Jeffrey Alford’ & Naomi Duguid, “Flatbreads & Flavors”, 2008 was the topic of an earlier blog post.
Nash Patel & Leda Scheintaub, “Dosa Kitchen: Recipes for India’s Favorite Street Food”, 2018 also was the topic of an earlier blog post.
Here I present: Jocelyn Ramirez, “LA VIDA VERDE: Plant-based Mexican Cooking with Authentic Flavor”, 2020.
INTRODUCTION.
I live in Los Angeles, California and the writer’s recipes resonate with me. The footnotes in the photographs BELOW are from the cookbook with the author’s quotes.
Here I presented: Jocelyn Ramirez, “LA VIDA VERDE: Plant-based Mexican Cooking with Authentic Flavor”, 2020.
COMMENTS.
Los Angeles, California is an American city like New York City with people speaking at-home three-hundred (300) languages. The diversity of people includes “Vegetarians”, especially South Asians from India. South Asians of India descent eat vegetarian Mexican foods in Los Angeles. The unique item shared between Mexican and Indian cookery is flatbread. Tortilla is Mexican-flatbread whether corn or wheat flour. Dosa is the most important Indian-flatbread. Vegetarian Mexican in this cookbook is as close as one can get to Vegetarian India in Los Angeles (or anywhere besides Vegan India).
