Our Blog
Mexican
![Mexican Bowl](https://morso-vegan.transforms.svdcdn.com/production/images/mexican_bowl_705x350.jpg?w=705&auto=compress%2Cformat&fit=crop&dm=1581360450&s=de4dc1b619213bdc10a725ed7feb228d)
This Mexican bowl has a very nutritious and traditional mix of herby quinoa with refried black beans, tomato jalapeño salsa
![Vegan Pozole](https://morso-vegan.transforms.svdcdn.com/production/images/vegan_pozole.jpg?w=705&auto=compress%2Cformat&fit=crop&dm=1581360005&s=b5d04f1c08cd275f52e5724681abe3af)
Pozole is a traditional Mexican spicy thick soup, containing hominy, which are the large kernels from white maize cobs
![Maple, Lime and Chipotle Tempeh Tacos](https://morso-vegan.transforms.svdcdn.com/production/images/Maple__Lime_and_Chipotle_Tempeh_Tacos_705x350.jpg?w=705&auto=compress%2Cformat&fit=crop&dm=1581351545&s=c3e3c9a7fc1008b2b692b84efe2bfcc8)
Tempeh is marvellous on the BBQ and our chipotle-spiked marinade makes for super tasty protein-packed tempeh tacos. Our marinade has
![Dark Chocolate Torte](https://morso-vegan.transforms.svdcdn.com/production/images/VCS5-EatPictures-WebRes-5005.jpg?w=705&auto=compress%2Cformat&fit=crop&dm=1581360046&s=7902f7861fdebdead9cdb625054297e1)
We serve this on our South American course and everyone loves this rich gluten-free chocolate torte spiced with cinnamon
![Salsa Asada (Roasted Tomato and Chilli Salsa)](https://morso-vegan.transforms.svdcdn.com/production/images/Salsa_Header.jpg?w=705&auto=compress%2Cformat&fit=crop&dm=1581360158&s=5edc51e0b1d479439238e4c4412fa0b9)
Salsa Asada is made with roasted tomatoes, chillies and garlic, the flavours balanced with lime juice, salt and sugar
![Sweet Potato Tamales](https://morso-vegan.transforms.svdcdn.com/production/images/Tamale_Header_2.jpg?w=703&auto=compress%2Cformat&fit=crop&dm=1581360154&s=97c4eb87ef25dbaa85da022510c14a62)
These sweet potato tamales are served as street food in Mexico. We enjoy wrapping them with a group of
![Homemade Corn Tortillas (Tortillas de Maiz)](https://morso-vegan.transforms.svdcdn.com/production/images/Making_Corn_Tortillas.jpg?w=705&auto=compress%2Cformat&fit=crop&dm=1581351534&s=107de75bd5b5f89209c283dbbe361fb8)
We've just finished yet another marvelous session of our annual Mexican class, timed for the chilli season and a
![Salsa Cruda (Tomatillo Salsa)](https://morso-vegan.transforms.svdcdn.com/production/images/Tomatillo.jpg?w=703&auto=compress%2Cformat&fit=crop&dm=1581360097&s=9a75f35639fc9f135c1ec5a009b274e5)
We just had our Big Chilli Weekend at the cookery school, which included a trip to the Upton Cheyney