Luz Calvo and Catriona Rueda Esquibel have created a unique take on food in their vegetarian cookbook, Decolonize Your Diet. It boasts the same 100+ recipes as other cookbooks, the same colorful photos and delicious meals. But it also exists to give a new meaning to traditional Mexican food, as it reaches not simple outside the borders of the USA for inspiration, but into other indigenous American peoples, and back through history. These authors urge Mexican-Americans and those of Latino heritage to return to their food roots for physical health and spiritual connection. Though aimed at a culture “decolonizing” their traditional American diets, this cookbook is accessible to anyone and everyone who picks it up. From classic appetizers like guacamole to rich desserts, explore the energizing, healing properties of a plant-based, Mexican-American diet.
The name comes from the Nahuatl words aguacatl (avocado) and molli (paste). Guacamole brings together avocado’s rich creaminess with the zest of lime juice and the slight kick of chile. Serve it as an appetizer or snack, add to dishes as a condiment, or smear on a tortilla for a quick, light meal.
• 1 fresh serrano chile, stems and seeds removed and minced
• 1/4 white onion, minced
• 4 ripe avocados, peeled, seeded, and cubed
• 1/4 cup (60 mL) chopped cilantro
• 1 teaspoon lime juice
• 1/2 teaspoon sea salt
• 1/8 teaspoon white pepper
1. Using a molcajete or a small salad bowl and fork, mash chile and onion to break down slightly. Add cubes of avocado and smash, leaving some chunks.
2. Gently stir in remainder of ingredients.
3. Taste and adjust seasonings, if necessary.
For more from this cookbook, see:
Reprinted with permission from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing by Luz Calvo and Catriona Rueda Esquibel, published by Arsenal Pulp Press, 2015.