Recipes · Mexico · Vegetive

The Yucatán lime broth, scented with oregano and sweet pepper, buried under crisp fried tortilla strips, made without chicken.

Oaxaca's large thin tortilla, spread with black bean paste and quesillo, topped with cabbage and avocado, then grilled until crisp.

Corn tortillas dipped in guajillo chilli sauce, filled with courgette and black beans, then baked under a layer of melted cheese.

Poblano peppers charred and peeled, stuffed with queso fresco, coated in whipped egg batter and fried, then served in a tomato broth.

A brick-red hominy and mushroom soup in a guajillo and ancho chilli broth, piled high with radish, cabbage and lime.

Fluffy corn dough wrapped around a chilli-spiked black bean and mushroom filling, folded in corn husks and gently steamed.

Ripe avocados fork-mashed with lime, coriander, white onion and jalapeño. Fresh, creamy and ready in fifteen minutes.

The meat-free Mexican chili, kidney beans, peppers and soy mince in a cumin and chilli tomato sauce.

Mashed, fragrant black beans on warm corn tortillas with avocado, red onion and salsa verde.