Plant-based Mexican food is the star of the new cookbook Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community by Edgar Castrejón. Make your own tortillas, tamales, and more with this bundle.
- Provecho cookbook
- Rancho Gordo Dried Pinto Beans
- Guelaguetza Blue Corn Masa Harina, Blue Corn Meal
- Boonville Barn Collective Whole Dried Yahualica Chile (Chile de Arbol)
- Kitchen Garden Farm Dried Guajillo Chile Peppers
- Loisa Salt-Free All-Purpose Adobo Seasoning
- Loisa Ground Cumin