Mexican AND Vegan? Author and Chef Promotes New Cookbook to Fans at Home

Dora Ramirez, signs a copy of Comida Casera for a fan, Friday April 4.

Dora Ramirez has lived her whole life straddling borders. Born in Ciudad Acuña, Mexico, she went to Sacred Heart School in Del Rio, Texas. She then lived as a missionary in Mexico City, almost becoming a nun, but returned to secular life to become a chef in New York City. And today, she’s championing the marrying of two identities long-thought to have a hard line between them: being Mexican and being vegan. 

Ramirez has authored a cookbook, Comida Casera, that features over 100 vegan versions of Mexican dishes. Having just launched in late March, her ongoing promotional book tour brought her to Del Rio, where the book was partly written, to sign copies and speak about the meaning of her work to her fans. She was joined by Isela Hernandez at the downtown headquarters of Hernán Mexico, a Mexican food and kitchenware brand founded by Hernandez. Dignitaries in attendance included Mayor Al Arreola and Consul of Mexico Paloma Villaseñor-Vargas. 

Paloma Villaseñor Vargas (right), Consul of Mexico in Del Rio, honors Comida Casera's release with opening remarks.

During an open 40-minute conversation with Isela, Dora spoke fondly of her time growing up on the border and how it influenced her idea of food.

"I think it’s a very unique place, the border. It’s like a big mesh of culture. You’d think the bridge divides us but really it’s just a pathway from one city to another. You can see it all through my book. I’m very proud of who I am. I’m very appreciative of Del Rio, of Acuña…So I’m very happy to be here," Dora remarked as she opened the conversation. 

Some of the recipes in the book cover dishes that those who live on the border will find familiar and comforting, like Mexican red rice and molcajete salsa. Other recipes completely reimagine foods most might immediately associate with meat like chorizo made from mushrooms, or al pastor tacos made with cauliflower instead of pork.

During the talk, Dora shared how she changed her life by going vegan.

"I became vegan about 10 years ago because of a health problem. I was in the middle of my health issues when a friend of mine said ‘You have to watch this documentary, Forks Over Knives,’" Dora recounts. The documentary is about the benefits of a plant-based diet, but Dora resisted watching. "I like meat, I like cheese, I like eggs, and I’m not going to give them up."

Dora Ramirez, author of Comida Casera, speaks at a book signing event Friday April 4.

Eventually, Ramirez would give in and try the diet recommend by the documentary. At first she failed, claiming it was "too hard" to maintain the diet. But then she found life-altering success during a period of religious observance. 

"It wasn’t until I did it one Lent for 40 days that I began to see improvements in my health, and I was not in pain. My pain disappeared. And I said, ‘That’s it! I’m going to be a vegan now.’"

Dora's life had changed, and she wanted others to experience the results she had. But it would be Dora, once again, who would be influenced by another revolutionary idea, this time from her mother.

"I tried to give [my mother] different vegan dishes and she didn’t like them. One day she said ‘Can’t you make this more Mexican?’ And I thought, 'Oh duh!'" Vegan AND Mexican was not a natural combination to Dora. Most people don’t go to a Mexican restaurant for just the tortillas or beans. But Dora’s training as a chef and her life on the border put her up to the challenge of creating the recipes found in Comida Casera.

Since her conversion, Dora has found success and purpose in advocating a vegan diet on social media. With nearly 300K followers, you can say she’s moved many to finally stop asking "Where’s the beef?"

You can watch Dora’s content @dorastable on Instagram, and find her book and her recipes at DorasTable.com.