Vegan Mexican Food in the 21st Century

In the Chicana/o Studies doctoral program at the University of California, Santa Barbara, I examine the rise in contemporary production, consumption, and the cultural impact of Mexican vegan food. “Mothered” by ecofeminist praxis, I explore the stories and possibilities that emerge when Mexican vegan kitchens and food media are viewed as living archives—spaces that hold memory, practice unique ethics, and embody alternative relationality. 

Header media: “Vegan Pozole Verde,” recipe from author of the James Beard Award winning cookbook, Comida Casera. More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes (Dora Ramirez 2025).

Photo credit: Antonio Leon, Napa Wedding Co.

Cue “Be Healthy” by Dead Prez (2000)]

Evolving research and teaching commitments:  

  • Intersectional Veganism

  • Food Studies

  • Comparative ethnic studies

  • Chicano/a/x spirituality, visual, and performing arts

  • Critical environmental justice

  • Decolonial research methodologies

  • Latina/o/x humanities

  • Multi-species studies

  • Critical food studies

  • Health and plant-based nutrition