Chef Ivy Stark helped change how Americans viewed Mexican food and now she’s onto plant-based eating
It’s been more than two decades since chef Ivy Stark showed diners that Mexican food wasn’t simply hard-shell tacos brimming with ground beef or a basket of chips with guac.
With the recent debut of Whole Food Vegetarian Cookbook, her third book, Stark is adding her voice to the growing movement around plant-based diets. But for the chef—who many New Yorkers may know from her time leading the kitchens of Dos Caminos, Rosa Mexicano and El Toro Blanco—it’s not simply a fad. While she doesn’t consider herself a vegetarian or vegan, this book is full of recipes that shows the way Stark has been eating for years.
“I think it’s here to stay. I’ve been amazed at the growth of it,” says Stark about the growing popularity of plant-based eating. “People are looking to eat in a healthier way, but they still want to enjoy their