Vegan Mexican Recipes easy to follow, delicious, and healthy.

If you’ve never tried vegan Pozole verde you’re in for a treat. Wild mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with creamy avocado, crisp lettuce and fresh radishes.

mushrooms cooking in a pot for vegan pozole verde

Pozole is a dish of pre-hispanic origins, the name pozole comes from the Nahuatl word “pozolli” which means ‘frothy’. Which refers to the appearance of the white corn as it’s boiled. It was a dish reserved for special celebrations and religious ceremonies. Legend has it that it was made with human flesh, as an offering to the gods for a fruitful harvest. (Gross!)

pumpkin seeds, tomatillos, cilantro and poblano in blender for vegan pozole verde

Nowadays, there are actually 3 most common types of pozole: rojo, blanco and verde. Red pozole is seasoned with a mixture of dried chiles, white pozole is seasoned with herbs, and green Pozole usually contains pumpkins seeds, tomatillos, and green chiles.

Smooth green sauce in blender for vegan pozole verde

The recipe varies according to the state that you’re in. For pozole verde you can find a version from Jalisco, one from Guerrero, and one from Guanajuato.  They are all very similar with small variations like adding poblano peppers, or the toppings change from state to state.

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

I loved the addition of pumpkin seeds to this vegan pozole verde, because it adds a touch of creaminess to the broth without using oil or cream. You can make this pozole anytime, but it would be a great addition to your Christmas or Thanksgiving menus.

I’m not going to lie, I enjoyed this so much I ate the whole batch myself in a couple of days! I hope you like it too.

The Recipe: Vegan Pozole Verde

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of Serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
  • Enjoy

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl
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Vegan Pozole Verde

Vegan pozole verde, mushrooms and hominy are stewed in a spicy tomatillo-pumpkin seed broth. Then topped with avocado, lettuce and radishes.

Course Main Course, Soup
Cuisine Mexican
Keyword pozole verde, vegan pozole
Total Time 45 minutes
Servings 4 servings
375 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Vegetable oil (optional)
  • 1 ½ lb. Maitake or oyster mushrooms, chopped
  • 1 cup Diced onion
  • 6 cloves Garlic, minced
  • ½ cup Raw pumpkin seeds, pepitas
  • 2 Poblano peppers
  • 3-4 Serrano peppers
  • 4 Tomatillos, medium
  • 1/2 cup Chopped cilantro
  • 1 cup Leafy greens, spinach, radish greens, swiss chard
  • 1 sprig Epazote
  • ¼ tsp. Cumin, ground
  • ¼ tsp. Mexican oregano, dried
  • 2 qts. Vegetable stock
  • 1 can (29oz) White hominy 29 oz, drained, and rinsed

Garnishes:

  • 1 Avocado, pitted and diced
  • 4 Red radishes, sliced
  • ½ Head Romaine or iceberg lettuce, finely shredded (julienned)
  • 4 Tostadas

Preparation

  1. In a large pot set to medium heat sauté the mushrooms in 1 tbsp. of oil until golden brown about 6-8 min.
  2. While the mushrooms are cooking, toast the pumpkin seeds lightly in a small sauté pan over medium heat. Remove from pan and set aside.
  3. Remove the mushrooms from the pot, and add the onions. Turn heat down to medium-low and sweat onions until tender and transparent about 4-5 minutes.
  4. Add garlic and cook for two more minutes. Return the mushrooms to the pot. Pour in the vegetable stock and hominy and simmer softly until you are ready to add the sauce.
  5. Turn oven broiler on to HI setting.
  6. Place the poblano peppers, serrano peppers, and tomatillos on a sheet tray lined with foil. Place under the broiler for 3 minutes or until the peppers have begun to get dark spots. Flip the peppers and tomatillos over and let cook for 3 more minutes. Remove from the oven and set aside.
  7. Place the poblano peppers in bowl and cover with plastic wrap. Let sit 5 minutes.
  8. Peel poblano peppers and remove the stems and seeds.
  9. Place the poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, and oregano in a blender and process until smooth.
  10. 10. Strain the sauce into a medium sauce pot set to medium-low heat. Let sauce simmer for 5-6 minutes or until it changes to a darker green color.
  11. 11. Pour sauce into the pot with the mushrooms and hominy and bring to a simmer. Simmer for 8-10 minutes, and season with salt and pepper.
  12. 12. Serve with garnishes.

Chef's Notes

  • I think the mushrooms are perfect in this, but you can also use jackfruit.
  • I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms.
  • You can increase or decrease the amount of serrano peppers according to your heat tolerance.
  • Chayote or zucchini would make a good addition to this.
Nutrition Facts
Vegan Pozole Verde
Amount Per Serving
Calories 375 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Sodium 2053mg 86%
Potassium 1460mg 42%
Total Carbohydrates 44g 15%
Dietary Fiber 12g 48%
Sugars 11g
Protein 14g 28%
Vitamin A 52.1%
Vitamin C 80.9%
Calcium 7%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.
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It’s the irresistible aroma of chocolate and cinnamon that I first think of when I’m offered hot chocolate. Mexican hot chocolate is not your ordinary cacao powder and milk, oh no, and somebody needs to say this, but adding cinnamon to your hot chocolate does not make it Mexican. It is one of my culinary pet peeves. So what are the best vegan Mexican chocolate brands and what makes them so different?

Find out which is the best Mexican hot chocolate.

 

Not only that it comes from Mexico, but the process used to make it is unique in itself. Mexican chocolate for beverages is sold in tablets not powder, it is made by toasting, and grinding cacao beans with sugar, vanilla, and cinnamon. It is then packed into a mold and formed into a tablet. To make into a beverage simply dissolve a couple of pieces of the tablet in hot milk. If the chocolate is of high quality you can dissolve it in water, milk is not necessary. The video below, from Saveur.com shows you exactly how chocolate tablets are made in Mexico.

 

 

The Best Vegan Brand of Mexican Chocolate

There are four Mexican chocolate brands most commonly available in the US: Abuelita, Ibarra, Hernan, and Taza. We tested all four of them for you with Almond-coconut milk.

These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

Best Overall:

Hernan Mexican hot chocolate is made with stone-ground ORGANIC cocoa beans from a bio-diversified plantation in Chiapas. It is made in Mexico and imported into the US. I found Hernán to have the most authentic flavor and quality. It has a strong chocolate flavor, but it is not overpowering. It is the tight amount of sweet, and the foam is thick and a bit airy. It contains only four ingredients: cacao beans, sugar, cinnamon, and soy lecithin. The downfall is that it is available mostly online and in select stores. The price is reasonable for the quality of the chocolate at $10 for a box of 6 tablillas (6 cups of hot chocolate).

 

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Second Best: Taza Chocolate 

Taza is produced here in the US using the same process described in the video above. It is intensely chocolaty, aromatic, not too sweet, but with a hint of bitterness. The foam is thick, not at all airy. It contains only three ingredients: cacao beans, sugar, and cinnamon. It is also certified USDA organic, non-GMO, certified gluten-free, and vegan. The only downside is the price, $5.oo. It really isn’t too expensive, but one package will only make you two cups of hot chocolate.

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Best Budget-Friendly Chocolate: Ibarra

Ibarra is the one we buy more often, and it is a Mexican product. It has a medium chocolate flavor intensity and it is pretty sweet. There is no bitterness to it at all. The foam is airy and firm. It contains cocoa liquor, sugar, soy lecithin, and cinnamon flavoring. The price, $3.50, and it makes 24 cups of hot chocolate.

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Last but Not Least: Abuelita

I contacted Nestle and they confirmed that it is NOT vegan.

NOTE: Even though Nestle has said that the product is not vegan certified, there are no animal products on the ingredient list. After further inquiry this is what Nestle responded: “The evaluation for vegan claims has not been performed on this item. We therefore would advise that the product is not suitable for vegans.” 

I leave it up to yo whether you want to try it or not. That being said, Abuelita has a special place in my heart, it evokes a lot memories for me and it is extremely popular in Mexico. It has a medium chocolate flavor, is very sweet, and has no bitterness. The cinnamon flavor is strong and fragrant. The foam is airy and very firm. The downside is that it contains additives like vegetable oils, artificial flavor, and PGPR. The price, $3.25, and it makes 24 cups of chocolate.

Regardless of which one you think is the best vegan brand of Mexican chocolate, I urge to give Mexican hot chocolate a try. You won’t be disappointed. What is your favorite brand?

 

 

 

 

 

Vegan conchas, tender enriched yeast rolls topped with a crunchy cookie topping, and one of the most iconic varieties of pan dulce. Concha translates into seashell, which is exactly what this sweet bread resembles. Let me tell you, trying to make an amazing vegan concha recipe had me almost pulling my hair out!

Yeast and milk to make a vegan concha recipe

The problem was substituting the eggs. First I tried just omitting the eggs, which worked, but resulted in a dry concha. Then I tried almost every egg substitute so could think of aquafaba, flax, chia, you name it, I tried it. None of them worked like I wanted them too.

Sweet potato added to yeast

Mix sweet potato with a small whisk.

My kids absolutely loved this whole process. Eating one concha after another, giving me their honest opinion with sugar crumbs all over their tiny hands.

Add wet ingredients to dry to make vegan concha recipe

 

I almost gave up. “ I guess you can’t have everything in life,” I thought to myself. Until I tried something completely unexpected, sweet potato. Sweet potato provided just the right amount of binding and moisture my concha needed!!!

Kneaded dough to make vegan concha recipe

Risen dough to make vegan concha recipe

After this I had a little trial and error with the topping, testing out versions made with powdered sugar and shortening, and others made with granulated sugar and vegan butter. Until the most authentic Mexican vegan concha you’ve ever had came to fruition.

Balls of dough to make vegan concha recipe

Topping dough in white and hot pink colors

I had a friend on Instagram tell me that her grandma had said, that the only thing keeping her from going vegan was there thought of never having a good concha again. So hopefully this is the concha recipe that is going to convince all our abuelitas to go vegan!

 

Topping to make vegan concha recipe pressed between plastic wrap

Topping placed on top of vegan concha

The Recipe: Vegan Conchas

  • You can still make this even if you don’t have a standing mixer with a hook, you’re just going to get a good arm workout.
  • Bread flour is the best flour for this recipe. If you use another type of flour the amount of liquid you need will change.
  • You can use a knife to make the concha design if you don’t have a concha cutter .
  • You can make the topping any color you like by adding 3-5 drops of food coloring.
  • You can use the plant-milk of your choice as long as it’s unsweetened, but I found that soy milk works best.

Vegan concha recipe rising

A basket of vegan conchas with coffee

 

A basket of vegan conchas with coffee
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The Best Vegan Concha Recipe

The best vegan concha recipe, tender enriched yeast rolls topped with a crunchy cookie topping. Try this iconic pan dulce.
Course Dessert
Cuisine Mexican
Keyword pan dulce, vegan concha
Total Time 1 day
Servings 10 Mini conchas
334 kcal
Author Dora S.

Ingredients

  • 2 tsp. (7 g.) Active Dry yeast
  • ½ + 1/8 cup (130 ml) Soy milk, room temp
  • 2 cups + 2 tbsp. (298 g.) Bread flour
  • ½ cup (78 g.) Sugar, granulated
  • ½ tsp. (2.8 g.) Salt
  • 1/3 cup (85 g.) Cooked, mashed, sweet potato
  • ½ cup (113 g.) Vegan butter (earth balance), cut into cubes, softened

Topping:

  • 1/3 cup Sugar granulated
  • 1/3 cup Vegan butter, earth balance, softened
  • ½ cup All-purpose flour
  • ½ tsp. Vanilla extract
  • ½ tsp. Ground cinnamon (optional)

Preparation

  1. In a medium bowl, dissolve the yeast in the almond milk. Let sit 5 minutes.
  2. In the bowl of a mixer, with the dough hook, combine the dry ingredients: the flour, salt, and sugar. Mix.
  3. Add the mashed sweet potato to the yeast-milk mixture, and whisk to combine.
  4. Add the wet ingredients to the flour mixture and mix on low until the dough begins to incorporate, about 3 minutes.
  5. Add the softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is smooth and stretchy, but not sticky. (If the dough is too sticky add a little more flour.)
  6. Place the dough in a large oiled bowl, cover with a towel and let rise for 1 hour, or until doubled in size. Punch down the dough and fold the side over unto each other and flip. Cover the bowl with plastic wrap and refrigerate overnight.
  7. The next day take the dough from the fridge, remove the plastic wrap and cover with a towel. Let rise in a warm place (70-75F) until the dough comes to room temperature, about an hour.
  8. Divide the dough into 10 pieces weighing about 2.5 oz (70 g.), and set aside, roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds to form a dome shape.
  9. Make topping: Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon and mix well. Knead lightly to fully incorporate. It should have the consistency of a soft play-dough. If it’s too sticky or wet add flour in small amounts until you’ve reached the right consistency.
  10. Divide topping into 10 balls the size of a large gum-ball. Take two sheet of plastic wrap, and one at a time place a ball of the topping between the two plastic sheets and press down with hand until it is large enough to cover the top of concha.

  11. Peel one side of the plastic wrap off, then take the piece of plastic wrap with the topping on it and place it down on the concha. Slowly peel of the plastic wrap. Repeat this process until all 10 conchas are done.

  12. Using a concha cutter, dusted with flour, press down on the topping and the concha to make the design. (Don’t be afraid to press down hard and flatten the concha a little.)

  13. Preheat oven to 350°F.

  14. Let conchas rise for 40 min. in a warm place (70- 75F) or until doubled in size.

  15. Bake on the middle rack of the oven for 20 -25 min. or until the sides and bottoms of your conchas are golden brown.

  16. Let bread cool completely before eating.

Chef's Notes

You can use a knife to make the concha design if you don’t have a concha cutter . Bread flour is the best flour for this recipe, if you use any other kind of flour you will have to modify the amount of soymilk. You can make the topping any color you like by adding 3-5 drops of food coloring. You can use the plant-milk of your choice as long as it’s unsweetened, but I found that soy milk works best. Recipe adapted from Fanny Gerson’s My Sweet Mexico

Nutrition Facts
The Best Vegan Concha Recipe
Amount Per Serving
Calories 334 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Sodium 223mg 9%
Potassium 103mg 3%
Total Carbohydrates 55g 18%
Dietary Fiber 2g 8%
Sugars 19g
Protein 7g 14%
Vitamin A 30.3%
Vitamin C 1.9%
Calcium 1.3%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

If you’re looking for more vegan pan dulce you can try this pan de muerto, marranitos, and hojarascas. 

These crispy, creamy, yet tender vegan fish tacos will conquer any tofu skeptic. The tofu is marinated in lime juice and spices, then coated in a light batter and fried. They are served on warm tortillas topped with pico de gallo, creamy mayo sauce, cucumber, cabbage, and a splash of lime juice.

Batter for vegan fish tacos

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of  the Mexican union. With this project I am hoping to encourage the Mexican community in the U.S. and the people of my country to take a chance and make the change to a plant-based diet.

tofu marinating for vegan fish tacos

This recipe is by Alex Cardenas from @chocolateandavocadoes and is representing Baja California Norte. Baja California is know for it’s beautiful beaches, vineyards, picturesque beach towns, and whale migrations. The most popular destinations are Rosarito, Ensenada, Tijuana, and the Valle de Guadalupe (Mexico’s wine country).

Pico de gallo in a red bowl for vegan fish tacos

[I used to think fish tacos were a gringo invention like fried ice cream, that got attributed to Mexico, but before going vegan I had the chance to visit Baja California and try fish tacos, which as it turns out are 100% Mexican, but were popularized in the U.S. by a California fast food chain Rubio’s.]

Tofu lined with nori sheets for vegan fish tacos

Alex’s Vegan Journey

Hi my name is Alejandra Cardenas and I was born and raised in Mexico in Ensenada, Baja California Norte. I currently live live in Los Angeles, CA, and have been here since 2009. I majored in psychology and worked for several years, and now I dedicate my time to raising my small son. I initially became vegetarian in 2010 after watching the documentary Food, Inc.
Fried tofu fish for vegan fish tacos
The images of the animals in large factory farms and food corporations, and how they allow the animals to live in the most inhospitable conditions was enough to motivate me to stop participating in that cycle of cruelty. However, it wasn’t until 2014 after watching more documentaries and reading some health books that I decided to take my diet and lifestyle to another level and become vegan. The change impacted my health quickly, my energy increased, I no longer felt a heavy feeling after eating, like I did when eating animal products, and my skin became clear after many years of skin problems.
Vegan fish tacos in a cast iron pan with limes, tomato, and avocado
A vegan diet also changed the way I cooked completely. I discovered that vegan cooking is not only about substituting protein, but about opening the door to an infinity of ingredients, vegetables and spices that I had never used before, and that maybe I would’ve never used if I had kept eating an animal based diet.
Thanks to veganism I discovered my love for cooking, and gained the peace of mind that my son will grow strong and healthy. I hope that through our example he will always have a positive perspective towards food, will know where this food comes from without having to hurt another living being, and have compassion towards all sentient beings.
Vegan fish tacos in a cast iron pan with limes, tomato, and avocado

The Recipe: Vegan Fish Tacos Baja Style

  • Use cut up nori sheets or dulce seaweed powder to give the tofu a fishy flavor
  • The recipe calls for Persian cucumber, but any cucumber will do.
  • Serve these immediately after frying them or they can become soggy.
  • If tofu isn’t your thing, you can use cauliflower instead.

Vegan Fish Taco Sauce

Traditionally the sauce is a mixture of mayo and crema, but for this version we are using vegan mayo and cashew or almond crema. If you like you can also add chipotle to this.

Vegan fish tacos in a cast iron pan with limes, tomato, and avocado

Vegan fish tacos in a cast iron pan with limes, tomato, and avocado
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Vegan Fish Tacos - Baja Style

These crispy, creamy, yet tender vegan fish tacos will conquer any tofu skeptic. The tofu is fried in batter then served on warm tortillas.
Course Main Course
Cuisine Mexican
Total Time 45 minutes

Ingredients

  • 2 8 oz oacks Extra firm or high protein tofu
  • 2-3 Nori sheets

Tofu marinade:

  • 3 tbsp. Lemon juice
  • 1/2 tsp. Neutral oil - I used grape seed (optional)
  • 1/4 tsp. Mexican oregano
  • 1/4 tsp. Kelp/dulse granules or crumbled / powdered nori
  • Salt and pepper to taste

Batter:

  • 1 cup Organic all purpose flour or all purpose gf flour
  • 2 Tbsp. Arrowroot powder or cornstarch
  • 1 tsp. Baking powder
  • 1 cup Sparkling water or beer
  • Pinch Mustard powder
  • 1/4 tsp. Granulated garlic
  • 1/4 tsp. Mexican oregano
  • 1/4 tsp. Turmeric powder for color ( optional)
  • 1/4 tsp. Smoked paprika (optional)
  • 1/2 tsp. Sea salt or to taste
  • Pepper to taste
  • Neutral Oil for frying, like refined coconut or sunflower seed oil

Pico de gallo:

  • 1 Medium/large tomato, chopped
  • 1 Medium red onion, chopped
  • 1/2 cup Cilantro, chopped
  • 1 Scallion or green onion, chopped
  • 1 Serrano or jalapeño pepper, finely minced(optional)
  • Juice of half a lemon

Mayo sauce:

  • 3 tbsp. Vegan mayo
  • 3 tbsp. Cashew or almond crema or vegan sour cream or more vegan mayo
  • Lemon juice as needed to thin out the sauce

Garnishes:

  • 6-8 Corn Tortillas or your favorite tortilla
  • Lemons or limes
  • 1 cup Chopped Peeld Persian cucumber
  • 1/2 Green cabbage finely diced
  • Hot sauce optional

Preparation

Batter

  1. Mix all dry ingredients in a bowl and make a well in the center. Pour the sparkling water or beer and slowly mix with a ballon whisk or egg beater until everything is incorporated without overmixing. 
  2. Cover and store in the refrigerator for 15 minutes to an hour.

Tofu Phish

  1. Mix all the marinade ingredients in a shallow container or baking dish and set aside.

  2. Press the tofu for about 20 minutes to remove the excess water, then cut lengthwise into 1/2 inch slabs or fillets. 
  3. Place in the dish and marinade for at least 20 minutes. Flip them half way to make sure all sides are coated and the tofu soaks up all the flavor.  
  4. While the tofu marinates, prepare the pico de gallo and mayo sauce. 

Pico de Gallo

  1. In a small bowl combine all the pico de gallo ingredients then add the lemon and salt and pepper. 
  2. Taste and add more seasonings or lemon if desired. If you like your pico de gallo spicy, add a finely chopped serrano or jalapeño chile. 

Mayo Sauce

  1. Mix the both the mayo and the cashew crema with a wire whisk or fork until all is incorporated. Add lemon juice to taste and until desired consistency.

  2. Season with salt. Store both the pico de gallo and sauce in the refrigerator until ready to use.

Assembly

  1. To recreate the taste of the sea, measure and cut the nori sheets to cover one side of the tofu fillets, placing the rough side of the nori on top of the tofu (shiny side up). 
  2. Using your fingers, gently apply some of the marinade to help it stick to the tofu or squeeze some more lemon juice on top.
  3. Using a heavy bottom saucepan or deep fryer, bring the oil to medium heat. The oil is ready when you add a drop of batter to the oil and sizzles. 
  4. Prepare your cooking stations before beginning to help you stay organized: dish with marinated tofu, batter bowl, saucepan and a large plate lined with paper towels.  
  5. Using a fork and spoon, place the tofu in the batter and gently spoon the batter on top, this will ensure that the nori sheet stays on the tofu, you will need to do this in several batches.  
  6. Drop the fillets in the oil giving enough space between them, about 2 to 3 since you don’t want to overcrowd the pan. 
  7. Cook tofu fillets for 3-5 minutes or until the edges are browned. Remove from the oil and place on your plate with paper towels to cool down. Continue with the rest of the tofu until done.
  8. Serve on warmed tortillas, with the pico de gallo, mayo sauce, chopped cucumber, cabbage, and extra lemon.

Chef's Notes

  • Use cut up nori sheets or dulce seaweed powder to give the tofu a fishy flavor.
  • The recipe calls for Persian cucumber, but any cucumber will do.
  • Serve these immediately after frying them or they can become soggy. 
  • If tofu isn't your thing you can use cauliflower instead.

 

This habanero hearts of palm ceviche will transport you to the Mexican Caribbean with the combination of habanero, hearts of palm, onion, tomato, and cilantro marinated in lime juice. You can serve it on tostadas, eat with chips or even serve it as a salad. Hearts of palm is a great option for making vegan ceviche, it has a flaky texture but a firm bite, and it absorbs perfectly the flavors of the marinade.

Ingredients for hearts of palm ceviche in a glass bowl.

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of  the Mexican union. With this project I am hoping to encourage the Mexican community in the U.S. and the people of my country to take a chance and make the change to a plant-based diet.

Ingredients for hearts of palm ceviche in a glass bowl.

This recipe is by Alessandro Scetta an Italian vegan chef who has lived in Cancun for more than 15 years, and his recipe is representing Quintana Roo. Quintana Roo is a southern Mexican state bordered by the Caribbean ocean, full of amazing beaches, ruins, and a seafood dominated cuisine.

Ingredients for hearts of palm ceviche in a glass bowl mixed

It is a popular tourist destination, as it is where Playa del Carmen, Tulum, and Cancún are located. Alessandro has transformed the classic Quintana Roo conch ceviche into this delicious and refreshing vegan hearts of palm ceviche.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Alessandro’s Vegan Journey

My name is Alessandro Scetta, and I am Italian, born in Naples, and I have been living in Cancún for the last 15 years. I have been vegan since 2013, a decision that I made for health reasons. However, my eyes were quickly opened to the great animal suffering that is behind the meat, dairy, and entertainment industry, and many others.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Now I can say with certainty that I am vegan for the animals, but of course my health has also received incredible benefits. And since cooking is my thing, I dedicated myself to veganizing a lot of the dishes of my homeland, and of course my second homeland, Mexico. All this so I could tell my family and friends……you can still eat delicious and mouthwatering meals without having to eat animals, plus your health and the planet will benefit.

¿My favorite ingredient? Eggplant
¿My favorite Mexican dish? Chiles en Nogada (vegan of course)
¿Mi favorite regional Mexican cuisine? Yucatán cuisine

You can follow Alessandro on Facebook: @CocinaUrbanaVegana and Instagram: @alessandro_scetta

Hearts of palm ceviche on a blue plate with chips, and a beer.

The Recipe: Habanero Hearts of Palm Ceviche

This recipe is really easy!! Combine all the ingredients let marinate and you’re set to go.

  • You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others.
  • The recipe calls for 1 whole habanero, but if you don’t eat a lot of spicy food I would only use 1/2 or even a 1/3 of a pepper.
  • Oil is optional.

Hearts of palm ceviche on a blue plate with chips, and a beer.

Hearts of palm ceviche on a blue plate with chips, and a beer.
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Habanero Hearts of Palm Ceviche

This vegan hearts of palm ceviche will transport you to Mexico with the combination of habanero, lime juice, tomato, onion and hearts of palm 
Course Appetizer, Salad
Cuisine Mexican
Keyword heartsofpalm, veganceviche, veganmexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
115 kcal
Author Dora S.

Ingredients

  • 2 cans (14 oz.) Hearts of palm, drained
  • 3 Plum tomatoes, pulp removed, diced
  • ½ Red onion, finely diced
  • 1 Habanero pepper, finely diced
  • 2 tbsp. Lime juice, fresh
  • 3 tbsp. Extra virgin olive oil (optional)
  • 1 tbsp. Chopped cilantro or to taste

Preparation

  1. Cut the hearts of palm in slices or half-moon pieces.
  2. In a large bowl, combine the hearts of palm, tomato, onion, and habanero pepper.
  3. Add the lime juice, olive oil, and cilantro. Mix well. (Hold off on seasoning it.)
  4. Let marinate in the refrigerator for 30 min.
  5. Season with salt and mix to combine.
  6. Serve with chips or tostadas.

Chef's Notes

You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others. The recipe calls for 1 whole habanero, but if you don't eat a lot of spicy food I would add 1/2 or even a 1/3 of a pepper. Oil is optional. Avocado would go really well with this.

Nutrition Facts
Habanero Hearts of Palm Ceviche
Amount Per Serving (1 serving)
Calories 115 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 253mg 11%
Potassium 213mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 16.7%
Vitamin C 19.8%
Calcium 1%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here are some more delicious vegan ceviche recipes:

Cauliflower Ceviche

Hearts of Palm Aguachile

 

Disclaimer: The post is in partnership with Hernán & may include affiliate links.

This Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. It might be the combination of my two favorite things Mexican hot chocolate and ice cream. For this recipe I’ve used my new favorite chocolate, Hernán. I found out about Hernan at a local festival here in San Antonio and I instantly fell in love with their all-natural, vegan products.

mexican hot chocolate tablillas in milk

Hernan Mexican hot chocolate is made with stone-ground ORGANIC cocoa beans from a bio-diversified plantation in Chiapas! The chocolate is available in tablillas or shaped into calaveras (chocolate skulls). It has become my favorite chocolates, because in the US it is becoming very hard to find Mexican hot chocolate without artificial flavors or oils.

mexican hot chocolate skulls

 

Plus it’s a local business run by a fellow Mexican and entrepreneur, Isela Hernández  who is crafting these products in partnership with artisan groups and producers in Mexico!

blended mexican hot chocolate for ice cream

I have been experimenting with the chocolate and have made Mexican hot chocolate paletas, so it only seemed natural to try and use it to make ice cream.

I love ice cream and with so many dairy free alternatives on the market it’s not as difficult to find a good vegan ice cream (my favorite brand is Nadamoo). I do wish there were more Mexican or Latino inspired flavors like this Mexican hot chocolate ice cream, or other flavors like jamaica, horchata, arroz con leche, and cajeta.

These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

 

I used to have an ice cream maker, which I loved, but I had to let go of in the move from Hawaii to Texas. I figured I could just buy a new one instead of paying to ship the one I had, but then I never did. So I have made this recipe no-churn, but if you have an ice cream machine you can use it as well.

The Recipe: Vegan Mexican Hot Chocolate Ice Cream

  • I tried several different types of milk for this and my favorite was almond-coconut or soy.
  • I have added avocado for creaminess, but don’t worry the taste blends in perfectly with the chocolate.
  • You can use the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can skip the steps 4,5 and 6
  • Enjoy!!
5 from 1 vote
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Vegan Mexican Hot Chocolate Ice Cream

This Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. It is also no-churn and dairy free!!
Course Dessert
Cuisine Mexican
Keyword chipotle pasta, vegan pastas, ice cream, mexican hot chocolate, no-churn
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings (1 quart)
247 kcal
Author Dora S.

Ingredients

  • 2 tablets (tablillas) Hernan Mexican chocolate
  • 2 cups Almond-coconut milk unsweetened
  • 1 Avocado ripe, cut in half, flesh removed
  • ¼ cup Maple syrup

Preparation

  1. Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets, and stir with a whisk or molinillo.

  2. Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.
  3. Place the chocolate mixture, avocado, and maple syrup in the blender, and puree until smooth.

  4. Pour into ice trays and freeze overnight.
  5. The following day unmold the cubes and place in the food processor. Process until smooth (hold on to your food processor because it’s going to shake!)
  6. Eat right away and enjoy!!

Recipe Video

Chef's Notes

  • I tried several different types of milk for this and my favorite was almond-coconut or soy.
  • I have added avocado for creaminess, but don't worry the taste blends in perfectly with the chocolate.
  • You can use the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can skip the steps 4, 5, 6.
Nutrition Facts
Vegan Mexican Hot Chocolate Ice Cream
Amount Per Serving (1 Serving)
Calories 247 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 175mg 7%
Potassium 288mg 8%
Total Carbohydrates 33g 11%
Dietary Fiber 3g 12%
Sugars 27g
Protein 2g 4%
Vitamin A 1.5%
Vitamin C 6.1%
Calcium 17.8%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

This frozen prickly pear margarita is made with fresh prickly pear, lime juice, Cointreau, and tequila. It is refreshing, slightly sweet, and a beautiful bright pink color.Prickly pear fruit is native to Mexico and South America, but it can be found in France, Italy, Spain, Portugal, Egypt, and parts of the Middle East. It is known for its thick spiny skin and soft, sweet, & watery interior. There are many varieties, but the most well known are green, red, yellow, brown and pink.

red prickly pear used for prickly pear margaritas

red prickly pear used for prickly pear margaritas

It’s the perfect summer fruit, it tastes like a weird combination of pear, cucumber, watermelon and pineapple. It has only one monstrous defect, besides the tiny spines that line its exterior, the flesh of the fruit is riddled with seeds. It is commonly used to make drinks, candy, or jelly.

red prickly pear used for prickly pear margaritas

You can find them at your local Mexican or Hispanic market. They are in season from early spring to late fall. To prepare them, use a paring knife to cut off both ends of the fruit and make a 1/4 of an inch deep cut lengthwise. Please, please, please wear gloves when working with this fruit.

red prickly pear used for prickly pear margaritas

Even though you can find them without the large spines at the store, the tiny and almost hair like spines remain and can get lodged in your flesh. They truly are tiny! Place your finger in between the flesh and the outer skin and simply pull back, the outer layer should come off easily. You can store them in your refrigerator for up to a week or at room temperature if you are going to eat them in one or two days.

red prickly pear used for prickly pear margaritas

Peeled prickly pears in a blender

Have I mentioned I love tequila? I know some of you must be fighting back your gag reflex just thinking about tequila, but not me. Tequila and I go way back, but that’s another story, preferably one told while drinking tequila. After you try this prickly pear margarita you might reconsider your aversion to tequila, at least I hope you do.

Prickly pear juice being strained

 

As far as tequila goes, we usually drink Corralejo, Don Juilo, or Clase Azul, but this time we used Cazadores which is a great option for those who don’t want to spend a lot of money. As for margaritas, I’m happy to see more bars have stopped using sour mix and creating their own flavored syrups and liquors. Did you know, margaritas in Mexico are made with lime juice, tequila, and triple sec or Cointreau? That’s it! Even if this is your first time using prickly pear, you are going to love this margarita.

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible

The Recipe: Prickly Pear Margarita

  • You can add agave syrup to sweeten the margarita if you prefer your margaritas on the sweet side.
  • You can also use green prickly pear.
  • Enjoy!!

Frozen prickly pear margarita in large margarita glass

This recipe for frozen prickly pear margarita is the perfect drink to cool down. The combination of tequila prickly pear fruit, and orange liqueur is irresistible
5 from 1 vote
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Frozen Prickly Pear Margarita

Frozen Prickly pear margarita, a refreshing way to cool down this summer. 

Course Drinks
Cuisine Mexican
Keyword frozen, margarita, prickly pear
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 Large Margaritas
483 kcal
Author Dora Stone

Ingredients

  • 4 Red prickly pears, peeled
  • ¾ cup Tequila, reposado
  • ½ cup Cointreau,
  • ¼ cup + 1 tbsp. Lime juice, fresh
  • 2 cups Ice As Needed

Preparation

  1. Blend prickly pears on low for 60 seconds. Then blend on high for 30 seconds. Strain. Set liquid aside.
  2. Pour tequila, Cointreau, lime juice, and prickly pear juice in blender. Add ice and blend on high.
  3. Serve in two salt rimmed glasses.

Recipe Video

Chef's Notes

If you would like to sweeten this margarita add 1/4 cup of agave nectar. Start with two cups of ice, but add as much as you need.

Nutrition Facts
Frozen Prickly Pear Margarita
Amount Per Serving (2 margaritas)
Calories 483
% Daily Value*
Sodium 10mg 0%
Potassium 473mg 14%
Total Carbohydrates 76g 25%
Dietary Fiber 11g 44%
Sugars 54g
Protein 1g 2%
Vitamin A 1.8%
Vitamin C 32%
Calcium 3.7%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I am so excited to share with amazing book with you. Vegan Yack Attack on the Go, is the first vegan cookbook that I’ve browsed through and immediately though,”I want to make all these recipes!” This recipe for roasted butternut squash and mushroom tacos is one of my favorites from the book. The author is Jackie Sobon from the vegan blog Vegan Yack Attack.

Butternut squash, mushrooms, black beans and tomatillos on a sheetpan.

The best part is that it is a quick recipe that requires only a sheet pan. All you have to do is chop, toss, and roast and the next thing you know dinner is on the table. I love the combination of butternut squash and black beans, and when you add mushrooms and spices it all comes together perfectly.

vegan yack attack on the go cookbook

Even though it is not a traditional Mexican recipe I wanted to share it with you, because it’s delicious and easy to make. I served mine on warm corn tortillas, but you can definitely make a burrito out of it, or it would make a good filling for enchiladas.

roasted butternut squash, black beans, and mushrooms

So why I am I so excited about this book?? Honestly a lot of vegan cookbooks have the same recipes with a little bit of variation, not this one. There are a few classics like smoothies, burritos, and pasta, but there are so many other great recipes like the creamy berry polenta, asparagus omelette, coconut BLT, and the vanilla chip buckwheat bars.

butternut squash and mushroom tacos on a plate

My favorite part of the book is that the recipes are quick to make, which is absolutely a must when you have 3 kids and work from home. There’s even a section for camping or cookout foods that is just genius, like the campfire banana split. I highly recommend this book. What are you waiting for??? Go check it out .

butternut squash and mushroom tacos with salsa verde, jalapeño and lime

The Recipe: Roasted Butternut Squash and Mushroom Tacos

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
  • Enjoy!!
butternut squash and mushroom tacos, jalapeño and lime
5 from 1 vote
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Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!

Course Main Course
Cuisine Mexican
Keyword black beans, butternut squash and mushroom tacos, vegan tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups Diced and peeled, butternut squash
  • 2 cups Chopped baby bella mushrooms
  • 1 can (15 oz.) Black beans, drained and rinsed
  • 1 cup Chopped yellow onion
  • 1 tbsp. Sunflower oil
  • 1 tsp. Chili powder
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Salt, or more to taste
  • 1/4 tsp. Paprika
  • Pinch Cayenne Pepper
  • 2 cups Chopped tomatillos, with husks removed
  • 8 Corn tortillas
  • 1 cup Shredded cabbage
  • 1 Jalapeño, thinly sliced
  • 8 Small lime wedges

Preparation

  1. Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
  2. Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
  3. Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
  4. Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

Chef's Notes

  • You can use baby bella or portabello mushrooms.
  • This recipe would also work with acorn or hubbard squash
  • I love the black beans in this, but pinto beans would work also.
  • Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 702mg 29%
Potassium 1123mg 32%
Total Carbohydrates 62g 21%
Dietary Fiber 15g 60%
Sugars 8g
Protein 13g 26%
Vitamin A 161.8%
Vitamin C 44.8%
Calcium 10.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.
This is the dessert I have been mourning since the day I decided to stop eating animals. It is my absolute favorite! Carlota de limon ( in some regions of Mexico it is known simply as pay de limon) is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
It is extremely easy to make and it requires no oven, which is perfect for these hot summer days.
All this time I thought I would never eat this again, because Maria cookies are not vegan, at least the ones I had found (Gamesa).
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
However, on a recent trip to Mexico I discovered that Soriana ( Mexican supermarket) has their own brand of Maria cookies which are accidentally vegan. All that was left to do was veganize the lime cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Don’t be disappointed, even though I found the maria cookies in Mexico, I did some research and found an alternative on Amazon!! If you can’t wait until you get your vegan maria cookies on Amazon you could use graham crackers, or any other healthy tea style biscuit that you like.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Go make this and let me know if you like it as much as I do. You can tag me on Instagram with your creations.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

The Recipe: Carlota de Limon

  • If you can’t find the cookies on Amazon, you can use graham crackers or animal crackers.
  • Use key lime juice for a more intense lime flavor.
  • As you’re layering your cookies and lime cream don’t press down on the cookies.
  • I like to use berries to contrast the sweet flavor of the ice box cake. Enjoy!!

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
5 from 1 vote
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Carlota de Limon

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Course Dessert
Cuisine Mexican
Keyword carlota de limom, icebox cake
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 Servings
234 kcal
Author Dora S.

Ingredients

  • 1 package (16 oz). Silken tofu (soft)
  • 1/3 cup Almond Milk, unsweetened
  • 1 cup Sugar, or your favorite sweetener
  • 1/3 cup Key lime juice, fresh
  • 2 packs (sleeves) Vegan Maria cookies
  • 1 pint Strawberries

Preparation

  1. Place tofu, sugar, and almond milk in the blender. Turn blender on low setting and add in lime juice gradually, until the mixture thickens and coats the back of a spoon.
  2. Line the bottom of an 8×8 glass baking dish with parchment paper, add a of lime cream and cover it with a layer of cookies and pour some of the lime cream mixture on top; enough to cover them but not drown them.
  3. Repeat this process by adding another layer of cookies and then covering it with the lime cream, repeat until all the lime cream mixture and cookies have been used up.
  4. DO NOT PRESS DOWN on the cookies. You want a good layer of lime cream in between the cookies and pressing them down with push the lime cream to the sides.
  5. Place cake in refrigerator for at least 4 hours or until it has set.
  6. Invert the baking dish unto a plate. Carefully peel off the parchment. Decorate with strawberries or the fruit of your choice.
  7. Cut and serve cold.

Chef's Notes

If you want to substitute the sugar for agave or maple syrup omit the almond milk. You can use graham crackers if you can’t find vegan maria cookies

Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 14mg 1%
Potassium 102mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 33g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 45.8%
Calcium 2.3%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 14mg 1%
Potassium 102mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 33g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 45.8%
Calcium 2.3%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

This might be the best paleta recipe I’ve ever made, and it’s a boozy popsicle! This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

They’re inspired by the famous watermelon paleta shot, which is a very popular drink along the border of US-Mexico. The shot itself is supposed to mimic the Mexican spicy watermelon lollipop candy. So I’ve taken this concept and turned it into a deliciously spicy watermelon popsicle.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

This is the first time I’ve ever tried to make a boozy popsicle, but with this heat it sounds like the perfect solution to a stressful and hot day. They would also be perfect for an adult pool party or a day at the beach, but be sure to label them as adult popsicles otherwise your little ones might get a tummy ache.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

We recently had our baby boy’s first birthday party and I gave some of our guest this watermelon paleta shot to try and they loved it. I hardly tasted the tequila in there, but they assured me that they definitely felt it.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

I always try to come up with new paleta recipes in the summer. It’s so easy with my handy paleta mold, and whatever fresh fruit I have on hand. I also refer to Fanny Gerson’s book Paletas. Even though it’s not a vegan cookbook, a lot of the recipes are vegan or easily adaptable.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

So far we’ve made strawberry, coconut, corn, Mexican chocolate, banana-pecan, cucumber-chile, and mango-chile paletas. I’m excited to make these over and over again for the rest of the summer.

The Recipe: Watermelon Paleta Shot

  • I used my favorite Corralejo Tequila, but you can use any tequila you want.
  • We prefer Tajin chile powder for these.
  • Because of the alcohol it is best to freeze these overnight.
  • If your watermelon is super sweet, you can reduce the amount of sugar.
  • Enjoy!
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
5 from 1 vote
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Watermelon Paleta Shot

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
Course Dessert
Cuisine Mexican
Keyword paleta shot, watermelon paleta, watermelon popsicle
Prep Time 15 minutes
Servings 10 paletas
99 kcal
Author Dora S.

Ingredients

  • 4 cups Diced watermelon, seedless
  • ½ cup Tequila, (Corralejo reposado)
  • 3 tbsp. Lime juice, fresh
  • ½ cup Sugar or sweetener of your choice
  • 10 tsp. Tajin chile powder

Preparation

  1. Place the watermelon, tequila, lime juice, and sugar in the blender and process until smooth.
  2. Place 1 tsp. of chile powder at the bottom of each popsicle mold.
  3. Pour in watermelon mixture into molds, snap on lids, insert popsicle sticks, and freeze overnight.

Chef's Notes

If tequila isn’t really your thing or you want these to be less alcoholic use only 1/3 of a cup of tequila. I used my favorite Corralejo Tequila, but you can use any tequila you want. We prefer Tajin chile powder for these. If your watermelon is super sweet, you can reduce the amount of sugar.

Nutrition Facts
Watermelon Paleta Shot
Amount Per Serving (1 Paleta)
Calories 99
% Daily Value*
Sodium 81mg 3%
Potassium 169mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 14g
Protein 1g 2%
Vitamin A 36.1%
Vitamin C 7.6%
Calcium 2.1%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.