Provecho

Introduction

If there s food on the table, you ll hear most Latinos say, Provecho! Like the French expression bon appe tit, a declaration of provecho is exchanged before a meal or said to someone who s partaking in one. Yet, somehow, provecho conveys more than just, Enjoy your meal. It comes from the Spanish word aprovechar ( to make the most of ). It imparts a sense of joy, an appreciation for community, and gratitude for all that we share.

It s those same sentiments that I want to express through the recipes, stories, and photos in Provecho. This book celebrates and honors the traditional family recipes of my childhood while happily embracing a plant-based lifestyle that prioritizes health and well-being. The recipes on these pages are driven by nostalgia yet are distinctive and eminently doable. They will inspire both vegans and plant-curious eaters alike to explore the vibrant flavors of plant-based Mexican food.

I m a proud first-generation Mexican American. In 1989, my parents left Taca mbaro, in the Mexican state of Michoaca n, to start a new life north of the border. I was born and raised in a diverse neighborhood in Oakland, California, that I lovingly call El Barrio. As with most Mexican families, everything in my home revolved around food. My passion for cooking (and eating!) was passed down to me by my family, like the eyebrows I inherited from my mom s side. I was weaned on fragrant beef stews and grilled meat, chicken tamales, and seafood ceviche. I also grew up on the food of my neighbors, who were from other Latin countries, such as Colombia and El Salvador.

Meat-centric dishes are a cornerstone of Mexican culture. Every gathering seemed to be a carnivore s delight, with huge platters of guiso with carne and nopales, sancocho (soup with a bunch of meat), tacos with marinated meats, and the like. I was always served meat at the dinner table; but at a certain point in my childhood, I started pushing it away from my plate. Looking

Edgar Castrejón is a chef, recipe developer, food stylist, and photographer based in the San Francisco Bay Area. While in school studying plant science and nutrition, he launched his Instagram account, where these days his followers tune in for his creative, nourishing, plant-based recipes and beautiful food photography.

Edgar Castrejón s Provecho is here for the vegans, the flexitarians, the plant lovers, and the all-around good-time eaters. Let s not put it in too tight a box. Give this to the person who never saw a taco they didn t love, who could use a few new ways to fix up their frijoles, and who will appreciate having their mind blown by cashew cream tomato sauce slathered over their chile rellenos. Bon Appétit

Provecho is a book infused with love for food, family, and culture. The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way. Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook

Every single dish looks beautiful and appetizing, from tacos to soups, sauces, and more. Watching Edgar channel his roots and provide us with these recipes from the heart and soul of his upbringing is nothing short of exciting for my plate and kitchen. Edgar knows comfort food; I love this book and I know you will too. Maria Koutsogiannis, plant-based chef and author of Mindful Vegan Meals

Edgar s book is a master class in stunning photography, colorful cuisine, and the art of infusing heart in all your dishes. You will want to cook everything in this beautiful book! Joanne Molinaro, author of The Korean Vegan Cookbook

When it comes to creating delicious food, Edgar doesn t hold back. His passion for celebrating culture and community shines in his recipes and his beautiful food photography. These recipes are vibrant and unique, celebrating plants in a way I ve not seen before. From fresh aguachile to comforting sope de fideo, there is something in this book for everyone! Ashley Hankins, author of Make It Vegan

Fresh, flavorful, and comforting the three words that perfectly encompass the recipes in this book. You can feel the love that Edgar poured into this and it is such a treat to get to know him, his family, and their culture through