Vegan Mexican Bacalao is inspired by the traditional Bacalao served during Christmas.
The first time that I heard of bacalao was on my first trip to Mexico City. When Hector’s family was preparing dinner on Christmas eve, I noticed that they were making something very usual to me: Bacalao a la Vizcaína. Bacalao is dried salted cod that is sold all over Mexico during Christmas time. Bacalao a la Vizcaína is a traditional dish with Spanish origins. The original Spanish recipe was adapted by the early Spanish settlers. They adapted the recipe to include local Mexican ingredients.
I have adapted the traditional Mexican Bacalao a la Vizcaína and created a vegan version that is completely fish free! Instead of using dried salted cod, jackfruit is used. The jackfruit simmers in a rich, flavorful tomato sauce. The Spanish influence can be seen with additional of olives, capers, and roasted red peppers.