Veggie Guy: Mexican Comfort Food
I was born and raised in South Texas by immigrant Mexican parents. My mother was from Guanajuato, and my father migrated from San Fernando, Tamaulipas. Mom's home cooking mostly entailed easy American eats (Yeah, don't ask...), but Dad was all about Mexican comfort foods...mostly bizarre ones.
Some of Dad's funkier dishes were Huevo Perdido (a whipped porridge made of masa, water, and eggs), Arroz con Chorizo y Platano (a paella-like casserole of Mexican rice, chorizo, and banana slices), and Machacado con Huevo y Masa (cured beef sautéed with egg, and masa). I swear living with Dad was like a decade-long episode of something Anthony Bourdain would host. But it wasn't all bad. In fact, a lot of the stuff Dad made for us growing up was downright badass!
And Chris' story gave me a hankering for some of my childhood faves.
Tamales: Over in Oak Cliff, Mexican food is aplenty, and at Veracruz, vegans can enjoy a cruelty-free taste of Mexico. Veracruz's Vegetable Tamales are made with masa, water, vegetable oil, and filled with carrots, corn, and broccoli. Tamales here are extra-tender, dressed with red salsa, and served with a side of refried vegan black beans.
Horchata: Horchata is an earthy drink made of almonds, sesame seeds, rice, barley, cinnamon, vanilla, and sometimes milk. At Bliss Raw Café & Elixir Bar, horchata is hemp seed-based, but has all of the characteristic flavors of traditional horchata. Superfood add-ins like maca and tocotrienols are supposed to boost health and vitality, but the biggest selling point is that Bliss' Hemp Horchata tastes like the real deal.
Now if only I could find some faux chicken mole around here. That would make me the happiest vegan on the planet!