has now become the main content of my dinner party.
Who needs tofu tacos and walnut tacos? food@latimes.