Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community

Ten Spee d. Oct. 2021. 256p. ISBN 9781984859112. $32.50. COOKING
With a background in plant science and nutrition and a strong Instagram following, Castrejón brings both science and art to his recipes in this debut cookbook—and, as the title suggests, he intends for all to have a good meal. Building on the cuisine of Castrejón’s Mexican American heritage, plus some inspiration from Salvadoran and Colombian food, this book presents 100 plant-based recipes, each accompanied by the chef’s beautiful photographs. The introduction includes helpful lists of vegan ingredients, along with a breakdown of types of fresh and dried chilies. Most ingredients will be familiar to readers who cook plant-based meals and can be found in local supermarkets or online. Some recipes, including tacos and empanadas, are veganized favorites. Others, like various salsas and drinks, are new takes on familiar ingredients.
VERDICT An enticing collection of quick, relatively straightforward recipes that’s a solid starting point for vegan and non-vegan readers alike. Castrejón (recipe developer, food stylist, and now cookbook author) has created an enticing guide to making plant-based Mexican food at home.
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