Andrea Aliseda (she/her) (pronounced: ahn-dre-ah ah-lee-said-ah) is a food and culture writer, and vegan recipe developer based in Los Angeles, CA. Her debut plant-based Mexican cookbook, published by Workman, was named as one of the best spring 2025 cookbooks by Epicurious and Bon Appétit. She has been published by De Los, LA Times, Epicurious, The Kitchn, Bon Appétit, Harper’s Bazaar, and more. Aliseda’s “genius” Salsa Guille, originally published in Epicurious, was featured on Food52’s Genius Recipes, and substack newsletter of essays on Mexican food, culture, and identity was dubbed “recommended reading” by Soleil Ho in the SF Chronicle. Currently, she’s working on her debut poetry BuliLit for Sampaguita Press. When not writing about food, she’s typing away on fiction and poetry, cooking, writing personalized love poems via her project TE AMO, and hanging out with her love and pup.

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Currently, Andrea is seeking out a literary agent for representation.