Mexican food is, in many ways, one of the original vegan cuisines. Before the Spanish conquistadores brought with them new ingredients, including many dairy products, the Mexican pantry centered on what's called "The Three Sisters" in Mesoamerican culture: beans, corn, and chiles. By embracing these workhorses, layering in chile- and spice-filled salsas and moles, and experimenting with creative whole-food twists on traditional meat fillings as well as nut-based cheeses, Gracias Madre's menu is filled with well-loved Cali-Mexican classics. With 125 simple, entirely plant-based recipes for the home cook, The Gracias Madre Cookbook is a vegetable-forward dive into one of the world's most delicious cuisines.