Vegan Recipes from Gracias Madre


When you think of Mexican food, cheese-laden nachos, burritos, and tacos come to mind, but the fact is that authentic Mexican food is mostly vegan, healthy, and made from fresh vegetables, corn, black beans, and chili peppers. In honor of Cinco de Mayo, Gracias Madre’s Chef Alan Sanz explains how to prepare authentic Mexican food that is both delicious and vegan.

Gracias Madre is LA’s most popular Mexican restaurant, with two locations, one in West Hollywood and one in Newport Beach, that is helping to redefine how authentic Mexican food can taste. Gracia’s Madres mission is to change the way we look at traditional Mexican food and make it healthy, vegan and delicious.

Gracias Madre is “Mother Earth Friendly” traditional Mexican food

“Born out of love for Mother Earth and in awe of all mothers. Traditional plant-based Mexican cuisine, all made from scratch with local, organic ingredients,” explains the website. “Our bar is dedicated to diffuser-free agave spirits and features independent producers and small series distillers in Mexico. We honor the mother who lives above us, in our hearts, on earth and in all those who care for us. Pull up a chair – It there is always a place at Loves table.

We asked Gracias Madre’s Chef, Alan Sanz, to share his secrets for making healthy Mexican dishes. He shares two recipes you can serve in honor of Cinco de Mayo.

The carrot: People don’t expect to find Mexican food that is vegan and Gracias Madre does a great job of opening people’s eyes to how expansive traditional Mexican food is and can be. What inspired you

Chef Sanz: The culture is the greatest inspiration for me, Escape Mexican-American cuisine and highlight the possibilities of Mexican food. Cook traditional ingredients with contemporary inspiration.

I wanted to show that there is more to Mexican food than nachos, Burritos and Guacamole. I wanted to remind people that our cuisine in Mexico is based on amazing natural ingredients like corn, beans and chilies, all of which are completely vegan. I would like to point out that there are small communities in Mexico that are still completely vegan with corn, black beans and chillies. The possibilities of what you can do with these ingredients while staying vegan are endless.

The beet: Which 3 ingredients are a must for you in the kitchen?

Chef Sanz: The same trilogy, corn beans and chillies. These are the three I must have in every kitchen. I also always have cornmeal, a powdered masa. I have a relationship with this company from Hacienda, an amazing brand that brings heirloom corn from Mexico. I think chilies are salsa to add flavor and flavor. And beans! A black bean taco on a chili pepper flavored corn tortilla is one of my favorite things.

Chef Sanz: This is much more of a Mexican-American celebration. We don’t really have this festival in Mexico because it’s not as important as a holiday, but it’s more important here.

For me the celebration is only with my family and friends. My grandma poses, One of the best foods in the world is my grandmother’s food.

I’m so busy with my work that the most important thing for me is just being with my family. Making memories at the table, eating my grandmother’s meal, the opportunity to meet my sister, mother and cousins. We listen to music I played with my late brother and just hang out.

I also love opening my house to my best friends, sharing my grandmother’s kitchen with them, and inviting them to make memories with us. This is the most important thing to me on this vacation.

The Beet: Now my last question: is there a Cinco De Mayo special I should know about?

Alan: Yes, we have a special three-course menu for the day. It is that:

Nachos with Roasted Cauliflower: Corn chips, pinto beans, salsa macha, roasted cauliflower, crema, guacamole $ 9

Coconut Chicharron Taco: Black beans, chili oil, coconut meat, salsa verde, avocado. $ 7

Street corn: Oaxacan Chili Aioli, Queso Fresco, Lemon, Coriander Crumbs. $ 7

Coffee flan Crumble espresso flan, caramel, coffee. $ 7Or try this one!

Instagram / @graciasmadresocal

Tlayuda – Torilla filled with black beans, mushrooms, vegan cheese and cabbage


  • 1 tlayuda tortillas
  • 3 tbsp sunflower seed butter my version for (pork lard)
  • 1 green scoop of black beans, or 2.875 ounces
  • 5 ounces of mozzarella cheese
  • 4 ounces of cabbage
  • 5 ounces oyster mushrooms (flavored with garlic, nutritional yeast)
  • 1/2 avocado
  • 2 ounces of red sauce
  • 2 ounces pico de gallo


  1. Toast the tlayuda a little on a frying pan, then spread the sunflower seed lard
  2. Spread the beans, add the cheese and let it melt a little
  3. Add the cabbage, mushrooms and avocado, fold in the tlayuda and let it toast on both sides until crispy.

Instagram / @graciasmadresocal

Jack Fruit Tostada – toasted tortilla with beans, jack fruit and cashew cream


  • 4 toast
  • 8 tbsp black beans
  • 16 ounces Jack Fruit (4 ounces per tostada)
  • 8 ounces cabbage (2 ounces per tostada)
  • 60 g crispy onions
  • 1 ounce of cashew cream
  • 4 microcoriander


  1. Spread the black beans on the tostada
  2. Place the jackfruit on top of the black beans
  3. Finally add the crispy onions, cabbage, cashew cream and microcoriander