1. In a pan over medium/low heat add 1 tablespoon sesame oil and add 3 whole garlic cloves and quarter of a yellow onion. Cook for 1 to 2 minutes on all sides until golden. Garlic will finish first, don't let it burn!
2. Add the Garlic and onion to a blender along with tahini, soy sauce, rice vinegar, brown sugar, chipotle peppers (do 2 if you like minimal spice and 4 if you like spice) and hot water. Blend until smooth.
3. Cook ramen noodles according to the directions on the package. 
4. (Optional) In a pan cook tofu or any veg of choice. 
5. To a pan over medium/low heat, add 1-2 tbsp sesame oil, followed by the sliced green onions, cook for 1 minute then add in the Garlic and cook for another minute. 
6. Once the noodles are ready, reserve 1/2 cup of the cooking water, then add your cooked ramen to the green onion and garlic along with 1/4 cup of hot cooking water and a generous amount of sauce. Toss to combine. 
7. Top with sesame seeds, sliced green onions, chili oil, a squeeze of lime juice and enjoy!

1. Remove all the stems, seeds and veins from the dried chilies. Use a dry cast iron or heavy duty pan over medium heat, Once hot, Add the chilies. Cook for 5-10 seconds on each side until charred. Remove chilies from the pan, add to a blender.
2. To the same pan, add the Coriander seeds, toast for 5 seconds then remove and add to blender. 
3. To the same pan, add sesame seeds, pepitas, whole cloves, cinnamon, star anise and move around continuously for about 2 minutes until golden. Remove from pan and add to the blender as well.
4. Add the halved Roma tomatoes, onion, garlic to the pan and roast for 5-6 minutes until charred on both sides. The garlic should be done after a minute. Add to blender once ready, as well as the tomato and onion. 
5. One the same pan, toast bread until golden. Add the toasted bread to the blender as well as the raisins, warm broth and Mexican chocolate (Ibarra). Add a big pinch of salt and blend until smooth for 1-2 minutes.
6. If needed add 1/4 - 1/2 cup more broth.
7. To a deep pan over low heat, add 2-3 tbsp neutral oil.  Then pour in mole. Cook on low heat for 7-10 minutes. Taste and adjust salt to your liking. 
8. *Optional* If you have a good quality mole paste, combine 2 tbsp with 1/2 cup warm broth. Whisk then add to your homemade mole. Simmer for 4-5 minutes then enjoy with any protein you'd like!

1. In a bowl, combine the corn masa flour and salt, then mix. Add in the water in thirds, mixing with your hands. Once all the water is in, mix with hands for 7-10 minutes. Wash your hands then cover the masa with a damp paper towel and let sit for 5-10 minutes. 
2. Take a golf ball size of masa and roll in between your hands then flatten to make a disk about 1/4 inch thick. You can use a tortilla press if you have one! 
3. Add refried beans to the center and fold in to create a triangle or tlacoyo shape. 
4. To a pan over medium/low heat, lightly drizzle oil in pan and cook for about 2 minutes on each side. Enjoy with salsa, crema & avocado!

1. In a pot over medium heat, add 2 tbsp oil of choice. Once hot, add in sliced hot dogs and cook for 2 minutes, then add in soy chorizo and cook for 5 minutes to brown. Push the hot dogs and soy chorizo to the side and add an additional 1 tbsp oil and add in onion, tomato and serrano. Mix to combine and cook for 5-6 minutes. Season with salt and pepper. Add in minced garlic & cilantro, cook for an additional 2 minutes.
2. Add in cooked beans along with 4-5 cups of the bean broth. If needed add in hot water or hot broth to get more of a stew-like consistency. Let it all simmer for 10 minutes. 
3. For the mushrooms, add 4 tbsp high heat oil to a pan and bring to medium heat. Add the cornstarch + spices to a plate or bowl a mix to combine. Then very lightly dust each side of the mushroom with mixture. Once oil is hot add the mushroom and cook for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towel to absorb extra oil. Sprinkle over salt. 
4. Serve the frijoles charros in a bowl, top with crispy mushrooms, more cilantro, onion and vegan sour cream if you desire! 

1. Steep Jamaica in 4-5 cups of hot water for about 20 minutes.
2. Meanwhile prepare salsa. Remove the tops of the guajillo chilies and open the chili to remove the seeds and veins. On a dry skillet or cast iron roast whole tomatoes & Serranos for 3-4 minutes flipping half ways through. Add the guajillos and roast on pan for 5-8 seconds on each side. 
3. Add the roasted ingredients into your blender along with 2 cloves of garlic, 1/4 piece of onion, 1/2 cup broth and 1/4 cup roasted peanuts. Hold off on adding salt if your peanuts are salted. Blend until smooth then taste and add a pinch of salt if needed.
4. Strain the Jamaica into another pitcher and add sugar to your liking or keep unsweetened & enjoy your Agua de Jamaica ;)
5. Grab the flowers and add them to a pot and cover with 2 cups broth and let it boil for 15 minutes or until most of the broth has evaporated. 
6. Strain the flowers in the sink and rinse them with cold water then place them in a nut milk bag or in the center of a clean , thin, dish towel. 
7. Squeeze the excess liquid out then place the flowers on a cutting board and using a sharp knife, carefully chop as fine as you can get it!
8. Thinly slice a whole white onion and mince 2-3 cloves of garlic. 
9. To a pan over medium heat, add 3-4 tbsp of olive oil. Once hot add in the onion and cook for 2 minutes then add in the garlic and the hibiscus flower and cook for 4-5 minutes, season with a pinch of salt & pepper, then pour in enough of the blended salsa to cover the hibiscus. Cook for 6-7 minutes.
10. Heat up tortillas, finely chop onion and cilantro for garnish and mash avocado with the juice of lime & salt and pepper. 
11. Assemble your tacos and enjoy! 

1. In a pan or cast iron over medium heat, roast ingredients until charred on both sides. The Chile de árbol will char VERY quickly, like 5 seconds on each side. Remove the Chile de árbol then keep an eye on the garlic as it will be done in about 30 seconds on each side! The tomatillos and tomatoes will take 2-3 minutes on each side. 
2. Add the ingredients to a blender, but WAIT to blend until the tomatillos are cooled all the way, about 15-25 minutes. *Special tip from my tia that ensures that the tomatillos in the salsa will not be overly acidic.*
3. Once cooled, add a good pinch of salt and vinegar and blend until smooth. Taste and add more salt if needed.
4. Store in fridge for up 1-2 weeks!

1. Place everything in a blender or food processor and blend until smooth!
2. Taste and adjust sweetness to your liking. Enjoy!

1. Add the pecans, pitted dates, and 1/2 cinnamon stick to a bowl and cover with hot water, let it soak for an hour or over night. 
2. Strain the ingredients, rinse with water then add to a blender with 4 cups filtered water, pinch of salt and 1 tsp vanilla extract. Blend in high for 1 minute. 
3. Place the nut milk bag in a bowl and carefully pour about half the milk into the bag... gently squeeze to release the milk into the bowl. Then pour the rest in and repeat. 
4. Pour the milk back into the blender to make pouring into pitcher or jar easier. 
5. Enjoy & store in fridge with a tight seal for 3-4 days!

1. For the crema, simply mix vegan mayo with lime juice.
2. Remove the hearts of palm from the can and pat them with a paper towel to remove excess liquid. 
3. With the bottom of a plate, smash each heart of palm to flatten. Make sure it's still intact. Season with a pinch of salt and pepper. 
4. Make the batter by combing all  ingredients in a bowl and whisk together until smooth. If it feels a little too thick, add a splash more of beer or sparkling water.
5. To a pan, add about 1/3 cup of oil. Heat over medium and once hot, dip each heart of palm into the batter then lift with two forks. Add the heart of palm to the hot oil and fry for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towels. Season each with salt. I like to cut each one length wise to fit my tortillas better.
6. Heat your tortillas… add a couple pieces of fried heart of palm to your tortilla, then top off with cabbage, salsa, crema, cilantro, onion and a good squeeze of lime.

1. Prep lettuce, cut limes, avocado, squeeze lime over avocado slices, prepare crema & refried beans.

For the mushrooms

1. In a large pan over medium heat add about 2 tbsp oil, then add in your finely diced onion. Season with a pinch of salt and pepper and saute for 2 minutes. Then add in 1 tbsp vegan butter followed by chopped mushrooms and minced garlic. Do not move around the pan too much. Let it cook for 2 minutes before moving around… this will allow for caramelization. 
2. Cook for 7 minutes then add 2-3 tbsp of salsa, a pinch of salt and pepper and mix to combine. Continue to cook for 5-7 minutes. 

For the sopes

1. In a bowl, combine the corn masa flour and salt & mix. Add in water in thirds, mixing with your hands. Once all the water is in, mix with hands for 7-10 minutes. Wash your hands then cover the masa with a damp paper towel and let sit for 5-10 minutes. 
2. Take a golf ball size of masa and roll in between hands then flatten to make a disk about 1/4 inch thick OR You can also use a tortilla press if you have one! 
3. On a large pan over medium high heat, cook the thick tortillas quickly for about 30 seconds - 1 min on each side. Remove from heat. Let it cool for about 1 minute then using your fingers crimp up the edges.
4. In a separate pan over medium heat, add 1/4 cup of high heat oil. Once hot, add in the sopes with the crimped edges and pan fry for 1-2 minutes on each side or until golden. Transfer to a plate with paper towels to soak up excess oils.

For the assembly

1. Smother beans on each sope, then add mushrooms, lettuce, crema, salsa, avocado, cilantro, squeeze of lime!

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For the batter

1. Combine all the batter ingredients in a bowl then whisk to combine. 

For the vegan ricotta

1. In a food processor combine all the ingredients and pulse until there are no large chunks ... should still texture and not fully smooth. 
2. Spoon the vegan ricotta into a ziplock bag & store in fridge until ready to use.

For the squash blossoms

1. Over medium heat, Pour about 1/4-1/3 cup of HIGH HEAT oil to a pan or skillet. 
2. Line a large plate with paper towels and set aside. 
3. Carefully remove the inner bulb with kitchen tweezers. 
4. Snip a bottom corner of the bag of ricotta and begging to pipe each squash blossom. 
5. Carefully dip into the batter then let the excess drip off. Add to the hot oil and let it cook for about 1 minute on each side or until golden. 
6. Place each fried squash blossom on a plate lined with paper towel and continue to fry. Whole they're still hot, sprinkle with salt! 
7. Heat tortillas then add a couple fried squash blossoms, avocado or guac, salsa, a squeeze of lime and enjoy! 

1. On a pan over medium heat, roast the chile de árbol & serranos on both sides until charred. The chile de árbol will take 10 seconds & serranos will take about 1-2 minutes.
2. Remove the stems from the chilies then add the chilies to the blender along with all other salsa ingredients. Blend on high until smooth. 
3. In a pan over medium heat, add 2 tbsp oil then add in 1/2 thinly sliced onion. Sauté for 2-3 minutes then add in salsa and cook the salsa for 7-8 minutes over medium/low heat or until it deepens in color. It may thicken, if so, add a splash of water. Then turn off heat.

For the tofu scramble

1. To a pan over medium heat, add 3 spoonfuls of salsa then crumble in the tofu. Add 2 tbsp nutritional yeast, salt & pepper and mix well. If it seems dry, add a bit more salsa. 
2. In a pan over medium/high heat, add about 1/4 cup high heat oil. Once hot, add a tortilla and fry on both sides until golden. You want it still bendable and not too crispy. 
3. Remove the tortilla from the oil and let excess oil drip off then dunk the tortilla in the salsa allowing the salsa to get on both sides, then place on a plate, smother with refried beans, tofu scramble, pour more salsa on top then garnish with avocado, cilantro and (optional) cheese of choice.