To celebrate Cinco De Mayo and the Mexican Army’s victory at The Battle of Puebla – a symbolic win that strengthened the resistance movement – I’m sharing some of my favorite Mexican-Inspired recipes!

1. Vegan Pambazos

Soft rolls are coated in rich guajillo salsa, pan fried until perfectly crispy, and filled with seasoned chorizo, potatoes, and an array of fresh veggies. The pambazo, similar to a torta, is an iconic Mexico City dish that is perfectly balanced with flavor and texture, and absolutely delicious!

2. Vegan Birria Tacos

Vegan Birria Tacos with slow cooked consommé. Because dipping your tacos in a rich and hearty sauce is just better than eating them on their own. Meaty oyster mushrooms are shredded and marinated, then stuffed into warmed tortillas with melty cheese and fried to perfection to make the best Vegan Birria Tacos. Serve each taco with fresh onions, cilantro, and lime … and of course, a side of the most delicious and savory consommé. This Mexican dish comes together easily, and is so delicious! Bonus : the consommé is great as leftovers! Serve with enchiladas, or on top of nachos to completely take your Mexican-inspired dishes to a whole new level!

3. Tex-Mex Ground ‘Beef’ Enchiladas

These Tex-Mex style enchiladas are loaded with seasoned ground beef, smothered in homemade enchilada sauce and creamy vegan cheese shreds, then baked to melty, savory perfection! Talk about the perfect meal!

4. Barbacoa-Inspired Tacos

Inspired by fast-food restaurant, Chipotle, my Barbacoa-Inspired Tacos are delicious, and seasoned to perfection! The best part? They’re so flavorful and savory, you’ll never even know they’re vegan!

5. Birria Ramen

This vegan Birria Ramen is an easy and delicious mashup of two of my favorite foods. Meaty oyster mushrooms are shredded and marinated, then cooked to crispy perfection. Serve atop chewy ramen noodles immersed in rich consomé broth, and topped with vegan cheese, onion, cilantro and lime for a truly addicting, slurpable bowl of goodness!

6. Chick’n Verde Stuffed Poblanos 

If you’re looking for a delicious and satisfying meal, these Chick’n Verde Stuffed Poblano Peppers are a MUST! Poblano peppers are filled with seasoned vegan chick’n, onions, garlic, roasted corn, and rice, smothered in creamy vegan cheese and homemade salsa verde and  baked to perfection! One taste and this recipe is sure to be on weekly rotation!

7. Mangonada Popsicles 

These Mangonada Popsicles are by far the best way to beat the heat! Sweet, fresh, slightly spicy, and studded with homemade chamoy, your taste buds are in for a summertime treat! If you’re a fan of traditional Mangonadas, you’re going to love this spin on a classic favorite!

8. Asada Mushroom Tacos with Pistachio Gremolata

Mushroom Asada Tacos that are easy, but pack BIG flavor. Savory, juicy marinated mushrooms paired with an herbaceous pistachio gremolata, and simply topped with onions, cilantro and radishes!

9. Vegan Chick’n Tortilla Soup

Perfectly spiced and oh-so-satisfying, this Vegan Chick’n Tortilla Soup comes together effortlessly, yet builds on flavor with the help of dried chiles, spices and charred corn tortillas as the base of the broth! Easy and warming, it’s the perfect weeknight winter soup.

10. Vegan Sopa De Albondigas

11. Vegan Chick’n Flautas Ahogadas

12. Vegan Pozole Verde

Delicious and bright, yet comforting and warming  – my vegan Pozole Verde is one of the first recipes I make when the temperature start to drop!

13. Crispy Potato Tacos with Garlic Tomato Sauce

14. Vegan Menudo

15. Vegan Ceviche

Easy, delicious vegan ceviche loaded with young coconut meat, tomatoes, cucumber, cilantro, onions and jalapeños, and marinated in fresh lime juice and zesty seasonings. The young coconut meat is a wonderful substitution for white fish! This quick and easy dish is perfect for hot summer days!