If you’re a fan of vegan restaurants, you’ve probably heard of Thank you madre. The Los Angeles stalwart has been serving mouth-watering California-inspired Mexican cuisine (and some serious cocktails) since 2014, consistently demonstrating and elevating just how creative and tasty a vegan diet can be.
“We use 40 different chilies in our cooking, each with their own flavor profile and nuances,” says Chef Diana Briscoe. “Our plant-based food is enhanced by these peppers, as well as fresh herbs and spices. Our recipes feature a blend of traditional and modern ingredients and cooking methods, such as masa harina for tortillas made by hand and agar agar to prepare our coffee flan.
Now with The Gracias Madre cookbook, the historic restaurant invites fans to recreate some of its favorite recipes in their own kitchens. The 125 recipes included showcase the three basic ingredients of Mesoamerican culture: beans, corn, and chili peppers.
“The cookbook was created in the hope that our recipes will teach vegans and non-vegans alike a few new cooking methods and inspire them to enjoy more plant-based meals at home,” says Briscoe. “I encourage people not to over-complicate plant-based cooking at home; it can be as simple as letting the fresh ingredients shine.
A prime example? The restaurant’s jackfruit mixiote tacos. And you can use the recipe below to make the appetizing meal yourself.
Gracias Madre Mixiote Jackfruit Taco Recipe
To make these mouth-watering tacos, start with the jackfruit filling. “Our jackfruit mixote tacos are inspired by a traditional Aztec dish that caught on in the heartland of Mexico,” says Briscoe. “The jackfruit is braised with chili peppers, salsa breeders and barbecue sauce until tender. The jackfruit soaks up all that flavor and takes on a shredded meat texture. They are satisfying, nutritious and delicious.
Cook and taste for yourself!
Mixiote of jackfruit
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1⁄2 teaspoon chipotle powder
1 can (20 ounces) jackfruit in water or brine, drained, rinsed and broken up
1⁄2 cup salsa
1⁄3 cup barbecue sauce
1 small dried ancho chile, toasted in a dry skillet until fragrant
1⁄4 teaspoon Himalayan salt
1. In a large nonstick or cast iron skillet over medium heat, heat the oil.
2. Add the onion, garlic, cumin and chipotle powder and cook until the onion is soft and the spices are very fragrant, about 5 minutes.
3. Add the jackfruit and cook, stirring occasionally, until some of the jackfruit liquid is cooked through, another 5 to 7 minutes.
4. In a mixer on high speed, add salsa ranchera, barbecue sauce, ancho pepper, brown sugar and salt. Blend until smooth.
5. Add jackfruit mixture to pot and stir to combine.
Madre Mixiote Tacos with Jackfruit
Canola, rice bran or other neutral oil, for frying
1 small onion, thinly sliced, rings broken
8 corn tortillas, warmed
2 cups jackfruit mix
2 cups quick-pickled cabbage (recipe in recipe book) or plain cabbage
1⁄2 cup cashew cream (recipe in recipe book) or sauce of your choice
1⁄2 cup chopped fresh cilantro
1. Line a plate with paper towel.
2. In a large nonstick or cast iron skillet over medium-high heat, heat about ½ inch of oil to 350°F.
3. Add onions and sauté until golden, 1-2 minutes.
4. Transfer to a paper towel-lined plate to drain.
5. Fill each tortilla with part of the jackfruit and top with cabbage and crispy onions.
6. Garnish with sauce and cilantro and serve!
Excerpted from THE GRACIAS MADRE COOKBOOK, by Gracias Madre with Rachel Holtzman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2022 by Love Serve Remember LLC.
Hi! Want to help us change the world every day with easy, doable, and eco-friendly tips and tricks? Sign up for the Brightly Spot and join our movement of over a million changemakers.