In his latest book, “Salsa Daddy: A Cookbook: Dip Your Way into Mexican Cooking,” Martínez shows that being Mexican lives in the blood, in traditions and in memory. Accompanied by carefully curated photographs, the book weaves together traditional Navajo recipes with international influences reinterpreted from a Native perspective. In “The Texas Mexican Plant-Based Cookbook,” he pays tribute to that legacy through a plant-based cuisine that connects past and present at the everyday table. Recipes, ancestors and plant-based cookingThe Texas Mexican Plant-Based CookbookIn “The Texas Mexican Plant-Based Cookbook,” his most recent work, Medrano pays tribute to memory, tradition and the knowledge of a plant-based cuisine deeply rooted in the life of contemporary Texas Mexican communities. His book “Truly Texas Mexican” was a finalist for Book of the Year by Foreword Reviews.

Source: New York Times March 26, 2026 14:35 UTC