Chorizo is a spiced sausage typically made using beef or pork. It originated in Europe where chorizo is fermented, cured and smoked, making it a sliceable sausage. In Mexico, chorizo was first made with chiles and available spices. It’s slightly spicer than the European versions and is made from ground meat, making it crumbly and soft. It is as beloved in Mexico as bacon is in the United States, and most widely eaten during breakfast, although many taquerias offer tacos de chorizo any time of the day.
For this recipe, we'll be using marinated tofu, tempeh and mushrooms to create the same crumbly texture of Mexican chorizo. The recipe for the marinade remains the same as the meat version, so we'll have all the deep favors of the chiles and spices. I like to top these tacos with a little citrus-pickled onion for crunch and brightness.
YIELD: 4-6 SERVINGS
1 large red onion, thinly sliced
½ cup (120ml) lemon juice
¼ cup (60ml) apple cider vinegar
½ cup (120ml) white vinegar
1 lemon, thinly sliced
½ tsp dried oregano
½ tsp crushed red pepper flakes
2 bay leaves
1 tbsp (13g) salt
Pinch of pepper
1 tsp (1g) dried oregano
2 tbsp (16g) paprika9
3 whole cloves
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground Mexican cinnamon
1 tbsp (15 ml) liquid aminos
1 tbsp (15 ml) apple cider vinegar
Salt and pepper, to taste
½ cup (120 ml) cooking oil, plus more for cooking as needed
8 oz (226 g) cremini mushrooms, minced
1 cup (166 g) crumbled tempeh
1 tsp dried mushroom powder
2 cups (500 g) extra-firm tofu, drained and squeezed dry
3 dried guajillo chiles, destemmed and deseeded
3 dried árbol chiles, destemmed and deseeded
2 dried ancho chiles, destemmed and deseeded
Tortillas Hechas a Mano
To make the citrus-pickled onion, add to a bowl the onion, lemon juice, apple cider deseeded vinegar, white vinegar, lemon slices, oregano, crushed red pepper flakes, bay leaves, salt and pepper, and mix. Allow the flavors to meld together and the onion to soften for about 30 minutes.
To make the chorizo, crumble the tofu in a bowl and set aside. Preheat a dry skillet over medium heat. Add the chiles to toast and slightly blacken for about 2 to 3 minutes. Use heatproof tongs to continuously flip and move the chiles to make sure they don't burn. The árbol chile should toast a lot faster than the other chiles for about 1 to 2 minutes. Once the chiles are charred, add them to a bowl of warm water. Use another bowl to push them down and submerge them into the water until they rehydrate, about 10 minutes.
In the same dry skillet, add the oregano, paprika, cloves, cumin, coriander and cinnamon to toast until the spices become aromatic for 1 to 2 minutes. Add the toasted spices to a blender with the liquid aminos, apple cider vinegar, the rehydrated chiles and ½ cup (120 ml) of the rehydrating liquid. Blend until smooth, adding more of the rehydrating liquid as needed to get a thick creamy paste consistency. Season with salt and pepper and set aside.
Coat the bottom of a skillet with oil and preheat over medium heat. Add the mushrooms and tempeh with a pinch of salt and the mushroom powder. Sear the mixture for 10 minutes, or until it is crispy and slightly crunchy. Add half of the chile paste to the skillet and mix until the mushrooms and tempeh are fully coated.
Let the mixture cook over low heat for 10 minutes.
Add the other half of the chile paste to the bowl of tofu and mix to incorporate. Coat the bottom of another skillet with oil and preheat over medium heat. Add the tofu mixture to the pan. Stir to cook and lightly crisp the tofu, adding more oil as needed for about 10 minutes. Add the mushroom mixture to the tofu pan, and continue cooking, adding more cooking oil to crisp the mixture. Serve on Tortillas Hechas a Mano topped with the pickled onion.
]]>As part of our celebration for International Women's Month, we’re excited to share a little love for some incredible women of color-owned specialty food retailers in our category.
]]>From savory spices to mouthwatering sauces, these brands are dishing out flavor that we can all be proud to support. Here are some of our favorite retailers:
Founded by a pair of first-generation Afghan American sisters, this sauce brand offers cilantro chutney, mango chutney, hot chutney and lemon aioli, and their brand is newly carried at Target!
This small-batch rum brand celebrates the founder, Alexandra Dorda’s, filipina heritage.
Owned by an Ethiopian woman and inspired by teff, a grain popular in Ethiopia for its protein and fiber content, these snack packs have flavor options for everyone.
Crafted by a Japanese-American woman, this chocolate brand infuses luxurious, unsuspecting flavors into each bar.
Founded by Chef Ashley Rouse, this black woman-owned business offers jams and sauces, baking mixes, and more!
This Latina-owned brand offers plant-based, true-to-culture taco seasonings crafted by Founder, Chef, and published cookbook Author Jocelyn Ramirez.
Founded by Sana Javeri Kadri of Mumbai, this brand is creating mission-fueled snacks by working to create a more equitable spice trade, paying spice farmers above the market rate.
This prebiotic + probiotic sparkling drink brand may sound familiar: founder Rosa Li, a Chinese-American woman, was featured on Shark Tank!
Owned by Stefanie Garcia Turner, this brand started with powdered agua fresca mixes, then expanded into instant coffees that are absolutely worth a try.
Founded by a Malaysian-American woman, their line of vegan red curry sauces are an incredible, high-quality addition to all types of cuisine.
This March and all year round, take time to savor the diversity and deliciousness WOC-owned brands bring to the table. Thanks for supporting our journey at Todo Verde, too.
]]>As a published cookbook author and New York Times recipe contributor, Jocelyn has made a name for herself in the culinary world while championing healthy food access, as she currently sits on culinary advisory board for Food Forward, and the leadership board for the Los Angeles Food Policy Council. Todo Verde stands as a testament to her vision of a better way to live and eat—a thriving plant-forward Mexican food seasoning company with a mission to infuse authentic flavors into non-GMO, high-quality flavors.
In this Q&A, Jocelyn Ramirez is sharing exclusive details about her journey and passions, her best-selling cookbook, and the cultural ties that permeate her products.
Jocelyn: Everything we do at Todo Verde is about authentically honoring the Mexican flavors we all know and love. We work with traditional Mexican recipes and use carefully selected plant-forward ingredients that capture the essence of flavors, like smoky chipotle, or the tang of al pastor. We're meticulous about the blends and quality of ingredients we use.
It's a delicate balance, but it's about ensuring that when people use our seasonings, they're not only embracing a plant-forward, quality product, but also enjoying the same taste they've grown up with.
Jocelyn: As we move into an increasingly plant-forward world, I want to see the flavors I grew up loving preserved. Food is a powerful vessel for connecting, and passing down traditions and stories through generations. Through our seasonings, we're able to keep Mexican flavors alive while aligning with contemporary dietary preferences.
It's about acknowledging that culture and cuisine are intertwined, and by offering healthier, plant-forward alternatives rooted in tradition, we contribute to the preservation (and evolution) of our culinary heritage.
Jocelyn: Yes, there have been challenges, but it's been incredibly rewarding to see attitudes change over time. Current Latine diets often revolve around animal-based proteins, so introducing plant-forward options can initially be met with skepticism. However, through education and exposure, we've witnessed a shift. We engage in conversations about the health benefits, environmental impact, and the deliciousness of plant-forward Mexican food. We also educate people on the true history of our Mexican ancestors eating plant-forward food.
By demonstrating that we can still enjoy our cultural dishes in a healthier way, we've been able to earn more acceptance within the community.
Jocelyn: Todo Verde is a reflection of our community's needs and desires. We actively engage with the community through workshops, dialogues, and food demonstrations, where we not only share culinary skills but also emphasize the amazing way of life that plant-forward eating provides.
It's about creating a positive feedback loop – we listen to the community, adapt our offerings, and in turn, Todo Verde thrives.
Jocelyn: Across cultures and genres, I see plant-forward food becoming more accessible and integrated into everyday life. We'll continue to innovate, developing new products (and dishes) that pay homage to our traditions while meeting the demands of a more eco and health conscious way to eat.
For Todo Verde, I see more collaboration within our community, bringing together chefs and entrepreneurs to further elevate plant-forward options. Ultimately, I hope to see Todo Verde offered in stores around the country, and known for its flavors, quality, and for becoming a beloved part of everyone’s home cooking routine.
Jocelyn: My advice is to start with your passion and a genuine desire to create positive change. Identify a need in your community that aligns with your skills and interests. And learn to be adaptable, because entrepreneurship is SO unpredictable, and sometimes overwhelming.
Engage with your community and listen to their feedback. Remember that success isn't just about financial gain but also about the impact you make. Stay true to your mission, and when faced with setbacks, view them as opportunities to optimize your business and grow as a person.
Jocelyn: Well, obviously using Todo Verde seasoning, and finding recipes in my cookbook, La Vida Verde! Haha but also: Start by exploring your favorite dishes and finding plant-forward swaps. A lot more of the classics can be easily adapted than you may think.
Experiment with plant-forward substitutes for meat or dairy products, and find plant-based creators on social media to crowd-source fan favorites.
Most importantly, remember that it's about enjoying delicious food that honors your heritage while aligning with your goals for a healthier planet and a healthier you.
]]>We're thrilled to announce our Founder won at the Specialty Food Associations' Winter Fancy Food Show's “Fancy Face-Off” pitch competition! Chef Jocelyn Ramirez secured the top spot in a three-minute pitch about her passion behind creating Todo Verde.
]]>The competition featured notable contenders such as Eric Ruiz of Eric’s Nopales, Eric Ji Sun Wu of Sobo Foods, and Mariah Wood, representing Tilden Cocktails. Pitches were delivered in front of both a live audience and a panel of judges.
Chef Jocelyn's culinary journey is deeply rooted in family traditions. “I watched the matriarch of my family cook with grace, love, passion, and flavor. She instilled in me a deep passion for food. Todo Verde is what I bring to the table,” she shared in her pitch.
Addressing a culinary discrepancy, Chef Jocelyn highlighted the departure of hard shell tacos popular in the U.S. from authentic regional taco styles in Mexico. As a true-to-culture brand, we offer a solution with Non-GMO Mexican seasonings in Al Pastor, Tinga, and Carnitas varieties, promising an authentic taste of Mexico in just 20 minutes.
Judges Cathy Strange of Whole Foods Market, Gary F.X. LaMorte of Honest Hospitality, and Sheree Williams of The Global Food and Drink Initiative praised Todo Verde's seasonings. Cathy Strange commended the delicate balance of flavors, while LaMorte appreciated the product's upgrade to existing options.
Sheree Williams lauded the authenticity of Chef Jocelyn's product, highlighting its genuine representation of Mexican culture. Todo Verde not only satisfies taste buds but also tells a compelling story through Chef Jocelyn's culinary expertise.
As the Fancy Face-Off champion, Chef Jocelyn Ramirez secured a $10,000 prize for our work, a promotional package, and a copy of SFA's The State of the Specialty Food Industry and 10-Year Category Tracking and Forecasts, 2023-2024 Edition. This victory is a testament to Todo Verde's commitment to authentic cuisine and Chef Jocelyn Ramirez's culinary excellence.
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The perfect plant-based alternative to classic Mexican crema. Creamy, luscious, and dairy-free.
Plant-based queso that's as satisfying as the real thing! Use it in burritos, as a dip, or atop some warm nachos for your next snack.
Use cashews and almonds as the base of your cheese, which will serve as the perfect punch of creamy, acidic and salty flavors. It's best to make it the day before you plan to use it, so it has time to release more flavor.
YIELD: 4-6 SERVINGS
¾ cup (110 g) raw cashew pieces, soaked and drained (see Notes)
¾ cup (107 g) raw peeled almonds,
soaked and drained
1¼ cups (300 ml) water
1-2 tbsp (15-30 ml) lemon juice
1 tbsp (2 g) flaky agar or ¾ tsp
fine agar
Salt, to taste (it should be slightly salty)
2 acidophilus probiotic capsules
Cheesecloth
Add the cashews, almonds, water, lemon juice, agar flakes and salt to a blender.
Blend until completely smooth. Taste for salt and add more as needed. Add the mixture to a medium pot over medium heat. Use a whisk or silicone spatula to stir the mixture until it thickens and the agar fully dissolves. It should be a cream cheese texture. Turn off the heat, add the probiotic powder and discard the capsules.
Continue stirring the mixture until it slightly cools. Add the mixture to a bowl lined with cheesecloth, and wrap the cheese with the cloth. Allow the mixture to sit out for 12 to 15 hours, and then put it in the fridge overnight. Remove the cheesecloth and serve.
The cashews and almonds should be soaked separately for 2 to 3 hours if you don't have a high-power blender, and for at least 30 minutes in warm water if you do have one. If you can't find peeled almonds, you can use whole almonds with the skin on and peel the skin off of the almonds after soaking them.
Agar is a plant-based gelatin that will help hold all the ingredients into a cheese round.
Probiotic capsules help to create some fermentation so the cheese has a noticeable tang. Probiotics can typically be purchased at your local health food store in the refrigerated section.
]]>From artisanal cheeses to farm-fresh produce, Bristol Farms has a carefully curated selection of the best finds around, and we’re bringing you six of our favorites. These gems are worth the trip to your local location.
A tangy twist on classic heat. Featuring Serrano peppers, cucumbers, garlic, and lime, this flavorful hot sauce adds a zesty kick to your dinners.
Simple flavor with tomatoes from California. This brand boasts a thicker flesh, fewer seeds, and a sweeter, less acidic taste than others like it.
Infused with red sofrito and extra virgin olive oil, these lentils deliver a vibrant cilantro kick. They’re ready to eat, non-GMO Project Verified, vegan-friendly, and rich in plant protein.
True-to culture taste with a plant-forward twist, available at all Bristol Farms locations in three distinct flavor profiles:
Al Pastor
Carnitas
Tinga
This brand was founded in Texas in the 40’s, and it's blue agave-infused salsa is made with no HFCS and no gluten.
Created without any added gums or emulsifiers, this plant-based milk option is smooth and creamy. It’s super simply-made, and delicious in a bowl of cereal.
A premium frozen dessert made from seasonal ingredients sourced from various locations, such as blueberries from Bakersfield, CA, and renowned saffron from Baku, Azerbaijan. This quality gelato is one of our woman-owned businesses to find at Bristol Farms.
A Chinese-American-inspired spread that combines black sesame seeds, peanuts, a hint of sugar, and crispy bits to create a subtly sweet, versatile addition to toast, noodles, fruit, and more. It's a plant-based, small-batch delight.
Made with tea leaves from century-old trees, this plant-based canned milk tea is organic fair-trade, contains fifty calories per can, and is nitro-infused. Be sure to check out all their flavors!
]]>As we reflect on a year filled with flavor, cultura, and culinary excellence, join us in reliving the highlights. We loved sprinkling the magic of our abuelita-approved sazones at each of these events:
Our Founder Jocelyn is accepting invitations to host live cooking demonstrations and Todo Verde pop-ups nationwide in 2024. Invite Todo Verde to bring vegan Mexican seasonings and sabor to your upcoming event here.
In celebration of a new line of yoga leggings, Nike partnered with People’s Yoga in Los Angeles to beautify their studio and host tastemakers in the yoga world. People’s Yoga invited their core community for a full day of special yoga classes featuring the Nike leggings and other LA-based vendors, including Todo Verde. Jocelyn proudly served an alcohol-free Al Pastor Pineapple Agua Fresca, and spoke to attendees about Todo Verde’s mission as a vegan CPG brand.
Jocelyn proudly partnered with La Plaza Cocina, a first-of-its-kind museum, teaching kitchen and boutique store dedicated to Mexican food in Downtown Los Angeles. Hosting a series of interactive, open-to-the-public classes, Jocelyn was able to share her family’s recipes for tamales, tacos, handmade tortillas, and more, all with a plant-based twist. In these courses, she shared the mission behind Todo Verde, the stories that led her to living a vegan lifestyle, and helpful tips for every home cook.
Jocelyn was invited to curate an adaptogen filled menu and speak with attendees about health and wellness in relation to food and included conversations on yoga, ayurveda, and a plant-based lifestyle for a weekend-long mindfulness pop-up hosted by Well+Good and Nike called Calm Society. It was a celebration of the launch of Well+Good and Nike's collaborative limited-edition zine, The Minds Issue, and hosted in one of Los Angeles' major corridors, Abbot Kinney, and open to the public for movement or meditation sessions led by LA-based Nike Trainers.
Todo Verde cohosted a free community-based cooking class in partnership with El Sereno Green Grocer in Los Angeles. Chef Jocelyn led a Mushroom Tinga Nachos demonstration using using fresh locally sourced ingredients available at El Sereno Green Grocer including farm fresh mushrooms. We also partnered with some local small business for a limited edition goodie bag selection that included Mejorado totopos and tortillas, El Chilito Hot Sauce, Chile del Abuelo Hot Sauce, I Love Micheladas, and Todo Verde's trio of seasoning.
We partnered with Latinas Poderosas and Our Place to host LATINA DAY in Los Angeles' iconic Abbot Kinney Blvd.
Our Founder Jocelyn hosted a live Al Pastor Pineapple Agua Fresca demo using Our Place cookware. Todo Verde seasoning was handed out in event goodie bags along with several other Latina-owned brands.
Our Founder Jocelyn hosted live cooking demos at various Bristol Farms locations all over Los Angeles, meeting grocer shoppers and home chefs who were excited to try Todo Verde’s line of Mexican seasonings.
Chef Jocelyn did a live cooking demo at the PlantX Vegan Pop-Up in Venice, CA for an event including five new up and coming plant-based brands.
For guest-impressing recipes from aperitivos to entradas, and cocktails to desserts, take a look at our blog and subscribe to our newsletter.
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Interested in year-round mocktails instead? See our Mexican-inspired mocktails for more drinkable ideas.
A traditional Mexican hot beverage we enjoy around the holidays or on special occasions. It's usually created by combining chocolate with masa harina (corn dough), sweeteners, and spices. Try our comforting take on this treat:
A spirited twist on the crispness of agua fresca, and the perfect festive flavor to bring to noche buena. Our recipe uses Rum for a spike, but yours could include Vodka or Tequila based on preference.
A holiday classic eggnog-like beverage with a creamy flavor and fans around the world. While this recipe usually includes ingredients such as milk and egg yolks, our plant-based, vegan-friendly take is just as flavorful and velvety.
It's exploded in popularity the last few years for good reason: all the warmth of a cold-weather cocktail, with the added kick of caffeine! Try our Latin twist on this drink, for when you're craving a little extra sazón:
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Blend 1-2 diced watermelons until smooth, and strain to remove seeds and pulp (unless you’re into that). Add the juice of one lime, agave nectar to your liking, some ice, and garnish with mint leaves.
Rim some glasses with lime and salt or a true-to-culture Tinga seasoning. Fill them with ice and set aside. In a shaker, combine about one cup of seedless tamarind paste with lime juice and agave nectar to your liking. Shake, and strain the mixture into your glasses. Garnish with lime and enjoy.
Muddle cucumber and jalapeno slicers in a cocktail shaker or bowl. Add lime juice and agave nectar to your liking, then shake well. Combine with sparkling water (we suggest lime La Croix) and pour into an ice-filled glass. Garnish with jalapeno slices to your liking.
The next time you’re in the mood for some alcohol-free fun drinks, try out these bursting-with-flavor Mexican options, and check out our library of true-to-culture, plant-based Mexican recipes for the perfect food pairings. Salud!
If you're looking for plant-based takes on the traditional holiday classics, look no further than our roundup of these Todo Verde twists on beloved dishes.
]]>Great for leftovers or made farm-fresh! This flavorful take on green beans will make you actually enjoy getting your greens in.
Our Founder Chef Jocelyn perfected this recipe so much that we put this gravy on everything.
If you're a fan of food juxtaposition, you'll love this savory take on sweet potatoes. It's a dish your family will remember (and request!) for years to come.
Science proves turkey makes you sleepy. Why not skip it this year and opt for a mushroom-based, hearty main dish? Chef Jocelyn shows us how:
Sometimes, life calls for café and tequila al mismo tiempo. See our Mexican twist on this fan-favorite winter drink:
Add our plant-based carnitas seasoning to leftover macaroni and cheese before reheating. Simply mix 1/4 or 1/2 of a packet into your dish before microwaving or reheating in the oven, and add additional cheese on top for a crunch.
If you have leftover mashed potatoes, add in some of our Al Pastor seasoning before reheating for a smokey, chili-infused upgrade to the classic side dish.
Before reheating leftover rolls, spread a thin layer of butter on top of the cold or room-temperature bread, and sprinkle light tinga seasoning on top. Reheat in the toaster, on the stovetop, or in the oven, and enjoy a tangy twist on yesterday's dinner.
]]>With a little creativity and some savvy shopping, you can create delicious and nutritious meals that won't make you doubt your choice to eat plant-forward.
Before we jump into the recipes, it's essential to stock your kitchen with some budget-friendly plant-based staples. These ingredients will form the foundation of your affordable meals.
Plan to keep beans, lentils, rice/grains, frozen veggies, canned tomatoes, tofu and tempeh, and plenty of spices and seasonings well-stocked at home. Read our blog post, “New To Plant-Based Cooking? Always Have These Things On Hand” for a full list, and recommendations on how to store each.
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Remember to buy ingredients in bulk, plan ahead, and minimize food waste to maximize your savings. Don't be afraid to experiment with different flavors and ingredients to keep your meals exciting, and search on social media to find accounts that align with budget-conscious cooking. One of our favorites is Trader Joe's 5 Items or Less Recipes on Instagram, by Anna Lisa.
Cooking plant-based on a budget is not only good for your wallet but also for your health and the environment. So, roll up your sleeves, put on your favorite apron, and get ready to savor delicious, wallet-friendly comida 🌱
]]>Follow along with Chef Jocelyn as she shows you how easy it is to make tortillas by hand. We recommend using non-GMO masa harina from brands like Masienda, Bob's Red Mill, or Gold Mine. If all else fails, search for brands that simply list corn and lime in their ingredients.
Check out Jocelyn's cookbook, La Vida Verde, for more fun recipes like this one.
If you don't have a tortilla press, try using a skillet or other flat, heat-safe dish to press down on your dough over heat.
1 cup masa harina, we used Masienda harina
1 cup of warm to hot water
Pour masa harina into a large mixing bowl
Pour cup of hot water into bowl
Mix harina and water
Knead for 5-10 minutes, add water if needed to create a smooth dough
Divide dough into small balls, about 10
Add dough ball into tortilla press or use plate to smash down
Warm up your comal or pan
Add tortilla to the comal, flipping after 1-2 minutes. Once the tortilla rises, remove it from heat.
To keep your tortillas warm as you make more, try wrapping them in a clean dishtowel or in tin foil.
]]>It's fall, and squashes are filling the shelves of our local grocery stores for the season. Here's an easy way to incorporate squash into this family favorite recipe.
Switch up your usual tacos de papa night 🥔 with a lil kabocha squash!
Check out our Carnitas taco seasoning and add it to all your tacos!
Makes 10-12 tacos
The 15th is tied to the independence anniversaries of several Latin American countries. It marks the independence of Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. In 1821, these countries and Mexico declared their independence on September 15th from Spanish colonial rule. Thus September 15th was intentionally established as the start of Hispanic Heritage Month, which was signed into law by President Reagan in 1988.
While these countries share some similar linguistic and cultural ties, they each bring unique traditions and histories to our country. Today, Hispanic contributions can be seen in virtually every field, including the arts, science, politics, sports, cuisine, and more.
If you’re interested in teaching your children about the various contributions of Hispanic and Latin Americans to modern-day America, check out these lesson plans from the National Education Association. For more information on how our Founder Jocelyn celebrates Hispanic Heritage Month, see her interview with Everlane from 2022.
Establishing September 15th as the start date for Hispanic Heritage Month was a move made in consideration for the histories, cultures, and diversity of Hispanic Americans. It pays homage to the independence of Latin American countries while embracing unity among the beautiful melting pot that makes up the United States as we know it. Todo Verde hopes you’ll join us in honoring the lasting impact our communities have had on the fabric of the country this month, and all year long.
]]>It depends. Each region seems to have a unique name for popcorn, ranging from rositas de maiz (translated to little roses of corn) to “el pop.” See this regional map with all the ways Latin Americans say “popcorn:”
1/3 cup popcorn kernels
3 tbsp neutral flavored cooking oil
1 packet Todo Verde Tinga seasoning
Salt to taste
2 tbsp melted butter
Recipe: @leslieee__garciaa
If you’re not making popcorn the old-fashioned way, consider adding a bag of Tinga seasoning to your microwavable popcorn, or sneaking it into the theater for a little thrill! Our seasoning bags are tiny and quiet to open, so you’ll go undetected on your journey to flavorful popcorn (and entertainment!).
Amores Perros (2000) a psychological thriller/drama that links three people based on the love of their dogs. It’s highly-rated on Rotten Tomatoes.
Y tu mamá también (2001) a coming-of-age story that’s definitely not family-friendly.
El Topo (1970) a western-style retro film with gorgeous cinematography, available with English subtitles.
Or these amazing telenovelas from the 90’s:
If you’re planning to add our Tinga seasoning to spice up your next movie night, tag Todo Verde on Instagram so we can see your full movie spread. Enjoy!
]]>It’s an exciting time to go plant-based. There’s a wide array of meat substitutes on the market, which can be both exciting and overwhelming. With reliable options like tofu, seitan, and mushrooms, plus those growing in popularity, like cauliflower, jackfruit, and tempeh, it’s important to understand the basics of each to help you create textures and flavors you’ll actually crave!
Here are the highlights of these potential meat alternatives, and which types of dishes we find they’re best suited for:
Tofu (also known as bean curd) is versatile, protein-rich, and made from soybeans. It comes in various firmness levels: silken, soft, firm, and extra firm. Silken tofu is smooth and delicate, while firmer varieties hold their shape more when cooked.
Tofu has a pretty neutral flavor, making it a great canvas for absorbing marinades and seasonings. The texture varies depending on the firmness, ranging from silky and custard-like to chewy and meaty. We prefer crumbling or shredding it so that the flavor gets into all the bits of tofu (rather than cutting into larger cubes).
Tofu is great for dishes that require absorption of flavors, such as stir-fries, curries, and marinades. It can also be used in salads and sandwiches. Silken tofu is ideal for creamy sauces, dressings, and desserts like puddings and smoothies. We love to use extra-firm tofu to make a Chorizo alternative for tacos and dips. See our Founder’s cookbook, La Vida Verde, for that idea (and more!).
Seitan, also known as wheat gluten, is made from wheat protein. It has a chewy texture that we think closely resembles meat when cooked, and has been used in Chinese dishes for centuries.
Seitan has a savory and slightly nutty flavor. Its chewy texture makes it a popular choice for imitating the feel of meat.
A great choice for dishes with a hearty and chewy texture, such as stews, sandwiches, or fajitas. It’s also dense-enough to be grilled or braised.
There are thousands of mushroom varieties around the world, but our favorites include portobello, shiitake, and oyster mushrooms. Generally, mushrooms have a meaty texture and rich flavor, making them a very common substitute for meat.
Depending on the type, mushrooms can have earthy flavor, and a texture that ranges from tender to chewy. They can add depth and complexity to plant-based dishes. Sometimes, mushrooms (in Spanish, we call them champiñones) can be an acquired taste, and can take some convincing for kids to eat.
Mushrooms are excellent for adding a meaty element to various dishes. Portobello mushrooms can be used as burger patties (especially when combined with beans). Shiitake and oyster mushrooms work well in stir-fries, risottos, and pasta dishes, enhancing their overall flavor profile. We love to use hand-shredded oyster mushrooms cooked in cast iron for fajitas, but if you can’t find oyster mushrooms specifically, other great mushroom alternatives for fajitas include cremini and portobello.
Cauliflower is a fan-favorite vegetable from the cruciferous family. It's known for its white, dense florets that can be separated and used in lots of different dishes. As a meat substitute, it’s often cut into small pieces then seasoned or coated to mimic the flavors of meat. When grown at home, its peak season is from September through November.
Boasting a mild flavor, its texture can vary depending on how it's prepared: when roasted or fried, it can develop a crispy exterior, while steaming or boiling keeps it softer. As a meat substitute, it’s super flexible, and can take on flavors from marinades, sauces, and seasonings.
It's commonly used to make "cauliflower wings," where the florets are coated in a flavorful batter and baked or fried to resemble chicken wings. It can also be used in stir-fries, curries, tacos, and as a pizza crust substitute. We’re big fans of cauliflower steaks, like the ones we use to make Coliflor y Queso (Cauliflower and Queso), a smoky and spicy dish found on page 62 of our Founder’s cookbook, La Vida Verde.
Jackfruit is a tropical fruit native to South Asia. When young and unripe, its texture is remarkably similar to pulled pork or shredded chicken. It can generally be purchased canned, frozen, or fresh.
A neutral flavor that easily absorbs the flavors of sauces and seasonings. Its texture is stringy and fibrous, which lends itself well to being pulled apart into shreds. When cooked, it becomes tender and develops a meat-like texture.
Any dishes that traditionally feature pulled meats, such as barbecue sandwiches, tacos, and burgers. It also works well in savory stews and curries. For a perfect Sunday dinner, try these Jackfruit Tinga Tacos.
Tempeh is a fermented soybean product originating from Indonesia. It's made by cooking and fermenting soybeans, and has a dense texture that’s sometimes likened to mushrooms. It's known for its nutty flavor and firm texture.
Tempeh has a distinct nutty, earthy flavor with a little tang from the fermentation process. Its texture is firm and chewy, similar to meat.
Tempeh can be sliced, cubed, crumbled, or marinated. It works well in stir-fries, sandwiches, wraps, and salads. It’s also got lots of protein to keep you full throughout the day. We love to use it to make Tempeh Chicharron, found on page 55 of our Founder’s cookbook, La Vida Verde.
When selecting a meat substitute, consider the dish's texture, and the flavors you plan to add or emulate. Remember: experimentation is key! Take joy in discovering your own preferences and finding the perfect meat substitute for each dish. Never be shy about following plant-based voices for insights on meat alternatives, and finding cookbooks and online recipes to draw inspiration from.
]]>Have you ever noticed that a tomatillo in the summer tastes juicier and more vibrant than one in winter? Seasonal produce is celebrated for its exceptional taste and flavor. When fruits and vegetables are harvested at their prime, their flavors are more intense, making your meals not only healthier, but also more satisfying for your taste buds.
When you consume fruits and vegetables at their peak of freshness, you're getting the most nutrient-dense versions of the food. In-season produce has higher levels of vitamins, minerals, and antioxidants than produce that’s been stored for longer periods of time or has been shipped internationally.
Opting for in-season produce means you're supporting local farmers and agriculture. Todo Verde was started at local farmer’s markets, and we love being connected to local food systems! By choosing locally-grown food that’s in-season, you're contributing to a more sustainable food system, and likely getting a better deal. When fruits and vegetables are in-season, their prices tend to be lower due to reduced transportation costs and increased availability.
When you eat in-season, your food usually requires fewer production resources and transportation, leading to a smaller carbon footprint, and an investment in nearby farms. Plus, aligning your diet with the seasons can help you reconnect with the natural cycles of mother nature.
Eating what's in season is not only a beautiful culinary adventure, but also better for your health, and the health of the planet. By indulging in the ripest and most flavorful produce each season has to offer, you're nourishing your body, supporting local economies, and promoting sustainable food practices. The next time you're at the farmer’s market or planning your meals, remember to embrace all mother nature has in season.
]]>The truth is, we’re grateful to see our brand stored in your pantry, no matter how you use it! However, there are some key things to know about using our intentionally plant-based seasonings on meat.
Our Founder Jocelyn created Todo Verde in 2015 as a way to honor timeless cultural dishes and plant-forward eating. While dealing with her own thyroid concerns, her family’s health was in crisis. Her father was dealing with diabetes and a second round of cancer, while her mother struggled with hypertension and high cholesterol. Jocelyn recognized the profound potential of changing what they each consumed, and it changed her life forever, leading her to start our brand, Todo Verde, publish a plant-based cookbook, La Vida Verde, and spread the word about the power of eating plant-based in her everyday life and work.
If we journey back to the pre-Columbian era, our Founder (a former college professor) argues, before the influx of pork, chicken, and beef through the Spanish conquest, the essence of "traditional" looks a little different. During those early days, our Indigenous Mexican ancestors embraced a plant-based lifestyle as the norm.
This image features air-fried chicken wings seasoned with Todo Verde, and is owned by Zubi's Salsa & Dips.
Our seasonings, including Al Pastor, Carnitas, and Tinga, are intended to be used on foods without much natural flavor, such as jackfruit and cauliflower, meaning they’re packed with 2x the flavor of a seasoning intended to be used on meat. As such, our Founder recommends you use about half a seasoning pack on meat, and work your way up to add more if necessary.
Some customers use our Carnitas seasoning on pulled pork for tacos, and our Tinga on chicken to make stew. Others use our Al Pastor on meat and fish for burritos and tacos alike, adding pineapple for that authentic Al Pastor taste.
While Todo Verde stands firmly in our belief of plant-forward eating, we welcome you to share the various ways you use our seasonings at home by tagging us on Instagram. If you’re ever interested in integrating more plant-based dishes into your routine, our Founder’s cookbook, La Vida Verde, is a great place to start.
]]>Plant-based cooking does require a bit of planning and preparation, but once you find a rhythm for your favorite flavors and go-to meals, you’ll be able to whip up something delicious in a pinch, every time.
To help you get started, here’s our round-up of pantry and fridge staples you should keep on-hand, complete with our suggestions for tools around the kitchen, too.
Grains should take up a solid portion of each of your plant-based plates to keep you feeling full and satisfied. Keep items like brown rice, quinoa, whole wheat pasta, and oats on-hand. These can serve as the base of nourishing bowls, salads, and more. If you plan on making tortillas, be sure to keep a bag of organic masa harina on-hand too – our favorite place to source it is Masienda.
Beans, lentils, and chickpeas (garbanzos) can be great sources of protein and fiber. They can be used in soups, stews, and salads, or if you’re feeling something hearty, a bean burrito like our plant-based Mushroom Carnitas Burrito. When it comes to legumes, canned or dried varieties are both great options, but one of our go-tos is bagged mayocoba beans, which you can find at most Latino grocery stores.
Stock up on almonds, walnuts, chia seeds, flaxseeds, cashews, and pumpkin seeds. These provide healthy fats, protein, and added texture to dishes if you like a crunch. They can also be used in smoothies, granolas, and as toppings for yogurt or oatmeal. The Todo Verde team loves to keep pine nuts in the pantry in case we ever need to create a crowd-pleasing hummus or pesto to share. For a great seed source beyond your local supermarket, check out Native Seeds.
If you’re looking for authentic Mexican ingredients and tools, consider shopping online at MexGrocer. For more recommendations on amazing places to source your plant-based food, check out page 153 of our Founder Jocelyn’s cookbook, La Vida Verde.
As for tools to keep on-hand in your plant based journey, our Founder Jocelyn always recommends a clean apron, a good set of knives, and colorful dishware that feels like home. She also suggests high-quality tongs for roasting veggies to make salsas.
By finding your groove of pantry and fridge staples to keep on hand, you'll be well-prepared to create delicious and nutritious plant-based meals whenever you desire. With creativity, experimentation, and a little guidance along the way, you'll discover the whole new world of flavors and textures that plant-based cooking has to offer.
]]>“Keep it simple,” says Shakayla Felice, a plant-based influencer sharing tips on her TikTok page. When working to eat more plant-based meals, she suggests, use ones you already love as your muse, and simply find plant-based swaps for any meat, dairy, and eggs in the dish.
A great example of this is taking a carnitas burrito, for example, and using jackfruit or mushrooms as your meat replacement. Add a little Todo Verde Carnitas seasoning to your substitute protein, and you’ve got a perfect Mushroom Carnitas Burrito that satisfies your craving and honors your plant-based lifestyle.
A popular mindset shift talked about in plant-based eating communities is focusing on the benefits you gain by eating plant-forward meals, rather than the food you’re missing out on. Taylor Carberry, a Registered Dietician and TikToker, has a similar idea when it comes to meal planning: “Don’t just remove cheese, add nuts. Don’t just remove chicken from your salad, add chickpeas or tofu.” These replacements, she says, can help ensure you’re getting adequate calorie and protein intake.
Tabitha Brown, a beloved Vegan influencer (and personal favorite of the Todo Verde team!) uses a similar mindset about her eating, as seen in this TikTok where she uses meat replacements to curb her craving for seafood.
Fermented foods are rich in probiotics and offer a multitude of health benefits. “They’re an absolute weapon,” says Jeffrey Boadi, a plant-based author and influencer from the UK. “Evidence shows fermented foods are huge in terms of disease prevention.”
Foods such as yogurt, kefir, sauerkraut, kimchi, and kombucha have gut-healthy live bacteria that can help improve your tummy health, and maybe even your mind! Emerging research around the intricate brain-gut connection shows that a balanced gut microbiome is linked to numerous benefits for our mental health, including potential reductions in anxiety/depression, and improved cognitive function.
Whether by seasoning, roasting, or marinating, be sure to add flavor to your food. You don’t need sophisticated cooking techniques or years of experience in the kitchen to bring some life to your meals, and dull food won’t keep you plant-based for long!
“Boring food will kill your motivation,” says Coach Lydia of @plantbasedfoodcoach. Adding extra flavor to her food, with methods such as toasting nuts and coconuts, she says, is how she lost 100lbs, and has remained plant-based for 20 years.
Todo Verde agrees, and it’s exactly why we’ve been developing plant-based, high-quality food seasoning that provides abuelita-approved tastes of Mexico. Try our seasoning trio out for yourself.
When you’re eating plant-forward, be sure to mindfully arrange your plate with a variety of food sources (and colors!) for a well-rounded, nourishing meal. “Fill half your plate with non-starchy veggies, a quarter of your plate with slow carbs, and a quarter of your plate with protein,” suggests Registered Dietician and Influencer Charlotte Martin, MS, RDN, CPT. “Don’t forget to add a healthy fat!,” she concluded.
By thoughtfully combining different nutritional elements on a colorful plate, you can create balanced and visually-appealing meals that you’ll look forward to eating again.
Embracing a plant-forward lifestyle doesn't have to feel daunting. With the help of a friendly plant-based community and content, you can find flavorful recipes, smart ingredient swaps, and the encouragement you need to keep at this important lifestyle. Your body (and our planet!) will thank you for it.
]]>Hummus is an easy-to-make, crowd-pleasing snack we all know and love. When you add this Tinga twist to it, it becomes creamy, flavorful, and the perfect dip for your next carne asada, or for fall football games.
You’ll likely have all the ingredients you need on-hand, with the exception of Tahini sauce. You can find it at most grocery stores in the condiments aisle (it’s not refrigerated until opened), or in the international foods aisle.
A big benefit of this recipe is that you can throw all your ingredients into a blender or food processor, cutting down on the dishes and effort required.
This tinga hummus goes well with pita bread or chips, carrots, celery, and even on a sandwich. Or, try making it with a hearty, plant-based falafel.
Serves 2-3
1 15 oz can chickpeas
2 whole red bell peppers, roasted
1 garlic clove
1 packet Todo Verde Tinga seasoning
2 tbsp olive oil
2 tbsp tahini sauce
Juice of 1 lemon
Be sure to tag us in your hostess-with-the-mostest tinga hummus photos on Instagram.
Recipe by @aylingood
]]>Check out our Carnitas taco seasoning and add it to all your favorite meat alternatives!
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Grab your Al Pastor seasoning and recreate this recipe!
For more recipes, be sure to follow us on socials, subscribe to our newsletter, and shop our Taco Trio seasoning.
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Follow along and let us know what you think!
]]>Tunacado is Tik Tok’s latest food obsession and Chef Jocelyn is at it again, showing us how’d she make it!🥪 Follow along and let us know what you think.
For more recipes check out La Vida Verde cookbook!
For more recipes, be sure to follow us on socials, subscribe to our newsletter, and check out La Vida Verde cookbook!
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This has been such a huge milestone and dream for our team! We’ve spent most of our pandemic time testing dozens of formulations; researching and developing these amazing flavors: Al Pastor, Carnitas, y Tinga.
We created our seasoning to make it easy for you to enjoy delicious, culturally-relevant flavors any day of the week. Our seasoning celebrates the huge range of regional flavors found throughout Mexico. No more generic options like “spicy” or “mild” when it comes to Mexican seasoning. Chef Jocelyn wants to see the traditional flavors we know and love reflected in grocery store aisles.
Thank you for all your encouragement, love and support on this wild Todo Verde journey. We are so excited to grow this with you!
Mole, but make it (Todo) verde!
We all have tried the traditional mole with chocolate but have you tried Mole Verde?! Amigxs, try out this tasty recipe, Chef Jocelyn created for NYT Cooking.
]]>We all have tried the traditional mole with chocolate but have you tried Mole Verde?! Amigxs, try out this tasty recipe, Chef Jocelyn created for NYT Cooking.
Yield: 8 cups (8 to 10 servings)
NYT COOKING: MOLE VERDE RECIPE
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We partnered with our generous friends at @mezcalojodetigre and brought on both the local ceramic artist, @clayqueeries, who hand-crafted gorgeous custom copitas and @bluehenry who supplied their beautiful dehydrated piña garnishes. While our entire seasoning trio was included in the limited-run gift box, our Al Pastor seasoning is the star of the show for our Spiked Agua Fresca. Try out the recipe for yourself below!
Serves 6
Agua Fresca:
4 cups water
1 - 1 1/2 cups raw turbinado sugar
1 medium ripe pineapple, peeled and quartered
1 lime
Tequila of choice
Salted Rim:
1 tsp Todo Verde Al Pastor seasoning
1 tbsp salt
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It’s been quite a year, familia! As the holidays near, we’re feeling such gratitude and appreciation for our comunidad. To show a little love, we put together this collection of some of our favorite local small-businesses, all BIPOC owned and created. There’s something to check off every person on your list (and even yourself!). Thank you so much for your continued support of Todo Verde, and happy gifting!
(Visit Sara’s Market in person at
3455 City Terrace Dr. Los Angeles, CA 90063)
We love Sara’s for their amazing selection of natural wine y cerveza, and their awesome assortment of curated food community finds perfect for gifting to the foodie in your life. The best part is they’re a family run business who has been part of the community for over 60 years!! That's a legacy right there. Visit Sara’s in person, and check out their IG for the latest updates on products and pop-up events happening at the store.
(Always Pan in Sage)
What local LA-centered gift guide would be complete without the cult-favorite Always Pan? Designed to replace 8 (yes, eight) pieces of cookware, that means less dishes and more time around the table with those you love. Plus it comes in 6+ colors, guaranteeing it will be the most stylish pan in your kitchen. It even comes with free shipping, a 30 day trial, AND free returns, although we don’t think you’ll be needing that service. Click the photo to grab it in our favorite color Sage before it sells out!
(HANDMADE ARTISAN CERAMIC PLATES SET IN AGUACATE COLOR)
Handmade in Michoacán by Maria Inés Leal Garcia, a ceramic artisan in Capula, Michoacán, these gorgeous, handmade artisan plates will most likely be on our list for years to come. Her work is critical for the preservation of ceramic traditions and has been featured in the Berkeley Art Center. She even uses gas kilns to make lead-free ceramics! Featured in three sizes and two colorways, these ceramic sets are perfect for serving family style meals, or pulling out for your next at-home date night. We only source a limited amount of these plates, so visit our online shop to grab your set before they’re gone!
(Now Serving: Food is Personal/Political Tote Bag in Olive/Cream)
If you haven’t visited this cookbook and culinary shop yet, put it on your to do list for YESTERDAY! No matter what level of interest you have in all things food-related, this store has something for you and all the foodies on your list, from cookbooks, apparel and merch, to gourmet chocolates, condiments, and more. Right now we are loving this reusable tote with a powerful message. They even have a huge selection of children’s books to inspire the kiddos in your life to get active in the kitchen! Overwhelmed with the plethora of delicious choices? Pick up a gift card to use online or in store.
(Color Smudge in Beby, included in the Brujita Glow Collection bundle.)
If you’re not already a part of the Brujita Cult, let us initiate you. Our fav conscious and cruelty free skincare brand is made right here in Los Angeles, and they always have us on our toes with new drops and releases, including a TON of new products releasing on December 10th! Right now we have our eye on their Glow Collection, a 4 piece makeup set to enhance everyone's natural vibe (it even includes an eye sculptor tool for at-home acupressure!)
What’s better than a skin care brand that commits to ensuring and improving economic, environmental, and self sustainability for the women within the shea trade? Hanahana beauty does just that and more, with a focus on giving access to healthcare and sustainable resources for the cooperatives they source from. Their luxurious products, like this exfoliating cleanser made from black soap and rose water, has us making self care Sunday an everyday thing.
(Box includes: 1 package Masienda champurrado, 2 enamel cups, 2 enamel spoons and recipe)
It’s that time of year to make one of our favorite holiday beverages - warm and cozy Champurrado. This beloved and ancient Mexican hot drink is traditionally prepared with masa, piloncillo, milk, vanilla, and cinnamon. What’s not to love, right? Alta Baja put together a kit just for you and yours with everything in one pack including Masienda’s non-gmo champurrado - it even comes with two mugs to share. Boxes are available for pick-up or for shipping anywhere in the US for an additional $20.
An East LA favorite, Cafe Santo collaborates with artisanal food makers from Oaxaca and Latinx community members in Los Angeles to share the rich culture of Mexico and LA’s unique flavors. Visit them in Montebello at the Blvd Mkt to try their delicious Oaxacan mocha with a weekend brunch, or order some locally roasted beans from their online shop to grind up at home. This artisanal Oaxacan chocolate with just the right amount of mocha is a perfect small gift for the ones you love.
(SHADES OF BROWN ARRIBA TEE available for purchase on Raggedytiff.com)
We love Raggedy Tiff for her eclectic and unique craftsmanship, while staying true to her Mexican heritage and inspirations. Even better, most of the textiles she uses are rescued and repurposed for a more ethical and sustainable fashion piece; we love a sustainable queen! Check out the $30 and Under holiday gift section on her website, featuring apparel like the Shades of Brown Arriba tee, stickers, mugs, y mas. Right now you can even get free shipping on orders over $80 with code RTFREE20. To stay up to date on upcoming events and product releases, follow her on @RAGGEDYTIFF.