Headshot credit: Marcel Molina
Andrea Aliseda (@andrea__aliseda) is a Mexican-American recipe developer, writer, and forthcoming cookbook author based in LA. In this episode of Regenerative Baking, with the season 2 theme of "What does it look like to bake with place in mind?" we cover contemporary Mexican-American chefs baking with Indigenous ingredients like nixtamal and masa harina; Andrea's forthcoming plant-based Mexican cookbook, and her journey from vegetarianism to veganism and back again; the expansive possibilities of Mexican cuisine; getting bitten by the cooking bug; the political history of bake sales, including one she's baking for on August 3rd called Bakes For Palestine; and so much more.
Links:
“Unlocking Nixtamal” - Andrea Aliseda, Epicurious
Gusto Bread’s Nixtamal Queen
Brief history of the kouign-amann
Kneading Conference 2024 in Skowhegan, Maine
Traditional (not plant-based) tlacoyo and requeson
“Salsa Guille” - Andrea Aliseda, Epicurious
Masa Memory and April Valencia
Masa Memory bake sale - Bakes For Palestine (GoFundMe included in this link)
“The Power of the Bake Sale” - Dayna Evans, Taste
”When Is a Bake Sale a Protest?” - Alicia Kennedy, The Nation
”Bake Sales: Domestic Labor and Julia Turshen’s Feeding the Resistance” - Alana Dao, Dilettante Army
”Reclaiming my joy of baking, thanks to Black women” - Krystal C Mack, King Arthur Baking
“The Revolution Will Be Caring” - Annie Bares, Public Books
Adrienne Maree Brown
bell hooks, All About Love
Ashtin Berry (@thecollectress)
Zaitoun: Recipes from the Palestinian Kitchen by Yasmin Khan
Bethlehem: A Celebration of Palestinian Food by Fadi Kattan
Instagram: @regenerativebaking and @dresslerparsons