Hey friends, and welcome back to Cool Beans! If you ask Pati Jinich to name a common misconception about Mexican cooking, she’s likely to point out that our southern neighbor is often misunderstood to be a particularly carnivorous country.
So when we asked the host of James Beard award-winning Pati’s Mexican Table and the upcoming PBS docuseries Pati Jinich Explores Panamericana to share a dish she makes On Repeat, she was happy to tout her mushroom tacos with chile de arbol salsa verde. “You will find plant tacos all over Mexico,” she says. Her recipe in particular gets extra props because the filling is wildly versatile. “You can also use it in a quesadilla or an enchilada, or top it on a tostada or on avocado toast. Mexican food is very mix-and-match friendly.”
Why I love it
“I love the mushroom taco because it’s one clear example that will debunk the idea that Mexican food is meat-based. Home cooking is very plant-forward. There’s a heavy emphasis on beans, on squash, on zucchini, tomatoes, and wild, fresh greens.
“These mushroom tacos are full of flavor that really makes the ingredients shine. You cook the mushrooms in a way that takes out their moisture, intensifies their taste, and brings about a delicious meaty texture. So it’s a very satisfying feeling. It’s super tasty because it’s woody, but with a splash of vinegar it has a bright note. It’s an incredible taco experience.”
What I’ve changed
“You can use the mushrooms you find year-round in the refrigerated section in the store—the white button and baby bellas—but it’s fun when you have the opportunity to play with the ones you find in your farmers market when it’s mushroom season. You can mix and match the different varieties. Don’t be afraid to try new kinds.
“You can also top these tacos with any salsa you like. Or guacamole. Or a slice of avocado. If you don’t have a jalapeño, you can substitute serrano or another chili. You can just garnish with cilantro leaves or add fresh chives or any fresh herbs—or skip the herbs. You can use any vinegar—except I wouldn’t add balsamic.
What else I’m into right now
- Leaving no scraps. Everything I use, I use the whole thing. So for example, if I’m going to make a soup or broth, I’ll use the tops and ends of the carrots and the zucchini and the peel of the sweet potato. I’m really into using the whole thing of whatever it may be.
- Beans for days. I am big into beans of all kinds, and I repurpose them. So for example, I’ll make a big pot of black beans, and then I’ll use some of that to make soup, or I’ll use some of the beans and mash them and season them with onion and chili, and I’ll use that as a spread for quesadillas or for mollete, which is toasted bread with a layer of refried beans and melty cheese.
- Repurposing brown rice. I’m big into brown rice. I will make it and eat it as a side, but then on the following days I will add my brown rice to a soup, or make it crispy and top it with roasted veggies or fish. Or I will turn the brown rice into patties. I just repurpose and repurpose.