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

Salsa month continues here at Dora’s Table. This is pico de gallo, a raw salsa that consists of jalapeño, tomato, onion, cilantro, and lime juice. That’s it! This is one of the first things I learned how to make. It really isn’t complicated at all, just chop the tomatoes, onion, jalapeño, and cilantro, add some lime juice, and season with salt and pepper. Done! It is great on its own with chips or you can make it a meal by adding chickpeas and avocado. 

pico de gallo

Sometimes I wish I could convince everyone I meet to at least try going vegan (plant-based) at least for 30 days. I was the last person you could think of that would become vegan. I was a meat lover through and through, and don’t even get me started on cheese. In fact, I made fun of vegans and vegetarians. We once invited our one vegetarian friend to eat at Animal in L.A. Yikes!

Being vegan in the food and beverage industry is not perceived as cool, I would say most professionals would think it’s pretty lame. You know, because vegans don’t indulge in the foie gras, and chocolate dipped bacon wrapped everything that has been going on lately. I admit I thought about it that way too.

I was embarrassed to be a vegan at first. I tried to hide it or avoid mentioning it all together, but as I learned how to adapt in social situations and plan my meals better I began to care less and less what others thought of me. As you can see from my now very public vegan blog.
james beard quote

Honestly, I just feel better when I drop meat and dairy from my meals. I have more energy, I’m back to my pre-baby weight, and I can eat guilt-free. I was a bit chunky as a kid and eating was always associated with guilt. Even after a lost all my weight I couldn’t shake the guilt, not until going vegan. For me it is about being compassionate towards animals, and taking care of my body and myself. Am I 100% vegan? no. I don’t think anybody is.

The funny thing is I don’t feel deprived at all because I can’t eat this or that. Just like James Beard says, “You can omit and still enjoy eating.” I enjoy all of my meals whether or not they are organic, non-gmo, raw, vegan, paleo, etc. Life is too short to eat bad food.

pico de gallo

Stop by my pinterest page for some vegan recipes from around the web.

Also take one look at Kathy Patalsky‘s Finding Vegan so you can see that you can eat healthy, delicious, and even indulgent meals without a trace of animal products.

Finally, subscribe to our email list (top right corner below the slide show) to receive updates, cooking tips and behind the scene photos. Enjoy!

The Recipe: Pico de Gallo

Add more jalapeño to this to make it extra spicy. To make this a quick lunch add 1 cup of chickpeas and some avocado.

A fresh salsa so easy to make.

Pico de Gallo

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Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Author: Dora Stone


  • 4 Plum tomatoes. diced
  • ½ White onion, chopped finely
  • 1 Jalapeño, do not remove seeds, minced
  • 1 Juice of lime


  • Combine all ingredients, add lime juice, season with salt and pepper.


Add more jalapeño to make it extra spicy.



I hereby declare February national salsa month! Wait, I just googled it and national salsa month is a real thing, and it’s in May. Oh well, here at Dora’s Table February is salsa month. This whole month I will be posting salsa recipes for you to enjoy. Let’s start with this roasted tomatillo salsa.

Mexican mortel and pestel

Ingredients for roasted tomatillo salsa.

The reason I decided to make this month salsa month is, because I bought a molcajete!! I am so excited about this. I’ve been meaning to purchase one for years, but every time I visit Mexico I decide not to. Those things are heavy and can break so I’ve never wanted to risk it. I finally just went to Williams-Sonoma and bought one. Why Williams-Sonoma? Well that’s another story that requires a blog post all to itself.

Tomatillos roasting for salsa.

Tomatillos roasting

I know it’s silly but every time I use it, I feel somehow connected to my past and heritage. I can’t stop myself at marveling at the fact that the indigenous cultures of Mexico used this exact same tool in their cooking thousands of years ago. I honestly didn’t expect a huge difference in flavor than when I use my blender, but I was pleasantly surprised. The result is a chunky, rustic salsa with bright and strong flavors. The recipes I will be posting will be made using the molcajete, but you can easily prepare them in your blender or food processor.

Salsa in molcajete.

Roasted tomatillo salsa.

In other news, it’s been sick week here at the Stone house. Everybody has been taking turns getting sick, and we’re all exhausted. Hopefully baby Karina will be sleeping normally soon, and everything will be back to normal. Otherwise things are great. We finally went to Legoland with some friends, and we had a blast. My two little ones are growing so fast, and they are keeping me infinitely distracted with their cuteness.




I’ve been dedicating some extra time to grow my pinterest page, so stop by and check it out:

I’ve also started a Vegan Mexican pinterest board. If you would like to join, shoot me an email and let me know:

One last thing. I will begin sending out a monthly newsletter with cooking tips, my favorite recipes, and other news. To receive this newsletter simply subscribe to the blog via email by clicking on the subscribe button on the right side of the home page. Enjoy!

The Recipe: Roasted Tomatillo Salsa

If you do not have a molcajete to make this roasted tomatillo salsa you can use a blender or food processor. Also, if you do not have a comal or cast-iron pan you can use the broiler in your oven. Just put the tomatillo, onion, chile, and garlic on a tray and place under broiler until they are blackened.

Roasted tomatillo salsa. Chunky, rustic, spicy, and tangy.

Roasted Tomatillo Salsa

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Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 1 1/2 cups
Author: Dora Stone


  • 1 lb. (8 medium) Tomatillos, husks removed, washed
  • ¼ Onion, white
  • 3 Garlic, cloves
  • 2-4 Serrano Peppers
  • 1 tbsp. Cilantro, chopped


  • Heat a comal, cast-iron, or heavy bottomed pan to medium-high heat. Place the tomatillos, garlic, onion, and Serrano peppers directly on the hot pan. They will become soft and slightly blackened, about 7 – 10 min.
  • Flip tomatillos, peppers, onion, and garlic over and continue to char for 10 more minutes.
  • Remove ingredients from griddle and set aside.
  • Start grinding ingredients in molcajete one at a time. Once the desired consistency is reached, add the next ingredient and keep grinding. Season with salt and pepper and serve.
  • If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached.
  • Season to taste.


If you do not have a molcajete you can use a blender or food processor.


” Mom, why can’t we just have the regular meatballs? I just want the regular ones ok,” said 5 yr. old Dylan as he suffered through another attempt at mom’s vegan meatballs in tomato-chipotle sauce. I’m in the process of writing a free e-book for you guys and I’ve been testing recipes, but for some reason I decided to try and make a vegan meatball. Oh the irony, even as I’m typing it now it seems so wrong. Let’s just say Dylan has not been a fan of this cooking experiment. I think it might be time to give up and come up with a new dish for the e-book. Sigh. In the meantime here is a recipe for vegan chilaquiles rojos.

This recipe for vegan chilaquiles rojos is a great way to have a hearty and healthy breakfast. They are spicy, rich, and a bit creamy.

Breakfast is one of the hardest things when you first decide to go vegan or switch to a plant-based diet. Believe me, you get tired of oatmeal pretty fast, and sometimes you just want something hearty and savory. I haven’t been brave enough yet to try a tofu scramble, but I know plenty of people who enjoy a good one. That’s where these veggie chilaquiles come in. They are crunchy, spicy, and just the right amount of creamy.

This recipe for vegan chilaquiles rojos is a great way to have a hearty and healthy breakfast. They are spicy, rich, and a bit creamy.

The Recipe: Vegan Chilaquiles Rojos

I’ve used an almond crema to off-set the heat in the dish. Why an almond crema? I’m going to tell you a little secret. I don’t like cashew cream, gasp! I know, I’m a pretty bad vegan, but it’s just too sweet for me. I don’t think it goes very well with Mexican food, that’s why I’ve come up with my own version of crema. You can adapt this recipe and add tofu, eggs, cheese, or chicken for a richer version or keep it light with just the veggies and almond crema. Enjoy!

Veggie chilaquiles. Spicy, rich, and creamy. A vegan recipe.

Vegan Chilaquiles Rojos

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Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Dora Stone


Vegetable Sauté

  • 1 tbsp. Vegetable oil
  • 2 Zucchini, diced
  • ½ hd. Broccoli florets
  • 2 Tomatoes, diced
  • 2 Garlic cloves, minced
  • ¼ cup Vegetable broth or water
  • ½ cup Black beans, canned or home-made
  • 1 cup Spinach, chopped


  • 4 Chile guajillo, devained and seeded
  • 2 cans (14.5 oz) Diced tomatoes
  • 1 Onion, white, chopped
  • 4 Garlic, cloves
  • 4 Serrano chiles, chopped
  • 24 Corn tortillas, cut into triangles, 12ths
  • 1 cup Vegetable oil
  • 1 Avocado sliced
  • 1/4 cup Chopped cilantro

Almond Crema

  • ½ cup Almonds, whole, raw
  • ¼ cup Vegetable oil or almond milk
  • 1 Garlic clove
  • ¾ cup Water
  • 1 tbsp. Lemon juice, fresh


  • Vegetable Saute: Heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add zucchini and cook for 2 minutes, stirring often. Add the tomato, and garlic, and let cook for 1 minute more. Add broccoli and ¼ cup of water and cover. Lower heat to medium and cook for 1-2 minutes or until broccoli starts to get tender. Add black beans and spinach. Stir. Season with salt and pepper and set aside.
  • Sauce: Boil water in a small pot. Place the dried guajillo chiles in the water and simmer for 5 min. Drain and place in the blender with the tomato, onion, garlic, and Serrano chiles. Blend until smooth. Strain. Pour finished sauce into a large pot and simmer for 5 min. Set aside.
  • Pour vegetable oil into a heavy-bottomed pot , enough to cover about 2 inches of the bottom. Heat to about 350F at medium-high heat. Fry the tortilla triangles in batches until golden brown. Place the fried tortillas on a paper towel lined tray and let cool.
  • Crema: Put the almonds, oil, garlic, lemon juice, and water and blend on high until the mixture has thickened and is smooth. About 2 min. Set aside.
  • Assemble: Toss the tortilla chips with the tomato sauce in the large pot where it was simmered. The tortillas will begin to soften, but we don’t want them completely soft, so plate the tortillas and sauce immediately. Top with ½ cup of the veggie mixture, chopped cilantro, avocado slices, and drizzle with the crema.


For a healthier version bake the tortilla chips in the oven at 350F for 30 min. or until crispy and golden brown.


[yumprint-recipe id=’37’]

I have a confession to make. This is kind of embarrassing, but I’m going to tell you anyway. I have a huge culinary crush on Rick Bayless. Why am I telling you this? Well, because to make these potato gorditas I didn’t make my own salsas.

I bought the tomatillo salsa and the double roasted tomato salsa. The Frontera brand is named after Rick Bayless’s restaurant in Chicago. When I graduated school I applied for a job at his restaurants, but there were no positions available. Then a couple of years later, Thomas and I went to the James Beard Awards in NY and he was there!

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.


Oh my gosh I can’t believe I’m going to tell you the next part, but here it goes. I wanted to go up to him and just introduce myself and say thank you for everything he’s done for Mexican cuisine in this country, but I didn’t want to be lame. The people at the James Beard Awards are mostly all restaurant professionals, it’s not the kind of party where you ask people for autographs. So instead I just kind of followed him around for a little bit, at a distance of course, while I gathered enough courage to do the grown-up thing and casually introduce myself. I couldn’t do it. Maybe next time, Rick Bayless, maybe next time.

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

The Recipe: Potato Gorditas

Anyway, the salsas are really good and he also has some other products as well. Back to the recipe. Sheesh! These gorditas are the real deal. They’re easy to make and they’re gluten-free. I love my gorditas with cheese, but in this case we’ve filled them with potatoes in salsa verde and salsa roja. Gorditas are actually my go-to easy family dinner. Whatever you do, do not go to Taco Bell and try their gorditas, just don’t. Serve these with more salsa and guacamole. Enjoy!

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

Corn gorditas stuffed with potatoes in tomato and tomatillo salsas. A vegan recipe.

Potato Gorditas

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 gorditas
Author: Dora Stone


  • 4 Russet potatoes, peeled, cut into small dice
  • 2 cups Maseca* corn masa flour.
  • ¼ tsp. Salt, kosher
  • ¼ tsp. Baking powder
  • 2 ¼ cups Warm water
  • 1 cup Salsa Verde, or your salsa of choice
  • 1 cup Salsa Roja, or your salsa of choice
  • 1 tbsp. Vegetable oil Optional


  • Place potatoes in a pan with cold salted water, bring to a boil and immediately turn heat down to a simmer. Cook potatoes until fork tender, about 15 min. Drain potatoes and set aside.
  • Meanwhile, in a large bowl combine the masa flour, salt, and baking powder. Pour in 1 ¾ cups of warm water. Mix with your hand. The dough should be the consistency of soft playdough. If it is too dry add more water, until you reach the desired consistency. Cover with a moist paper towel and let rest 5 min.
  • Set a large sauté pan to medium heat and add 1 cup of salsa verde. Bring to a simmer and add half of the potatoes. Stir to coat potatoes with sauce. Season and remove from heat. Repeat these steps with a different pan, the rest of the potatoes, and the salsa roja.
  • Uncover your dough and divide it into 2oz. balls. You will be able to make about 12ea. Place on a surface covered with plastic wrap. Flatten the balls with your hands to make a round patty about 1/3 in. thick. Continue this process with the rest of the balls.
  • Set a large cast-iron pan, comal or griddle to medium-high heat. Add 1 tbsp. of oil (optional). Once the oil is hot add the masa rounds and let cook for 3 min. and then flip. Let cook for 3 -4 min more until brown spots appear on the gordita and it is hard to the touch.
  • Repeat with the rest of the rounds. Then, using a sharp serrated knife cut a slit in the edge about half-way around its circumference, making a sort of pocket. Fill each gordita with the desired potato mixture. Serve with sliced avocado or guacamole.


These gorditas can also be fried in a shallow pan with oil at 350F. Fry 2-3 minutes on each side until golden brown, then cut, and fill.

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This recipe for Noche Buena salad or Mexican Christmas Eve Salad is a classic in every Mexican household. Ok, maybe not in every Mexican household but it´s a pretty popular Christmas recipe. It brings a little bit of healthy into an otherwise indulgent season. Think of it as a palate cleanser, with the earthiness of the roasted beets, the sweetness of the apple, and the acidity of the orange and pomegranate your body will be thankful for some light fare.

I spent the last two weeks running around like crazy. I made over 200 tamales to sell! With the packing and the school recital and everything else, the making of the salad kind dropped down to the very bottom on my to do list. Even with all the craziness, I’m glad I get to share this recipe with you.

This vegan recipe for Noche Buena salad or Mexican Christmas Eve salad has crisp lettuce, apples, oranges, jicama, beets, and pomegranates.

The kiddos and I are enjoying our time at my mom’s house, of course we are being spoiled silly. My grandmother passed away a couple of months ago, so even with the joy of being together there is still a hint of sadness. This will be our first Christmas without Güeli. My heart goes out to all of you who might be grieving the death of a loved one this Christmas. We will try to focus instead on the beautiful smiles of children on Christmas morning, the good food, and the birth of a baby unlike any other who came into this world to bring us joy. Merry Christmas!

The Recipe: Noche Buena Salad

It is thought that this recipe or variations of it have been around since the 1830’s. It is a true Mexican classic. You can also use boiled or canned beets. If you do not want to make your own dressing, this salad will pair really well with balsamic vinaigrette.

This vegan recipe for Noche Buena salad or Mexican Christmas Eve salad has crisp lettuce, apples, oranges, jicama, beets, and pomegranates.

This vegan recipe for Noche Buena salad or Mexican Christmas Eve salad has crisp lettuce, apples, oranges, jicama, beets, and pomegranates.

Noche Buena Salad

5 from 1 vote
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Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Servings
Author: Dora Stone


  • 2 hds. Romaine chopped
  • 3 Beets, medium, roasted or steamed cut into slices
  • 1 cup Jicama cut into matchsticks
  • 3 Oranges cut into supreme
  • 1 Apple, sliced
  • ¾ cup Pomegranate, seeds
  • 1/3 cup Peanuts, roasted, chopped


  • 1/3 cup Orange juice fresh
  • ¼ cup Vinegar white
  • 1 clove Garlic minced
  • 2 tbsp Olive oil optional


  • Toss the chopped romaine with the rest of the ingredients, or arrange the ingredients on top of the lettuce.
  • To make the dressing whisk the orange juice, vinegar, and garlic together. Slowly add the oil and continue whisking. Season with salt and pepper. Pour over salad.


You can also use boiled or canned beets. If you do not want to make your own dressing, this salad will pair really well with balsamic vinaigrette.



Christmas is so close and you can’t have Christmas without baking cookies. Here is a recipe for coconut shortbread cookies filled with a chocolate ganache. They are also known as garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan.

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I love mole, but it takes quite a while to make and it requires so many ingredients. What if I told you that you could make it in under 40 minutes? That’s right 40 minutes and vegan! This recipe for enmoladas de plátano macho, otherwise known as plantain mole enchiladas, combines the spiciness and richness of mole, with the sweetness of a garlic-plantain mash.

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Prickly pear juice is made from a fruit 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. 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.

You can find them at your local Mexican or Hispanic market. I found them at my favorite grocery store, Crown Valley Market Place in Mission Viejo or you can find them at El Nopal Market in San Juan Capistrano. They are in season from early spring to late fall.

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Pumpkin, pumpkin, pumpkin! We are now well into pumpkin season and I’m wondering if you’re starting to get tired it. In case you’re not, here is a recipe for mermelada de calabaza or pumpkin marmalade.


Pumpkin, as you probably already know, is native to North America. In fact, the oldest evidence of pumpkin seeds has been found in Mexico, pre-dating the Aztecs. The pumpkin was a staple of the diet of many of the indigenous people of Mexico. Now a days in Mexico, pumpkin is used to make candy, mermelada de calabaza, and empanada fillings.  The seeds are used to make oils, sauces, and eaten as a snack.

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Licuado de plátano is the Mexican version of a banana smoothie. It’s more like a hybrid between a smoothie and a milk shake. I guess you could say it’s a healthy banana shake. Its main ingredient is milk, then fruit, and some people add honey and even granola, ice is optional.

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