San Antonio chef gives Mexican classics a plant-based twist
Add Axios as your preferred source to
see more of our stories on Google.
Dora Ramírez and a bowl of pozole rojo. Photos: Courtesy of Brandi Morgan Photography (left), Dora Ramírez (right)
San Antonio chef Dora Ramírez is showing that Mexican food can be just as flavorful without meat.
Why it matters: Ramírez's new cookbook, "Comida Casera" — and her popular social media videos — put a plant-based spin on Mexican classics, challenging the idea that the cuisine is unhealthy.
The big picture: While Texas is known for its meat-centric cuisine, veganism is gaining ground in San Antonio, where more restaurants are going plant-based and hosting monthlong showcases.
Reality check: Before colonization, many Mexican recipes were already plant-based, making today's vegan wave part of a cultural reclamation for some.
We spoke with Ramírez about her twist on tradition.
This interview is condensed for clarity.
You recently moved to San Antonio — where from?
"I moved from Del Rio, but I was born and raised in Ciudad Acuña, so I've always lived between both sides of the border. Growing up, we often visited San Antonio and fell in love with the city."
Mexican food is deeply tied to culture and memory. How do you honor those traditions while adapting them for plant-based eaters?
"There are so many Mexican dishes that are naturally plant-based, like calabacitas, beans and rice, so that's usually where I begin. When I want to make a traditionally meat-based dish vegan, I'll substitute with ingredients like mushrooms or tofu but keep the same cooking techniques and Mexican ingredients."
What dish from your childhood or family table has been most meaningful to adapt and why?
"When I was 16, I realized I needed to learn how to make (pozole and menudo) because my grandmother was getting older. That year she taught me her secret recipe. When I became vegan I mourned not being able to have it for Christmas, so I decided to veganize it. I almost cried when I took the first bite; even with the substitution, it tasted just like I remembered."
What message do you hope your cooking sends during Hispanic Heritage Month?
"Going vegan doesn't mean letting go of your family's traditions or the foods that shaped who you are. You can still sit at the table with a bowl of your grandmother's pozole or unwrap tamales at Christmas, just made in a way that's kinder to the Earth, our health and the animals."