We love our Al Pastor Spiked Agua Fresca recipe so much that we created a special edition promotional box centered around it for National Taco Day!  We partnered with our generous friends at @mezcalojodetigre and brought on both the local ceramic artist, @clayqueeries, who hand-crafted gorgeous custom copitas and @bluehenry who supplied their beautiful dehydrated piña garnishes. While our entire seasoning trio was included in the limited-run gift box, our Al Pastor seasoning is the star of the show for our Spiked Agua Fresca. Try out the recipe for yourself below!   View this post ..read more

OUR SEASONING IS HERE!  This has been such a huge milestone and dream for our team! We’ve spent most of our pandemic time testing dozens of formulations; researching and developing these amazing flavors: Al Pastor, Carnitas, y Tinga.    View this post on Instagram A post shared by Plant-Based Mexican (@todoverde)   We created our seasoning to make it easy for you to enjoy delicious, culturally-relevant flavors any day of the week. Our seasoning celebrates the huge range of regional flavors found throughout Mexico. No more generic options like “spicy” or “mild” when it c ..read more

Mole, but make it (Todo) verde!  We all have tried the traditional mole with chocolate but have you tried Mole Verde?! Amigxs, try out this tasty recipe, Chef Jocelyn created for NYT Cooking. INGREDIENTS Yield: 8 cups (8 to 10 servings) 8 medium tomatillos (about 1 pound), peeled and washed 1 large poblano ½ medium yellow onion, quartered 2 to 3serrano chiles 2 garlic cloves, peeled 1 cup brown (unhulled) sesame seeds ½ cup raw pepitas ½ cup raw almonds 2dried bay leaves 2 to 3cloves 6 large romaine lettuce leaves 1 medium bunch cilantro, torn in half 8 large fresh epazote leaves 1 mediu ..read more

Todo Verde founder and chef Jocelyn Ramirez teamed up with the legendary Danny Trejo and his restaurant concept that we all know and love, Trejo’s Tacos. The flavor-packed collaboration came to be for National Vegan Month and features Chef Jocelyn’s Jackfruit Tinga recipe. We are so thankful to Danny and the Trejo’s Tacos team for helping bring our vision to life and inviting us to spread some vegan love! If you missed your chance to taste this Todo Verde x Trejo’s Tacos deliciousness make sure to keep an eye out for future collabs of ours!   View this post on Instagram A post shared by ..read more

It’s been quite a year, familia! As the holidays near, we’re feeling such gratitude and appreciation for our comunidad. To show a little love, we put together this collection of some of our favorite local small-businesses, all BIPOC owned and created. There’s something to check off every person on your list (and even yourself!). Thank you so much for your continued support of Todo Verde, and happy gifting! Sara’s Market in East LA (Visit Sara’s Market in person at 3455 City Terrace Dr. Los Angeles, CA 90063) We love Sara’s for their amazing selection of natural wine y cerveza, and their aweso ..read more

Yield: 2- 3 servings You'll need 3 tablespoons Todo Verde Tinga seasoning 20 oz can young green jackfruit ¼ cup neutral cooking oil Tortillas 1/3 cup cashew crema One pinch pickled red onion Instructions Remove jackfruit from brine and rinse with water. Use your hands to squeeze out liquid. Use a knife to remove the shreddable jackfruit from the core and seed pods. Mince the cores and seeds with a knife or food processor and add all jackfruit to a mixing bowl. Shake Tinga seasoning tin to evenly mix flavor. Add three tablespoons Tinga seasoning to your jackfruit, using a s ..read more

We wanted to make sure that in this space, Guadalajara was celebrated, original Highland Park was celebrated [and validated]… where so many of us grew up going back and forth. Something to feel proud of and excited about and really highlighting ourselves in [our] different presentations.    View this post on Instagram A post shared by Plant-Based Mexican (@todoverde)   We’re making cocktails in another one-of-a-kind episode of Beyond the Recipe as we speak with queen Corissa Hernandez of XELAS and Nativo on collaborations happening for the RE:Her Food Festival happening now ..read more

Yield: 2- 3 servings You'll need 2 tablespoons Todo Verde Al Pastor seasoning 20 oz can young green jackfruit ¼ cup neutral cooking oil 6 corn tortillas (4-5 inch) ⅓ cup salsa de aguacate, to serve ⅓ cup finely diced red onion ⅓ cup minced cilantro ¼ pineapple, sliced and seared 1-2 lemons, halved Instructions Remove jackfruit from brine and rinse with water. Use your hands to squeeze out liquid. Use a knife to remove the shreddable jackfruit from the core and seed pods. Mince the cores and seeds with a knife or food processor and add all jackfruit to a mixing bowl ..read more

I started Todo Verde in 2015 not only because I wanted to serve and nourish my family with enjoyable, traditional dishes in a plant-based form but also so that we might spark necessary conversation about the impact of food on our bodies, our communities, our planet, and our legacy. Food deserts are one of the leading causes of preventable diseases plaguing low income communities of color. Growing up in Southeast LA, it was matter of fact that there were plenty of fast food chains and liquor stores in the neighborhood, while at the same time there was a lack of access to healthier food option ..read more

“It’s really important for us to change the narrative. No, we are not just [our] grandmother’s cooking. We are historians, we are documenting the food of our times as we go along. We are narrating our reality.”    View this post on Instagram A post shared by Plant-Based Mexican (@todoverde)   Join us for a very special episode of Beyond the Recipe in conversation with master baker Roxana Jullapat of Friends & Family as she guides us through a collaborative plant-based lemon tea cake available at Friends & Family throughout the RE:Her Food Festival January 21 - Januar ..read more