Today we’d like to introduce you to Tania Cantu.
Hi Tania, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Of course, my pleasure! My story really started when I was a kid. I grew up sick most of the time — asthma, inhalers, stomach issues — I found out I was lactose intolerant, even though I was basically addicted to dairy. I mean… I used to put cream on everything, even pozole.
As I got older, I started noticing how most of my family struggled with their health too. Diabetes, high blood pressure, triglycerides, even open-heart surgery. And I don’t want that to be my future. Even though I was an athlete as a kid, I started changing how I ate, how I paid attention to my body as a teenager.
Fast-forward to 2017 — that’s when I went fully plant-based and randomly started posting my meals on social media, for my family & friends. People kept asking for recipes, and @plantbasedmexican was being seen. What began as food pictures turned into a community, and eventually into a mission: helping people, break generational habits, and realize that my food can still taste like home.
Today I mix movement, mindfulness, travel, emotional healing, and of course Mexican flavors, because that’s who I am. My life hasn’t been perfect but everything pushed me to build a healthier, more conscious version of myself.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, it definitely hasn’t been a smooth road — but I enjoyed it, every challenge helped me grow in the right direction. One of the biggest struggles has been finding balance while building community and creating content consistently, especially when I want everything I share to be both helpful and authentic. I’ve also had to learn how to manage the “behind the scenes” of being a creator: long hours, recipe testing, filming, editing, and staying inspired even when life gets busy.
Another challenge has been educating people about plant-based eating in a way that feels real, especially within the Latino community where food is deeply cultural. It pushed me to get creative, to blend tradition with wellness.
Overall, the obstacles are teaching me discipline, resilience, and how to stay grounded in my message.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
My work focuses on helping people build healthier, more sustainable habits through plant-based food and lifestyle practices that fit real life. I specialize in making plant-based eating approachable, enjoyable, and flexible—without perfection.
I’m known for blending wellness with humor and honesty. I believe in consistency, self-awareness, and learning what works for your body. Along with content creation, I run a plant-based meal prep business and develop programs for people who want to transition or eat more veggies at home, even if they’re not fully vegan.
I’m especially proud of the trust I’ve built with my community and the collaborations I’ve developed with national brands that value my honesty, selectiveness, and genuine connection with my audience.
What sets me apart is that I don’t just share recipes—I share real life. I integrate food, movement, culture, and everyday experiences to show that wellness can be realistic, personal, and enjoyable, no matter where you are.
What’s next?
I am currently developing a new transformational experience and expanding my digital resources, including better guides and my recipe collections, focused on helping people go from a more traditional or animal-based diet to a delicious, satisfying plant-based lifestyle — in a way that’s flexible, simple, and culturally familiar. It’s designed for people who want guidance, support, and real results without feeling overwhelmed.
I am continuing to grow across Instagram, TikTok, and YouTube. Another big goal is to publish my book about Latino food culture and healthy habits — a project full of humor, reflection, and real-life stories.
Pricing:
- $14 dollars per meal (weekly meals)
- $40 Vegan Recipes digital copy with shopping list and how to
- $299 “From Carnivore to Plant Based” Program
Contact Info:
- Instagram: https://www.instagram.com/plantbasedmexican
- Facebook: https://www.facebook.com/share/1Zkf7YMj3F/
- Youtube: https://www.youtube.com/@plantbasedmexican
- TikTok: https://www.tiktok.com/plantbasedmexican
Image Credits
Gerardo Mandujano
