Alexa Soto and her vegan culinary magic

What would you say to some taquitos de Flor de Jamaica? Does it sound intriguing? It’s one of the delicious dishes San Diego-based chef Alexa Soto is bringing to life in her first cookbook, “Plantas. Modern Vegan Recipes for Traditional Mexican Cooking,” published in August by Voracious. 

Soto’s culinary journey began at the age of 19 when she made the life-changing decision to adopt a vegan lifestyle. She found herself reflecting on the complex relationship women, especially within the Latino culture, have with food and body image. Growing up, she was constantly surrounded by discussions about the latest diets and the ideal body. “We came from a culture that loves food,” explained Soto.  “On one hand, we’re having these beautiful celebrations with so much delicious food. We would indulge, and then, on the other hand, I would hear so much conversation about what our bodies should look like and what diet we should try next; for me, it was very confusing.”

For Soto, veganism became a practice that wasn’t just another diet but an ethical stance on food sources, the environment and animal treatment. This new lifestyle resonated deeply with Soto, shifting her focus from how she looked to how she felt and her positive impact on the planet. Farmers markets became her new haven, and for the first time, she embraced a way of eating that was mindful and purposeful, celebrating food in a way that felt good for her body and soul.

In 2014, driven by curiosity and a desire to dive into mindfulness and home cooking, she started her blog, “Fueled Naturally,” a platform to document her journey into veganism through her passion for cooking, recipes and personal anecdotes which connected with a large audience

The joy of food

There’s something special about the emotions tied to food, especially the memories they evoke. When someone is sick or during holidays, the food that loved ones use to serve on the family table has a heartwarming feeling. “A bowl of pozole makes me feel so cozy and happy and makes me think of my grandma,” said Soto. However, she recognizes the difference between enjoying these special moments and not being mindful of food choices, which can negatively impact a person’s well-being. It’s all about finding that balance and appreciating the sentimental value of food while staying attentive to its effects on health.

While becoming more mindful of her food choices during college, she recognized how heavily she relied on caffeine in her morning routine. Everyone was on that caffeine kick, and she thought feeling anxious all the time was just part of it. It wasn’t until she cut out caffeine and switched to matcha, a kind of green tea that contains L-theanine, that she noticed a huge difference. Suddenly, she felt energized without the jittery anxiety that caffeine used to bring. “[When you become vegan], you’re exposed to many different plants and things that you didn’t grow up with. So, it was really beautiful to see that I did have alternatives and options.” 

Family traditions 

Her cookbook carries profound personal significance, serving as a reflection of both her family and her own. It seamlessly marries cherished elements from her life, notably the culinary legacy passed down from her grandmothers. Eva, her grandmother on her father’s side, was renowned for her exceptional cooking skills and genuine love for preparing meals. Some of her recipes are available in the book, like Soto’s beloved Salsa de piña y habanero, which she describes as having “so much flavor it makes your taste buds sing!” 

Including recipes from her abuelitas in the cookbook is deeply meaningful to her, especially since they have passed away. It's not just about preserving their culinary traditions; it's a heartfelt way to honor their memory. Soto feels that they are looking over her, and it fills her with warmth and comfort. To her, these recipes are a connection to the love and wisdom her grandmothers shared with her, making them truly special.  

Creating the cookbook was a labor of love and creativity. Soto took on every aspect of the project, from food styling and photography to recipe testing. She wanted a personal touch in every detail, all while juggling the demands of pregnancy. She wrote most of the book while expecting her son, adding a unique layer of personal experience to the project. 

Soto considers that one of her life’s purposes is to cook and feed her family, a mission she embraces with love and dedication. She strives to keep her dishes as traditional as possible, adding her unique twist to honor herself and her culture. 

Gathering some family recipes from her tias was also an adventure. When she’d call or visit them, the recipes would come through in a stream of detailed instructions. “Add a little of this, a pinch of that,” they’d say, cooking with intuition rather than exact measurements. This approach, deeply rooted in the feeling and tradition of Mexican cuisine, made it tricky to write down precise recipes. 

Following a recipe to the letter, however, is crucial for those new to Mexican cooking, so she had to translate these fluid instructions into something more concrete. She’d test the recipes, take photos and then return them for feedback. It was a bit of a back-and-forth, but she embraced the challenge, knowing it was all part of preserving and sharing the family’s rich culinary heritage. 

Soto envisions her cookbook as a gateway for readers to explore and connect with her cultural heritage. She hopes anyone who picks up the book—whether they come from a Latino background or simply love food—can find something meaningful in its pages. She’s excited by the idea of readers incorporating recipes into their meals or sharing them at a dinner party with friends. For her, it’s not about converting everyone to a fully vegan or plant-based diet. Instead, it’s about adding a sprinkle of Mexican culinary traditions into their lives in a healthy and meaningful way. 

Her ultimate goal is for her book to bring joy and a sense of connection through the delicious and culturally rich food it offers.