When you think of Mexican cuisine, it’s easy to picture sizzling tacos al pastor or a warm bowl of pozole. But Andrea Aliseda, a Mexican-American food writer and recipe developer, is reimagining those classic flavors with a plant-based twist. Known for her work in the Los Angeles Times, Bon Appétit, Epicurious, and Food Network, Aliseda has become a prominent voice for the intersection of food, heritage, and sustainability. Her debut cookbook, set to release in 2025, promises to dive even deeper into veg-Mex recipes, blending cultural roots with eco-conscious choices.

From navigating teenage struggles to becoming a plant-based expert, Aliseda’s journey is a celebration of Mexican food, innovation, and community.

Recently, I had the chance to ask Aliseda about her cooking philosophy and practice as well as her journalism career. She opened up about studying the origins of Mesoamerican staples, putting her own spin on time-honored dishes while respecting their storied histories, and taking steps toward local and seasonal eating.

Andrea Aliseda’s Journey into Plant-Based Cooking

Aliseda’s plant-based journey began at 16, inspired by an unexpected source: the book Skinny Bitch. “It surprisingly covered the horrors of factory farming in the United States, which led me to become vegan immediately after devouring its pages,” she shares. Her decision sparked a moment of tough love from her mother. “My mom half-jokingly told me her kitchen wasn’t a restaurant, [so] I’d have to cook for myself,” Aliseda recalls.

At first, her skills in the kitchen were basic—rice, zucchini, and soggy mushrooms on repeat. But over time, her commitment deepened. The principles that motivated her—animal welfare and climate action—remain central to her philosophy today, albeit with nuance. “Now I lean more toward locavorism,” she explains, emphasizing the importance of eating locally and seasonally to reduce environmental strain.

Even after seven years of strict veganism, Aliseda reintroduced eggs and cheese for health and pleasure. “It’s the complicated nature of being human,” she says candidly.

Finding Community in the Plant-Based Mexican Movement

While plant-based Mexican food may still feel niche, Andrea Aliseda has found a thriving community of cooks and creatives who share her vision. “There’s Ernesto Gonzalez, a traditional and community-centered cook… Alexa Soto, the talented author of Plantas, which debuted earlier this year,” she says, highlighting friends and collaborators.

Beyond individuals, Aliseda praises chefs and eateries redefining the culinary scene. From Andy Zambrano’s Comal in LA to Brooklyn’s For All Things Good, these innovators are reshaping how Mexican food can look—and taste—without meat.

However, Aliseda feels representation still lags in food writing. “Where I do find we are not as represented is in the food writing space,” she says, pointing to powerful stories like Frida Garza’s exploration of meat as Mexican identity.

Exploring Mesoamerican Roots: Where History Meets Innovation

Much of Andrea Aliseda’s work is rooted in understanding Mesoamerican food traditions and their global influence. For her, one discovery stands out: the tomato’s journey to Italy. “Without tomatoes from Mexico and Peru, Italians wouldn’t have marinara sauce,” she explains. “[Yet] the way salsas from the markets in Teotihuacan influenced Italian cuisine is never talked about. It boggles my mind!”

Aliseda also marvels at the ingenuity behind nixtamalization—the process of transforming maize into masa. “It didn’t just sprout one day out of the blue; it began as a grass, and it took generations of farmers to harness it to grow as corn,” she says. The patience and brilliance of Indigenous peoples inspire her to honor these stories while innovating in the kitchen.

How Andrea Aliseda Found Her Voice in Recipe Development

For Aliseda, her big break came through social media. “Maggie Hoffman, who was the digital editor of Epicurious at the time, reached out to me through Twitter,” she reveals. Hoffman asked her to contribute a vegetarian recipe, and Aliseda’s now-famous serrano peanut butter salsa—a family adaptation—was born.

That moment launched Aliseda into recipe development for major outlets like LA Times and The Kitchn. But her work remains personal. Her favorite recipe is still that first salsa, which she calls “Salsa Guille” after her great-grandmother.

Today, she’s channeling her creativity into her debut cookbook, which will focus on plant-based Mexican cuisine with an emphasis on resourcefulness and seasonality. “It’s heavily inspired by Mexican cooking philosophies of doing things resourcefully, with what’s around you—making [a recipe] your own,” she explains.

Tips from Andrea Aliseda: How to Start Cooking with Intention

For those just starting out, Aliseda offers simple advice: learn in whatever way excites you. “Is it through YouTube? Asking a friend? Taking a class?” she suggests. She also encourages exploring farmers’ markets, writing down favorite meals, and reading foundational food resources like Salt Fat Acid Heat and The Flavor Bible.

“Nothing is going to be better than immersing yourself completely—go get yourself a job in the kitchen!” Aliseda adds.

As for staples? Aliseda’s kitchen essentials include fresh herbs, olive oil, butter, dried chiles, beans, and good sea salt. “If they’re not going in a saute, or in a sauce, or in beans, they’re tea,” she says of her beloved herbs.

Andrea Aliseda on Sustainable Eating—For Vegans and Carnivores

When it comes to sustainability, Aliseda offers tips for everyone, regardless of their diet. “For my plant-based eaters, can you try to consume your produce more seasonally?” she asks. For meat-eaters, she suggests finding ethically sourced butchers or committing to lesser-used cuts.

Ultimately, her advice comes with empathy. “These are incredibly trying times; groceries are significantly more expensive… Have some grace, do what makes sense for you.”

Where to Eat: Andrea Aliseda’s Favorite Plant-Based Spots in LA

Aliseda’s love for plant-based Mexican food extends to her favorite LA spots. She highlights Evil Cooks for their black al pastor and chicharrón en salsa verde tacos. “They’re not a plant-based restaurant, but they put their heart into their veggie choices,” she says.

Strictly vegan favorites include Másaya, Cena Vegan, and Xochitl Vegan. For a quick bite, she recommends Tacos 1986 for their mushroom tacos and Delicias Bakery for vegan conchas and burritos.

Now that she’s reintroduced dairy into her diet, Aliseda is excited to explore new spots, saying, “I feel new again.”

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