How is food an important part of your culture and how do you share your culture with others, as someone who makes Mexican dishes with a plant-based twist? Food is so much more than just fuel; it is also how we feel loved, connect with others, and remember who we are. Food is truly ingrained in the DNA of Mexicans. Sharing food is a way we show our love, from ancient times when people gave food to the gods to modern sobremesas with family and friends. I grew up surrounded by women who talked about recipes the way others talk about dreams. My aunts, grandmother, and mother always came up with new recipes or planned the next meal. I now do the same thing for my siblings. Even though most of my food today is made of plants, its primary purpose is still to unite people. I want to re-create that feeling of belonging through my recipes, of always having enough to share and always having room for more people at the table. For me, comemos means that. It’s not about reminiscing; rather, it’s about demonstrating what it means to be Mexican today.
When did you begin developing your own recipes and cooking? How do you educate people about making beautiful Mexican dishes using plant-based ingredients? Are people ever surprised to find out that your recipes are made with plants? I started 23 years ago, right after my son was diagnosed with a dairy allergy. Everything changed at that instant. I had to learn to cook again. I experimented with a variety of spices, new vegetables, and cooking techniques. What started out as a necessity quickly became a passion. I even enrolled in an online course to get certified as a plant-based cook. My kitchen creativity and curiosity grew with my children. I’ve always enjoyed imparting knowledge to others. I don’t lead with “plant-based” or “vegan”; I lead with flavor. When I serve someone a bowl of bean soup, I smile and say, “Congratulations, you just had your first vegan meal.” It’s always a surprise for them, and that’s the magic— showing how beautiful, satisfying, and deeply Mexican plant-based food can be.
What are some plant-based ingredients and/or vegan dishes that you’d like to highlight as part of Mexican food traditions? Anything in particular about these foods that you would like people to know? Masa, without a doubt. It’s the heart of so many beloved Mexican dishes—sopes, huaraches, tlacoyos—and it’s naturally plant-based. The adaptability of it is what I adore most. Masa can be shaped into antojitos, cakes, dumplings, or even a creative way to reimagine international dishes with a Mexican twist. Layer a good sope with creamy refried beans or mashed potatoes, then top it with salsa, guacamole, shredded lettuce, pickled onions—whatever you like. That’s the beauty of Mexican food; it’s endlessly customizable. You can allow each person to construct their own plate by putting together a spread with a variety of toppings. It’s not just delicious. It is joyful, inclusive, and based on sharing.
What do you envision as the way forward to encourage people to eat more fruits and vegetables and return to traditional Hispanic eating patterns?
The absolutes and labels, in my opinion, are the real obstacle. People become disinterested when eating habits are presented as either-or. But if we shift the focus to just one healthy, vibrant meal at a time—one that’s full of colorful fruits and vegetables that add texture, flavor, and joy—then it feels more approachable and exciting. Traditional Hispanic food already celebrates plant-forward ingredients like chiles, tomatoes, squash, beans, and corn. People will reconnect with those foods if we bring them back to the center of the plate in a way that doesn’t feel forced. Instead of preaching about what people “should” eat, it’s about demonstrating how delicious and beautiful these meals can be.
What does National Hispanic Heritage Month mean to you?
To me, National Hispanic Heritage Month is a time to learn, grow, and open our hearts to other cultures. It serves as a reminder of the diversity of the Hispanic community. We hail from numerous nations, regions, and traditions, each with its own tales, flavors, and rhythms. This month is about recognizing that richness and also embracing how much we can learn from one another. It’s a time to celebrate both our similarities and differences in values, and ultimately, it’s a time to highlight how much more in common we are than we often realize. Please inform us a little bit about your professional life and work. I’m a food blogger and author of a cookbook who is passionate about making plant-forward, healthy meals, some of which are Mexican, that bring people together. My journey began when my son was diagnosed with a dairy allergy 23 years ago. That led me to investigate plant-based cooking, obtain a certification, and eventually launch Piloncillo & Vainilla and Ale Cooks in English in 2013. I live in Houston with my family, where I continue to cook, create, and celebrate food as the heart of connection.