I had the pleasure of speaking with Alexa Soto about her work, food, Mexican cuisine, and Hispanic Heritage Month. I hope you enjoy this interview and her recipe for vegan calabacitas con crema.
As an expert on Mexican cuisine with a plant-based twist, how do you realize food is an important part of your culture and how do you share your culture with others? mosquito?
The way I approach my passion for cooking is by going back to the indigenous roots of plant-based Mexican cuisine. Mexican cuisine is rich in nuts, seeds, legumes, vegetables, and fruits. I really enjoy highlighting ingredients that come from the earth through traditional dishes that celebrate our culture with joy, celebration, and pride.
When did you start cooking and developing your own recipes? How do you educate people on how to create beautiful Mexican food using plant-based ingredients? Are people surprised to learn that it is?
Nearly 10 years ago, when I first explored plant-based eating, I was 20 years old and living with my Mexican grandmother and parents. It was a strange feeling because while I was drawn to learning to cook in a new way that used plants and respected my morals, I also longed to preserve my Mexican heritage through food. I found a lot of inspiration by making many calls to my family, asking for recipes, traveling around Mexico, and getting familiar with seasonal produce at local farmers markets. It gives me such pure joy to be able to share my passion for food in a way that feels most authentic to me. It focuses on plants and my culture at the same time. I’m really into creating new and innovative takes on traditional Mexican recipes to create dishes that people can relate to or just generally get excited about. That way I keep my community interested and excited about being in the kitchen.
What plant-based or vegan dishes would you like to see as part of the Mexican culinary tradition? Is there anything in particular you would like people to know about these foods?
One of the oldest Mexican dishes that is naturally plant-based is mole. It’s a unique experience of endless layers of flavour, made up of chili peppers, nuts, seeds, spices, herbs, dried fruits, chocolate and tomatoes to create a sweet treat. , a spicy, flavorful and smoky luscious sauce. The star of this dish, the sauce, is lovingly crafted using a long list of plant-based ingredients and has its roots in pre-Hispanic indigenous cooking techniques. Typically, mole is served with chicken, but if it’s plant-based, I like it with roasted oyster mushrooms, crunchy tofu, or simply served with a few warm corn tortillas and rice.
What do you think is the way forward to encourage people to eat more fruits and vegetables and return to traditional Hispanic dietary patterns?
It is important to truly respect the diversity of this cuisine and explore truly authentic Mexican cuisine. Go beyond the cuisines represented in the United States and instead explore regions of Mexico such as Oaxaca and Merida, where some dishes use indigenous cooking techniques and plant-based ingredients. What comes to mind is blending and grinding nuts and seeds in sauces like mole or Roasted Pumpkin Seed Dip (Sikilpaque), which is native to Mérida. These ancient techniques are now frequently used in plant-based cuisine.
What does Hispanic National Heritage Month mean to you?
I honor my culture every day through food, language, music, and traditions, so it’s really special to see others honor their culture with so much love and pride. I couldn’t be prouder of my heritage, and I’m excited to share it with the world in a more intentional way throughout September.
Please tell us a little about your work and career.
I’m a Mexican-American food lover with a passion for vegan Mexican food. I specialize in transforming traditional Mexican cuisine into delicious, plant-based versions that blend rich cultural heritage with a modern, health-conscious twist. For the past 10 years, I’ve shared my recipes, parts of my life, and my deep care for mental health advocacy with my audience. Our audience has grown and become a family-like community.
Please tell us a little about your book.
A rich tapestry of traditional Mexican cuisine reimagined with a plant-based twist, we deliver simple, affordable and nutritious vegan meals from the first bright hours of the morning to the sweet end of dinner. . Using my own photography that captures the essence of each dish, Plantas is a heartfelt invitation to experience the treasured foods of Mexican culture through a plant-based lens. It’s a celebration and an homage to the vibrant botanicals that are the basis of the cuisine we all adore.
Vegan calabacitas con crema
This delicious vegan calabacitas con crema is my abuelita’s creamy zucchini dish. It’s very satisfying and delicious!
Serves 5-6 people
1/2 cup cashews 1/2 yellow or white onion, thinly sliced 3 zucchini, halved lengthwise and sliced into thin half-moons 1 pint cherry tomatoes or 2 Roma tomatoes, diced 1/2-3/4 teaspoon miso paste 4 3 cloves of garlic, minced 2 cups of filtered water A pinch of pepper and a handful of chopped coriander
Place the cashews in a bowl and pour boiling water over them. Soak for at least 15 minutes. Add the onions to a large pot over medium heat, add water as needed, and sauté for 3 minutes. Push the onions to the edge of the pot, add the zucchini and simmer for 5-6 minutes. Add tomatoes, miso, and minced garlic and simmer for another 5-6 minutes. Drain the cashews and add them to a blender along with 2 cups of filtered water. Blend on high for 1 minute until smooth. Add the cashew cream to the vegetables and mix. Season everything with pepper and simmer over medium-low heat for 5-6 minutes or until thickened. Garnish with chopped coriander. Enjoy with tortillas or as a side.
For more information about Alexa Soto, check out Fueled Naturally and @alexafuelednaturally on Instagram.
