Andrea Aliseda

Andrea Aliseda is a Mexican-American writer and vegan recipe developer based in Los Angeles, CA. Her published work appears in Whetstone, Bon Appetit, Epicurious, and more.
Mexican Corn Salad Will Be the Only Way You Want to Eat Corn All Summer Long
It's always the first thing gone at any barbecue.
May 24, 2024
My Homemade Refried Beans Are So Good, You'd Never Know They Started from a Can
Say goodbye to the canned version forever.
Apr 29, 2024
My Brilliant Trick for Making Mexican Rice Taste as Good as a Restaurant's
Meet your new favorite side.
Apr 19, 2024
These Small-Batch Tortillas Rival the Ones I Grew Up Eating from Mexico
Groceries
They’re thick but lightweight, doughy and savory.
Apr 9, 2023
Crisp, Golden Quelite Tacos Are Even Better than Fish Tacos
Tender squash blossoms and fluffy huauzontle are breaded and fried in this plant-based take on Baja-style fish tacos.
Sep 15, 2022
How Quelites Helped Me See Myself in Mexican Vegan Cuisine
The young, tender edible plants endemic to all of Mexico were the key to weaving my plant-based eating with traditional Mexican cuisine.
Sep 15, 2022
All About Quelites — A Flavorful and Nutritious Cornerstone of Mexican Cuisine
Learn all about these tender young shoots, flowers, leaves, and tops used in Mexican cuisine.
Sep 15, 2022