Vegan guatita might sound odd at first. In Spanish, “guatita” means “little belly,” which usually refers to a stew made with beef tripe. But in Kiera Wright-Ruiz’s new cookbook, My (Half) Latinx Kitchen, this traditional dish takes a fresh twist. Wright-Ruiz’s journey to becoming a cookbook author breaks away from the norm.
“I haven’t seen many stories like mine in food writing,” says Wright-Ruiz. She grew up in foster care and with her grandparents, facing food insecurity along the way. “Cookbooks can share delicious recipes and also talk about financial struggles. Not everyone has access to fancy ingredients.”
In My (Half) Latinx Kitchen, Wright-Ruiz explores what diversity means in cooking. While she highlights her Ecuadorian and Korean heritage, she also acknowledges her background of financial stability. “I want to expand the idea of diversity beyond just race,” she explains.
Her vegan guatita recipe is a blend of her Ecuadorian roots and her current home, Tokyo. Instead of tripe, she uses maitake mushrooms, which add a hearty texture. “Living in Tokyo changed how I cook. I now incorporate Japanese ingredients into traditional recipes,” she shares. Finding Latin American ingredients in Japan wasn’t always easy, but it pushed her to learn more about her surroundings. Wright-Ruiz found the only Latin grocery store in Tokyo and made it her go-to.
Despite the challenges, she believes the recipes in her book are accessible to everyone. Especially her vegan guatita, which uses simple ingredients like bell peppers, potatoes, and mushrooms. “Many Ecuadorian dishes include offal, and I wanted to honor that while making it vegan,” she says. “It’s about balancing tradition with new ideas.”
For those new to guatita, expect flavors that are both nutty from the peanut butter and earthy from spices like cumin. “The key to rich flavor is in searing the mushrooms correctly, so take your time with that step,” Wright-Ruiz advises. “The peanut butter also adds protein, making it a satisfying dish.”
Vegan Guatita Recipe from My (Half) Latinx Kitchen
Serve this dish over white rice.
Serves: 4 to 6
Ingredients
– 3 tablespoons extra-virgin olive oil
– 8 ounces maitake mushrooms, rinsed and torn into bite-size pieces
– ½ large yellow onion, chopped
– ½ large red onion, chopped
– 1 large green bell pepper, chopped
– 6 garlic cloves, chopped
– 1 ½ teaspoons sazón with achiote or ground achiote
– 1 ½ teaspoons ground cumin
– 2 teaspoons dried oregano
– ½ cup unsweetened creamy peanut butter
– 4 ½ cups unsalted vegetable stock or water
– 2 large (or 3 to 4 medium) Yukon Gold potatoes, peeled and cut into 1-inch pieces
– Kosher salt and freshly cracked black pepper
– 1 cup packed finely chopped cilantro leaves and stems
Instructions
Step 1: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the mushrooms and cook until they are browned, about 6 minutes. Set the mushrooms aside.
Step 2: In the same pot, add 1 tablespoon of oil, both types of onion, bell pepper, garlic, sazón, cumin, and oregano. Cook until the onions are soft and translucent, about 3 minutes.
Step 3: In a blender, combine the cooked mixture, peanut butter, and half of the vegetable stock. Blend until smooth. Pour this back into the pot with the remaining stock and bring to a boil.
Step 4: Add the potatoes and reduce the heat to medium. Cook until the potatoes are tender and the broth thickens, about 10 to 12 minutes.
Step 5: Reserve some cilantro for garnish. Add the mushrooms and remaining cilantro to the pot. Season with salt and pepper to taste. Mix well and serve hot, garnished with reserved cilantro.
Excerpted from My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American by Kiera Wright-Ruiz. Copyright © 2025 by Kiera Wright-Ruiz. Photography © 2025 by Lauren Vied Allen. Reprinted by permission.
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