Mexico, Central America & Caribbean

Bright, comforting dishes from Mexico, Central America, and the Caribbean.

Some menu features are temporarily unavailable. The recipes shown here are the currently available published selection.

Soup

40m

Tortilla Soup

A simple vegetarian Mexican-style tomato and vegetable-broth soup with corn tortillas, black beans, corn, onion, and garlic. Crisp tortilla strips add texture on top.

4 servings7 steps12 ingredients

40m

Kakik-Style Mushroom Soup

Guatemalan-inspired vegetarian red mushroom soup with cremini mushrooms, crushed tomatoes, onion, garlic, vegetable broth, and warm common spices. It is brothy, savory, and plant-based.

4 servings7 steps11 ingredients

Main Course

50m

Arroz con Vegetales

A simple one-pot rice dish with carrots, green peas, red bell pepper, corn, and onion. This vegan Arroz con Vegetales is mild, colorful, and made with common grocery-store ingredients.

4 servings7 steps11 ingredients

1h 45m

Jamaican Lentil Patties

Golden turmeric-spiced homemade pastry filled with lentils, onion, scallions, curry powder, and allspice.

8 servings8 steps12 ingredients

22m

Grilled Portobello Tacos

Grilled sliced portobello mushrooms are tucked into warm corn tortillas with crisp red cabbage, creamy avocado, lime, and fresh cilantro. This simple vegetarian taco dinner is smoky, fresh, and weeknight-friendly.

4 servings5 steps11 ingredients

40m

Baja Cauliflower Tacos

Vegetarian Baja-style tacos with oven-roasted cauliflower, warm corn tortillas, crisp cabbage-carrot slaw, and a sour cream-lime sauce. Fresh whole limes keep the sauce bright and tangy.

4 servings7 steps12 ingredients

50m

Moros y Cristianos Black Beans and Rice

A vegetarian and vegan Cuban-style black beans and white rice dish simmered with onion, green bell pepper, garlic, cumin, dried oregano, bay leaf, and vegetable broth.

4 servings7 steps12 ingredients

Light Meal

20m

Citrus Hearts of Palm Tostadas

Crisp tostada shells topped with citrus-marinated hearts of palm, creamy avocado, and crunchy red cabbage. These bright vegan tostadas make a fresh, simple, assembly-focused meal.

4 servings5 steps10 ingredients

20m

Breakfast Tacos with Eggs and Salsa

Mexican or Tex-Mex vegetarian breakfast tacos made with soft scrambled eggs, corn tortillas, yellow onion, tomato salsa, and cheddar cheese.

4 servings6 steps11 ingredients

1h 55m

Doubles with Curried Channa

A Trinidad and Tobago vegan bara flatbread sandwich filled with curried canned chickpeas and common curry spices. Serve it as a light meal or street-food-style sandwich.

4 servings10 steps

40m

Torta de Eggplant Milanesa

A Mexican vegetarian bolillo sandwich with egg-and-breadcrumb breaded eggplant cutlets, Roma tomato, lettuce, and mayonnaise. It is served warm as a light meal and made without meat or lard.

4 servings8 steps11 ingredients

25m

Molletes with Pico de Gallo

Mexican vegetarian open-faced bolillo sandwiches topped with vegetarian refried beans, melted Monterey Jack cheese, and fresh tomato-onion pico de gallo. Serve as a light meal with the pico spooned on just before eating.

4 servings6 steps10 ingredients

40m

Pineapple Chile Mushroom Tacos

Vegetarian tacos filled with browned cremini mushrooms, sweet fresh pineapple, poblano chile, red onion, and cilantro. The filling is skillet-cooked and served in warm corn tortillas.

4 servings6 steps11 ingredients

Trinidad Roti with Curried Channa and Potatoes

Homemade flour roti wrapped around a simple curry of chickpeas, Yukon Gold potatoes, onion, garlic, and curry powder. This vegan Trinidadian-inspired wrap is hearty, filling, and made with mainstream grocery ingredients.

4 servings9 steps