In Los Angeles, Stephanie Villegas, chef-owner of Xochitl Vegan –who is famous for her hibiscus flower asada – uses enoki mushrooms as carnitas. In Tijuana, chef Antonio Quintero’s Inspiración 9 serves an entree of a whole grilled oyster mushroom with guacamole, beans, and tortillas. In Ciudad Mexico’s neighborhood of Roma, Por Siempre Vegana Taqueria serves up setas encebolladas (setas are usually mushrooms that aren’t button or cimini encebolladas means cooked in onion). It was typically the only veggie offering next to nopales at taquerias if your pitter-pattering vegetarian heart craved a taquito – but no longer. You know the one, chewy, thinly sliced, slimy. Long gone are the days of the sad mushroom taco. Hence its English name: indigo milk cap, or blue milk mushroom.Īnd in today’s Vegan-Mexican cuisine, a mushroom is not only an after-thought, it’s its own universe, and an embrace of the land and cuisine that spawned from an indigenous culture that has widely embraced them for a millenia. Mexico, a fungivorous country, is home to over 200 varieties of hongos, like the fascinating Lactarius Indigo, who like the name suggests, dazzles in its shades of indigo and oozes a milky blue liquid when cut. Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members!īecause Mexico’s land is incredibly diverse in climate, it’s a fertile womb for not only a variety of vegetation, but mushrooms as well.
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