Keeping plant-based Mexican food culturally relevant

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Jocelyn Ramirez suggests “decolonizing our diet,” and cutting out pork and chicken in traditional Mexican dishes. Ramirez describes jackfruit as a blank palette with a unique texture that works perfectly as a meat alternative. She offers plant-based alternatives to Mexican favorites in her cookbook, “ La Vida Verde .”

The cover of “La Vida Verde.” Photo credit: Rudy Espinoza



Evan Kleiman