Because of the COVID-19 pandemic I was forced to create my own Mexican food for Cinco De Mayo. My only restaurant choices included carry-out orders, and the lines were really long. Getting take-out food is never a good choice for vegans anyway. There's no good way to inspect the food and return it if it's made incorrectly. Mexican food orders often go wrong. Vegans must avoid lard in the beans and chips, chicken fat and butter in the rice, cheese that gets melted into the food, and of course chunks of meat that may accidentally get buried in the layers of food. Here's my home-made vegan Cinco De Mayo dinner.
This meal included:
1.
Quesadillas made with Mission flour tortillas, Daiya vegan cheddar, Boca Crumbles seasoned with chili powder, and diced onion
2.
Refried Beans made from canned La Preferida vegetarian refried beans and seasoned with cumin
3.
Mexican Rice seasoned with chili peppers, chili powder, and Abobo seasoning.
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