Editor’s Note: As a dietitian, I believe it’s essential to make space for the many ways our community connects with and expresses our cultural food traditions. This piece from Leslie Canales offers a thoughtful reflection on exploring her Mexican-American identity through veganism. Too often, we’re made to feel that classic recipes shouldn’t be altered — but Leslie shows how experimenting with vegan horchata actually deepened her connection to her heritage.
Before I learned more about Mexico’s food history, veganism and Mexican food were opposites to me. At least in my household, the two were incompatible. My dad works at a steakhouse, and there was always animal protein on the table.
I also spent many weekends at rodeos, carne asadas, and horseback riding – all of which aren’t exactly vegan-friendly environments. As a new vegan, I felt that these types of gatherings, where animals are used in entertainment and for food, no longer aligned with my ethics. Veganism isn’t easy to navigate socially, and it challenged my identity as a Mexican.
Veganism […] challenged my identity as a Mexican.
Eventually, I realized that no one but me can dictate my identity. I became empowered to embody my version of being Mexican. In my eyes, anyone who cares, laughs, and lives their life authentically embodies Mexican culture.
My decision to go vegan was based on animal welfare, so you might find it surprising that I feel more connected to people than animals after going vegan. This was an intentional goal because I thought my lifestyle could separate me from others. Food was my way of avoiding this and staying connected with loved ones.
This article is featured in the aguas frescas issue of our zine! Read the whole issue here.
Updating a classic agua fresca
I was taking a risk by offering a new version of the beloved horchata
This April, I hosted a gardening workshop where I had the chance to make a drink for the event. I chose a vegan horchata because it’s allergen-friendly and the most recognizable agua fresca in my community. I was taking a risk by offering a new version of the beloved horchata, because why would you change a classic?
So I expected my mom’s confused response . “Vegan horchata…but horchata is made with dairy”, she said, puzzled. She was even more confused when I told her I was going to use dates as a sweetener, because, of course, I have to deviate even further from the classic version. But she was ready to help out!
Making horchata starts the night before an event, so the rice can soak in infused vanilla and cinnamon water. After blending, I strained the mixture to separate the liquid and rice granules. I used soymilk instead of condensed milk for a creamy horchata. Finally, it came time to share the horchata. Not only was I excited to share a drink that I grew up on, but it was a recipe I made with my mom. With her support, the horchata was a hit!
I don’t meet many vegan Mexicans, so whenever I can showcase my food culture, I do. I have gone on to share the same vegan horchata with my students in an educational setting and colleagues at social events. Their appreciation and interest in trying food, or in this case, a drink from a culture different than their own, fills me with joy.
Judging from the reactions of my community, family, and colleagues on the vegan horchata, I have a feeling they now have a slightly more positive attitude towards vegan food.
After 7 years of sharing vegan food with my loved ones, I noticed their interest in the ingredients and taste increased. My partner and mom will order vegan options at a restaurant, stating that they are just as satisfying as the non-vegan dishes. I will admit that it’s nice for me because it means there are now two vegan dishes I can try.
Final thoughts
As much as I would love for everyone to connect with new foods, not everyone has that opportunity. I recognize that food can also bring up positive and negative emotions. I see you and am sending reassuring hugs your way!
Exposing people to new foods in a way that is accessible, educational, and fun is one of my favorite parts of life. I encourage everyone to learn about the foods they eat and consider inviting others on this journey. You might even find surprising connections to your culture. Stay open and most importantly, have fun!
This article is featured in the Aguas Frescas issue of our digital zine! Read the whole issue for more refreshing takes and dietitian-approved agua frescas!
About the Author
Leslie Canales
Hola, I’m Leslie, an aspiring registered dietitian pursuing a Master’s degree in Nutrition and Dietetics. My passion is supporting underappreciated communities and equitable access to healthcare—specifically weight-inclusive, culturally relevant, trauma-informed care—in the nutrition field.
Website: canale783.wixsite.com/lcfnutrition