Mexican Cuisine is globally celebrated for its vibrant flavors and rich culinary heritage. While often associated with meat and cheese, the foundation of Mexican food is deeply rooted in plant-based ingredients. We had the distinct pleasure of interviewing Alexa Soto, a passionate culinary enthusiast who specializes in vegan Mexican cooking, to delve into the plant-forward essence of this beloved cuisine. Alexa shares her insights on the importance of food in Mexican culture, her journey into plant-based recipe development, and highlights the inherent plant-based traditions within Mexican gastronomy. She also offers a delightful recipe for Vegan Calabacitas con Crema, showcasing the delicious possibilities of plant-based Mexican dishes.
The Indigenous Roots of Plant-Forward Mexican Cuisine
Alexa Soto emphasizes the intrinsic connection between Mexican cuisine and plant-based eating, stating, “The way I approach my passion for cooking is by going back to the indigenous roots of Mexican cooking, which is rooted in plants.” She elaborates on the abundance of plant-derived foods in traditional Mexican cooking, including “nuts, seeds, legumes, vegetables, and fruits.” This perspective underscores that Mexican cuisine, at its core, is naturally abundant in plant-based options, reflecting a long history of utilizing the earth’s bounty. Alexa’s culinary approach focuses on “highlighting ingredients that come from the earth through traditional dishes that celebrate my culture that is rich in joy, celebration, and pride.” This deep respect for plant ingredients is a cornerstone of her culinary philosophy and her connection to her Mexican heritage.
Alexa Soto’s Journey into Vegan Mexican Cooking
Alexa’s exploration into plant-based cooking began nearly a decade ago when she adopted a vegan diet at the age of 20 while living with her Mexican grandmother and parents. This personal dietary shift sparked a journey to reconcile her new plant-based lifestyle with her cherished Mexican culinary traditions. “It was a strange feeling, because while I felt pulled to learn to cook in a new way that led with plants and honored my morals, I also longed to hold onto my Mexican heritage through food,” Alexa explains. This pivotal moment led her to actively learn and adapt traditional recipes, consulting family members, exploring regional Mexican cuisine, and embracing seasonal produce. Her dedication transformed into a passion for sharing “my passion for food in a way that feels most authentic to me, and that’s highlighting plants and my culture at the same time!” Alexa aims to create plant-based Mexican dishes that evoke familiarity and excitement, offering both classic and innovative takes to engage her community and inspire them to cook.
Celebrating Plant-Based Staples in Mexican Food Traditions
When discussing essential plant-based ingredients and dishes within Mexican cuisine, Alexa immediately points to mole as a prime example of a naturally plant-forward dish with deep historical roots. “One of the most ancient dishes in Mexican cuisine that is naturally plant-forward is mole, a unique experience of endless flavorful layers,” she describes. Mole, with its “chilies, nuts, seeds, spices, herbs, dried fruits, chocolate, and tomatoes,” exemplifies the complex and flavorful sauces central to Mexican cooking that are inherently plant-based. Alexa highlights mole’s pre-Hispanic origins and its foundation in indigenous cooking techniques. While traditionally served with meat, she suggests delicious plant-based pairings like “roasted oyster mushrooms or crispy tofu,” or simply enjoying it with “warm corn tortillas and a side of rice” to showcase its versatility and plant-based adaptability.
Rediscovering Authentic and Plant-Rich Mexican Culinary Heritage
Alexa advocates for a deeper exploration of authentic Mexican cuisine to truly appreciate its diversity and plant-based traditions. She encourages looking “beyond the dishes that are represented in America and, instead, explore regions of Mexico such as Oaxaca and Merida where there are several dishes that use indigenous cooking techniques and plant-based ingredients.” She cites the “blending and grinding of nuts and seeds in sauces like mole or a Roasted Pumpkin Seed Dip (Sikil P’ak) native to Merida” as examples of ancient techniques now embraced in modern plant-based cooking. This call to explore regional Mexican gastronomy reveals the rich tapestry of plant-based dishes and cooking methods that have been part of Mexican food culture for centuries.
Hispanic Heritage Month: A Celebration of Culture and Pride
For Alexa, Hispanic Heritage Month is a meaningful time to celebrate and share her culture. “I honor my culture daily through food, language, music, and tradition, so to see others honor my culture rich in love and pride is really special to see.” She expresses immense pride in her heritage and welcomes the opportunity to share it more intentionally throughout Hispanic Heritage Month, underscoring the importance of cultural recognition and celebration.
Alexa Soto: A Culinary Voice for Plant-Based Mexican Cuisine
Alexa Soto’s work and career are deeply rooted in her passion for “vegan Mexican cooking.” As a “Mexican-American culinary enthusiast,” she specializes in transforming “traditional Mexican dishes into delicious plant-based versions, blending my rich cultural heritage with a modern, health-conscious twist.” Over the past decade, she has cultivated a thriving online community, sharing “my recipes, bits of my life, and deep care for mental health advocacy.” This community, built on a shared love for plant-based Mexican food and wellness, feels like “family” to Alexa, reflecting the personal and heartfelt nature of her work.
“Plantas”: A Plant-Based Mexican Cookbook Journey
Alexa’s cookbook, “Plantas“, is described as “a rich tapestry of traditional Mexican cuisine, reimagined with a plant-based twist.” It’s presented as “your heartfelt invitation to experience the cherished food of Mexican culture through a plant-based lens.” Featuring her own photography, the cookbook offers “simple, affordable, and nourishing vegan delights from the first light of morning to the sweet end of dinner.” Plantas is not just a collection of recipes but “a celebration, an homage to the vibrant plants that are the cornerstone of the cuisine we’ve all come to adore!” It encapsulates Alexa’s culinary vision and her dedication to making plant-based Mexican cuisine accessible and appealing to all.
Close-up of Vegan Calabacitas con Crema, a creamy zucchini dish from Mexican cuisine, garnished with fresh cilantro.
Vegan Calabacitas con Crema Recipe
Alexa generously shares her recipe for Vegan Calabacitas con Crema, a creamy zucchini dish inspired by her Abuelita. This recipe beautifully exemplifies the comforting and flavorful nature of plant-based Mexican home cooking.
Yields: 5-6 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
- ½ cup cashews
- ½ yellow or white onion, thinly sliced
- 3 zucchinis, halved lengthwise and sliced thin in half moons
- 1 pint cherry tomatoes or 2 Roma tomatoes, diced
- ½ – ¾ teaspoon miso paste
- 3 garlic cloves, minced
- 2 cups filtered water
- Pepper to taste
- Small handful of cilantro, chopped
Instructions:
- Soak Cashews: Place cashews in a bowl and cover with boiling water. Let soak for at least 15 minutes to soften.
- Sauté Aromatics: In a large pan over medium heat, sauté thinly sliced onions for about 3 minutes, adding a bit of water to prevent sticking if needed.
- Cook Zucchini: Push the sautéed onions to the side of the pan. Add the sliced zucchini and cook for 5 to 6 minutes, until slightly tender.
- Add Flavor Base: Incorporate diced tomatoes, miso paste, and minced garlic into the pan with the zucchini mixture. Cook for another 5 to 6 minutes, allowing the flavors to meld.
- Blend Cashew Cream: Drain the soaked cashews and transfer them to a blender along with 2 cups of filtered water. Blend on high speed for about 1 minute, or until completely smooth and creamy.
- Combine and Simmer: Pour the blended cashew cream into the pan with the vegetables and stir to combine everything. Season generously with pepper to taste. Reduce heat to medium-low and let the mixture simmer for 5 to 6 minutes, or until the sauce has slightly thickened to your desired consistency.
- Garnish and Serve: Garnish the Vegan Calabacitas con Crema with freshly chopped cilantro. Serve warm with tortillas for a traditional Mexican meal or as a flavorful side dish.
This Vegan Calabacitas con Crema recipe offers a taste of the plant-based deliciousness that Alexa Soto champions, inviting everyone to explore the vibrant and wholesome world of Mexican cuisine. To discover more of Alexa Soto’s plant-based Mexican recipes and culinary insights, visit Fueled Naturally and follow her on Instagram @alexafuelednaturally.
