If you know me, you love I love my Mezcal and Tequila. I have spent years of my life traveling all around Mexico in search of the best food and of course, Mezcal. I have put on countless retreats, taken surf trips & had some ridiculously amazing trips with my girls all over Mexico. Now living in San Diego, I can truly say, its my favorite culture, my favorite people, and my absolute FAVORITE type of food. Hands down.

This recipe blends together everything I love in one, spiciness, smoky flavors and a high protein plant based meal that will have you begging for seconds.


The Method:

  1. Pour olive oil in a heavy bottomed soup pot over medium high heat. Heavy bottomed isn't really necessary, but it helps! 

  2. Add chilies. let them cook while stirring for about 1-2 minutes until they soften.

  3. Remove chilies from the heat and soak them in about 1/2 cup water. Set them aside to rehydrate.

  4. In the same pan with the oil from the chilies, sauté the onion with a large pinch of salt. 

  5. Once they're soft and fragrant, add the garlic and sauté for about 1 minute. 

  6. Add the cumin, coriander and stir for 30 seconds.

  7. Next up add the sliced mushrooms & crumble the tempeh into the pot. 

  8. Stir well for about 3-5 minutes until you see a bit of a crust on the bottom of the pan. 

  9. Pour the mezcal into the pot to deglaze. 

  10. Stir and make sure to scrape off the bottom and wait for the liquid to reduce.

  11. While the mezcal is reducing, pour yourself a glass!

  12. Add the tomato paste, mix well.

  13. Add hominy. bell pepper, and cacao. Mix well.

  14. While thats cookin, grab a blender, add the pepper mix and blend until completely smooth.

  15. Add 2-3 tablespoons of the chipotle mixture to the pot and stir well.

  16. Add veggie broth, cover and let simmer for 20-30 minutes. 

  17. Add lime, and taste for spiciness or saltiness to your liking. 

  18. Serve with desired toppings, add more chipotle paste to taste! 

  19. Drink with favorite mezcal or tequila! 

The Goods:

  • 4 dried chipotle peppers

  • 2 tbsp olive oil

  • 1 onion, diced

  • salt

  • 3 cloves of garlic, minced

  • 2 tsp cumin

  • 2 tsp coriander

  • 2 cups sliced mushrooms (I like shiitake and crimini)

  • 8 oz tempeh

  • 1/4 cup mezcal (or tequila)

  • 2 tbsp tomato paste

  • 15 oz can hominy

  • 1 bell pepper, seeded and diced

  • 3 tbsp cacao powder

  • 4-5 cups veggie broth 

  • 1 lime, juiced


  • Avocado

  • Radish

  • Cilantro

  • Green Onion

  • Cashew Cream

Did you make this recipe?

Tag your photos #chefbai

Leave your secret tips or questions in the comments below! I’ll do my best to answer every comment.