In Mexico this special holiday is called Día de la Madre and unlike in the US where it’s celebrated the second Sunday of May, in Mexico it’s always celebrated on the 10th of May. Much like in the US, in Mexico mom’s are celebrated with personal gifts, flowers and meals at restaurants or parties at home.
If you’d like to celebrate with a homemade touch then check out these recipes and surely you’ll find one or two that you’d like to prepare.
Breakfast
Migas (vegan or vegetarian)
Migas are a relative of chilaquiles but quicker to make. You can use store-bought totopos and cook them with onion, chile, tomato and either egg or tofu egg. Serve with refried beans and avocado slices for a hearty breakfast.
Huevos a la Mexicana (vegan or vegetarian)
Mexican style scrambled eggs are made with onion, chile, tomato and either scrambled eggs or tofu egg and scrambled all together. Serve with homemade refried beans, salsa, and warm corn tortillas.
These vegetarian pancakes are made with bananas, coconut flour, and eggs. They're quick and easy to make and are gluten free. Drizzled with homemade blueberry compote for a delectable touch.
Vegan chorizo is sautéed then you can mix in vegan egg or regular egg and scramble. Serve with warn corn or flour tortillas, your favorite salsa and a cup of coffee. If you'd like you can also cook with finely chopped potatoes.
This Mexican granola can be served as part of a breakfast buffet or on it's own with yogurt or milk. Or for an extra sweet breakfast used to make bionicos or Mexican fruit cups.
This cheese appetizer is seasoned with Mexican spices and baked until softened then served with tortilla chips. It's an incredibly flavorful queso appetizer.
The following recipes can be served as lunch or dinner.
Pozole Rojo (vegan)
In Mexico pozole is always served for special occasions. This vegan pozole rojo is one of my most popular recipes and I know the moms in your life will love it.
This vegan spin on the classic Mexican chicken salad is so delicious and if your weather is hot right now then this is a perfect dish to serve. You can serve as a main meal with crunchy tostadas, or with crackers for an appetizer.
This red enchiladas are made Michoacan style (also called enchiladas mineras) and are filled with finely chopped onion and crumbled queso fresco then topped with fried chopped potato and carrots, crema and pickled jalapenos. You can use dairy-based or dairy-free cheese and crema.
These humble potato tacos are an explosion of deliciousness. They are budget friendly but so incredibly delicious. Top with lettuce, salsa, crema, cheese, and anything else you'd like. They can be made vegan or vegetarian.
This lesser known mole is much easier and quicker to make. It's based on my mom's recipe and it's the mole I grew up eating. You can drizzle it over your favorite protein or even make mole enchiladas with it.
Every time I make this Mexican sweet corn cake people ask for the recipe and a second serving. It's decadent and such a nice change to traditional cakes.
Papaya and orange juice are a super flavorful combination made in foodie heaven. This is an agua fresca but you could also add a shot of silver tequila to make a cocktail with.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
