Vegetarian

Roasting—or rather toasting—vegetables is one of the most important techniques in Mexican cooking. Because the roasting is done on the stovetop and not in the oven where the vegetables can steam, the flavors developed are very deep. Make sure to include some charred pieces of vegetable skin—they will add an incredible smoky flavor to your recipes.

These quesadillas are a great meatless option for a menu. Hearty and satisfying, the sautéed mushrooms are as delicious on their own as they are stuffed in the tortillas. And if you feel like changing it up a bit, experiment with different varieties of mushrooms.

Rice usually serves as a blank canvas for the rest of the dish. But not this one! This traditional rice imparts a beautiful red hue as well as a flavorful punch. Feel free to experiment with the quantity and variety of fresh chiles in the recipe—using or removing the seeds to control the heat as you see fit.

This is a great accompaniment to almost every recipe in this book because it offers a sweet counterpart to most of the spicy and tangy flavors found in other recipes. And because the ingredients needed are found in most pantries, the batter can be whipped up at a moment’s time and left to bake unattended.

This is the perfect side dish on so many levels. It brings color and flavor to the table without competing with other dishes, and adds brightness to the table with the fresh cilantro garnish. Once you realize how easy the rice is to make and how well it reheats (allowing you to make it ahead of time), you will find yourself making it over and over again.

Considered one of Mexico’s most popular street foods, this is not only an easy side dish, it’s a showstopper! Ears of corn—with their husks pulled back—are slightly charred to bring out their sweetness. Served with Mexican crema, chile, and lime, it packs a flavorful punch!

Nothing compares to the flavor of homemade black beans. If you have never bothered making them, opting instead for the canned variety, you are in for a pleasant awakening! Luscious and meaty, they are so versatile that they can become a meal on their own when served with rice. The hardest part to making black beans is remembering to soak them overnight and then scheduling a couple of hours at home to cook them. But because they freeze and reheat so nicely, you can make a large batch and always have some on hand.

Watercress is such a hearty and flavorful green that it is best when it stands alone, which is why this is basically a green salad. It is also a great accompaniment to any dish in this book—or any Mexican dish—because it is assertive enough to stand up to bold flavors. And don’t think the dressing is to be used just for salads—it makes a great sandwich spread or vegetable dip.

This salad is as crunchy as it is tangy, which makes it the perfect refreshing complement to any Mexican dish. While the salad is very flavorful, it is not overpowering and can offer freshness and texture to a menu. Feel free to omit the cucumber or substitute radish, carrot, or any other hearty vegetable that won’t wilt after being left to marinate in lime juice.

Mexican taco stands typically offer crunchy pickled vegetables to accompany their tacos. Shredded cabbage and sliced radishes are often found in small containers marinating in vinegar, to which guests can help themselves. The contrasting colors and textures, along with the vivid flavors of these toppings, make for a great salad and accompaniment to any meal.

Snacking is as much a Mexican pastime as it is an American one. These snacks, which are sold by street vendors, go great with beer and cocktails. Served as a trio or on their own, they are incredibly addicting!

Stuffed chiles—a.k.a. chiles rellenos—are only as good as their stuffing. These are made with corn, cheese, and crema, combining sweet and salty with some mild heat. But dare to experiment by adding mushrooms, ground meat, or chorizo to the filling for a heartier version. This eye-catching appetizer also makes for a great side dish.

While I was studying in France, my friend Lindsay insisted I try this little crêpe place she had found. It turned out to be down a sketchy alley and I began wondering what we were doing there until I went in. The shop was filled with a number of incredibly tasty-looking items, but I decided to order these and it was all over. They were so yummy that I had to order them every time we went there (which was more often than I’d like to admit). Crêpes are easy to make, and any extras can be refrigerated for several days or frozen for up to a month.

Beets are a highly underused vegetable in the United States. In Europe you can buy whole cooked beets in any grocery store, but since here you have to buy them raw and cook them, I opt for canned beets to make this simple salad.

I love this coleslaw and, of course, any German meal has to include cabbage of some sort. I like to make it with cider vinegar because it’s a little sweeter, but my dad likes it made with white wine vinegar so it’s a little tangier. Use whichever suits your taste.

When I was little this was one of my favorite things to eat after a day of playing in the snow. After we moved to Arizona, my standards changed and now any day under 70 degrees works for me. Fresh tomato soup sounds like a pain, but, trust me, it’s easy and well worth the effort.

Even people who swear they don’t like goat cheese love these. This delicious tapa is best eaten piping hot, so the mushrooms should be baked right before serving, but they can be made several hours ahead of time and refrigerated until you are ready to bake them.

This delicious dish can be prepared completely ahead of time. You can serve it at room temperature, but I like to reheat the vegetables before I serve them.

Tapenade is essentially puréed olives with other flavorings added. This is a pretty mild version, but if you like the sharp taste of Kalamata olives, feel free to add more.

Before I was an exchange student in France, I wasn’t sure how I felt about raw zucchini. I now know how delicious it can be. Using a vegetable peeler to make long pasta-like strips for this yummy salad will give it a sophisticated look, but you can also simply grate or thinly slice them, so do whatever makes you happy.