Mixed Mushroom Tacos on the Comal

History & Origin

Mushrooms have been part of Mexican gastronomy since pre-Hispanic times. Mesoamerican cultures gathered dozens of wild varieties from pine and oak forests, and prepared them grilled, in broths and stews. Today, contemporary Mexican cooking has rediscovered mushrooms as the star of vegan dishes that rival their meat-based equivalents in every way. Mixed mushroom tacos on the comal are the most direct expression of this tradition: the comal, that clay or cast-iron griddle omnipresent in Mexican kitchens, transforms mushrooms with its dry, intense heat, concentrating their flavours and creating lightly crispy edges that contrast with the juicy interior. The combination of oyster mushrooms (delicate flavour, silky texture), portobello (meaty and robust with intense umami) and chestnut mushrooms (the most accessible and versatile) creates a blend of complementary textures and flavours. The toasted guajillo chilli contributes deep red colour and a fruity, mildly spicy flavour. Garlic and epazote complete the aromatic profile of a taco that is, at once, very Mexican and thoroughly modern.