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Jorge Gomez Matuk is co-founder and creator of the menu for Taller Vegánico, one of the first plant-based restaurants in the Monterrey metropolitan area. An architect by profession and a culinary enthusiast, Jorge has dedicated himself to exploring traditional flavors and how to adapt them to a 100% plant-based cuisine. Jorge volunteers in the Milpa Diet program, focused on providing wellness information, practical learning, and plant-based recipes to people suffering with chronic conditions such as diabetes and obesity. He frequently teaches vegan cooking classes and workshops in various Mexican cities and festivals. His latest project is a restaurant called Árave that offers plant-based meals inspired by traditional Arab cuisine. Follow him on Instagram.

Plant-Based Ceviche
Plant-Based Ceviche

Just because you eat plant-based doesn’t mean you can’t enjoy this classic warm-weather favorite. You can easily customize this ceviche to your tastes and preferences.


Traditional Caldo Tlalpeño Soup
Traditional Caldo Tlalpeño Soup

Caldo Tlalpeño is a Mexican soup that is traditionally prepared with vegetables and chicken. This plant-based version is so filling and hearty that it could be used as a perfect main course for dinner or lunch. It can be one of your go-to comforting soups whenever you’re in the mood for something warm and delicious.


Veggie Tamales
Veggie Tamales

Tamales are one of the most emblematic dishes of Mexican gastronomy. There are more than 500 varieties of tamales, and they can be sweet or savory. Tamales are usually wrapped in corn husks or banana leaves and then steamed.


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