Alejandra Graf

A woman with blonde hair in a ponytail, wearing a light denim shirt, holds a large slice of watermelon near her mouth, about to take a bite. She has hoop earrings and dark nail polish—perfect inspiration for your next chia recipe or bowl of overnight oats.

About Alejandra Graf

Alejandra Graf is the creative mind behind the award-winning blogs AleCooks and Piloncillo&Vainilla.
She’s a bilingual cookbook author, food photographer, and trusted voice in modern Mexican and plant-forward cooking.
Her work has been featured in The New York Times, VegNews, Simple Recipes, and The Kitchn. Her recipes have inspired thousands of home cooks to eat better and cook with confidence.

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Experience & Expertise

Hi, I’m Alejandra Graf — a Mexican home cook, cookbook author, food photographer, and the creator behind AleCooks and Piloncillo & Vainilla.

I share real food with big flavor, inspired by my culture and everything I’ve picked up along the way. I was vegan for 18 years, an experience that deeply shaped how I cook and think about food. Over time, I returned to the way I grew up eating — plant-forward at its core, flexible by nature, and always meant to bring people together.

Born in Mexico City and living my teenage years in Monterrey, Mexico, I now live in Houston, Texas, where I combine my love of Mexican food with my passion for easy, healthy cooking. I launched Piloncillo & Vainilla in 2013 to share family-friendly, plant-based recipes in Spanish, and expanded to an English-speaking audience with AleCooks in 2015.

My recipes have been featured in The New York Times, VegNews, The Kitchn, HuffPost Latino Voices, PureWow, HipLatina, Veganuary, and PETA Latino, among others. One of her recipes was published in The Jacques Pépin Foundation 2022 catalog.

In 2024, VegNews named me one of the Top Latin Food Bloggers to Follow, and I appeared in Simply Recipes, sharing my tips for making the best tortilla chips and smooth potato purée.

Two hands expertly use a molcajete, the traditional Mexican home cook’s tool, to grind roasted tomatoes, chilies, and garlic into a chunky, vibrant red salsa. In the lower left corner, a black plate holds crispy yellow corn tortilla chips.
A colorful kale salad with roasted sweet potatoes, chickpeas, and crumbled feta is drizzled with maple Dijon dressing and served on a decorative blue plate. A fork rests on the plate atop a blue napkin, while small bowls alongside hold pumpkin and sunflower seeds. A large bowl with more salad is partially visible.

Education & Awards

Beyond the Kitchen

Alejandra lives in Houston with her husband, three children — Santiago, Sofía, and Romina — and their Frenchie, Paco.
When she’s not developing recipes, she’s reading, running, or cooking dinner for her family — because for her, food is how we show love.

Connect with Alejandra

Follow along for recipes, tips, and inspiration:
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