As much as Desi and I love to travel, we rarely ever consider going back to places we’ve visited because there is so much more world left to see. But if there is one country I’ve been to that I would return to in a heartbeat, it would have to be Mexico.
There’s something magical about our neighbor to the south, and I don’t just mean the gorgeous but tourist-crammed beaches, mountains and valleys. There’s the warmth of the people, the lure of its history and legend, and the food, oh, the food.
I think one of the reasons I love Mexican food as much as I do is because it reminds my tastebuds just a little bit of of their native favorite, Indian food.
Like Indians, Mexicans eat a lot of rice and beans, and they light it all up with plenty of heat. In fact, just thinking of all those gorgeous South American chili peppers makes my head spin and my mouth water. Habaneros, jalapenos, serranos, anaheims, poblanos…how can anything cooked with all that raging, fiery flavor be anything but delicious.
So for the month of March, as we shake off the last of the winter blues, I thought we’d live it up a bit with the brilliant cuisine of Mexico. There’s plenty to cook up that’s divinely vegan: salsas, guacamoles, tortillas, tamales, quesadillas, tacos, enchiladas, fajitas, flans, and so much more….your creativity is the limit.
I am going to throw open this event for guest hosts starting next month. The super-creative Priya of Akshayapaatram will host it in April, but for anyone who is interested in hosting it thereafter, just drop me an email at email@example.com. Let me know if there is any particular country/region you’d like to feature.
I had a truly wonderful response to the first month of IAVW, when we featured Italian cuisine. I am completely in awe of all the creativity you guys showed by cooking up vegan versions of your popular Italian favorites. I’ll be posting that roundup in the coming week. And in case you want to send something in, there’s still time until tomorrow!
Meanwhile, here are the guidelines for It’s A Vegan World: Mexican.
The deadline is March 31, 2009.
These foods are no-nos in vegan cooking, so please leave them out: honey, butter, eggs, cheese, ghee, milk, yogurt (basically no milk-based products), gelatin, and, of course, no meats or fish. Vegan meat or cheese substitutes are fine.
The recipe should be cooked for this event, so please do not recycle old posts.
Link back to this announcement, and feel free to use the logo below.
Non-bloggers are also very welcome. Just send me your recipe and a picture.
As for bloggers, send me an email with your post to myveganworld[at]gmail.com. Include these details:
I’ll get the photograph from your post