This Vegan Guatita Recipe Is Your New Favorite Comfort Food

Kiera Wright-Ruiz's debut cookbook, "My (Half) Latinx Kitchen," reimagines traditional Latin American recipes through a unique lens. The cookbook features a vegan guatita, a twist on the Ecuadorian beef tripe stew, using maitake mushrooms instead. Wright-Ruiz's personal experiences with foster care and financial instability are interwoven into the narrative. She challenges conventional notions of diversity by highlighting her mixed Ecuadorian and Korean heritage and her current life in Tokyo. The vegan guatita recipe reflects this fusion, incorporating Japanese ingredients and adapting to dietary restrictions. The recipe uses readily available ingredients like potatoes, bell peppers, and mushrooms, making it accessible. The dish's rich flavor profile comes from peanut butter, cumin, and sazón seasoning, complemented by the umami of seared mushrooms. Wright-Ruiz emphasizes the importance of properly searing the mushrooms for optimal flavor. The cookbook aims for inclusivity, showcasing diverse culinary traditions while acknowledging varied socioeconomic backgrounds. The provided recipe includes detailed instructions for making the vegan guatita, serving 4-6 people.