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Vegan Mexican Cooking

Great Mexican food does not require the use of meat, eggs, or dairy. In this course, you’ll learn how to make delicious and satisfying vegan versions of some Mexican favorites.

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Course Details

Tutorial in this course: 14
Total viewing time: 1 hour and 4 minutes
Total course time (including prep): 5 hours and 34 minutes

Mexican cuisine is fresh and vibrant, boasting bold and craveable flavors that are steeped in tradition. For centuries, Mexican cooking has thrived on a rich array of fruits and vegetables. With beans, chilies, and corn as staple ingredients of Mexican cuisine, creating a delicious vegan Mexican meal is simple.

In this course, you'll learn techniques and recipes that have been used for hundreds of years directly from master chefs known for their expertise in Mexican cooking. You’ll also learn that tasty Mexican cuisine need not consist of meat, eggs, or dairy. You’ll become familiar with a variety of ingredients traditionally used in Mexican cooking that are vegan by nature. The recipes presented as a part of this course are sure to impress even the most speculative non-vegan Mexican food fan.

Chef Instructors

Chef Christy Vega

Chef Christy Vega is the executive chef at Casa Vega. In 2010, San Fernando’s Business Journal named Christy one of the ‘Top 40 under 40’ business professionals. She has appeared in segments on the Rachael Ray Show, NBC’s Today Show, CBS’s This Morning and on Bravo’s Flipping Out.

Chef Patricio Sandoval

Chef Patricio Sandoval is the executive chef and co-owner of the Mercadito restaurants in Chicago. Chef Patricio channels his childhood memories of growing up in Acapulco with a restaurant family into refined Mexican street food that has won the hearts of Chicagoans.

Chef Sarkis Vartanian

Chef Sarkis Vartanian is the head chef of Daily Dose in downtown Los Angeles. Chef Sarkis is dedicated to sourcing local and sustainable ingredients, with a firm belief that honest food is the best food.

Chef John Sedlar

Chef John Sedlar is the executive chef and co-owner of Rivera in downtown Los Angeles. Globally renowned for his Latin and creative Southwestern cuisine, Chef John is the youngest chef ever to receive the Silver Spoon Award from Food Arts magazine in 199. He was also named “Chef of the Year” by Esquire in 2011.

Chef Geraldine Gilliland

Chef Geraldine Gilliland is the executive chef and co-owner of Lula's Cocina Mexicana and Finn McCool’s Irish Pub in Santa Monica, California. She has a James Beard nomination for her cookbook, and has been named “one of the top 6 chefs in the United States” by Bon Appetit Magazine.

What You Need


- Chef's knife
- Cutting board
- Medium mixing bowl
- Large mixing bowls (2)
- Large saucepans (2)
- Sauté pans (2)
- Food processor
- Large pot
- Deep pot
- Tortilla press
- Griddle
- Microplane or citrus zester
- Large spoon
- Slotted spoon
- Spatula
- Whisk
- Tongs
- Masher
- Plastic wrap
- Wax paper
- Paper towel
- Toothpicks
- Dishtowel
- Cocktail shaker
- Glass with ice
- Serving bowl
- Serving plate
- Serving glass
- Citrus squeezer (optional)
- Colander (optional)


- Ingredients are listed within each respective tutorial


How to Break Down an Onion

Patricio Sandoval

Learn the fundamental techniques of handling and dicing an onion.

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Corn Tortillas

Christy Vega

These tortillas are easy to make and are sure to impress.

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An Overview of Common Peppers

Christy Vega

Peppers can be stuffed or used to add flavor, depth, and heat to a wide variety of recipes.

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How to Make White Rice

Christy Vega

Perfectly-cooked white rice serves as the base for literally hundreds of recipes.

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Vegan Enchiladas

Christy Vega

Vegan enchiladas are a delicious Mexican staple made without the addition of meat or dairy.

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Vegan Enchilada Sauce

Christy Vega

A flavorful and vegan alternative to Mexican red sauce.

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Tortillas Florales

John Sedlar

"A dish we are known for here at Rivera. It is quite extraordinary."

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How to Make Guacamole

Sarkis Vartanian

This recipe highlights the flavor of a California avocado.

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How to Make Pico De Gallo

Geraldine Gilliland

This classic dish works as a great dip, garnish, or side.

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How to Make Hard Shell Tacos

Christy Vega

These crispy shells are equally delicious and functional, serving as the perfect vessel for your favorite Mexican flavors.

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Potato Tacos

Christy Vega

“Perfect to make after a holiday meal with your leftover mashed potatoes”

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An Overview of Black and Pinto Beans

Christy Vega

You'll never buy canned beans again after you learn how to make perfectly plump and flavorful beans from scratch

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How to Make Refried Beans

Christy Vega

Refried beans can be enjoyed alone, or used in tacos, burritos, and enchiladas.

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