Erica Munoz

Growing up as the only vegan and lactose intolerant member of a Mexican American Family, Erica felt like she was from another galaxy. Wanting to find more ways to enjoy those rich flavors, she worked to create her own plant-based recipes that everyone could enjoy regardless of whether they are vegan or not.

During the Pandemic, Erica was sent into overdrive, perfecting her recipes and was able to launch Madrina Vegana, showing that plant-based Mexican cuisine Is not only delicious but. better for health, animals, and the planet.