{"product_id":"the-texas-mexican-plant-based-cookbook","title":"The Texas Mexican Plant-Based Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A cookbook celebrating the plant-based cuisine of Indigenous Texas Mexican communities\"-- Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is a powerful and \n\u003cbr\u003eeye-opening tribute to the Indigenous plant-based traditions of Texas and \n\u003cbr\u003eNortheastern Mexico, reminding us that our roots run deep in the land, long \n\u003cbr\u003ebefore borders and colonization.\" --Chef Victoria Elizondo, Cochinita \u0026amp; Co., \n\u003cbr\u003eHouston, Texas \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Stunned to find an exceptional book celebrating the history and culture \n\u003cbr\u003eof this little-known area of Texas through food. These wonderful recipes \n\u003cbr\u003eare sure to fill your home with aromas, conversation, and memories.\" --Chef \n\u003cbr\u003eBobby Gonzalez, El Capataz, Laredo, Texas\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The foodways of Texas and Northeastern Mexico are connected by much \n\u003cbr\u003emore than a shared love of carne asada and flour tortillas. In \n\u003ci\u003eThe Texas\u003cbr\u003eMexican Plant-Based Cookbook\u003c\/i\u003e, Adán Medrano showcases culturally rich and \n\u003cbr\u003ehealthful recipes--such as Pecan and Mesquite Mole and Pipián Ranchero with \n\u003cbr\u003eJerusalem Artichokes--demonstrating that the home cooking of the Texas Mexican \n\u003cbr\u003eregion has, for centuries, been deliciously rooted in a shared landscape and \n\u003cbr\u003ecomplex histories.\" --Maite Gomez-Rejón, \n\u003ci\u003eHungry for History\u003c\/i\u003e (podcast)\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is a revelation. \n\u003cbr\u003eDeceptively simple recipes showcase how Texas Mexican cuisine is rooted in the \n\u003cbr\u003evibrant flavors of the land and Indigenous cooking techniques, enhanced by \n\u003cbr\u003ehistorical friendships with people from Oaxaca, Michoacán, Yucatán, the \n\u003cbr\u003eSouthwestern Pueblos, the Great Plains, and the Iberian Peninsula. A few more \n\u003cbr\u003einvolved recipes are included for special occasions (mesquitamal, herbed corn, \n\u003cbr\u003eand Jerusalem artichoke tarts). Most ingredients will be familiar, but notes \n\u003cbr\u003eabove each recipe discuss some of the less common ones, often with stories of \n\u003cbr\u003ethe author's personal experience and advice on where to find them. The notes \n\u003cbr\u003ealso outline the nutritional advantages of important ingredients and the \n\u003cbr\u003ehistories of particular plants, especially domesticated plants like corn, \n\u003cbr\u003ebeans, and squashes that Indigenous people began cultivating millennia ago. \n\u003cp\u003e\u003c\/p\u003e Ultimately, \n\u003cbr\u003ethis book is a revolution, a call to create healthy relationships to the land \n\u003cbr\u003eand other people. Chef Medrano argues that such alliances are the surest way to \n\u003cbr\u003ecreate food that enriches our bodies and our lives. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e The recipes are local, but they are \n\u003cbr\u003euniversal in the way that good, healthy food always is. Chef Medrano has shared \n\u003cbr\u003eTexas Mexican recipes with friends and colleagues from Michoacán to Moscow. \n\u003cbr\u003eAfter making a few of these (maybe lentejas guisadas, avocado popsicle, toksel, \n\u003cbr\u003eor watermelon and jicama salad?) you'll want to share them too.\" --Leslie L. \n\u003cbr\u003eBush, PhD, Archaeobotanist \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Cookbooks often serve as gateways \n\u003cbr\u003einto culture, memory, and innovation. With \n\u003ci\u003eThe Texas Mexican Plant-Based\u003cbr\u003eCookbook\u003c\/i\u003e, author and chef Adán Medrano introduces readers to a fresh \n\u003cbr\u003eperspective on Mexican American food traditions by emphasizing plant-based, \n\u003cbr\u003ehealthy, and culturally rooted dishes. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e In \n\u003cbr\u003etoday's culinary world where plant-based eating is booming, this cookbook is \n\u003cbr\u003enot just a recipe collection--it's a cultural statement \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e The \n\u003cbr\u003ecookbook immediately stands out with its vibrant photography and storytelling. \n\u003cbr\u003eInstead of focusing only on recipes, Medrano weaves in cultural narratives, \n\u003cbr\u003ehistory, and culinary heritage. Every dish feels like a connection to \n\u003cbr\u003eindigenous Mexican traditions while still being relevant to modern kitchens. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e It \n\u003cbr\u003edoesn't try to mimic meat-heavy Mexican dishes; instead, it reminds us that the \n\u003cbr\u003eheart of Mexican cuisine has always been deeply plant-centered, nourishing, and \n\u003cbr\u003econnected to the land. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e If \n\u003cbr\u003eyou're someone who values plant-based cooking with depth and authenticity, exploring \n\u003cbr\u003efood as cultural storytelling, and recipes that celebrate heritage while \n\u003cbr\u003eembracing health, then this cookbook is absolutely worth adding to your kitchen \n\u003cbr\u003eshelf. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e It's not just about what you eat--it's \n\u003cbr\u003eabout connecting with a legacy of flavors and traditions that span centuries. \n\u003cbr\u003eIn today's fast-paced world, that kind of authenticity feels like the ultimate \n\u003cbr\u003enourishment.\" -- \n\u003ci\u003eYour Wise Blogger\u003c\/i\u003e, August 2025\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A cookbook celebrating the plant-based cuisine of Indigenous Texas Mexican communities\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn 15,000-year-old archaeological \n\u003cbr\u003esites throughout Texas and Northeastern Mexico, records left by Coahuiltecan, \n\u003cbr\u003eKarankawa, Apache, and other Indigenous communities tell stories about their \n\u003cbr\u003efood practices, the roots of Texas Mexican cuisine. Author and chef Adán \n\u003cbr\u003eMedrano, a Coahuiltecan descendant, has made it his life's work to document \n\u003cbr\u003ethese food practices and the stories they narrate. In \n\u003ci\u003eThe Texas Mexican\u003cbr\u003ePlant-Based Cookbook\u003c\/i\u003e, he honors the plant-based cooking history, traditions, \n\u003cbr\u003eand knowledge that make up the comida casera (home cooking) of today's Texas \n\u003cbr\u003eMexican community. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eEach of the 90 kitchen-tested \n\u003cbr\u003erecipes includes detailed cooking instructions intended for contemporary home \n\u003cbr\u003ecooks. Headnotes for each recipe describe how the dish entered the region's \n\u003cbr\u003eculinary traditions and became integral to the culinary act of meaning-making \n\u003cbr\u003ein the community. The book provides explanations of the origins of iconic \n\u003cbr\u003eingredients like squash, cactus, mesquite, and sunflowers, as well as more \n\u003cbr\u003erecent, post-Conquest ingredients like watermelon, rice, and cauliflower. Texas \n\u003cbr\u003eancestors ate pecans and black walnuts, along with acorns, grapes, berries, \n\u003cbr\u003eseeds, and tubers. Mesquite and cactus were central to celebrations. \n\u003cp\u003e\u003c\/p\u003eHome cooks of all \n\u003cbr\u003elevels can discover and reclaim ancient ingredients and simple techniques in \n\u003cbr\u003ethis volume and come away with a deeper knowledge of the agricultural systems \n\u003cbr\u003ethat belie our current foodways. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMedrano, Adán\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003eChef, food writer, and filmmaker \n\u003cb\u003eAdán Medrano\u003c\/b\u003e holds a Certificate in Culinary Arts from the Culinary Institute of America. He grew up in San Antonio, Texas, and in Northern Mexico, where he developed his expertise in the flavor profile and techniques of Indigenous Texas Mexican food. He is the author of \n\u003ci\u003eTruly Texas Mexican: A Native Culinary Heritage in Recipes \u003c\/i\u003e(TTU Press, 2014) and \n\u003ci\u003eDon't Count the Tortillas: The Art of Texas Mexican Cooking\u003c\/i\u003e (TTU Press, 2019). In his career as a foundation grant maker, he spent twenty-three years working throughout Latin America, Europe, and Asia and during his travels came to recognize the cultural importance of food. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Medrano, Adán\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Texas Tech University Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-08-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Indigenous Food of the Americas|Cooking|Vegetarian|Cooking|Regional \u0026amp; Cultural|Native American\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Mexican American cooking|Vegan cooking|Cooking, American|Southern style|Cooking|Texas|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781682832738\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781682832738\u003c\/p\u003e","brand":"Texas Tech University Press","offers":[{"title":"Default Title","offer_id":52140233457945,"sku":"SP-9781682832738","price":44.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/da618735-073a-4df1-82bb-473c751aab01.jpg?v=1784478510","url":"https:\/\/westbindery.com\/products\/the-texas-mexican-plant-based-cookbook","provider":"West Bindery","version":"1.0","type":"link"}