A Taste of Mexico: Vegetarian Cuisine [Paperback]

Few Mexicans are vegetarian (at least not by choice--sadly many Mexicans can seldom afford to eat meat) and most Mexican cookbooks are heavily meat-oriented, even though many recipes are easily adapted to meatless cooking. Mexican cooking can also be high in fat, although the heavy dishes Americans often think of are NOT the everyday fare for most Mexicans, but are instead special occasion dishes.

Nigh's cookbook gives wonderful meat-free takes on some traditional recipes, and also includes innovative Mexican-influenced creations of her own.

Some recipes are vegan, or could easily be made so, but many include milk products and/or eggs. While a few recipes in this book are definitely not for those on a low-fat diet, most are very healthful.

Although it makes not pretend to be a historical treatise, the book does contain interesting historical information about Mexican ingredients and culinary history, including commentary on such things as amaranth, which was banned by the Spanish conquerors because it had religious significance to the Aztecs.

The recipes are clear and easy to follow. Every recipe I have tried has turned out very well. I have found the salad and dessert sections especially interesting, but the soups and main courses are quite fine, too.

My only complaint is that the book is so short. I would love more recipes like this. However, given the book's modest price, I think it is an excellent investment for anyone interesting in Mexican cooking, whether they are vegetarian or not.

I've been consistently impressed with the book and the dishes made from it since. Thankfully, Kippy Nigh provides a detailed listing of Mexican ingredients and techniques as primer for the non-Mexican cook, who has most likely never tasted let alone attempted to prepare authentic Mexican cuisine. In "A Taste of Mexico" you'll find recipes for typical market food such as quesadillas filled with unusual but delicious ingredients such as huitlacoche or fleur de calabasa (which I became addicted to while traveling), chilaquiles, chayotes, empanadas, and horchata, as well as more familiar favorites.

Much of the book focuses on recipes that don't traditionally call for meat such as vegetable soups, appetizers, salads, beans, and accompaniments. However, many main dishes are modified by replacing the meat with TVP, a soy product that does a reasonable job replicating the taste and texture of ground meat, as in the case of her enchilada, chile relleno and tostada recipes. When I've made these dishes for non-vegetarian friends they're always surprised that they don't contain meat.

This is definitely a book I recommend to vegetarians and non-vegetarians alike.