Dora Ramírez
Dora Ramírez is the chef behind Dora’s Table, sharing vegan Mexican recipes and the family traditions behind her James Beard Award-winning cookbook Comida Casera.
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Latest
Dora’s happenings, collected from public sources, plus her backstory and Starbook, where fans write.
Known for
Balance
Overview
- From
- Ciudad Acuña, Coahuila, Mexico
- Based in
- San Antonio, Texas
- Work
- Chef, recipe developer, food photographer and cookbook author
- Training
- Culinary Institute of America, New York
- Recipe community
- Dora’s Table and Mi Mero Mole
- Milestone
- Comida Casera won a 2026 James Beard Book Award
Mini bio
A border upbringing.
Dora grew up in Ciudad Acuña, across the border from Del Rio, Texas, where her parents ran a restaurant. A year living with nuns as a missionary in Mexico City helped her discover that she wanted to become a chef. She went on to train at the Culinary Institute of America in New York.
Family recipes, made vegan.
Her blog began as a creative outlet after she left professional kitchens to become a stay-at-home mother. Her official biography dates the vegan Mexican recipe blog to 2015, inspired by her mother and health concerns. Through Dora’s Table and Mi Mero Mole, she shares recipes that keep regional Mexican flavors and techniques at the center.
From blog to award-winning book.
Comida Casera, published in March 2025, pairs vegan versions of familiar dishes with Indigenous recipes developed alongside traditional cooks. In June 2026, it won the James Beard Book Award for Vegetable-Focused Cooking. Her work also includes the ebook Vegan Tamales Unwrapped and recipes published in Joe Yonan’s Mastering the Art of Plant-Based Cooking.
Creditschronological, newest first
- 2025Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican DishesAuthor
- 2024 copyrightVegan Tamales UnwrappedAuthor
Awards
Quotes
My cookbook is a love letter to my country and my people.Dora Ramírez, Hachette cookbook description
Explaining why she wrote Comida Casera.
Trivia
- She collects old Mexican cookbooks, as she told the PLANTSTRONG podcast.
- Her father taught her the full tamale-making process at the family restaurant, where they made more than 200 in one day.
- Her birria recipe combines shredded oyster mushrooms and young jackfruit for the filling.
- For her homemade chorizo, she tested quinoa, tempeh, textured vegetable protein and lentils before settling on tofu and mushrooms.
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