The taco selections at the Earth Plant Based Cuisine restaurant in Phoenix. AP
"That's not real Mexican food," ''My grandma would slap you" and "sellout" are just some of comments Jose and Leticia Gamiz received when they started their pop-up Vegan Mexican food business, Mi Vegana Madre, four years ago.
People saw them doing something new and took it personally, Jose Gamiz said. "We even had somebody write (online) in Spanish, 'They're probably not even Mexican.'"
Despite the haters, the couple's meat- and dairy-free endeavor has built a following. It's part of a growing Vegan Mexican food industry in the U.S. that has seen Latinos take control of the kitchen and plant-based Mexican cuisine increasingly plant roots in areas with large Latino communities.
Las Vegas and Austin, Texas, each have at least a few eateries or food trucks that are exclusively Vegan Mexican. Across Southern California, there are a slew of options, including a Vegan panaderia peddling traditional pastries.
The Vegan Mex wave now seems to be sweeping Arizona.
Mi Vegana Madre expanded into a brick-and-mortar restaurant in the Phoenix suburb of Glendale last year. It offers Vegan takes on carne asada, al pastor and nachos with a cashew cream-based cheese sauce. Another restaurant offering Vegan Mexican and Mediterranean dishes opened in January a half-mile away. In September, a third place opened in Phoenix, also led by a Mexican American family.
Keren Aguilar, 19, and sister Keyla Aguilar, 22, launched Earth Plant Based Cuisine in Phoenix's hipster Grand Avenue arts district. Other family members, including their mother, also work there. The menu includes fish tacos, churros and soy chorizo (Mexican sausage) - all made in-house. They also have a plant-based BBQ sandwich, burger and hot dog.
The sisters and their parents have been Vegan for nearly five years, and it was Keren's dream to open a Vegan restaurant. It just so happened a space became available and a family friend was willing to be a financial partner.
While most American Vegan restaurants offer a few basic Mexican-inspired items, the Gamiz and Aguilar families are trying to capture the array of recipes they grew up on.
"We didn't want it to have a 'Vegan taste' or be bland. We wanted it to have flavors, so our spices are very important to making it Mexican," Keren Aguilar said.
Arellano believes Vegan food in Mexican and Hispanic cultures has blossomed as younger generations became inspired by ways they can cut animal products from cooking.
Since opening their sit-down locations, both family-owned restaurants have also noticed Latinos of a certain age sampling the food. Jose Gamiz recalls wrongfully assuming a father and daughter, both Mexican, were frequent patrons because the girl was Vegan.
"(The father) said, 'I started doing it for my health,' and he was like, 'Nobody in my family will follow me except for my daughter,'" Gamiz said. "Usually the men in the family are the ones that are more resistant. I think there's a misconception that you need meat to be manly."
Adults in the U.S. have a 40% chance of getting type 2 diabetes, but Hispanic and Latino adults have more than a 50% chance, according to the Centers for Disease Control and Prevention. Hispanics/Latinos also are at greater risk of developing diabetes at a younger age and getting complications like kidney failure and vision loss. The CDC says some of the factors contributing to this are genetics and the cultural value in eating meals high in fat and calories.
"I'm intrigued by (Vegan Mexican), but I think a part of me knows it won't taste the same," she said. "We are always trying to find where we can add veggies, but there always has to be a main meat and everything else dresses it up."
While some may say Veganizing is misappropriating Mexican food, the country's indigenous natives actually ate mostly plant-based foods, according to Arellano. Colonizers from Spain irrevocably altered the food culture with introductions of beef, lamb and pork.
"They don't realize, if you're real Mexicans, you're not supposed to be eating this meat in the first place because colonizers brought it over," Arellano said. "I eat everything, but I'll eat Vegan Mex if it's good."
Sopes are little corn tortillas filled with a spicy black bean spread, roasted chicken, lettuce and cheese. It’s a perfect dish for Cinco de Mayo.
Mexican engineer Asuncion Diaz explains his fight to save the original poblano chile, one of the most important ingredients in Mexican cuisine, from climate change and other threats.
Goalkeeper Guillermo Ochoa saved a sudden death penalty as Mexico edged Costa Rica 5-4 on penalties to reach the CONCACAF Gold Cup semi-finals in Houston, Texas on Saturday.
Salar Chomany, 34, has traversed the remote region’s dramatic ridges and valleys for 12 years and turned his passion into his profession, working as a guide for energy companies exploring the region near the Iranian border.
An Indian restaurant is hoping to win back customers afraid of eating out during the pandemic with a special "COVID Curry" and "Mask Naans."
The mystique of Japan's once-feared covert warriors, spread by films and fiction, is embodied today in the world's first winner of a master's degree in ninja studies.
Taiwan's trendiest couple these days are neither young celebrities nor teen influencers -- they are an octogenarian duo who run a mom-and-pop laundry service and have become an online sensation by modelling abandoned clothes.