Vegan Mexican Food Made Easy

Vegan Mexican Food Made Easy



Ronnie Landis

Join us with Chef Eddie Garza, author of “¡Salud! Vegan Mexican Cookbook: 150 Mouthwatering Recipes from Tamales to Churros.”

You’ll find out:

  • Find out how Eddie lost 50 pounds on his vegan journey.
  • How Eddie overcame struggles with serious weight problems from an early age, maxing out at 310 pounds by the time he was 21 years old.
  • The way Eddie transitioned to a plant-centric diet that helped him to naturally lose weight

About our Guest:

Eddie Garza is a vegan chef, cookbook author, and leading figure in the movement to reform food systems in Hispanic communities. Eddie and his work have been featured by a wide variety of media outlets in the United States and Latin America, including CNN, ¡HOLA! TV, People en Español, Telemundo, Univision, TV Azteca (Mexico), Canal Nuestra Tele (Colombia), TV Venezuela, GoTV (Honduras), El Tiempo and El Colombiano (Colombia), and many more.

Eddie has cooked for a host of plant-powered stars in the television, film and music industries, including television host and model Daisy Fuentes, singer-songwriter Richard Marx, Latin American television presenters Marco Antonio Regil, Ximena Córdoba, and Catalina Robayo, actresses Kate Mara, Daniella Monet, Christine Elise, and Harley Quinn Smith, among others.

​Eddie grew up in the Mexican-American border town of Brownsville, Texas, a region plagued by childhood obesity, diabetes, and heart disease. Like many of Eddie’s childhood peers, he struggled with serious weight problems from an early age, maxing out at 310 pounds by the time he was 21 years old. It was when Eddie transitioned to a plant-centric diet that he was able to naturally lose over 150 pounds and reverse his declining health.

​Eddie’s latest book, ¡Salud! Vegan Mexican Cookbook features 150 plants-powered recipes that represent the 150 pounds he lost on his vegan journey.

​Eddie is a sought-after speaker, culinary coach, and thought leader on issues related to Latinx health. He has lectured and presented at top universities, culinary schools, and major conferences in the US and Latin America, including South by Southwest in Austin and Expo en Verde Ser in Mexico City.

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