When there are no other vegetables at the green market, I can always find a variety of “wild” mushrooms. These “wild” mushrooms in vinaigrette is a favorite recipe for my buffet parties because I can make them ahead of time which only heightens the flavor. It also makes a great vegan or vegetarian taco filling.
NOTE: I know it’s not at all Veracruzan, but I have become captivated by a flavored vinegar from Switzerland that makes absolutely wonderful setas a la vinagreta. If you are lucky enough to find it (Kressi brand, sold in specialty food shops), try using ½ cup, undiluted, instead of the ¼ cup cider vinegar.
Keyword carrots, jalapeño chiles, mushrooms, vegan, vegetarian