We had the pleasure of interviewing Alexa Soto about her work, food, Mexican cuisine, and Hispanic Heritage Month. Alexa, an expert in Mexican cuisine with a plant-based twist, shared her passion for highlighting plant-based ingredients in traditional Mexican dishes that celebrate her culture. She educates people on making beautiful Mexican dishes using plant-based ingredients by staying true to her roots and exploring pre-Hispanic cooking techniques.
Alexa’s love for authentic Mexican dishes led her to develop her own recipes nearly a decade ago, incorporating plant-based ingredients into traditional favorites. She enjoys surprising people with the plant-based nature of her recipes and creating innovative versions of classic Mexican dishes to keep her community engaged. One dish she loves to highlight is mole, a flavorful sauce made with nuts, seeds, and spices that has its roots in indigenous cooking techniques.
To encourage more people to eat fruits and vegetables and embrace traditional Hispanic eating patterns, Alexa emphasizes the importance of exploring authentic Mexican cuisine beyond what is commonly represented. She recommends looking into regions like Oaxaca and Merida for dishes that use indigenous techniques and plant-based ingredients, such as mole and Roasted Pumpkin Seed Dip.
For Alexa, National Hispanic Heritage Month is a special time to see others honor and celebrate her rich culture. She takes pride in sharing her heritage through food, language, music, and tradition, and is grateful for the opportunity to showcase it to a wider audience during the month of September.
Alexa’s work as a Mexican-American culinary enthusiast focuses on creating vegan Mexican dishes that honor her cultural heritage while promoting a modern, health-conscious twist. Through her recipes and advocacy for mental health, she has built a community that feels like family. Her book, “Plantas,” showcases traditional Mexican cuisine reimagined with a plant-based twist, capturing the essence of each dish with her own photography.
One of Alexa’s favorite recipes, Vegan Calabacitas con Crema, is a creamy zucchini dish inspired by her Abuelita. This satisfying and delicious dish features cashew cream, zucchini, tomatoes, garlic, and cilantro. Alexa’s recipe is a heartfelt invitation to experience the cherished food of Mexican culture through a plant-based lens. Enjoy this dish with tortillas or as a side, and check out more of Alexa’s creations on Fueled Naturally and @alexafuelednaturally on Instagram.
