Ep 5. Viva Vegetarian

In the fifth episode of the fourth season of Mexican Made Easy, host Marcela Valladolid takes viewers on a journey through some of her favorite vegetarian Mexican dishes. This episode, aptly titled Viva Vegetarian, celebrates the versatility and bold flavors of plant-based meals.

Marcela begins the episode by introducing viewers to the concept of meat-free meals in Mexico. While meat has historically been a big part of Mexican cuisine, there are actually many traditional dishes that are naturally vegetarian. Marcela highlights some of these dishes, such as sopes (a type of thick tortilla topped with beans, cheese, and vegetables) and chiles rellenos de queso (roasted peppers stuffed with cheese).

The first recipe Marcela demonstrates is for quesadillas de flor de calabaza (quesadillas filled with squash blossoms). Squash blossoms are a common ingredient in Mexican cuisine, and Marcela shows viewers how to prepare them for a delicious and filling vegetarian quesadilla. She also offers tips for making homemade tortillas and shares her go-to method for getting the perfect crispy exterior.

Next up is Marcela's take on a traditional Mexican soup: sopa de frijoles (bean soup). She uses black beans as the base for the soup, and adds in vegetables like carrots and celery for extra flavor and nutrition. Marcela also includes a surprising ingredient: peanut butter! She explains that peanut butter is a common addition to bean soups in Mexico, and adds a creaminess and depth of flavor to the dish.

For the main course, Marcela prepares a dish that is sure to satisfy even the heartiest of appetites: chiles en nogada. This is a classic Mexican dish that typically consists of a roasted poblano pepper filled with picadillo (a type of ground beef hash), topped with a creamy walnut sauce and pomegranate seeds. However, Marcela's version swaps the meat for a filling made with spinach, mushrooms, and cheese. She also shows viewers how to make the notoriously tricky walnut sauce, which involves blending together walnuts, cream, and a variety of spices.

As a side dish, Marcela makes esquites, a popular Mexican street food made with corn kernels, mayonnaise, cheese, and spices. She adds in some roasted poblano peppers for extra flavor and gives tips for making the dish ahead of time and reheating it later.

Finally, for dessert, Marcela whips up a batch of capirotada, a sweet and savory bread pudding made with cinnamon, raisins, and cheese. She explains that this dish is traditionally eaten during Lent in Mexico, but can be enjoyed year-round. Marcela's version includes a combination of white and wheat bread, as well as a healthy dose of butter and sugar.

Throughout the episode, Marcela emphasizes the importance of using fresh, high-quality ingredients when cooking Mexican food. She also offers tips for making vegetarian and vegan versions of traditional dishes, and encourages viewers to get creative and experiment with their own plant-based recipes.

Overall, Viva Vegetarian is a celebration of the bold and flavorful cuisine of Mexico, and a testament to the fact that meat-free meals can be just as satisfying and delicious as their carnivorous counterparts. Whether you're a vegetarian or simply looking to add more plant-based meals to your diet, this episode of Mexican Made Easy is sure to inspire you to get into the kitchen and start cooking.