Edith Peredo González, a communications professional and mother, hails from the small village of San Marcos de León in Xico, Veracruz, Mexico. At 33, she's passionate about radio, journalism, and photography. In 2016, a lifestyle change helped her overcome fatty liver disease and improve her health. She loves Mexican cuisine, especially recreating traditional recipes she learned from her grandmothers, with her mother serving as a major inspiration in the kitchen. Edith's project, "Mexicana Come Plantas" (Mexican Eats Plants), aims to showcase the richness of Mexican cuisine, which is filled with delicious ingredients sourced from the earth. These ingredients are not only healthy, providing essential nutrients for a high-quality life, but they are also in harmony with the planet and its inhabitants. Find her recipes on Instagram.
Enjoy these delicious poblano peppers stuffed with huitlacoche, corn, and lentils in a tomato and chili sauce. This plant-based recipe combines authentic flavors with a spicy twist, perfect for Mexican food enthusiasts.