We had the pleasure of talking with Ale Graf about her work, food, and National Hispanic Heritage Month. We hope you enjoy this interview and her recipe for Hibiscus Chamoy.
As someone who creates Mexican dishes with a plant-based twist, how is food an important part of your culture and how you share your culture with others?
Food is so much more than nourishment—it’s how we love, connect, and remember who we are. For Mexicans, food is truly part of our DNA. From ancient times, when our ancestors offered food to the gods, to modern-day sobremesas with family and friends, sharing food is how we express love. I grew up surrounded by women who talked about recipes the way others talk about dreams. My mother, grandmother, and aunts were always planning the next meal or discovering a new dish. Now I do the same with my siblings. Even though my food today is mostly plant-based, its essence is the same: to bring people together. Through my recipes, I want to recreate that sense of belonging, of always having enough to share and always leaving room for one more at the table. That’s what comemos means to me. It’s not about nostalgia; it’s about showing what being Mexican really looks and tastes like today.
When did you start cooking and developing your own recipes? How do you educate people about making beautiful Mexican dishes using plant-based ingredients? Are people ever surprised to learn your recipes are plant-based?
I started 23 years ago, right after my son was diagnosed with a dairy allergy. That moment changed everything. I had to relearn how to cook. I leaned into spices, explored new vegetables, and discovered different cooking methods. What began as a necessity quickly turned into a passion. I even enrolled in an online course to get certified as a plant-based cook. As my kids grew, so did my curiosity and creativity in the kitchen. Educating others has always been fun for me. I don’t lead with “plant-based” or “vegan”; I lead with flavor. I’ll serve someone a bowl of bean soup, and, after they’ve devoured it, I’ll smile and say, “Congrats, you just had your first vegan meal.” It’s always a surprise for them, and that’s the magic— showing how beautiful, satisfying, and deeply Mexican plant-based food can be.
What are some plant-based ingredients and/or vegan dishes that you’d like to highlight as part of Mexican food traditions? Anything you’d especially like people to know about these foods?
Masa, hands down. It’s the heart of so many beloved Mexican dishes—sopes, huaraches, tlacoyos—and it’s naturally plant-based. What I love most is how versatile it is. You can shape masa into antojitos, but you can also use it to make dumplings and cakes, or get creative and reinterpret global dishes with a Mexican twist. Take a good sope and layer it with mashed potatoes or creamy refried beans, top with salsa, guacamole, shredded lettuce, pickled onions—whatever you love. That’s the beauty of Mexican food; it’s endlessly customizable. You can set up a spread with all kinds of toppings and let everyone build their own plate. It’s not just delicious. It’s inclusive, joyful, and rooted in sharing.
What do you envision as the way forward to encourage people to eat more fruits and vegetables and return to traditional Hispanic eating patterns?
I think the real barrier is the labels and the absolutes. When we frame eating habits as all-or-nothing, people tune out. But if we shift the focus to just one healthy, vibrant meal at a time—one that’s full of colorful fruits and vegetables that add texture, flavor, and joy—then it feels more approachable and exciting. Traditional Hispanic food already celebrates plant-forward ingredients like chiles, tomatoes, squash, beans, and corn. If we bring those foods back to the center of the plate in a way that feels natural, not forced, people will reconnect with them. It’s about showing how beautiful and delicious these meals can be, not preaching about what they “should” eat.
What does National Hispanic Heritage Month mean to you?
To me, National Hispanic Heritage Month is a time to learn, grow, and open our hearts to other cultures. It’s a reminder that the Hispanic community is not monolithic. We come from so many different countries, regions, and traditions, each with its own stories, flavors, and rhythms. This month is about recognizing that richness and also embracing how much we can learn from one another. It’s a time to celebrate our shared values and our differences, and, ultimately, a time to shine a light on how much more we have in common than we often realize.
Please tell us a little bit about your work and career.
I’m a published cookbook author and food blogger passionate about creating healthy, plant-forward meals, some Mexican, that bring people together. My journey started 23 years ago when my son was diagnosed with a dairy allergy. That experience led me to explore plant-based cooking, earn a certification, and eventually launch my blog Piloncillo & Vainilla in 2013, followed by Ale Cooks in English.
I live in Houston with my family, where I continue to cook, create, and celebrate food as the heart of connection.
Hibiscus Chamoy
Originally published here.
Ingredients
2 cups hydrated hibiscus flowers
1 cup dried cherries or dried cranberries
3 tablespoons ground chile ancho subs or any other chili powder (or to taste)
1 tablespoon date syrup or date sugar
1 cup water or hibiscus water
¼ cup lime juice (or to taste)
Pinch of Tajin (optional)
Instructions
- Simmer the Ingredients: Start by adding the hibiscus flowers, dried fruit, chiles, and date syrup or date sugar to a blender, then add 1 cup of boiling water. (You can use a glass or stainless-steel bowl.)
- Blend to Perfection: Blend until smooth. If needed, add ¼ cup water to adjust the consistency.
- Season and Adjust: Finish with the lime juice, and add a pinch of Tajin if you’d like.
- Store and Serve: Pour into a clean jar, seal tightly, and refrigerate. It keeps well for up to a month in the fridge, so you’ll have plenty of time to experiment with it on different dishes!
You can find Ale on her blog alecooks.com and piloncilloyvainilla.com, Instagram, Facebook, and Pinterest.
