The Texas Mexican Plant-Based Cookbook
$89.99
- Hardcover
224 pages
- Release Date
21 July 2025
Summary
In 15,000-year-old archaeological sites throughout Texas and Northeastern Mexico, records left by Indigenous communities tell stories about their food practices. Author and chef Adán Medrano, a descendant of these communities, has made it his life’s work to document these food practices. With Medrano’s expert eye, in this book we can learn about those ancestors’ ingredients, infer their techniques, and cook alongside them.
In The Texas Mexican Plant-Based Cookbook, each of th…
Book Details
| ISBN-13: | 9781682832738 |
|---|---|
| ISBN-10: | 1682832732 |
| Author: | Adán Medrano |
| Publisher: | Texas A & M University Press |
| Imprint: | Texas A & M University Press |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 21 July 2025 |
| Weight: | 0g |
| Dimensions: | 279mm x 216mm |
| Series: | Indigenous Foodways |
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What They're Saying
Critics Review
“Cookbooks often serve as gatewaysinto culture, memory, and innovation. With The Texas Mexican Plant-BasedCookbook, author and chef Adán Medrano introduces readers to a freshperspective on Mexican American food traditions by emphasizing plant-based, healthy, and culturally rooted dishes.
Intoday’s culinary world where plant-based eating is booming, this cookbook isnot just a recipe collection–it’s a cultural statement
Thecookbook immediately stands out with its vibrant photography and storytelling.Instead of focusing only on recipes, Medrano weaves in cultural narratives, history, and culinary heritage. Every dish feels like a connection toindigenous Mexican traditions while still being relevant to modern kitchens.
Itdoesn’t try to mimic meat-heavy Mexican dishes; instead, it reminds us that theheart of Mexican cuisine has always been deeply plant-centered, nourishing, andconnected to the land.
Ifyou’re someone who values plant-based cooking with depth and authenticity, exploringfood as cultural storytelling, and recipes that celebrate heritage whileembracing health, then this cookbook is absolutely worth adding to your kitchenshelf.
It’s not just about what you eat–it’sabout connecting with a legacy of flavors and traditions that span centuries.In today’s fast-paced world, that kind of authenticity feels like the ultimatenourishment.” –Your Wise Blogger, August 2025
“The foodways of Texas and Northeastern Mexico are connected by muchmore than a shared love of carne asada and flour tortillas. In The TexasMexican Plant-Based Cookbook, Adán Medrano showcases culturally rich andhealthful recipes–such as Pecan and Mesquite Mole and Pipián Ranchero withJerusalem Artichokes–demonstrating that the home cooking of the Texas Mexicanregion has, for centuries, been deliciously rooted in a shared landscape andcomplex histories.” –Maite Gomez-Rejón, Hungry for History (podcast)“This book is a revelation.Deceptively simple recipes showcase how Texas Mexican cuisine is rooted in thevibrant flavors of the land and Indigenous cooking techniques, enhanced byhistorical friendships with people from Oaxaca, Michoacán, Yucatán, theSouthwestern Pueblos, the Great Plains, and the Iberian Peninsula. A few moreinvolved recipes are included for special occasions (mesquitamal, herbed corn, and Jerusalem artichoke tarts). Most ingredients will be familiar, but notesabove each recipe discuss some of the less common ones, often with stories ofthe author’s personal experience and advice on where to find them. The notesalso outline the nutritional advantages of important ingredients and thehistories of particular plants, especially domesticated plants like corn, beans, and squashes that Indigenous people began cultivating millennia ago. Ultimately, this book is a revolution, a call to create healthy relationships to the landand other people. Chef Medrano argues that such alliances are the surest way tocreate food that enriches our bodies and our lives.The recipes are local, but they areuniversal in the way that good, healthy food always is. Chef Medrano has sharedTexas Mexican recipes with friends and colleagues from Michoacán to Moscow.After making a few of these (maybe lentejas guisadas, avocado popsicle, toksel, or watermelon and jicama salad?) you’ll want to share them too.” –Leslie L.Bush, PhD, Archaeobotanist
“Stunned to find an exceptional book celebrating the history and cultureof this little-known area of Texas through food. These wonderful recipesare sure to fill your home with aromas, conversation, and memories.” –ChefBobby Gonzalez, El Capataz, Laredo, Texas“This book is a powerful andeye-opening tribute to the Indigenous plant-based traditions of Texas andNortheastern Mexico, reminding us that our roots run deep in the land, longbefore borders and colonization.” –Chef Victoria Elizondo, Cochinita & Co., Houston, TexasAbout The Author
Adán Medrano
Chef, food writer, and filmmaker Adán Medrano 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 Truly Texas Mexican: A Native Culinary Heritage in Recipes (TTU Press, 2014) and Don’t Count the Tortillas: The Art of Texas Mexican Cooking (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.
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