Plant Based 411

May 2025
Common in many Latin American countries and a staple dish in coastal Mexico, ceviche is traditionally made by brining/cooking raw fish in fresh lime juice and then adding some fresh veggies, herbs and spices.

September 2023
The culinary history of the pancake is really fascinating and goes back thousands of years.

August 2023
In this month’s recipe the star ingredient is fresh, juicy summer tomatoes–heirloom varieties in particular.

May 2022
Here’s a childhood favorite, reassuringly familiar but with a Mexican twist in celebration of Cinco de Mayo. A Sloppy Joe (Jose?) is traditionally a sandwich with a mess of cooked ground beef, onions, green peppers and spicy tomato sauce plopped into a basic hamburger bun.

September 2020
The Hatch pepper season is in full swing and we hope you’ve been enjoying your fair share of New Mexico’s most delicious export. If you’re lucky enough to have a copy...

May 2019
Traditionally a mixture of ground meat, onions, garlic, peppers, and tomatoes, picadillo is used as a filling for tacos (Mexico) or served over rice with black beans (Cuba). 

July 2017
The sun usually shines bright here in Southern California, but coastal fog occasionally rears its gloomy head. On days like this I like to lighten things up by combining colorful, seasonal fruits and vegetables into a sensational salad.

November 2016
In America, Thanksgiving dinner is the most iconic meal of the year. I’m confident you already have the main course...

May 2015
This month we’re celebrating Cinco de Mayo, to honor a victory by the Mexican army in the Battle of Puebla. So I’m putting the food focus on tacos and all their versatility, variety, simplicity, or complexity – the choices are yours to make.