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Celebrating Meals and Nationwide Hispanic Heritage Month with Ale Graf

samhellgren7 by samhellgren7
October 10, 2025
Reading Time: 6 mins read
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Celebrating Meals and Nationwide Hispanic Heritage Month with Ale Graf


We had the pleasure of speaking with Ale Graf about her work, meals, and Nationwide Hispanic Heritage Month. We hope you get pleasure from this interview and her recipe for Hibiscus Chamoy.  

 

As somebody who creates Mexican dishes with a plant-based twist, how is meals an essential a part of your tradition and the way you share your tradition with others?

Meals is a lot greater than nourishment—it’s how we love, join, and bear in mind who we’re. For Mexicans, meals is actually a part of our DNA. From historic occasions, when our ancestors supplied meals to the gods, to modern-day sobremesas with household and pals, sharing meals is how we specific love. I grew up surrounded by ladies who talked about recipes the best way others speak about desires. My mom, grandmother, and aunts have been all the time planning the subsequent meal or discovering a brand new dish. Now I do the identical with my siblings. Despite the fact that my meals right this moment is generally plant-based, its essence is similar: to carry individuals collectively. Via my recipes, I wish to recreate that sense of belonging, of all the time having sufficient to share and all the time leaving room for another on the desk. That’s what comemos means to me. It’s not about nostalgia; it’s about displaying what being Mexican actually seems and tastes like right this moment.

When did you begin cooking and growing your personal recipes? How do you educate individuals about making stunning Mexican dishes utilizing plant-based substances? Are individuals ever shocked to study your recipes are plant-based?

I began 23 years in the past, proper after my son was recognized with a dairy allergy. That second modified every part. I needed to relearn the way to prepare dinner. I leaned into spices, explored new greens, and found totally different cooking strategies. What started as a necessity rapidly become a ardour. I even enrolled in an internet course to get licensed as a plant-based prepare dinner. As my youngsters grew, so did my curiosity and creativity within the kitchen. Educating others has all the time been enjoyable for me. I don’t lead with “plant-based” or “vegan”; I lead with taste. I’ll serve somebody a bowl of bean soup, and, after they’ve devoured it, I’ll smile and say, “Congrats, you simply had your first vegan meal.” It’s all the time a shock for them, and that’s the magic— displaying how stunning, satisfying, and deeply Mexican plant-based meals might be.

What are some plant-based substances and/or vegan dishes that you simply’d like to focus on as a part of Mexican meals traditions? Something you’d particularly like individuals to learn about these meals?

Masa, palms down. It’s the guts of so many beloved Mexican dishes—sopes, huaraches, tlacoyos—and it’s naturally plant-based. What I like most is how versatile it’s. You’ll be able to form masa into antojitos, however you can too use it to make dumplings and desserts, or get inventive and reinterpret world dishes with a Mexican twist. Take sope and layer it with mashed potatoes or creamy refried beans, prime with salsa, guacamole, shredded lettuce, pickled onions—no matter you’re keen on. That’s the fantastic thing about Mexican meals; it’s endlessly customizable. You’ll be able to arrange a selection with all types of toppings and let everybody construct their very own plate. It’s not simply scrumptious. It’s inclusive, joyful, and rooted in sharing.

What do you envision as the best way ahead to encourage individuals to eat extra fruit and veggies and return to conventional Hispanic consuming patterns?

I feel the actual barrier is the labels and the absolutes. After we body consuming habits as all-or-nothing, individuals tune out. But when we shift the main focus to only one wholesome, vibrant meal at a time—one which’s full of colourful fruit and veggies that add texture, taste, and pleasure—then it feels extra approachable and thrilling. Conventional Hispanic meals already celebrates plant-forward substances like chiles, tomatoes, squash, beans, and corn. If we carry these meals again to the middle of the plate in a means that feels pure, not compelled, individuals will reconnect with them. It’s about displaying how stunning and scrumptious these meals might be, not preaching about what they “ought to” eat.

What does Nationwide Hispanic Heritage Month imply to you?

To me, Nationwide Hispanic Heritage Month is a time to study, develop, and open our hearts to different cultures. It’s a reminder that the Hispanic neighborhood will not be monolithic. We come from so many alternative international locations, areas, and traditions, every with its personal tales, flavors, and rhythms. This month is about recognizing that richness and in addition embracing how a lot we will study from each other. It’s a time to have a good time our shared values and our variations, and, in the end, a time to shine a lightweight on how way more we have now in widespread than we regularly understand.

Please inform us a bit of bit about your work and profession.

I’m a broadcast cookbook creator and meals blogger enthusiastic about creating wholesome, plant-forward meals, some Mexican, that carry individuals collectively. My journey began 23 years in the past when my son was recognized with a dairy allergy. That have led me to discover plant-based cooking, earn a certification, and finally launch my weblog Piloncillo & Vainilla in 2013, adopted by Ale Cooks in English.

I stay in Houston with my household, the place I proceed to prepare dinner, create, and have a good time meals as the guts of connection.

 

Hibiscus Chamoy

Initially revealed right here.

Components

2 cups hydrated hibiscus flowers
1 cup dried cherries or dried cranberries
3 tablespoons floor chile ancho subs or some other chili powder (or to style)
1 tablespoon date syrup or date sugar
1 cup water or hibiscus water
¼ cup lime juice (or to style)
Pinch of Tajin (non-obligatory)

Directions

  1. Simmer the Components: Begin by including the hibiscus flowers, dried fruit, chiles, and date syrup or date sugar to a blender, then add 1 cup of boiling water. (You should utilize a glass or stainless-steel bowl.)
  2. Mix to Perfection: Mix till clean. If wanted, add ¼ cup water to regulate the consistency.
  3. Season and Regulate: End with the lime juice, and add a pinch of Tajin for those who’d like.
  4. Retailer and Serve: Pour right into a clear jar, seal tightly, and refrigerate. It retains properly for as much as a month within the fridge, so that you’ll have loads of time to experiment with it on totally different dishes!

Yow will discover Ale on her weblog alecooks.com and piloncilloyvainilla.com, Instagram, Fb, and Pinterest.





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