Vegetarian cuisine has its roots in Mexico’s culinary history, where the milpa and the produce of the land have formed the basis of its identity for millennia.

Led by Margarita Carrillo Arronte, the acclaimed author of the international bestseller México: Gastronomía, this volume brings together a generous collection of traditional and contemporary dishes featuring maize, beans, chillies and the endless variety of fruits, vegetables, seeds and edible flowers that define the country’s larder.

With recipes ranging from vibrant breakfasts and lunches to restorative dinners and traditional desserts, the book also includes an extensive chapter dedicated to pulses as a fundamental source of plant-based protein, as well as essential sections on how to make breads, drinks, sauces and stock.

A definitive tribute to the botanical richness and authentic flavours of Mexican cuisine, designed to delight both vegetarian diners and anyone passionate about traditional cooking.

Key features:

• Binding: Hardback.
• Pages: 416 pages.
• Language: Spanish.