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Andrea Aliseda head shot - Epicurious

Andrea Aliseda

Cookbook author of Make It Plant-Based! Mexican

Cookbook author of Make It Plant-Based! Mexican

Andrea Aliseda (she/her) is a food, culture writer, and plant-based recipe developer based in Los Angeles, CA. Andrea has been published by De Los, The LA Times, Epicurious, The Kitchn, Bon Appetit, Harper’s Bazaar, and more. Her “genius” Salsa Guille, originally published in Epicurious, was featured on Food52’s Genius Recipes, and her self-titled substack newsletter of essays on Mexican food, culture, and identity was dubbed “recommended reading” by Soleil Ho in the SF Chronicle. With a love for California cuisine, fresh produce, herbs, and mushrooms, Andrea marries her plant-based culinary style with seasonal vegetables, nostalgic and post-colonial Mexican recipes rooted in place, and a dash of whimsy. When not writing about food, she’s typing away on fiction and poetry, and hanging out with her love and pup. Find her at andreaaliseda.com and on Instagram @andrea_aliseda.

Recipes & Menus

Chorizo Cauliflower

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
Expert Advice

There’s No Wrong Way to Champurrado

This creamy, comforting chocolate drink is constantly being reinvented. Learn how to make champurrado from scratch.
Recipes & Menus

Black Sesame Champurrado

Enjoy this velvety black sesame and red masa champurrado right off the stove as a dessert, or savor it with the crunchy company of a sugar-encrusted buñuelo.
Recipes & Menus

Classic Champurrado

Champurrado is an atole defined by chocolate; the classic Mexican hot drink is pure winter comfort.
Ingredients

Unlocking Nixtamal

Nixtamalization takes something that’s of little nutritional value—maíz, which is harvested when it’s dry—and transforms it into a source of nourishment that has carried generations. It’s how we get masa: the key to tender, pliable tortillas and many, many other essential dishes. But what is the process exactly? And how did it come about?
Ingredients

Masa Harina Is Good for Plenty More Than Making Masa

Enrich breads and biscuits, thicken sauces and drinks, and boost your flour dredges with the power of nixtamalized corn.
Expert Advice

How to Make Crispy Pulled Mushrooms and Change Your Vegetarian Taco Strategy Forever

These savory, crispy, creamy vegetarian tacos are packed with texture and flavor.
Recipes & Menus

Pulled Mushroom Tacos With Salsa Guille

This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.
Recipes & Menus

Salsa Guille

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.