Photo by Alicia Cho for Thrillist
When we think about “traditional” Mexican food, images of carne asada cookouts and street tacos al pastor might come to mind. But if we’re talking pre-Columbian times—before the Spaniards brought over pork, chicken, and beef—then the idea of “traditional” might look a little different. In the early days, plant-based eating was very much the norm among Indigenous Mexicans.
“All these dishes that are now seen as traditional, cultural foods, aren’t actually traditional at all if you really think about the essence and root of our cuisine,” says Jocelyn Ramirez, author of La Vida Verde: Plant-Based Mexican Cooking With Authentic Flavor, and founder of Todo Verde, a Latin American-inspired catering company based in LA.
Todo Verde’s new line of seasonings—which come in Al Pastor, Carnitas, and Tinga flavors—are designed to make the transition to plant-based eating more accessible. The idea is to