Vegan substitutes for lard (manteca) in Mexican cuisine

Based on the provided sources, no specific information is available about vegan substitutes for lard in traditional Mexican cooking, nor do the sources mention which LA Mexican restaurants explicitly use vegetable shortening or avocado oil. The sources cover Guelaguetza, Gracias Madre, and El Cholo, but none of them address cooking fats or oils used in their kitchens.

• Guelaguetza: The menu shows traditional Oaxacan dishes that include cheese, chorizo, beef, pork, and chicken ^[2]. The source does not mention any vegan substitutes or the type of fat used in cooking.
• Gracias Madre: This restaurant is explicitly vegan and plant-based, using organic, non-GMO ingredients ^[1]. However, the source does not specify whether they use vegetable shortening, avocado oil, or any particular fat substitute for lard.
• El Cholo: No source was provided for El Cholo, so no information can be given.

General vegan substitutes for lard in Mexican cooking (not from sources) would include vegetable shortening, coconut oil, avocado oil, or plant-based butters. However, without source confirmation, these cannot be cited.

Mexican-origin ingredients noted opportunistically from sources: chile (chilhuacle negro, ancho, serrano, chile de árbol), tomato (heirloom tomatoes), corn (tortillas, masa), beans (frijoles), avocado (guacamole), and pumpkin (not mentioned in sources).