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The Gracias Madre Cookbook: Bright, Plant-Based Recipes from Our Mexi-Cali Kitchen
The fresh, bright flavors of Mexico and Southern California, adapted for the plant-based home cook, from one of L.A.’s favorite restaurants.
It’s no surprise that Gracias Madre has its roots in giving gratitude. Gracias Madre means thank you, Mother in Spanish, and the phrase encapsulates the mission of this Cali-Mexican eatery, which is to serve the L.A. community and give people fresh food made with integrity from ingredients grown with love. Go figure that, in California, love is a taco.
Mexican food is, in many ways, one of the original vegan cuisines. Before the Spanish conquistadores brought with them new ingredients, including many dairy products, the Mexican pantry centered on what’s called “The Three Sisters” in Mesoamerican beans, corn, and chiles. By embracing these workhorses, layering in chile- and spice-filled salsas and moles, and experimenting with creative whole-food twists on traditional meat fillings (mushroom carnitas and al pastor, jackfruit mixiote, dehydrated hibiscus) as well as nut-based cheeses (cashew crema and queso blanco, almond cotija), Gracias Madre’s menu is filled with well-loved Cali-Mexican classics. With 125 simple, entirely plant-based recipes for the home cook, including Calabaza and Onion Quesadillas, Coliflor with Cashew Nacho Cheese, and Coffee Flan, The Gracias Madre Cookbook is a vegetable-forward dive into one of the world’s most delicious cuisines.
It’s no surprise that Gracias Madre has its roots in giving gratitude. Gracias Madre means thank you, Mother in Spanish, and the phrase encapsulates the mission of this Cali-Mexican eatery, which is to serve the L.A. community and give people fresh food made with integrity from ingredients grown with love. Go figure that, in California, love is a taco.
Mexican food is, in many ways, one of the original vegan cuisines. Before the Spanish conquistadores brought with them new ingredients, including many dairy products, the Mexican pantry centered on what’s called “The Three Sisters” in Mesoamerican beans, corn, and chiles. By embracing these workhorses, layering in chile- and spice-filled salsas and moles, and experimenting with creative whole-food twists on traditional meat fillings (mushroom carnitas and al pastor, jackfruit mixiote, dehydrated hibiscus) as well as nut-based cheeses (cashew crema and queso blanco, almond cotija), Gracias Madre’s menu is filled with well-loved Cali-Mexican classics. With 125 simple, entirely plant-based recipes for the home cook, including Calabaza and Onion Quesadillas, Coliflor with Cashew Nacho Cheese, and Coffee Flan, The Gracias Madre Cookbook is a vegetable-forward dive into one of the world’s most delicious cuisines.
- GenresCookbooksNonfiction
288 pages, Hardcover
Published August 9, 2022
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Displaying 1 - 4 of 4 reviews
September 24, 2022
Attractive and accessible. Likely better for spring and summer cooking.
Really it makes me miss traveling to SoCal and eating there in person with the amazing produce from California’s Central Valley
Really it makes me miss traveling to SoCal and eating there in person with the amazing produce from California’s Central Valley
February 8, 2023
I read this book as I think most would read a recipe book, by skimming through. The recipes look delicious and the bits of history throughout were enjoyable morsels to devour along the way. My knowledge and Mexican cooking repertoire has now expanded thanks to this book. Enjoy everything from simple salsas and cocktails to extensive moles and main courses. Fun to see some of the more popular dishes turned vegan.
October 7, 2022
¡Muy excelente! Lot's of doable recipes, including drinks.
December 29, 2022
A vegan approach to Mexicali food with currently fashionable ingredients. Looks decent but I've seen much of this in other cookbooks.
Displaying 1 - 4 of 4 reviews