Alexa Soto is the Mexican American home cook behind Fueled Naturally and Plantas, sharing mostly plant-based recipes shaped by Mexican food traditions and family life.
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Alexa’s happenings, collected from public sources, plus her backstory and Starbook, where fans write.
Alexa shared the tostadas she remembers from family gatherings, with roasted poblanos, refried beans and cashew crema. The recipe includes plant-based chicken and shredded chicken options.
fuelednaturally.substack.comRead Alexa’s postHer fall collection brings together pumpkin horchata, candied squash, amaranth porridge, lentil soup and other seasonal dishes.
fuelednaturally.substack.comRead Alexa’s postIn a first-person cookbook excerpt published by AP, Alexa shared her habanero roasted ceviche and the story of the Oaxacan chef whose cooking inspired it at her wedding in Mérida.
Alexa published a dairy-free ice cream recipe using a cashew and coconut base, with little bites of homemade cookie dough.
fuelednaturally.substack.comRead Alexa’s postShe collected meals, drinks and treats that she and her husband have made for friends after childbirth, including masa harina biscuits, wild rice soup and moringa chocolate milk.
fuelednaturally.substack.comRead Alexa’s postFollow Alexa for recipes, cooking classes and life around the table.
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