Plant-Based Mexican

About the Author

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.
 

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About the Author

Mehreen Karim is a Brooklyn-based freelance recipe developer, writer, and pop-up chef. Her culinary style is best known for inspiring home cooks like herself to take risks in the kitchen, and she was recently named to the Future of Food 50 list by Cherry Bombe magazine. Mehreen was born and raised in the South, and her cooking often reflects her diverse food memories and the experiences that shaped her upbringing. While residing in New York, she continues to garner buzz around Southern cooking, as her Southern-inspired pop-up dinners sell out within minutes. When Mehreen isn’t planning a menu for her next pop-up, she’s writing articles or recipes for food media outlets like Bon Appétit, Food52, Eater, and more. Find her @reeniekarim.

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