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Mexican vegetarian recipes

12 Mexican vegetarian recipes, each written for this site and each saying what its method turns on.

• Alegrías, sourced from Mexico. The amaranth popped a spoonful at a time on a bone-dry pan, because a handful steams itself and nothing pops. vegetarian.
• Bionico, sourced from Mexico. The cream thinned with condensed milk and poured on at the table, so the fruit never sits in it. vegetarian.
• Buñuelos, sourced from Mexico. Stretched over the back of the hand until it is translucent, because a rolling pin cannot take it that thin. Egg, vegetarian.
• Churros, sourced from Mexico. The flour cooked into boiling water before anything else, which is the only reason the dough can be piped. vegetarian.
• Cocadas, sourced from Mexico. Cooked until a spoon drawn across the pan leaves a dry trail that does not close, or they will not hold their shape. Egg, vegetarian.
• Guasanas, sourced from Mexico. The pods boiled whole in heavily salted water and eaten straight from the pod, so the salt has to get through the shell. vegan.
• Mazapán, sourced from Mexico. Pressed and never kneaded, because working it releases the peanut oil and it turns to paste. vegan.
• Nicuatole, sourced from Mexico. It sets on its own as it cools, because the masa is the only setting agent — no gelatine and no egg. vegan.
• Paletas, sourced from Mexico. The mould filled in two goes with the fruit pieces added between, so they do not all float to one end. vegan.
• Papadzules, sourced from Mexico. The green oil pressed out of the pumpkin seed paste and drizzled back over the top, which nothing else here does. Egg, vegetarian.
• Plátanos Congelados, sourced from Mexico. The banana frozen solid before it is dipped, so the chocolate sets on contact instead of sliding off. vegan.
• Tres Leches Cake, sourced from Mexico. Pricked all over and soaked while still warm, because a cold sponge refuses the milk and sits in a puddle. Egg, vegetarian.

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